Ingredients:
2 1/2 cups (300g) of all-purpose flour, measured accurately
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup (113g) of melted salted butter
1 1/4 cups (250g) of granulated sugar
3 large eggs at room temperature
3/4 cup (170g) of Greek Yogurt
tow teaspoons of pure vanilla extract
3/4 cup (6oz) of heavy cream at room temperature
1/4 cup (40g) of finely chopped hazelnuts
1/2 cup (150g) of Nutella spread or any other chocolate hazelnut spread
Instructions:
In a medium-sized bowl, combine the accurately measured flour, baking powder, baking soda, and salt. Set this mixture aside.
In a large bowl, thoroughly mix the melted butter and granulated sugar until well combined.
Add the eggs one at a time, blending well and lightening the mixture after each addition.
Introduce the Greek Yogurt and vanilla extract to the mixture, stirring until smooth.
Pour in the room temperature heavy cream, ensuring a smooth blend.
Combine the dry ingredients with the wet ones, mixing until only a few streaks of flour are visible.
Add the finely chopped hazelnuts, ensuring an even distribution without any remaining flour streaks.
Cover the batter and leave it at room temperature for 1 hour.
Preheat the oven to 425°F (218°C) for convection or 400°F/204°C for conventional baking, and line 12 muffin tins.
Use a small cookie scooper to fill the muffin tins halfway. Gently microwave the Nutella for 15-30 seconds to make it slightly runny, then drizzle a small amount onto each muffin.
Top each with another scoop of muffin batter and an additional drizzle of Nutella. Use a knife to lightly swirl the Nutella into the muffin batter without overdoing it.
Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 13-15 minutes until the muffins are golden brown and spring back when pressed gently.
After baking, allow the muffins to cool for at least 10-20 minutes before serving. Enjoy!