With an overflowing quart of local strawberries, I got the urge to bake. Oh, I ate plenty of strawberries right out of the carton, but fresh strawberries have a short life and I wanted to preserve a few. I found the recipe for Strawberry Nutella muffins, and decided to give it a try. I was concerned about having a dozen muffins and a jar of Nutella in the house when I was done, but it was a risk worth taking. (If you’re looking for a slightly less decadent strawberry muffin recipe, try this delicious whole wheat version!)
The recipe itself is a fairly simple one. After you put half of the batter in the muffin cups, you add a spoonful of Nutella to each cup and cover it with the remaining batter. The end result is a chocolate hazelnut surprise in the middle of each muffin. The first one out of the oven was the best, with just a little steam still rising from the top and warm Nutella in the center. I knew I had to get these to the freezer fast, to share with my family on Fourth of July weekend. If only I could forget about that jar of Nutella in the back of the cupboard.
The muffins kept well, but the Nutella lost that creamy quality. So my advice is to go ahead and make these but try to gather enough friends to enjoy them the very same day. It shouldn’t be too difficult to gather a group excited to try freshly baked Strawberry Nutella muffins!