Incredibly delicious chocolate Nutella muffins that are moist, fluffy and chocolaty since they are stuffed with Nutella and topped with chocolate. These super easy muffins are mixed in one bowl, ready in less than 30 minutes, and freeze beautifully.
Chocolate Nutella Muffins recipe
I adore these muffins. I mean, look at this gooey layer of Nutella that you will taste in every bite of these Nutella muffins. YUM!
Using buttermilk was a perfect choice; it made the muffins super fluffy and soft.
I chose an easy method for you to stuff the Nutella into the batter: scoop the room-temperature Nutella directly into the batter.
I have another method, which is to freeze teaspoons of Nutella first and then use them frozen; this method takes about 2-3 hours until the Nutella freezes.
I tested this recipe using both methods; however, honestly, there is no difference except that the second method takes at least 2 hours until the
Nutella freeze.
What You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Flour: I used All-purpose flour; you may use self-rising flour and skip adding the baking powder.
Nutella: I LOVE Nutella, but you may use your favorite chocolate hazelnut spread.
Sugar: I used white sugar. Brown sugar also works fine.
Cocoa powder: I recommend using good-quality cocoa powder. I used Naturya organic cacao powder.
Baking powder and baking soda: They give the muffins a fluffy texture.
Butter: I recommend unsalted butter.
Buttermilk: You may use Greek yogurt instead.
Egg: I used just one large egg.
Chocolate: I used a milk chocolate bar and chopped into small chunks. You can use chocolate chips instead.
How to Make Chocolate Nutella Muffins
One: Preheat the oven to 180C / 350F and line a 12-cup muffin tin with a paper liner. Chop the chocolate and set aside.
Two: Cream the butter and sugar until it becomes fluffy. Add the egg and mix well. After that, add buttermilk and mix.
Three: Sift the flour, baking soda, baking powder, and cocoa powder over the wet ingredients, then mix.
Pro Tip: I highly recommend sifting the dry ingredients before mixing them into the wet ingredients, which will break up any lumps and result in a smooth and silky batter.
Four: Scoop about 2 tablespoons of the batter into the muffin tin holes filling a bit less than halfway. Then add a teaspoon of Nutella on top of each one. Add the rest of batter on top of the Nutella layer.
Pro Tip: Don't overfill the muffin cups with batter; the batter will overflow into the oven when it rises, making a mess.
Five: Scatter the chopped chocolate on top of each muffin.
Six: Bake for 15-20 minutes. Let the muffins cool for 5 minutes before taking it out of the muffin tin.
Pro Tip: Be careful not to overbake the muffins; otherwise, they will turn out dry.
Storage
Just, keep them at room temperature for a day or two. Also, these muffins freeze beautifully for up to 2 months; just separate them with parchment paper so they do not stick to each other while freezing.
Serving Suggestions
I love to microwave one of these muffins for a few seconds before eating to have that super gooey chocolatey centre. It is my favourite way of eating these Nutella-filled muffins; try it, and I am sure you will love it.
Serve it with Oat Milk Hot Chocolate or your favorite cup of tea.
More Nutella Recipes
My Favourite Muffin Recipes
- Easy homemade raspberry muffins
- Fudgy double chocolate muffins
- Moist lemon blueberry muffins with lemon glaze
- Easy chocolate chip banana muffins
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Chocolate Nutella Muffins
Equipment
- Muffin liners
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup butter
- 300 ml buttermilk
- 1 egg
- 12 teaspoon Nutella
- 100 g chocolate , chopped
Instructions
- Preheat the oven to 180C / 350F and line a 12-cup muffin tin with a paper liners. Chop the chocolate and set aside.
- Cream the butter and sugar until it becomes fluffy. Add the egg and mix well. After that, add buttermilk and mix.1 cup granulated sugar, ¾ cup butter, 1 egg, 300 ml buttermilk
- Sift the flour, baking soda, baking powder, and cocoa powder over the wet ingredients, then mix.1 ¾ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder
- Scoop about 2 tablespoons of the batter into the muffin tin holes filling a bit less than halfway. Then add a teaspoon of Nutella on top of each one. Add the rest of batter on top of the Nutella layer.12 teaspoon Nutella
- Scatter the chopped chocolate on top of each muffin.100 g chocolate
- Bake for 18-20 minutes. Let the muffins cool for 5 minutes before taking it out of the muffin tin.
Notes
- I highly recommend sifting the dry ingredients before mixing them into the wet ingredients, which will break up any lumps and result in a smooth and silky batter.
- Be careful not to overbake the muffins; otherwise, they will turn out dry.
Sheyla says
My son can't stop eating those muffins. They are so delicious.
Olivia says
Thanks for sharing the recipe! I stuffed the muffins with salted caramel, and they were so delicious too!
Clair says
Wow, these Nutella muffins are amazing. I love to have one with a cup of green tea in my afternoon dessert.
Emma says
My daughter loved them so much.