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.
Servings 16 muffins
Calories 320kcal
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.
Nutrition
Serving: 1muffin | Calories: 320kcal