Nutella Muffins
These luscious Nutella muffins are tall, moist, and absolutely heavenly. They're simple to make at home and sure to please any chocoholic!
Servings 12
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!
Notes
Storage Tips
Store the muffins in an airtight container at room temperature for up to about 4 days.
Freezing Instructions
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
Easily re-heat the muffins in the microwave for a few seconds. BE VERY CAREFUL! The filling can get hot!
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
