Berry Oat Muffins stuffed with Nutella

Berry Oat Muffins stuffed with Nutella

Hello everyone!

I hope you’re well! A couple of weeks ago Natrel Milk called me back to make two new recipes for them, breakfast recipes. I was a bit out of my comfort zone because I mostly make desserts, but breakfasts are often sweet, include fruits and, well, have some common ground with desserts. So I was in, and here is the first recipe I made. This is not your usual oat muffin with fruits, it’s stuffed with Nutella! A super yummy surprise that everyone will enjoy! My boyfriend took them to his office and everyone enjoyed them. Oh, and some of his coworkers want to marry me now 😉 Unfortunately, it didn’t come from my man yet 😛 Just teasing him, we have been together almost 11 years, I think I can wait a couple more years 😉 All this to say that I’m pretty sure you’ll have a huge success with these muffins!

How do you put Nutella in the center of the muffins? It’s quite easy actually, you just have to freeze teaspoons of Nutella on a baking sheet and insert them in the uncooked muffins! The Nutella pieces will slowly warm and it will stay in the center of the muffin.

Berry Oat Muffins stuffed with Nutella

Berry Oat Muffins stuffed with Nutella
Serves: 12 muffins
Preparation time: 15 minutes
Baking time: 15 minutes


  • 12 teaspoons Nutella
  • 1 cup flour
  • 1 cup rolled oat
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup Natrel fine-filtered milk
  • 1/2 cup vanilla yogurt
  • 1/2 cup fresh or frozen blueberries
  • 1/4 cup fresh or frozen raspberries
  • 1/4 cup fresh or frozen strawberries, cut in cubes
  • 12 slices of strawberries for topping (optional)

Steps - Berry Oat Muffins stuffed with Nutella


  1. Line a baking sheet with wax or parchment paper. Drop 12 heaping teaspoons of Nutella on the sheet, making sure they don’t touch. Freeze the Nutella until solid, about 2 to 3 hours.
  2. Preheat oven to 400 °F. Spray a 12 cups muffin tin with nonstick spray.
  3. In a large bowl, mix flour, oat, brown sugar, baking powder, baking soda and salt.
  4. In another bowl, whisk the eggs, the milk and the yogurt.
  5. Pour the eggs mixture over the dry ingredients and stir until just combined.
  6. Incorporate the berries by stirring gently.
  7. Divide the batter evenly into the muffin tin.
  8. Insert a frozen Nutella piece in the center of each muffin. Make sure to cover the Nutella piece with batter.
  9. Garnish the top of each muffin with a strawberry slice (optional).
  10. Bake for 15 minutes, or until a tester inserted in the center comes out clean.
  11. Cool in the pan on a wire rack.

Berry Oat Muffins stuffed with Nutella
*** Disclaimer: I was remunerated to do this Natrel recipe.

Apple Buttermilk Muffins with Caramel Glaze

Hey everyone!

Did you have a nice week? Me? I’ve been trying to work for school, but I find, as always, that being motivated while students are on strike is hard (strike against a rise in tuition fees). No courses so no deadlines which means a flickering motivation (and by flickering I mean being motivated for 1 hour a day at best!). I’ll keep trying because thinking of our return to school and the many many things I have to do before the end of the semester makes me very nervous.

Well, while being unmotivated for school, I was working at my job and of course doing some desserts and photo.

Here is the Daring Bakers’ Challenge summary: The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

At first I wanted to do an apple bread with a caramel glaze but finally decided to do apple muffins. I’m working on my photography skills, I’m happy with these but I’m not equipped yet to do overhead photos so for now it’s a real pain in the “you-know-what” 😉

Apple Buttermilk Muffins with Caramel Glaze

Apple Buttermilk Muffins
Adapted From Living Tastefully
Yield : 12 muffins

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup buttermilk
  • 1/4 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups peeled, cored and diced apples
  • 1/2 cup walnuts, chopped

1.  Preheat oven to 400˚F.  Grease 12 muffin pan cups.
2.  In a small bowl, mix first 6 ingredients.  In a large bowl, beat buttermilk, oil, vanilla extract, and egg until blended; stir in the flour mixture just until flour is moistened.  Fold in apples.
3.  Spoon batter into muffin pan; sprinkle batter evenly with chopped walnuts.  Bake muffins for 20 to 25 minutes, or until toothpick inserted into the center of the muffin comes out clean.  Immediately remove from the pan.

Caramel Glaze
Adapted from Pass the Sushi 

  • 2 tablespoons butter or margarine
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/2 cup powdered sugar, sifted

In a saucepan, combine the butter and brown sugar. Bring to a boil, then remove from the heat and let it sit for 5 minutes. Whisk in the milk and powdered sugar. Immediately pour over the muffins.