Hazelnut Coffee Muffins Stuffed With Nutella

• FOR THE STREUSEL:
• 1/4 cups Hazelnut Flour
• 1/4 cups Whole Wheat Pastry Flour
• 1/4 cups Brown Sugar
• 1/2 teaspoons Cinnamon
• 3 Tablespoons Cold Butter Cubed
• FOR THE MUFFINS:
• 1-1/4 cup Whole Wheat Pastry Flour
• 1/2 cups Hazelnut Flour
• 1/4 cups Granulated Sugar
• 1/4 cups Brown Sugar
• 2 teaspoons Instant Espresso Powder
• 1 teaspoon Cinnamon
• 1/8 teaspoons Nutmeg
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Kosher Salt
• 3/4 cups Strongly Brewed Coffee, Cooled
• 2 Tablespoons Butter, Melted
• 1 Tablespoon Grapeseed Oil
• 1/4 cups Plain, Non-fat Greek Yogurt
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1/4 cups Nutella

1. Preheat oven to 400 F and line a 12-cup standard size muffin tin with paper liners.
2. In a small bowl make the streusel by whisking together the hazelnut flour, whole wheat pastry flour, brown sugar, and cinnamon. Cut the cold butter into the dry mixture until it resembles coarse crumbs, then set aside.
3. In a large bowl whisk together all of the dry ingredients for the muffins (flour through salt).
4. In a smaller bowl whisk together the coffee, melted butter, oil, yogurt, egg, and vanilla. Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.
5. Spoon a heaping tablespoon of the batter into the bottom of each muffin cup. Spoon a teaspoon of the Nutella on top of the batter. Spoon another heaping tablespoon of the batter on top of the Nutella. Top the muffins with the streusel and bake in the oven for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Cool the muffins on a wire rack.

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Taken from tastykitchen.com/recipes/breads/hazelnut-coffee-muffins-stuffed-with-nutella/ (may not work)