Strawberry Nutella Muffins

So I originally saw these on  http://www.twopeasandtheirpod.com/strawberry-nutella-muffins/ and thought they looked great.  Then my friend Cristine, who also has an amazing blog, http://cristinecooks.blogspot.com/  made them, too.  That convinced me!  So for Father's day, I had to whip some up.  They are delicious!  A dense muffin, full of flavor!  The strawberries make them refreshing, and the nutella makes them rich.  Wonderful.  I made an adjustment because my batter was a little too stiff, but very good muffins.

STRAWBERRY  NUTELLA MUFFINS
adapted from Two Peas
yield: 9 muffins

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup sugar
• 1/4 cup canola oil
• 1 large egg
• 1/3 cup buttermilk plus 2 TBSP
• 1 teaspoon vanilla extract
• 1 cup chopped fresh strawberries
• 1/3 cup Nutella
•   Coarse sugar, for sprinkling on top of muffins

DIRECTIONS:

Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease.
 In a small bowl, whisk together the flour, salt, baking powder, and sugar.
 In a medium bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.
Mix the dry ingredients into wet mixture, slowly and gently stir, you don’t want to over mix. The batter will be thick. Gently fold in the strawberries. Fill each muffin cup half way with batter.  Then, add about a TBSP of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with sugar.  Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.