Strawberry Nutella Muffins

I'm so sorry...

I made the best muffins in the world and neglected to give you any. It's probably because I ate them all too fast. (And yet I wonder why my designer jeans still don't fit.)

This isn't my recipe, so I'm not going to take the credit. But you should make them TONIGHT. Holy crap are these amazing.

I followed the recipe pretty much exactly. I never buy buttermilk, so I added a little vinegar to regular milk, and splashed in a tiny bit extra. And I've never bought turbinado sugar, but I'm going to do my best to track some down before the next time I make these, but then these might be so delicious that I'll die of happiness.

Surely you don't want me to die. Then you'd have to track down all these recipes yourself. Because I realize that's all I am most of the time—an RSS-feed recipe curator.

Strawberry-Nutella muffins
(makes 12)
Modified ever so slightly from Two Peas and Their Pod

1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1/4 cup oil
1 egg
1/3 cup buttermilk
1 teaspoon vanilla
1 cup chopped strawberries
1/3 cup Nutella

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.
2. In a bowl, combine canola oil, egg, buttermilk, and vanilla until well combined. Add flour, salt, baking powder and sugar.
3. Carefully fold in the strawberries.
4. Fill each muffin cup halfway with batter.
5. Add a small spoonful of Nutella to each muffin cup.
6. Cover the Nutella filling with the remaining batter.
7. Bake muffins for 12-15 minutes, or until muffins are golden and a toothpick comes out clean.