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Line a baking tray with non stick baking paper and using two teaspoons spoon blobs of two-thirds of the Nutella spread into 12 even mounds. Place the tray in the freezer for about 30 minutes until the Nutella mounds are frozen and firm.
Preheat oven to 400°F/200°C.
Line 12 hole muffin pan with muffins cups/liners.
In a jug, whisk together whole milk, oil, egg and vanilla extract.
In a large bowl, whisk together cake flour, granulated sugar, baking powder and salt.
Pour wet ingredients into dry ingredients and stir with a whisk until just combined.
Place a scant ¼ cup of batter into each muffin cup.
Now is the time to take the frozen Nutella mounds out of the freezer. Work quickly before they melt.
Upturn each mound into the batter so that the flat side is uppermost. Press lightly down into the batter.
Use the remaining batter to cover the frozen Nutella.
Evenly divide the remaining room temperature Nutella spread on the muffins and use a toothpick to swirl into the batter. If the Nutella is too thick, warm it slightly in the microwave.
Bake immediately for 13-15 minutes until well risen, golden and cooked through.
Serve warm while the Nutella is still oozing!