Disclosure: Chobani sent me several kinds of Greek Yogurt (free product) to play around with in the kitchen. The recipe, photos, and thoughts in this post are all my own. Aside from receiving a free product from Chobani, I was NOT compensated to write this post. I only write about things I love, and Chobani is one of my most favorite products.
Greek Yogurt Muffins with a swirl of Nutella in the center.
Do Greek yogurt and Nutella go well together? Can you combine the two and eat them for breakfast? The answer is yes, if you’re talking about these muffins, made with Greek yogurt and a swirl of Nutella in the center. From now on, this could well become your favorite way to combine Greek yogurt and Nutella.
The batter for these delicate muffins is made with 2/3 cup of Greek yogurt + only 1/3 cup vegetable oil, making a total of 12 muffins. As a result, the Greek yogurt muffins acquire very much cake-like texture: they are not very heavy, nor are they dense. Adding a swirl of Nutella in the center makes them so creamy.
I have to admit, when I made these muffins I liked them so much I kept them all to myself. Breakfast, snack, dessert. So, if my husband is reading this, he might doubt that these ever existed, since he never saw one. Boy, did he miss out on them!
Topped with brown sugar and cinnamon streusel, these Greek yogurt muffins with a Nutella swirl in the middle will melt in your mouth, and you will find yourself looking for excuses to have one for breakfast, another one for lunch, and a third one for dessert. You might even be tempted to hide these from your family and become uncharacteristically selfish.
I highly recommend you make these muffins with Greek yogurt and Nutella! Especially if you have a big 2 lb can of Greek yogurt – do use 2/3 cup of it on these! You won’t be disappointed. They’ve become my favorite muffins this summer!
Greek Yogurt Muffins with a swirl of Nutella in the middle.
- 2/3 cup brown sugar
- 1/3 cup flour or more
- 1 teaspoon cinnamon
- 2 tablespoons butter , room temperature
- 2 cups all-purpose flour , sifted or aerated – see the note below
- 1 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 2 eggs
- 2/3 cup Greek yogurt (I used 2% plain, Chobani Greek yogurt)
- 1 cup Nutella
The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough!
Combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like mixture.
Use one regular size muffin pan (12 muffins). Line muffin cups with muffin liners.
Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, mix together flour, white sugar, salt, and baking powder.
In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
Add flour mixture to the liquid mixture and mix just enough to combine.
Fill each muffin cup with the muffin batter about 1/3 full. Add 1 tablespoon of Nutella to each muffin cup. Add more muffin batter on top of Nutella to make muffin cups 3/4 full. Sprinkle the streusel topping over muffins. Bake for about 20 minutes in the oven.
Disclosure: Chobani sent me several kinds of Greek Yogurt (free product) to play around with in the kitchen. The recipe, photos, and thoughts in this post are all my own. Aside from receiving a free product from Chobani, I was NOT compensated to write this post. I only write about things I love, and Chobani is one of my most favorite products.
I made these last night and doubled it. They were very dense. I didn’t think I would get all the dry ingredients combined. While they still tasted good I feel the batter should have been thinner. What would you recommend? Milk? water? more yogurt? I wanted a light muffin like that in your pictures.
Yes, adding any of that (milk, water, yogurt), just by a little bit could’ve helped thin the batter. I think what happened to begin with is that you measured too much flour into the cup. Using just cups to measure flour tends to overpack it and, in fact, you’re using way too much flour than what recipe calls for. I would sift the flour first or aerate it before scooping it. I just added a note to this recipe about it.
Greek yogurt muffins with nutella not only sounds divine but looks so so delicious!!
ps: love your new blog layout 🙂
The words nutella and muffins go together so well to me! YUM YUM YUM!
I love that these muffins have nutella inside and the cinnamon streusel on top! It’s the combination I like! The muffin looks very moist and oh I wish I have this with my coffee right now. 🙂