Nutella Muffins

4.54 from 354 votes
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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. 

Nutella muffins in muffin tin


Nutella Muffins

 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. 

What You’ll Need

  • All-Purpose Flour
  • Sugar
  • Salt
  • Baking Powder
  • Oil
  • Egg
  • Milk
  • Nutella
nutella muffins in a muffin tin

How to Make Muffins

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. The most important thing with making muffins is not over mixing the batter.  If you do the muffins will be tough. 
  2. To make sure that muffins are tender, start by mixing the dry ingredients together in a bowl. 
  3. Measure all of the liquid ingredients in a liquid measuring cup. 
  4. Stir the milk mixture into the flour and stir until just combined. 
  5. 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. 
  6. Spoon in Nutella into the center of each muffins and use a toothpick, knife, or bamboo skewer to swirl around.
  7. 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. 
  8. Let them cool in the muffin tin for 5 minutes and then remove to a wire rack to cool completely. 

Recipe Tips

  • The biggest tip for these muffins is to just gently swirl in the Nutella. Some people have actually really mixed it in, and the complain about their muffins falling and being hollow. It is designed to be a gentle swirl as shown in the images and the video. So use a knife or toothpick once you scoop in the batter and just swirl.
  • Be careful not to overmix your batter. This is why mixing in the Nutella after they are in the muffin cups is such a big deal. Muffin batter is more delicate that it looks. If you want light and fluffy muffins, you can’t stir too much, or the glutens develop in the flour faster than they should, and it makes your muffins tough and not a good texture.
  • Don’t like Nutella? Don’t worry, you could use peanut butter, biscoff spread or any else that is this same consistency that you swirl in the batter.
Stacked nutella muffins

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

  1. Allow muffins to cool completely
  2. Place in a plastic freezer safe storage bag
  3. Freeze for 2-3 months
  4. To serve microwave for about 30 seconds per muffin, or let thaw on the counter for a couple hours. 
close up nutella swirl muffins in a muffin tin

More Great Breakfast Recipes

Nutella Muffins - Soft and tender homemade muffins with a delicious swirl of Nutella.
4.54 from 354 votes

Nutella Muffins

By Erin
Nutella Muffins – Soft and tender homemade muffins with a delicious swirl of Nutella.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12



  • 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 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.



Serving: 1g | Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 179mg | Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 12
Calories: 168
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Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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    1. 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.

  1. 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

    1. 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!

  2. 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.

  3. 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!

  4. 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.

    1. 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.

  5. 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

    1. 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.