These luscious Nutella muffins are tall, moist, and absolutely heavenly. They're simple to make at home and sure to please any chocoholic!
These chocolate Nutella muffins are divine! I particularly love them with coffee.
These dessert muffins are truly indulgent and I doubt you will be able to resist them!
And, of course, dessert muffin recipes don't have to be complicated! In fact, this Nutella muffin recipe is one of the easiest recipes on the blog!
They are incredibly fluffy and moist and filled with creamy, delicious Nutella spread.
They're perfect for breakfast, brunch, or as a snack.
I think they're the best Nutella muffins and I'm sure you'll love them, too!
Looking for more chocolate recipes? Try my Pear and Chocolate Cake, my Eggless Chocolate Cheesecake, or my Classic Homemade Brownies from Scratch.
Jump to:
- Why you’ll love these Nutella stuffed muffins
- What is Nutella?
- Nutella breakfast ideas
- What do these Nutella muffins taste like?
- WHAT YOU NEED TO MAKE THIS RECIPE FOR NUTELLA MUFFINS
- Ingredients for Nutella muffins
- Equipment you'll need
- HOW TO MAKE NUTELLA MUFFINS
- Step-by-step Instructions
- Recipe Notes
- TIPS FOR SUCCESS
- VARIATIONS & ADD-INS
- FAQs
- Related Recipes
- Recipe
Why you’ll love these Nutella stuffed muffins
- This recipe is accurately tested. I thoroughly tested these muffins so you can enjoy the best Nutella muffins at home!
- You only need a few ingredients. Making these muffins is a breeze because you only need a handful of ingredients, most of which you probably already have.
- They're a cinch to make. These easy Nutella muffins are made in just one bowl.
- They have high tops. These muffins are big and tall, just like the ones from bakeries.
- They're flavor-packed. These muffins are absolutely delectable! In my opinion, they are so much better than store-bought muffins or muffins made from box mixes.
What is Nutella?
Nutella is a delicious chocolate hazelnut spread that originally comes from Italy. It's made from roasted hazelnuts, milk and cocoa powder.
Nutella breakfast ideas
- Spread some Nutella over toast or over yummy, thick pancakes.
- Make Nutella cookie sandwiches with my Chocolate Dipped Sugar Cookies recipe. Put some Nutella on the flat side of one cookie and then top with another cookie.
- Add it to smoothies, like my strawberry banana chocolate smoothie.
What do these Nutella muffins taste like?
These muffin Nutella treats have a rich, chocolatey flavor. They're moist and fluffy, with just the right balance of sweetness. Inside, they're super soft with a small, gooey, Nutella center. The combination of flavors makes these muffins irresistible!
WHAT YOU NEED TO MAKE THIS RECIPE FOR NUTELLA MUFFINS
Ingredients for Nutella muffins
- Nutella: I use the original Nutella that's made in Italy. I haven't tried this recipe with another generic hazelnut spread.
- Sugar: I use light brown sugar. I think brown sugar is amazing with chocolate.
- Egg: I use 1 medium organic egg.
- Flour & leaveners: I use all purpose flour, baking powder and baking soda.
- Unsweetened Cocoa powder: I use Dutch process cocoa.
- Buttermilk: If you can't find buttermilk, you can easily make your own by adding some vinegar to fresh milk (I'll include instructions in the recipe card below).
- Oil: I use light vegetable oil because it helps make the muffins moist.
- Salt: Adding a little bit of salt really enhances all the flavors.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- large mixing bowls
- a 12-cavity cupcake pan or muffin tin
- muffin or cupcake liners
- a hand mixer
HOW TO MAKE NUTELLA MUFFINS
Step-by-step Instructions
Place separate tablespoons of Nutella on a piece of parchment paper and freeze them overnight.
Whisk all the dry ingredients in a large mixing bowl. Make sure to sift in the cocoa powder so that there aren't any lumps.
Pour in the wet ingredients and the egg and mix until just combined. The batter will be a bit thick.
Fill the muffin liners halfway. I like using a cookie scoop or an ice cream scoop for this.
Lightly toss the frozen pieces of Nutella in flour. Place a piece of frozen Nutella on top. DO NOT PRESS IT DOWN.
Then distribute the remaining batter. Fill the all the way to the top. Then bake!
Recipe Notes
Storage Tips
You can store these muffins in an airtight container at room temperature for up to about 4 days.
Freezing Instructions
Easily freeze these muffins for up to about 2 months. Individually wrap them with plastic wrap and then place them in freezer bags. Thaw in the refrigerator overnight.
Reheating Muffins
If you love warm muffins for breakfast like I do, you can re-heat them in the microwave for a few seconds. BE VERY CAREFUL! The filling can get hot!
TIPS FOR SUCCESS
- Use a digital scale. For accurate results, I suggest weighing all the ingredients with a digital scale.
- Don't overmix the batter. You want to just combine everything so that the muffins don't turn out tough and dense.
- Freezing the Nutella overnight is essential. Otherwise the Nutella will sink to the bottom of the muffins.
- Prevent the Nutella from sinking to bottom of muffins. You need to freeze spoonfuls of Nutella overnight. I have made these muffins without freezing the Nutella overnight, but most of it just sank to the bottom or disappeared in the muffin. Also, this batter is quite thick, which is important because it helps to hold the frozen Nutella pieces in place.
- Add Nutella AFTER baking the muffins instead of before. Make the muffins without the filling and let them cool. Fit a pastry bag with a long decorating tip, like the Wilton #230 and then fill the bag with Nutella. Stick the tip in the middle of the muffin, about ⅔ or ¾ of the way down. Then squeeze the piping bag while pulling up the tip.
- Getting sky-high muffin tops. To get really tall muffins, the trick is to bake them at a really high temperature for 5 minutes and then lower the temperature until they're done. (Detailed instructions are in the recipe card below the post.)
- Baking times vary. Every oven is different and times may vary. Test to see if the muffins are done by using a toothpick towards the edge. If the toothpick comes out clean, they are ready.
VARIATIONS & ADD-INS
These hazelnut chocolate spread muffins are great on their own, but you can take them up a notch, too! Here are a few ideas:
- Before baking, you can add a little bit of Nutella on top of the batter and then use a toothpick to swirl it for yummy Nutella swirl muffins!
- Make Nutella chocolate chip muffins by adding some chocolate chips to the batter and the tops.
- Add some texture by adding some chopped nuts. Roasted hazelnuts would be delicious.
- Make banana Nutella muffins. Just mash up a ripe banana and add it to the batter.
- Although I haven't tried it myself, I think sour cream would be nice instead of the buttermilk.
FAQs
For me, adding a little light vegetable oil really helps keep the muffins moist.
Yes! Let the muffins cool completely and then wrap each one with plastic wrap and then put them in freezer bags. You can store them for up to about 2 months.
I love Nutella with bananas, fresh strawberries, sugar cookies, or cupcakes. Nutella is amazing with just about everything!
Happy baking!
Related Recipes
Looking for other recipes like this? Try these:
Let me know how these Nutella muffins turn out for you in the comments below! I’d love to hear from you!
Recipe
Nutella Muffins
Equipment
- mixing bowls
- regular, standard 12-cavity cupcake pan or muffin pan
- cupcake or muffin liners
- hand mixer
Ingredients
- 12 tablespoons (180g/6.3 oz) Nutella, approximately
- 2 cups (250g / 808 oz) all purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150g) light brown sugar
- ½ cup (60 g / 2 oz) unsweetened cocoa powder, sifted (I use Dutch processed)
- ½ cup (125ml) light vegetable oil
- 1 medium egg, at room temperature
- 1 cup buttermilk (250ml) (or use regular milk mixed with 1 tablespoon of vinegar)
Instructions
Prepare the filling the day before
- Place 12 separate tablespoons of Nutella on a piece of parchment paper and freeze overnight. Alternatively, make the muffins without the filling and then fill them with Nutella using a pastry bag fitted with a pointy tip (see notes in post for more information).
Make the muffins
- Preheat the oven to 425°F / 218°C.
- Line a muffin or cupcake pan with liners. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, sugar and sifted cocoa powder.
- Add the buttermilk, egg, vegetable oil. Use a hand mixer to mix everything until just combined. The batter is a bit thick.
- Fill the liners halfway full. I use a cookie scoop or ice cream scoop.
- Lightly toss the frozen Nutella pieces in a little flour and place them on top of the batter, (one per cavity). DO NUT PUSH THE NUTELLA PIECES IN THE BATTER.
- Distribute the remaining batter on top of the frozen Nutella pieces. Fill the liners all the way to the top.
- Bake at 425°F / 218°C for 5 minutes, then lower the temperature to 350°F / 180°C and bake for another 15 or until a toothpick inserted towards the edge of the muffins comes out clean.
- Take the muffins out of the oven and let them cool in the pan for about 10 minutes. Then remove them from the pan an place them on a wire rack to cool completely.
- Enjoy!
Thanks for stopping by! Let me know what you think: