Nutella Madeleine Volcanoes
You would never know that these Nutella volcanoes are made from madeleine batter from their shape, but as soon as you bite in the crumbly cake surrounding the Nutella center, you'll feel warm and happy, just like Proust eating a madeleine. No need for a madeleine pan for this recipe, a mini muffin pan is what you need.
Serves: 36 mini muffins
  • 4 eggs
  • 3 generous pinches of salt
  • ⅔ cups of sugar
  • 3 teaspoons of vanilla paste (or 4 teaspoons of vanilla extract)
  • 1 cup of all-purpose flour
  • ¼ cup of butter (1/2 stick), melted and not too hot
  • ¼ cup of Nutella (but you might want to have a whole jar on hand, just to sneak spoonfuls as you bake)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grease and flour a madeleine or little muffin pan thoroughly. I normally use that Wilton baking liquid but you can kind of taste it with madeleines, so splurge and grease with some softened butter.
  3. In a stand mixer, beat the eggs, sugar and salt for 8 to 10 minutes. They should be thick and pale yellow.
  4. Add the vanilla.
  5. Fold in the flour gently with a rubber spatula.
  6. Now fold in the butter, still gently, making sure none of it settles at the bottom.
  7. Spoon batter into the mini muffin pan, about ⅔ full in each hole.
  8. Add a heaping tablespoon of Nutella in the middle of each batter mound.
  9. Bake for about 10 minutes, until golden brown.
  10. Cool on drying rack for 15-20 minutes. Invert onto a serving plate so the Nutella is on top. Dust with confectioner’s sugar before serving. These are delicious hot or cold. Keeps in a tightly closed tuperware for a few days.
Nutrition Information
Serving size: bite size mini muffins
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