Thursday was National Nutella Day! A perfect reason for me to slather anything and everything I ate with Nutella… yum. Using greek yogurt also gave these muffins the perfect moist cakey texture. What more can you ask for in a muffin?!
Ingredients (adapted from Julia’s Album):
2 cups all purpose flour
1 cup coconut sugar
2 teaspoons baking powder
1/3 cup avocado oil
1 flax egg
2/3 cup greek yogurt
2/3 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons butter, softened
Preheat oven to 400F. In a medium bowl, mix together flour, coconut sugar, salt, and baking powder. In a separate bowl, mix together avocado oil, egg, flax egg, and greek yogurt. In another separate bowl for the topping, mix together brown sugar, flour, cinnamon, and butter into a crumble (set this bowl aside for later).
Then add the flour mixture to the greek yogurt mixture. Mix until just combined. (Tip: if it gets too sticky/dense, add water/milk to thin out the batter to the consistency of your liking. I added ~1/3 cup water to thin out my batter and the muffins turned out way better)
Grab your muffin tin and use liners or lightly spray with oil. First fill the muffin cups 1/3 full with batter. Add a scoop (or more) of Nutella, and top with more batter to cover the Nutella or until the muffin cup is 3/4 full with batter. Lastly, sprinkle the muffin with brown sugar-cinnamon topping. Bake for 20 minutes in the oven, or until a toothpick comes out clean.
These muffins were so good! I ate four within 10 minutes of these coming out of the oven. And then I froze the rest to keep myself from gorging. (These also keep well in the freezer!)