Craft the ultimate Nutella muffins, rivaling the softness and moistness of top-tier bakery-style chocolate chip muffins. These delectable treats are effortless to prepare and boast a gooey Nutella center.
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Indulge in the ultimate comfort with these super moist Nutella muffins, featuring a lusciously melty chocolate hazelnut spread Nutella core that oozes with every bite.
Perfect for satisfying your sweet tooth, these moist muffins offer a heavenly blend of fluffy texture and rich, chocolate-hazelnut goodness at the heart.
These Nutella stuffed muffins are a breeze to whip up using simple ingredients, yielding big, indulgent treats that will melt the heart of every Nutella lover.
Why you'll love this recipe
Craving for more Nutella recipes? Give these a try, Nutella coffee latte, Chocolate Nutella Linzer cookies, Nutella cake, Stuffed Nutella kind cake, Nutella ganache frosting, Nutella rolls, Nutella cupcakes, Nutella cheesecake brownies and Nutella Macarons.
Ingredients you need
You need these ingredients to make this Nutella stuffed muffin recipe:
- Butter: Opt for unsalted butter, softened, or even melted butter that's been allowed to cool, ensuring a rich flavor base.
- Vegetable Oil: A variety of oils can be used, such as sunflower, canola, or coconut oil, each imparting its own subtle taste and contributing to the muffin's moist texture.
- Sugar: Classic white granulated sugar sweetens the mix, though brown sugar can add a deeper, caramel-like flavor.
- Eggs: Large, room-temperature eggs are best for structure and richness.
- Salt and Vanilla: These two are non-negotiable for highlighting and enhancing all the other flavors within your muffins.
- Buttermilk: This tangy ingredient can be easily substituted with milk, yogurt, or sour cream, depending on what you have on hand.
- Flour: While cake flour is preferred for its fine texture, you can also use all-purpose flour, whole wheat flour, or even a gluten-free option like rice flour for different dietary needs.
- Leavening Agents: A combination of baking soda and baking powder gives the muffins their rise, but if needed, you can simplify with just baking powder.
- Nutella Spread: The star of the show for that indulgent center, which can also be swapped out for other spreads like Biscoff butter for a different twist on flavor.
How to make Swirled Nutella muffins
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Make the inserts by scooping out large chunks of Nutella spread with a tablespoon onto a large baking sheet. Place in the freezer for about 30 minutes before starting the recipe.
Step 2: Place softened butter, oil, sugar, eggs, buttermilk, and vanilla extract in a large mixing bowl and beat with a whisk or hand mixer until smooth and homogeneous.
Step 3: Add the dry ingredients, flour, baking powder, baking soda and salt to the large bowl containing the wet ingredients.
Step 4: And gently stir with a soft spatula or a wooden spoon just enough to incorporate them and until you get a smooth and homogeneous muffin batter.
Bake muffins
- Preheat oven to 420°F / 220°C fan oven and place paper liners or muffin cups in a muffin pan.
- Spoon the muffin batter using an ice-cream scoop into the muffin cup, filling them ¾ full.
- Place frozen Nutella discs on top of each muffin without pushing them into the batter. Cover muffin discs with muffin batter to cover them completely. Drop a teaspoon of Nutella on top of the muffins and form a swirl with the tip of a knife.
- Bake in the preheated oven for about 5 minutes then lower the temperature to 350°F/180°C and bake for a further 10-15 minutes. without opening the door.
- Check that the muffins are well done with a toothpick inserted on the edge of a muffin, it should come out clean or with a few crumbs
- Allow muffins to cool slightly before removing from muffin tin then let them cool completely on a wire rack.
Tips for this recipe
Storage and Freeze instructions
At Room Temperature: Ensure the freshness of these muffins by storing them in an airtight container or under cling wrap for up to a week. For a softer treat, a brief stint in the microwave will do the trick.
Freezing: Once fully cooled, tuck the muffins into a sealed bag or a container with a tight-fitting lid. They'll maintain their best quality for up to three months.
Thawing: For optimal flavor and texture, allow the muffins to gradually return to room temperature. Alternatively, the microwave's defrost setting can expedite the process.
Recipe variations
Recipe Questions
The muffin batter should be thick and lumpy, it will hold the mounds of Nutella and prevent it from falling back into the bottom of the pan.
They are ready when they are puffed and golden on top. You can check for doneness by plunging a toothpick into the center of the muffin, it should come out clean or with a few crumbs.
If your muffins fall back after baking, they were undercooked. Do not open the oven door during baking as this may cause heat shock and cause the bump to fall out.
More Muffin Recipes
I hope you love this Nutella filled muffin recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Nutella muffins
- Total Time: 25 minutes
- Yield: 12 muffins
Description
Soft and fluffy Nutella muffins recipe perfect for breakfast or school snack ( for 12 muffins)
Ingredients
- 80 g (⅓ cup) Butter - unsalted and softened
- 80 g ( ⅓ cup) Vegetable oil - rapeseed or canola oil
- 200 g (¾ cup) Sugar - granulated
- 2 eggs - large at room temperature
- 330 ml ( 1 ¼ cups) Buttermilk - or milk
- 390 g ( 2 ½ cups) flour - all-purpose
- 2 tsp baking powder
- ½ tsp baking soda
- 1 pinch pinch of salt
- Nutella spread
Instructions
- Preheat your oven to 420°F / 220°c (fan oven) and line a cupcake/muffin tin with paper liners.
- On a baking sheet, spoon out large chunks of Nutella and place in the freezer for at least 30 minutes.
- In a large bowl, whisk together the softened butter, vegetable oil, sugar, eggs, vanilla and buttermilk until you have a smooth, homogeneous cake batter.
- Then gently fold in the dry ingredients, flour, baking powder, baking soda and salt and mix to form a smooth cake batter.
- Pour the dough into the boxes, filling them by half, and place the frozen Nutella discs on top of the dough without pushing them in and cover with a little dough.
- Then place a small amount of Nutella on top and form a swirl of dough with the tip of a knife.
- Bake for 5 minutes then lower the temperature to 350°F/180°C and bake for a further 10 - 15 minutes, without opening the oven door, until the muffins are golden brown with a nice bump on top.
- Let muffins cool completely before eating.
Notes
Storage: Store at room temperature in an airtight box for 1 week, or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: muffins, breakfast
- Cuisine: american
Nutrition
- Calories: 156
- Sugar: 8
- Sodium: 195
- Fat: 5
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 20
You forgot the tsp of vanilla in your list of ingredients. I went and found it on the French version, but it's missing here. You mentioned it in the recipe, but not in the list of ingredients, so I didn't know how much to use.
Hi, sorry it's an oversight, usually you need 1 tsp vanilla extract to flavor the recipe.
These muffins are insanely moist and the Nutella heart tip is great, it doesn't fall to the bottom. Thank you so much for this delicious recipe.