Nutella Filled Muffins
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With just 12 ingredients, these Nutella muffins are perfect for the Nutella lover in your life! These rich and moist muffins are stuffed with Nutella and loaded up with chocolate chips. They’re made in one bowl, and you don’t need a mixer. Plus, you can easily make these nutella filled muffins dairy-free!
Who else loves to eat chocolate hazelnut spread straight from the jar? I seriously can’t get enough of it! I also love baking with Nutella, like in my Nutella brownies and chocolate filled cookies, so you know I had to make some muffins with it!
These nutella stuffed muffins have a soft and fluffy muffin base that is packed with chocolate chips and then swirled with Nutella (or another chocolate hazelnut spread!) just before baking. You get Nutella in every bite!
Why You’ll Love These Nutella Filled Muffins
- Super simple recipe that only requires 12 pantry ingredients. I bet you already have everything in your kitchen!
- It’s made in one bowl, less clean up is always a win!
- You can easily make these muffins dairy-free, so they’re great if you have food allergies.
Ingredients Needed
- Nutella: You can use regular Nutella or another chocolate hazelnut spread. If you’re dairy-free, just make sure to use a vegan chocolate hazelnut spread, or you can use my homemade vegan nutella!
- Milk: Feel free to use regular milk or dairy-free milk. For dairy-free options, I prefer soy milk or oat milk for this recipe.
- Chocolate Chips: I love using mini chocolate chips in muffin recipes, that way you get chocolate in every bite! You can swap them out for regular chocolate chips in a pinch.
- Butter: You can use regular butter or vegan butter.
- Oil: Make sure you’re using a neutral oil like vegetable oil or sunflower oil.
Step by Step Instructions
Step 1: In a medium bowl, whisk the melted butter with the oil. Whisk in the sugar.
Step 2: Whisk in the eggs, vanilla, and milk.
Step 3: Add in the flour, baking soda, baking powder, and salt. Continue mixing until just combined. Stir in the mini chocolate chips.
Step 4: Set the batter aside for 30-60 minutes.
Step 5: Preheat the oven to 425°Fahrenheit and line a muffin pan with liners.
Step 6: Add a little bit of muffin batter to the bottom of every muffin liner (about 1 ½ tablespoons). Add a scant tablespoon of Nutella on top, trying to keep it in the center of the batter.
Step 7: Add more muffin batter on top, making sure you fill the liners up to the very top.
Step 8: Melt 3 tablespoons of Nutella in a small bowl until it’s runny. Drizzle ½ teaspoon on top of each muffin. Use a toothpick to gently swirl it around the top.
Step 9: Bake in the preheated oven for 5 minutes. Then, without opening hte door, lower the oven temperature to 350°Fahrenheit. Bake for another 7-10 minutes.
Step 10: Let the muffins cool on a cooling rack and enjoy!
Bakery Style Muffins
I know we all want those bakery-style muffin tops! Here are a few tips on how I get tall muffin tops.
First, I make sure that my baking soda and baking powder haven’t expired. Next, I let the muffin batter rest for 30-60 minutes, which helps the leaveners start working. Finally, baking at an initial high heat will help activate the baking powder and soda, giving us taller muffins.
Expert Tips
- I always recommend using a kitchen scale to weigh out your ingredients, especially your flour! It’s so easy to add too much flour if you’re using measuring cups, which will make your muffins dry and dense.
- Don’t have a kitchen scale? Then make sure you use the scoop and level method to weigh out your flour.
- When scooping the Nutella into the muffin batter, try to be careful and not let it touch the sides of the muffin liner. We want the muffin batter to surround it!
- Make sure your oven temperature is correct! I use an oven thermometer to make sure my oven is at the right temperature; otherwise, your muffin tops might get dark if it’s too hot.
Storage Instructions
Store the muffins in an airtight container for 2-3 days. I’ve found the chocolate hazelnut spread won’t be as melty or soft the next day, so I recommend microwaving the muffins for a few seconds before serving.
To freeze, place in a ziploc freezer bag for 2-3 months. Microwave for 30 seconds or let them thaw at room temperature.
More Muffin Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Nutella Filled Muffins
Ingredients
- ¼ cup (54 ml) neutral oil (like canola oil or sunflower oil)
- ¼ cup (53 ml) butter, melted, (dairy free or regular)
- ¾ cup (150 g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup (188 ml) milk of choice, (dairy free or regular)
- 2¼ cups (280 g) all-purpose flour
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup mini chocolate chips , (dairy free or regular)
- ¾ cup + 3 Tablespoons (300 g) chocolate hazelnut spread, separated, (regular or vegan)
Instructions
- In a medium bowl, whisk together the melted butter and oil. Add in the sugar.
- Whisk in eggs, vanilla extract, and milk until combined.
- Slowly add in the flour, salt, baking soda, and baking powder and continue to mix together until just combined (do not over-mix! It's okay if there are some lumps in the dough). Stir in the mini chocolate chips.
- Let the muffin batter rest in the fridge for 30-60 minutes (this creates taller muffins).
- Preheat the oven to 425°F and line a muffin tin with 12 liners.
- Add a little bit of muffin muffin batter to the bottom of each muffin liner (around 1½ Tablespoons). Add one scant Tablespoon of Nutella on top, trying to keep it in the center and away from the edges.
- Add more muffin batter on top of the nutella, filling the muffin tins all the way to the top of the liners. Repeat with the remaining muffin liners until all batter is gone.
- Melt 3 Tablespoons of chocolate hazelnut spread in a small microwave safe bowl until it's runny. Drizzle about ½ teaspoon on top of each muffin and use a toothpick to gently swirl it around the top.
- Bake the muffins for 5 minutes at 425°F. After 5 minutes, leave the muffins in the oven and lower the oven temperature to 350°F. Bake for an additional 7-10 minutes, or until a toothpick inserted in the centre of the muffins comes out clean.
- Let the muffins cool or a cooling rack. The chocolate hazelnut spread will not be as melted and soft the next day, but you can microwave the muffins for a few seconds before serving to recreate the fresh out of the oven texture.
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon
Really liked this recipe, but it did take about 10 extra minutes at 350 for the muffins to cook thru (5+20). Maybe because I have a ceramic muffin tin?