Nutella Filled Muffins

Close-up of chocolate-swirl muffins on a brown surface. One muffin is cut open, revealing a rich chocolate center. A swirl of chocolate in a bowl is visible.

Print Recipe

Course Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 20

Bake Time 14

Total Time 34

Servings muffins

Calories 313

Author Gabby Kislanko

Equipment

Muffin tin
Whisk
Medium Bowl

Ingredients

¼ cup neutral oil (like canola oil or sunflower oil)
¼ cup butter, melted (dairy free or regular)
¾ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
¾ cup milk of choice (dairy free or regular)
2¼ cups 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 chocolate hazelnut spread, separated (regular or vegan)

US Customary - Metric

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.

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method). Too much flour will make the muffins dry.

Chocolate Chips: I used mini semisweet chocolate chips, but you can use regular sizes chocolate chips if you prefer.

Chocolate Hazelnut Spread: You can use traditional Nutella if not making these muffins dairy free, or you can vegan chocolate hazelnut spread or homemade vegan nutella

Storage and Freezing Instructions: Store muffins for 2-3 days at room temperature in an airtight container.

Freezing is my favorite way to have fresh muffins on demand! Freeze the cooled muffins in a ziploc freezer bag for up to 2-3 months. When ready to eat, take one out of the freezer and microwave it for 30 seconds (which makes them taste fresh out of the oven), or let it thaw at room temperature.

Nutrition