Easy Nutella Muffins

ByJessica Loizzo Updated on
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If you’re a fan of Nutella, look no further. You’re in your for a treat! Nutella Muffins are the perfection fusion of rich chocolate-hazelnut flavor and soft, moist muffin texture. This post will walk you through everything you need to know about making the most delicious Nutella Muffin!

Decadent chocolate marble muffins with swirls of rich chocolate and vanilla batter, perfect for breakfast, snack, or dessert. Moist, flavorful, and topped with a delightful marbled pattern.

Why You’ll Love This Recipe

  • Easy to make: No mixer is required. All you need is a bowl. They come together in just a few minutes and bake quickly as well.
  • Kid-friendly: Not just adults, like these, but kids go crazy for them! It’s the perfect after school treat!
  • Customizable: Add chocolate chips, chopped hazlenuts, or even banana.
  • Perfect texture: These muffins are moist and fluffy due to the perfect combination of oil, milk and sour cream.

Ingredients for Easy Nutella Muffins

Dry Ingredients:

  • All purpose flour: AP flour gives the muffin structure.
  • Granulated sugar: Sugar helps sweeten the muffin.
  • Brown sugar: A little brown sugar adds a caramel flavor and moisture.
  • Baking powder: Baking powder is the leveling agent that helps the muffin rise.
  • Salt: A little salt enhances the flavor and balances the sweetness.

Wet Ingredients:

  • Eggs: A few eggs help bind the ingredients together.
  • Pure vanilla extract: Vanilla extract adds warmth and flavor.
  • Vegetable Oil: Vegetable oil helps keep the muffin super moist.
  • Milk: I suggest using at least 2% milk to achieve the most delicious muffin. The milk adds moisture, helping the batter form, creating a tender crumb.
  • Sour cream: Sour cream adds moisture without thinning out the batter. It helps create a tender, moist crumb.
  • Nutella: Of course Nutella is the star of the muffin! It’s so delicious paired with the moist vanilla accented muffin.
Creamy Nutella, eggs, flour, sugar, vanilla, and baking ingredients for delicious homemade desserts. Perfect for baking Nutella-flavored treats, cookies, and cakes at home.

How to Make Nutella Muffins (Step-by-Step)

Flour, sugar, and salt in small bowls arranged on a grey surface for baking.
Measure out all purpose flour, baking soda and salt.
Flour in glass bowl with mixing whisk, baking ingredients for sweet recipes.
Mix the dry ingredients in a small bowl: flour, baking powder and salt.
Cream and brown sugar mixture for baking in a glass bowl with a whisk.
In a larger bowl, add granulated sugar, brown sugar and vegetable oil.
Nutella Muffin Recipe
Whisk well.
Nutella Muffin Recipe
Add two large eggs and whisk well.
Creamy vanilla and caramel filling being prepared in a glass bowl with eggshells on a light gray surface for sweet dessert recipes.
Next, add milk and vanilla and whisk.
Creamy mixing bowl with eggs, sour cream, and vanilla for cake batter, with cracked eggshells nearby, on a gray surface.
Next, whisk in the sour cream.
Cracked eggs and flour being added to cake batter for homemade baking recipes.
Finally, add the bowl of dry ingredients.
Creamy cake batter in glass mixing bowl with eggshells on gray countertop.
Stir until combined. Do not over-mix. Batter will be lumpy.
Creamy cupcake batter being scooped into cupcake liners in a metal baking pan for homemade cupcakes.
Fill each muffin liner half full with muffin batter.
Golden cake batter in cupcake liners ready for baking, with chocolate and caramel toppings being added, on a baking tray with a mixing bowl of batter nearby, perfect for sweet dessert recipes, Stuck On Sweet.
Dollop a spoonful of Nutella in the center of each muffin.
Vegan cupcake batter with chocolate and vanilla swirls in muffin tin for baking.
Top each muffin with more muffin batter.
Cream cheese and chocolate swirl cupcake mini muffins on baking tray.
Add another dollop of Nutella on top of each muffin and swirl with a toothpick.
Rich chocolate swirl cookie dough cupcakes on a baking sheet.
Bake at 400 degrees for 5 minutes, reduce heat to 350 degrees and bake an additional 10-12 minutes.
Decadent chocolate marble muffins with swirls of rich chocolate in moist, fluffy cake. Perfect for breakfast or dessert, these homemade muffins are a sweet treat from Stuck On Sweet.
Aren’t they gorgeous?
Decadent chocolate chip muffin with gooey melted chocolate centers, perfect for breakfast or snacking. Moist, fluffy, and rich in flavor, ideal for dessert lovers and sweet tooth cravings.

Tips for Success

  • Warm Nutella slightly in the microwave for 10-15 seconds to make it easier to scoop and swirl.
  • Don’t over-mix the batter. Overtaxing can lead to dense muffins. We want fluffy ones!
  • Use room temperature ingredients. The ingredients will blend better.
  • Prepare ingredients ahead of to prevent mistakes and make clean up easier.
  • As always, read through the entire recipe at first.

Nutella Muffin Variations:

  • Make them Chocolate Nutella Muffins: Replace 1/4 cup of flour with 1/4 cup cocoa powder.
  • Add hazlenuts: Crush hazelnuts and add them on top of the muffins before baking for a nice crunch.
  • Make them mini Nutella Muffins: Use a mini muffin pan and reduce baking time. Bake at 400 degrees for 2 1/2 minutes then reduce to 350 degrees and bake for 5-8 minutes.
  • Gluten Free Nutella Muffins: Replace all purpose flour with a cup for cup gluten free flour.

Storage and Freezing

  • Store in an airtight container at room temperature for 2-3 days.
  • Refrigerate in an airtight container for up to 5 days. Let them come to room temperature before enjoying for the best texture.
  • To freeze, individually wrap the muffins in plastic wrap and place in freezer bag or container for up to 2 months. Microwave for 20-30 seconds to quickly reheat or thaw at room temperature.

Similar Recipes

If you enjoy Nutella, check out this recipe for Banana Muffins with Nutella Swirl, Nutella Banana Bread, and Nutella Walnut Cookie Bars. All of these recipes are Nutella focused and absolutely delicious!

Yield: 12 muffins

Nutella Muffins

Decadent chocolate marble muffins with swirls of rich chocolate and vanilla batter, perfect for breakfast, snack, or dessert. Moist, flavorful, and topped with a delightful marbled pattern.

Nutella muffins are moist, fluffy and filled with gooey Nutella. They're quick and simple to make making them the perfect treat to make all the time!

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes

Ingredients

Dry Muffin Ingredients

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Muffin Ingredients

  • 2 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup vegetable (melted coconut oil would work, too)
  • 1/2 cup milk, room temperature (use at least 2% milk fat)
  • 1/2 cup full fat sour cream or Greek yogurt, room temperature

Other

  • Nutella (or any hazelnut spread)

Instructions

    1. Prepare muffin pan and preheat the oven: Preheat oven to 425 degrees and line a muffin pan with 12 muffin liners; set aside.
    2. Prepare muffin dry ingredients: In a medium bowl whisk together 2 cups flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt; set aside.
    3. Prepare muffin wet ingredients: In a large bowl whisk together 1/2 cup granulated sugar, 1/4 cup brown sugar and 1/2 cup oil for about a minute. Add 2 eggs and whisk well. Lastly, whisk in vanilla extract, 1/2 cup milk and 1/2 cup sour cream.
    4. Mix dry and wet ingredients together: Using a spatula, dump the dry ingredients into the wet ingredients and stir until combined. Do not over-mix.
    5. Prepare the muffins to bake: Spoon (or use a large cookie dough scoop) batter into each muffin liner so they are half full. Make a divot in the center of each muffin and dollop a large spoonful of Nutella in the center of each muffin. Top each muffin evenly with the rest of the muffin batter. Liners should be almost full. Finally add another dollop of Nutella on top. Use a toothpick or knife to swirl the Nutella into the batter.
    6. Bake the Muffins: Bake at 425 degrees for 5 minutes then reduce the heat immediately to 350 degrees and bake for an additional 12 minutes or until a toothpick inserted into the center comes out clean. Let cool.

Notes

Store in an airtight container at room temperature for 2-3 days.

Refrigerate in an airtight container for up to 5 days. Let them come to room temperature before enjoying for the best texture.

To freeze, individually wrap the muffins in plastic wrap and place in freezer bag or container for up to 2 months. Microwave for 20-30 seconds to quickly reheat or thaw at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 191Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 38mgSodium: 220mgCarbohydrates: 33gFiber: 1gSugar: 15gProtein: 6g

Nutrition information is automatically calculated. Use as an approximation only.

Did you make this recipe?

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© Jess - stuckonsweet.com
Category: Muffins/Scones

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2 Comments

  1. Debaditya Bhattacharjee says:

    I just baked a batch of these muffins. There was enough batter for eight muffins. I forgot to swirl the dollops of chocolate hazelnut spread on the muffin tops, otherwise they came out perfectly.

    Reply

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