Strawberry Nutella Muffins

Ingredients

• 6 tbsp (85g) unsalted butter, melted
• 2 tbsp (27g) vegetable oil
• 3/4 cup (150g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temp
• 2 tsp vanilla extract
• 3/4 cup (180g) sour cream or full-fat plain greek yogurt, room temp
• 1/4 cup (60g) whole milk, room temp
• 2 cups (240g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped strawberries (small pieces, patted dry, & tossed in ~2 tsp flour)
• 1/2 cup mini chocolate chips
• + more chocolate chips and strawberries for topping
• Nutella for filling

Instructions

1. Preheat the oven to 425°F and line a standard muffin tin with liners.
2. In a bowl, mix the butter, oil, and both sugars together.
3. Add in the eggs and vanilla, mix until combined.
4. Whisk in the sour cream and milk until smooth.
5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
6. Gently fold the dry ingredients into the wet ingredients until just combined. Don't over mix.
7. Fold in the mini chocolate chips and flour-tossed strawberries.
8. Spoon the batter into the liners, almost to the top. Top with additional chocolate chips and strawberries if you'd like.
9. Bake at 425°F for 5 minutes, then reduce the temp to 350°F without opening the oven door.
10. Bake 13-17 more minutes until a toothpick inserted comes out clean/mostly clean.
11. Let the muffins cool.
12. Using the back of a piping tip (or a chopstick/skewer), create a hole in the center of each muffin. Pipe nutella into the hole to fill it.