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.
I am always looking for new muffin recipes to try and these look amazing! Definitely going on the list!
Lemon Crumb Muffins by Crazy for Crust
Banana Muffins by Brown Eyed Baker
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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Nutella Muffins
Nutella Muffins - Soft and tender homemade muffins with a delicious swirl of Nutella.
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees. Grease 12 muffin cups or line with muffin liners.
- Combine flour, sugar, salt and baking powder.
- Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to equal 1 cup. Add to flour mixture, and stir until just combined.
- Divide batter among 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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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 168Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 16mgSodium 179mgCarbohydrates 25gFiber 0gSugar 13gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Steph says
We’re huge fans of nutella in our family so these didn’t last more than 15 minutes. Great recipe!
Vik says
These muffins look so simple and tasty! Definitely making these for breakfast soon
Allison says
Our new favorite way to enjoy Nutella! Thanks for sharing!
Chrissie Baker says
Thank you so much it looks so yummy. Can’t wait to try to make it.
Beth Pierce says
I love that I can freeze these muffins and enjoy them for longer than the average shelf life! They look fluffy and delicious!
Merce says
I’d never made muffins before, used this recipe and it was super easy and the muffins are so delicious! Thank you so much! This is going into my recipe book for sure!
Shannon Graham says
Oh my goodness, I drooled at the sight of these. Nutella is my vice right now!! lol
Angie says
These muffins look so perfect and who doesn’t love Nutella?
Grace says
Hi! Can this recipe be made into a loaf?
Erin S says
I have not actually tested it that way, but I can not see why it would not work. The baking time would obviously be longer, closer to 45-60 minutes would be my guess. Just cover with foil at the end if it is getting to dark and not fully cooked in the middle.
Lori says
My muffins turned out horribly. They didnt taste bad but they looked terrible. I wouldn’t even serve them so in the trash they went. As they cooled they sank in the middle, leaving huge holes in the tops. Very disappointed
Ahs says
Mine did the same
Sha says
Hi.. how can i tweak the recipe if i want to use Cake Flour? Thanks a million!
Erin S says
To substitute cake flour you would use 1 cup plus 2 Tbls for every cup of all purpose flour called for in the recipe. That is the general rule when using cake flour in the place of all-purpose in any recipe. Enjoy!
Christy says
I would like to ask how is the recipe in grams? I am not sure how much is one cup… can you advise that?
Erin S says
According to google – 1 cup = 120 grams. I am sorry, I don’t know the conversions.
Displeased and Disappointed says
These were absolutely *horrible*. Horrible, horrible, horrible. I followed the recipe exactly and ended up with heavy, flavorless (outside of the Nutella) muffins? I’m not sure they qualify as muffins hence the question mark. I mean, they’re technically edible so they qualify as food at the very least.
Adelyn Lim says
I have gestational diabetes so I made them GD friendly by substituting the sugar with cup-for-cup Stevia and nutella with diabetic friendly chocolate hazelnut spread. I also cut back on the vegetable oil and added a slab of butter instead. Instead of chocolate swirl, I made chocolate filling in the centre of muffins. Topped with some almonds and granola, there turned out AMAZING!
Maria says
This recipe is so weong. The dry to liquid ingredients ratio is way off. I followed the recipe exactly. All intended up with was dry lump of dough. Nothing like a muffin batter at all.
Erin S says
I assure you the measurements are correct. I have been making these regularly for years. You can see from the video that it is a thicker batter, but it is not dry. How did you measure your flour? Spooning into a cup and leveling off make sure you don’t over fill the measuring cup.
Justin says
Honestly this recipe really sucks and I question it’s conception. The entire concept of mixing in the Nutella in the tins, although conceptually intriguing, is frustratingly inefficient and troublesome in action. I tried the recipe with muffin tin liners and by just oiling/ buttering the pan, and both ways were equally disastrous. Oiling the muffin tins and then pouring the batter in, and then the Nutella, and mixing it was really easy… but this process resulted in the muffins sticking horribly to the pan (presumably because trying to mix in the Nutella resulted in the oil on the side of the tins also mixing). So then I tried the recipe with paper liners, well the batter sticks to the paper liners and makes an awful mess, but once baked they do come out clean. Additionally trying to mix the Nutella in the tins results in the Nutella only being mixed around the top, which then causes the batter to ooze out while baking, resulting in severely misshapen muffins
Erin S says
The Nutella is just a swirl on the top, you aren’t actually mixing it in. So if you are trying to get it throughout the whole muffin, that may be part of the problem. If that is what you are going for, you could swirl it in, just a little into the muffin batter ahead of time, and then scoop into the pans. But mixing it more than shown in the how to video in the post will affect how they bake up and if they stick to the pan.