1.Pre-heat oven to 350℉. Line 12 muffin cup pan with paper liners.
2. In bowl, whisk 2 1/4 cup flour with baking powder, baking soda and salt.
3. In separate bowl, whisk 1 cup of brown sugar with applesauce, vegetable oil, eggs and vanilla.
4. Add flour mixture to wet ingredients and stir until combined. Fold in apples.
5. Pour mixture into lined muffin cups dividing evenly among the 12 cups.
6. Prepare streusel topping in bowl by whisking 1/4 cup of brown sugar with 1/4 cup flour. Using fingertips or pastry cutter, combine flour mixture with butter until crumbs form.
7. Divide topping evenly over muffins.
8. Bake for 20 minutes, or until golden on top and tester comes out clean when inserted into center of muffin. Let cool completely.
9. Fit pastry bag with plain tip and fill with Nutella® hazelnut spread. Insert tip into center bottom of each muffin. Squeeze to fill each with about 2 tsp of Nutella® hazelnut spread.
10. Squeeze remaining Nutella® hazelnut spread over the top of muffins.
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Directions
1.Pre-heat oven to 350℉. Line 12 muffin cup pan with paper liners.
2. In bowl, whisk 2 1/4 cup flour with baking powder, baking soda and salt.
3. In separate bowl, whisk 1 cup of brown sugar with applesauce, vegetable oil, eggs and vanilla.
4. Add flour mixture to wet ingredients and stir until combined. Fold in apples.
5. Pour mixture into lined muffin cups dividing evenly among the 12 cups.
6. Prepare streusel topping in bowl by whisking 1/4 cup of brown sugar with 1/4 cup flour. Using fingertips or pastry cutter, combine flour mixture with butter until crumbs form.
7. Divide topping evenly over muffins.
8. Bake for 20 minutes, or until golden on top and tester comes out clean when inserted into center of muffin. Let cool completely.
9. Fit pastry bag with plain tip and fill with Nutella® hazelnut spread. Insert tip into center bottom of each muffin. Squeeze to fill each with about 2 tsp of Nutella® hazelnut spread.
10. Squeeze remaining Nutella® hazelnut spread over the top of muffins.