Nutella Muffin Cakes

Preheat the oven to 350 F. Line a 12-count cupcake pan with baking liners. Set aside until needed.

In a medium bowl, whisk together the flour, salt and baking powder. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Mix in the vanilla. With the mixer running on low speed, gradually add half of the flour mixture. Scrape down the bowl and beat in the milk. Add the remaining flour and beat until fully incorporated and the batter is smooth.

Using an ice cream scoop, divide the batter between the prepared baking liners. Scoop 1 teaspoon of Nutella on the top of each muffin. Using a toothpick, swirl the Nutella into the batter.

Bake the muffins until a toothpick inserted into the center comes out clean, about 20-25 minutes. Remove the muffins from the pan and place on a cooling rack to cool. Serve and enjoy!

These last up to 5 days in a sealed container.

Recipe adapted from Dishing up Delights, who adapted them from Baking Bites.