These Nutella Muffins are rich, chocolatey, and filled with a glorious dollop of creamy Nutella in every bite! They're the ultimate treat for chocolate lovers, perfect for a cozy breakfast or brunch treat! The best part is they come together in under 30 minutes with simple ingredients you probably have on hand!
Craving more yummy chocolate treats? Try my Raspberry White Chocolate Muffins, Mini Brownie Bites, or Double Chocolate Banana Bread next!
Nutella is a forever favorite in our house, especially for my chocolate-loving crew! These muffins are inspired by my boys and niece's obsession with all things chocolate. They specifically love Nutella on Crepes , but I wanted to create a really decadent muffin and a recipe that is still easy enough to whip up on a weekend morning. These Nutella muffins were born! The hidden Nutella centers make them feel extra special without any fuss! They are perfect with a tall glass of milk or a latte! If you like muffins, try my Easy Vanilla Muffins, Easy Mini Blueberry Muffins, or these Banana Muffins with Almond Flour!
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Recipe Highlights
- Chocolate muffin meets Nutella lava cake vibes!
- No mixer needed!
- Hidden Nutella centers and swirled tops for the prettiest muffins!
- Perfect for brunch trays, lunchboxes, or dessert!
Ingredient Notes
- All-purpose flour: Provides structure for the muffins.
- Unsweetened cocoa powder: Adds deep chocolate flavor.
- Baking powder + baking soda: Help the muffins rise high and fluffy.
- Salt: Balances sweetness and boosts flavor.
- Granulated + brown sugar: The combo adds sweetness and a soft crumb.
- Eggs: use large eggs.
- Buttermilk: Makes the crumb tender and moist. (You can DIY it! See substitutions below!)
- Vegetable oil: adds moisture and yields the perfect texture.
- Vanilla extract: Rounds out all the flavors.
- Nutella: The star! Adds creamy, chocolaty decadence to every bite.
- Sanding sugar (optional): For a sparkly muffin-top crunch!
How to Make Nutella Muffins
- Step 1: Freeze Nutella scoops until firm.
- Step 2: Whisk together dry ingredients.
- Step 3: Add wet ingredients to a large bowl.
- Step 4: Whisk wet ingredients until smooth.
- Step 5: Sift dry ingredients into wet.
- Step 6: Mix until combined with a silicone spatula.
- Step 7: Add batter to prepared muffin pan to half full.
- Step 8: Use a small spoon to transfer Nutella scoops to muffin tin.
- Step 9: Place frozen Nutella scoop in the center of each muffin. Top with remaining batter.
- Step 10: Swirl warmed remaining Nutella on top with a toothpick.
- Step 11:Top with sanding sugar if desired.
- Step 12: Bake and enjoy warm or allow to cool completely!
Charlotte's Tips for making the best Nutella Stuffed Muffins
- Use a cookie scoop for the Nutella to make it easy and mess-free!
- Don’t skip freezing the Nutella centers. It helps them stay in place and gooey.
- Sift dry ingredients if possible to ensure a smooth muffin texture.
- Mix the batter gently. Overmixing will lead to hard dense muffins.
- Let muffins rest in the tin a few minutes before transferring so they don’t break apart.
Recipe Variations
- Swap Nutella for peanut butter or cookie butter for a different variation.
- Add mini chocolate chips for double chocolate indulgence.
- Top with chopped hazelnuts for crunch if desired.
Recipe Substitutions
- If you don't have buttermilk, use ¾ cup milk + 1 teaspoon vinegar or lemon juice. Let sit 5 minutes before using for your own DIY buttermilk!
- If you are out of brown sugar, use all granulated sugar, or sub with coconut sugar if you like a caramel note.
- Use your favorite 1:1 gluten-free flour blend to make these muffins gluten free.
Storage Tips
Store cooled muffins in an airtight container at room temperature for 2–3 days. To freeze, wrap individually in plastic wrap and store in a freezer bag for up to 2 months. Warm in the microwave for about 15 seconds to bring back that gooey center!
Recipe
Nutella Muffins
Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ¾ cup buttermilk or milk + 1 teaspoon vinegar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup Nutella divided
- *Optional sanding sugar for topping.
Instructions
- Start by scooping 12 teaspoons of Nutella onto a wax paper-lined plate or tray. Freeze for 15–20 minutes to firm up while you prep the batter.
- Preheat your oven to 375°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the sugars, eggs, buttermilk, oil, and vanilla until smooth.
- Pour the wet mixture into the dry and gently fold with a rubber spatula until just combined.
- Spoon batter into muffin cups, filling each about halfway. Add a frozen Nutella scoop to the center of each.
- Top with the remaining batter until muffin cups are ¾ full.
- Warm remaining Nutella slightly (about 10 seconds in the microwave) and drizzle ½ teaspoon over each muffin. Swirl with a toothpick.
- Sprinkle with sanding sugar if using.
- Bake for 16–18 minutes or until the tops are set and a toothpick inserted beside the center comes out clean.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm!
Notes
- Use a cookie scoop for the Nutella to make it easy and mess-free!
- Don’t skip freezing the Nutella centers. It helps them stay in place and gooey.
- Sift dry ingredients if possible to ensure a smooth muffin texture.
- Mix the batter gently. Overmixing will lead to hard dense muffins.
- Let muffins rest in the tin a few minutes before transferring so they don’t break apart.
I hope you love this Nutella Muffin Recipe. If you make this recipe, leave a comment and a rating! I'd love to know how you liked it. Enjoy, xoxo!
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