Nutella Muffins

These Nutella Muffins are super easy to make, loaded with chocolate chips, and filled with Nutella, also with a Nutella swirl on top. They are absolutely fluffy and delicious.

This recipe comes together in just a few minutes. These Nutella Muffins are loaded with chocolate chips, filled with creamy and delicious Nutella.

In this post I will show you how to make this Nutella Muffin recipe.

The best part about these muffins is the delicious Nutella center. It stays soft when you bake the muffins, super rich, and creamy. In a world where calories don’t matter, I would probably eat a whole batch of these at once.

How to make Nutella Muffin batter

Here are the ingredients you will need to make Nutella Muffins. Total time to make these muffins should be about 20 minutes of prep, including clean up, and then baking time about 40 to 45 minutes.

Dry ingredients:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar

Wet ingredients:

• Sour cream
• Butter
• Vegetable oil
• Buttermilk
• Eggs
• Vanilla extract

Additions:

• Chocolate chips, or chopped chocolate
• Nutella

Start by whisking the wet ingredients together in a bowl.

To another large bowl add the dry ingredients and whisk. Then pour the wet mixture into the dry.

Mix the batter with a spatula until the ingredients are almost fully incorporated.

Add the chocolate chips, or chopped chocolate and stir.

Resting the muffin batter

Once the batter is ready, you can proceed with scooping it into the muffin cups and baking the muffins, or you can rest the batter. The reason why we rest muffin batter before baking is because it gives the muffins a beautiful rise when they bake. As the muffin batter sits, the starches in the flour have a chance to absorb more moisture from the liquid in the batter, causing them to swell.

You can rest the batter from 30 min even up to overnight. If resting the batter longer than 1 hour, place it covered in the fridge.

When you are ready, scoop the batter into each muffin tin halfway full.

Top with a dollop of Nutella in the center of each muffin, and then pour a couple more tablespoons of batter until the cup is almost full.

Place the remaining Nutella in the microwave for 5 to 10 seconds, to gently heat it. Then pour a teaspoon of Nutella on top of each muffin. Melting the chocolate hazelnut spread before doing this will make it easier to swirl the Nutella with the batter.

Use a toothpick to swirl the batter with the Nutella. Then top the muffins with more chocolate chips, or chopped chocolate.

Baking Instructions

To help obtain tall muffins, bake them at a high temperature to begin with, and then turn the temperature down after a few minutes so the center also has a chance to cook.

Start baking in the pre-heated 425ºF oven for 7 minutes. Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.

Let the muffins cool down on a wire rack before serving.

What’s the best way to store muffins

These Nutella Muffins are best and freshest when served the same day they are made. However, you can definitely make them ahead and serve them after. They will still be delicious.

• Room temperature: store at room temperature in a container with a lid for 1 day.
• Fridge: store in the fridge for up to 4 days. To serve, let them come to room temperature, or place briefly in a toaster oven before serving.
• Freezer: Freeze in a freezer bag or airtight container for up to 2 months. To thaw, let them sit at room temperature for about one hour, or in the fridge overnight. To re-heat them, wrap each muffin in aluminum foil, and bake in a 350ºF oven for about 10 to 15 minutes until thawed in the center. You can also wrap the muffins in paper towel and microwave for 15 second intervals until thawed.

Recipe substitutions

• Vegetable oil: the oil can be substituted for melted butter, but that will alter the final consistency, resulting in a firmer crumb. You can also use olive oil or avocado oil instead of vegetable oil.
• Sour cream: substitute the sour cream for yogurt if desired.
• Buttermilk: if you don’t have buttermilk, you can easily make some by adding 1 tsp of vinegar to the milk.
• Chocolate chips: I used semi-sweet chips, you can use white, or milk, or dark chocolate chips, or even chopped chocolate instead.
• Nutella: feel free to use the brand of chocolate hazelnut spread of your choice when making these muffins. You can even make your own.

Recipe variations

Here are some ways to spruce up or change up this recipe to your liking.

• add 1/4 tsp of cinnamon powder to the batter.
• sprinkle some coarse sugar on top of the muffins before baking, for a crunchy texture.
• add 1/4 cup of chopped hazelnuts to the batter when mixing the dry ingredients in to help enhance the hazelnut flavor.
• instead of Nutella, use peanut butter or Biscoff butter. You can also just sub some of the Nutella for one of the other butters and do a mix of both.

Can I use a hand mixer or electric mixer to make Nutella muffins?

I would stay away from using a mixer when making muffins, because often times the batter ends up over mixed when using a mixer. Muffin batter requires very minimal mixing, which is why I opt for a whisk to incorporate each ingredient group separately (wets and dry ingredients) and then a spatula to fold them together.

These Nutella Muffins are perfect for breakfast, brunch, or simply for an afternoon snack. They are so easy to make, and also freeze super well, which allows you to make them ahead and have them in the freezer so you can have it on the go.

Here are some more muffin recipes you might like:

• Raspberry and White Chocolate Muffins
• Double Chocolate Muffins
• Tall Blueberry Muffins
• Peanut Butter Banana Muffins (ps. you can use the muffin batter from this recipe and swirl it with the Nutella in the center to make Banana Nutella Muffins.)

And here are some brunch recipes you might like:

• Lemon Raspberry Rolls
• Sourdough Banana Pancakes
• Espresso Chocolate Scones
• Cherry turnovers

If you make this recipe tag me on instagram or leave a comment below, I love hearing from you!

Nutella Muffins

Camila Hurst

These Nutella Muffins are super easy to make, loaded with chocolate chips, and filled with Nutella, also with a Nutella swirl on top. They are absolutely fluffy and delicious.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 21 minutes mins

Total Time 41 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 16 muffins

Calories 320 kcal

Ingredients

  

Nutella Muffins

• 2 1/4 cups all-purpose flour 287 grams
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar 200 grams
• 2 large eggs room temperature
• 1 cup buttermilk 240 ml
• 1/4 cup sour cream 61 grams
• 6 tbsp melted unsalted butter 84 grams
• 1/4 cup vegetable oil 60 ml
• 1 tsp pure vanilla extract
• 1/2 cup chocolate chips I used semi-sweet, you can use any kind you want
• 1 cup Nutella divided

Instructions

 

Nutella Muffins

• Pre-heat the oven 425ºF.
• Grease or line 16 muffin tins with baking paper liners.
• Mix the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
• In another bowl mix the eggs, buttermilk, sour cream, melted butter, oil, and vanilla in another bowl.
• Add the wet mixture into the dry, and mix with a spatula until almost fully combined. Add the chocolate chips and mix.
• Cover the bowl with a towel and let the batter rest for 30 minutes. This step is optional but helps the muffins obtain a taller rise.
• Fill up each muffin cavity until halfway full.
• Spoon 1 tsp of nutella on top of the batter of each muffin cavity.
• Top with more batter until it reaches the top of the muffin pan.
• Place the remaining Nutella in the microwave for 5 to 10 seconds until it’s a bit more runny.
• Spoon the remaining Nutella on top of the muffins. Use a toothpick to gently swirl the Nutella around.
• Top each muffin with a few more chocolate chips if desired.

Baking

• Bake in the pre-heated 425ºF oven for 7 minutes.
• Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.
• Let the muffins cool down before serving.

Storage

• Store at room temperature in a container with a lid for 1 day. Place it in the fridge if storing for longer, and let it come to room temperature or place briefly in a toaster oven before serving once the muffins have been refrigerated. The muffins stay well in the fridge for up to 4 days.
• To freeze the muffins simply place them in a freezer bag or in an air-tight container and freeze for up to 2 months.
• To thaw, let them sit at room temperature for about 1 hour, or in the fridge overnight.
• You can also wrap the muffin in paper towel and microwave for 15 second intervals to thaw.
• The other option is to wrap each muffin in foil, and bake them in a 350ºF oven for about 10 to 15 minutes, until completely thawed in the center.

Notes

Vegetable oil: the oil can be substituted for melted butter, but that will alter the final consistency, resulting in a firmer crumb. You can use olive oil or avocado oil instead of vegetable oil.

Resting: it’s optional to rest the batter before baking. But it helps the muffins obtain a taller rise. You can even let it rise overnight in the fridge.

Variations:

• use white or milk chocolate chips instead of dark or semi-sweet.
• add 1/4 tsp of cinnamon powder to the batter.
• sprinkle some coarse sugar on top of the muffins before baking.
• add 1/4 cup of chopped hazelnuts to the batter when mixing the dry ingredients in.

Keyword muffins, nutella