(from the fabulous Cake Days by Tarek Malouf)
for 12 muffins (I got 16 muffins out of this recipe)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 sachet vanilla sugar
1/4 teaspoon salt
85g butter, melted
30g hazelnuts, chopped
Preheat the oven to 170°C. Line your muffin pan with paper cases.
In a large bowl, sift together flour, baking powder, baking soda, 120g sugar, vanilla sugar and salt. In a small bowl, combine milk and eggs. Add the milk-egg-mixture to the flour-mixture and beat well with an electric hand mixer. Scrape down your bowl with a ladle. Add the melted butter and then 80g of Nutella. Beat well.
Fill about a fourth of each paper case with the dough. Then, drop a teaspoon of Nutella into each muffin case. Fill the rest of the dough into your muffin cases until their filled up to about two thirds. Sprinkle the chopped hazelnuts and the remaining sugar onto your muffins.
Bake your muffins for about 30 minutes in the middle of the oven. Test with a wooden skewer whether they are done. No dough should stick to the skewer. Let the muffins cool in the tray for a few minutes, then let cool on a wire rack.