[Recipe] Nutella Chocolate Muffins

Heeeey everyone!

I should be SO stressed right now.
My first exam is on Tuesday and I stayed up studying until the A.M. yesterday and I feel like I'm not making any progress. Screw you, Statistics.
So naturally, instead of freaking out and get my nose up in my books and study more more more, I've whipped up a batch of chocolate muffins.

And instead of doing that now while munching down on them muffins, I'm blogging about it.

How I managed to pass any exams at all last semester is beyond me.

Anyway!

I made these and they are really good. The recipe is freestyled again, just used my go-to "pound muffn" base recipe (though lately I'm feeling that I should use a lot less butter since they always turn out super greasy lol).
I didn't want to leave them plain though so I checked the pantry for whatever I could use and wound up with chocolate muffins with a surprise Nutella core~!

I should've used less sugar and more cocoa powder, the chocolate taste is really subtle. But that should be okay if you use more Nutella. I didn't have a lot, so I didn't do either, but they are pretty yummy nonetheless.

And so fluffy!

Nutella Chocolate Muffins
Makes: 20-24 muffins
Prep time: 15 minutes
Baking time: 15-20 minutes

Ingredients:
200g flour
200g sugar and cocoa powder (adjust the ratio to your taste - I used 150g sugar and 50g cocoa powder)
200g butter
4 small or 3 large eggs
1 packet baking soda
Nutella for the filling

Instructions:
1. Mix the dry ingredients in a mixing bowl.
2. Add the soft butter and eggs and mix well until you get a soft dough. It should slide off your spoon easily but also shouldn't be runny.
3. Preheat the oven to 150°C/300°F.
4. Line a muffin tray with paper liners or grease it thoroughly.
5. Fill a spoonful of dough into every muffin liner, add a spoonful of Nutella on top and cover it with yet another spoonful dough.
6. Put in the oven and let bake 15-20 minutes. They should rise up and get nice and fluffy.

That's it! Eat while warm, that's when the Nutella heart is extra runny and delicious.

Happy baking!

Lots of love,
Besa

[Recipe] Blueberry Yogurt Muffins

Hey guys!

Yesterday I was in Aachen for the first time after my registration, to take a look at the campus and the different buildings of my university. It's crazy huge - I'm really not sure how I'm going to find my lecture halls, let's hope I don't get lost because I'm certain that will happen at least a few times in the first weeks... And after that. Oh well.

I've been looking for people to travel with at least during freshman orientation week. I have to take two trains every morning to get there which rounds up to about 1 1/2 hours, and while that's probably the perfect time to read or play Pokémon, it's also the first time in my life commuting like that and as long as I'm getting used to it I'd like to be with other people... I'm still scared of the world, don't laugh at me. :(

Anyway, we now have a group of eight people (I think) for the first day of uni - they're all really cool and I can't wait to actually meet them - and because I'm nice I've baked a batch of muffins and we're gonna have a tea party on the train! :D

I don't know what I did wrong because for some reason my third set turned out much better than the other two, maybe it's because the batter had to rest a bit. Hm. I'll try and remember that for the next time. So maybe you should do that, too. Anyway, here's the recipe:

Blueberry Yogurt Muffins
Makes: 30 muffins
Prep Time: 15 minutes
Baking time: 20-30 minutes

Nutrition facts (per muffin):
Calories: 153
Fat: 4.2g
Cholesterol: 51mg
Sugar: 15.1g

Ingredients:
400g white flour
400g sugar
300g yogurt (unsweetened and unflavoured)
100g butter
8 eggs
2 cups blueberries (I used frozen ones, but fresh probably also works)
1 packet baking soda

1. Preheat the oven to 200°C.

2. Melt the butter. For this, grab two different-sized metal bowls (or similar containers), put the butter in the smaller one, fill the larger one with water (though not too much) and place the smaller one in it so it floats on the water. Put it on a low heat, it should be just hot enough to make the butter melt.

3. Mix the flour, sugar and baking soda and stir in the eggs, yogurt and melted butter.

4. Stir until you get a smooth batter. You can just use a large spoon for this.

5. Mix in the blueberries. (Though in retrospect I've learned that mixing any kinds of soft berries into the dough makes it go dark and should be avoided - you should rather just drop them in when you fill up the paper liners right before they go into the oven!)

6. Line your muffin tray with paper cups or grease it thoroughly, and pour the batter into it so it covers 2/3rds to 3/4ths of the cups. They will rise quite nicely when they bake.

7. Bake them for 20 to 30 minutes, always check back with a toothpick - when no more crumbs stick to it after you poke a muffin, they're done!

And that's it! I think next time I'm going to use more blueberries and less sugar, but they turned out quite nice and my family liked them - let's see what my new friends in college think :)

Happy baking!

Besa

P.S.: I've changed my theme around a little :) What do you guys think?

P.P.S.: Make sure to follow me on Bloglovin'!