Nutella Muffins – Soft and tender homemade muffins with a delicious swirl of Nutella.
If you are new here, you might not be familiar with my muffin obsession. You can see the many many muffin recipes that I have shared over the years. There is just something about homemade muffins. They are great to have stashed in the freezer for quick and easy breakfast any morning of the week.
Chocolate Chip Muffins are my son’s all time favorite, and I often have my freezer stocked with them. I try to do something a little healthier. These Chocolate Oatmeal Banana Blender Muffins are my go-to. They are naturally gluten free, have no butter or oil, and no refined sugar. So I can feel better about eating them. These nutella muffins? They are 100% a treat that I will work into my life at any time.
This muffin recipe is based off my chocolate chip muffins. They are dense, but still moist and tender. And of course the swirl of Nutella makes them extra tasty. Because I am all for Nutella in any form. I mean, Nutella Oreo Truffles are such a great treat to make.
How to Make Muffins
- The most important thing with making muffins is not over mixing the batter. If you do the muffins will be tough.
- To make sure that muffins are tender, start by mixing the dry ingredients together in a bowl.
- Measure all of the liquid ingredients in a liquid measuring cup.
- Stir the milk mixture into the flour and stir until just combined.
- An ice cream scoop ensures that all of the muffins are the same size and it doesn’t make a mess of your muffin tin.
- Spoon in Nutella into the center of each muffins and use a toothpick, knife, or bamboo skewer to swirl around.
- Bake until a tester comes out clean. You will have chocolate on the tester, but you want to make sure there isn’t any muffin batter.
- Let them cool in the muffin tin for 5 minutes and then remove to a wire rack to cool completely.
Can you Freeze Muffins?
Absolutely! I always freeze leftover muffins in a freezer safe plastic bag. They last in the freezer for 2-3 months.
How to Freeze Muffins
- Allow muffins to cool completely
- Place in a plastic freezer safe storage bag
- Freeze for 2-3 months
- To serve microwave for about 30 seconds per muffin, or let thaw on the counter for a couple hours.
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- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup Nutalla
- Preheat oven to 375 degrees. Grease 12 muffin cups or line with muffin liners.
- Combine cup flour, sugar, salt and baking powder.
- Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Add to flour mixture, and stir until just combined.
- Divide batter amoung the muffin cups
- Spoon about 1 Tbls of Nutella. Use a toothpick, knife, or bamboo skewer to swirl the Nutella.
- Bake for 14-18 minutes or until a tester comes out clean.
- Remove muffins from the oven and let cool for 5 minutes before removing to a wire rack to cool completely.
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Amount Per ServingCalories 168 Total Fat 7g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 16mg Sodium 179mg Carbohydrates 25g Fiber 0g Sugar 13g Protein 2g