Heat the oven to 350 degrees fahrenheit. Line a mini-muffin pan with paper or foil liners.

I prefer to use a mini-muffin pan because the muffins cook faster and come out moist. I’ve tried making regular sized muffins with this recipe and had success, but they are really too rich and fudgy to be so large. Using liners makes cleaning a breeze, and I prefer using silicone baking pans. You need to be careful when moving them in and out of the oven, but the material conducts heat more evenly than a metal baking pan, and your food won’t stick to them, meaning you won’t struggle to remove the food and it will be much more presentable.

3. Whisk the egg and Nutella in a medium bowl until well blended.

4. Add the flour, whisk until blended.

5. Use a spoon to put the batter into the muffin tins until they are about 3/4 full.

6. Sprinkle with the chopped hazelnuts.

7. Bake until a toothpick comes out with wet, gooey crumbs. This should be about 10 minutes, but oven temperatures vary, so they may need a bit more time.

8. Eat them while they’re still warm for best results!



