nutella = success

I finally did it. I successfully converted and tweaked my recipe to fit Finland's climate and sea level. My delicate bakeress confidence is restored to its rightful place.
This is actually one of my favorite recipes, because anything with nutella...I'm sold. The sour cream adds a tang to it to keep the sweetness in check, without that its kind of an overkill. They're also a lot more dense than cupcakes would be, and lemme tell you I would pick a muffin instead of a dainty cupcake any day.
So if you've got some left overs of nutella (doubtful, i eat it in spoonfuls each night), bake up a batch of these babies.

NUTELLA SWIRL MUFFINS

1 1/4 c flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs (room temperature)
3/4 c sugar
1/2 c butter (softened)
1 tsp vanilla
1/2 c sour cream (room temperature)

.....................................................................................
Oven at 350.
Sift all dry ingredients together. In a separate bowl whisk together eggs and sugar, add rest of wet ingredients- sour cream last. Combine both mixtures together. Place in prepped muffin tins/cups. Dollop 1-2 tsp nutella in each muffin cup and with a toothpick, knife or fork make swirls.
Bake for 23-30 minutes.