Nutella Muffins

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These Nutella Muffins have Nutella stuffed centers and tall muffin tops swirled with even more Nutella! They’re so fluffy and easy to make.

Nutella Muffin with a bite in it

These Nutella Muffins have a fluffy vanilla based stuffed with Nutella and tall muffin tops swirled with even more Nutella! They’re moist, easy to make and a great excuse to eat chocolate for breakfast!

Looking for more chocolate recipes? Try my Nutella Cupcakes, Double Chocolate Chip Banana Bread or Mini Brownie Bites!

Ingredient Breakdown

All-purpose flour – this gives the muffins structure.

Baking powder and baking soda – both are necessary to help the muffins rise.

Buttermilk – adds flavor, moisture and makes muffins fluffy.

Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.

Vegetable oil – adds moisture and makes muffins fluffy.

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Nutella – they wouldn’t be Nutella muffins without this! They’re filled with Nutella and have Nutella swirled into the tops of the muffins before baking.

Nutella muffins

How To Make Nutella Muffins

1. Place twelve 1 teaspoon sized scoops of Nutella onto a plate. Freeze while you prepare the muffin batter.

2. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.

3. In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.

4. Fold the dry ingredients into the wets until just combined. The batter will be thick!

Muffin batter

5. Scoop about 3 tablespoons of batter into each muffin cup (I like to use this cookie scoop). Press a piece of frozen Nutella into the center of each muffin then top with about another 3 tablespoons of batter.

6. Heat up the remaining Nutella in the microwave for 15 seconds or until runny then scoop about 1 teaspoon on top of each muffin and swirl with a toothpick.

Nutella Muffin batter in a muffin pan

7. Bake the muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Nutella Muffins in an airtight container for up to 4 days at room temperature.

Pro Tips For Nutella Muffins

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the batter otherwise it will develop too much gluten and be dense/gummy!
  • Scoop the batter to the top of the muffin cups to ensure tall muffins!
Nutella Muffins

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 2 votes

Nutella Muffins

These Nutella Muffins have Nutella stuffed centers and tall muffin tops swirled with even more Nutella! They're so fluffy and easy to make.
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 standard size muffins
Calories 332kcal
Author Maria Azzarelli

Equipment

  • Standard size muffin pan

Ingredients

  • 148 g (1/2 cup) Nutella
  • 330 g (2 3/4 cups) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 240 g (1 cup) buttermilk
  • 150 g (3/4 cup) granulated sugar
  • 60 g (1/4 cup) vegetable oil
  • 56 g (4 tbsp) unsalted butter, melted
  • 50 g (1/4 cup) brown sugar
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 425°F. Line a 12 count muffin pan with paper liners.
  • Place twelve 1 teaspoon sized scoops of Nutella onto a plate. Freeze while you prepare the muffin batter.
  • In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
  • In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.
  • Fold the dry ingredients into the wets until just combined. The batter will be thick!
  • Scoop about 3 tablespoons of batter into each muffin cup (I like to use this cookie scoop). Press a piece of frozen Nutella into the center of each muffin then top with about another 3 tablespoons of batter.
  • Heat up the remaining Nutella in the microwave for 15 seconds or until runny then scoop about 1 teaspoon on top of each muffin and swirl with a toothpick.
  • Bake the muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Nutella Muffins in an airtight container for up to 4 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 332kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 252mg | Potassium: 124mg | Fiber: 1g | Sugar: 24g | Vitamin A: 190IU | Calcium: 89mg | Iron: 2mg

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