Muffins au Nutella avec 4 ingrédients

Ingrédients

• 2 large eggs
• 1/4 cup granulated sugar ((50 g/1.7 oz) )
• 1 cup Nutella ((340 g/12 oz))
• 1/2 cup plus 2 tablespoons ((90 g/3.2 oz) self-rising flour (or all-purpose flour plus 1/2 teaspoon baking powder))

Préparation

1. 1

   Preheat oven to 180C/350F. Line 28 mini muffin cups with liner paper.

2. 2

   In a large bowl, whisk together eggs and sugar. Add the Nutella and whisk until combined. Sift in flour and fold just until combined.

3. 3

   Divide mixture evenly between muffin cups, filling them about 2/3 full. Bake for 8 minutes for mini muffins or 12-13 minutes for standard-size muffins, until the tops are shiny and cracked but the center is still soft. Transfer to a wire rack and let cool for 10 minutes before removing from pan.

4. 4

   The centers might slightly sink after cooling. You can fill this center with an extra swirl of Nutella and crushed hazelnuts. Serve warm or at room temperature.

5. 5

   Muffins are best the same day they are made, but they can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.