These muffins are my new "go to" treat for girl's weekends. Strawberry + Nutella...it doesn't get much better than that!
Here is a secret...There is no need to ever buy buttermilk for a recipe. You can make your own buttermilk substitute by combining regular milk with vinegar or lemon juice. It is 1 Tbsp. lemon juice (or vinegar) per 1 cup of milk. This recipe called for 1/3 cup of milk, so I added one tsp. lemon juice and let it sit for 5 minutes.
Unfortunately, Lulu was my taste tester for the first batch. I was so excited when my friends walked in the door, that I forgot I left the muffins out to cool. We headed out to dinner and I didn't think of the muffins again...until we got home. She left one muffin perfectly on the plate. Which means she ate 11 muffins + the paper liners. I had a mild panic attack, but it all worked out. She had a bit of a stomach ache the next morning, but bounced back relatively quickly. Luckily, this recipe is really easy and quick, so I was able to make another batch for us to take to the beach the next morning.
Strawberry Nutella Muffins
Recipe from Two Peas & Their Pod
1 & 1/2 cups AP flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 tsp. vanilla extract
1 cup chopped fresh strawberries
1/3 cup nutella
1. Preheat oven to 350 degrees, line muffin tin with paper liners.
2. In a medium bowl, mix together flour, salt, baking powder, and sugar.
3. In a small bowl, combine canola oil, egg, buttermilk, and vanilla. Use a fork or whisk and stir until well combined.
4. Incorporate the wet ingredients into the flour mixture. Add slowly, stir gently. You do not want to over mix. The batter will be thick. Gently, fold in the fresh strawberries.
5. Fill each muffin cup halfway with batter. Next, add a small spoonful of nutella to each muffin cup. Cover the nutella with the remaining batter.
6. Bake for 17-20 minutes, or until muffins are golden brown. Test with a toothpick. Remove from the muffins from the pan and let them cool.