Homemade Nutella muffins have a moist, tender crumb and a gorgeous Nutella swirl topping. These Nutella stuffed muffins start your morning on a chocolaty note, and you’ll crave them again when it’s time for dessert!
Nutella swirl muffins
These Nutella muffins are a home run breakfast for anyone who loves the yummy chocolate hazelnut spread. Not only are the muffins stuffed with Nutella, but more is dropped on top and swirled into the batter for Nutella goodness.
Even if you aren’t a long-standing Nutella fan, I’m confident this easy muffin recipe could make you a believer. The soft, bouncy vanilla batter with pockets of warm, gooey Nutella is out-of-this-world delicious.
The recipe uses 8 simple pantry ingredients and comes together in a few minutes. And after a quick stint in the oven, you are rewarded with scrumptious Nutella stuffed muffins. They are an indulgence but will make your breakfast or afternoon snack feel special!
Gather the following simple ingredients and get ready to make some Nutella muffin magic happen. The amounts are listed in the recipe card further down in the post.
- Nutella: The muffins are stuffed with gooey Nutella, and then some more is swirled on top for good measure and good looks. You can use store-bought or make your own with this easy homemade Nutella recipe.
- Flour: The base of all good muffins is plain all-purpose flour. To avoid over-measuring, weigh the flour with a digital scale or employ the spoon-and-level method.
- Sugar: White, granulated sugar provides enough sweetness without making the muffins overly sweet. It also contributes to keeping the muffins moist.
- Butter: While you could use vegetable oil, I like the taste of butter better. You want to melt the butter and let it cool slightly before starting on the muffin batter.
- Eggs: We add 3 eggs to bind everything together. Let the eggs come to room temperature, so they incorporate better into the batter.
- Yogurt adds extra moisture to the Nutella muffins and amplifies their overall flavor. You can use vanilla or plain yogurt.
- Vanilla extract brings out warmth and sweetness in this easy muffin recipe.
- Baking powder is the leavening agent. It gives just the right rise and texture.
How to make Nutella muffins
Don’t let the Nutella swirl fool you! As I’ve mentioned above, making Nutella muffins is incredibly easy. Here’s a breakdown of each step involved:
Step 1: Prep for baking
Preheat the oven to 350°F / 180°C / gas mark 4. Line a regular-size, 12-hole muffin pan with paper liners.
Step 2: Combine dry ingredients
Stir together the all-purpose flour and baking powder in a medium-sized bowl. Set the mixture aside.
Step 3: Mix wet ingredients
In a large mixing bowl, whisk together the sugar, melted butter, eggs, yogurt, and vanilla extract until smooth and well combined.
Step 4: Create muffin batter
Pour the dry ingredients into the wet ingredients. Using a wooden spoon or rubber spatula, slowly mix and fold the batter together. Scrape down to the bottom of the bowl to incorporate any flour that has sunk. Don’t over-mix – stir until just combined.
Step 5: Fill muffin pan
Using a medium cookie scoop, spoon 1 tablespoon batter into each muffin cup. Layer with 1 teaspoon Nutella and scoop another tablespoon of batter on top. The batter should be enough for 10 to 12 muffins.
Step 6: Swirl Nutella
Top each muffin with a teaspoon of Nutella. Use a toothpick or skewer to swirl the Nutella into the batter.
Step 7: Bake muffins
Bake the muffins in the preheated oven for 18 to 22 minutes until the batter is set. The time varies depending on how hot your oven bakes and how full your muffins are.
Step 8: Cool
Let the muffins cool in the pan for 5 minutes. Then transfer them onto a wire rack to cool completely. Your Nutella swirl muffins are ready!
Step 9: Serve
You can enjoy your Nutella muffins while they are still a bit warm or wait until they cool to room temperature.
Take note of these tips and tricks, and make your Nutella swirl muffins as mouthwatering as possible!
- Don’t over-measure the flour: Flour tends to pack into itself, making it very easy to over-measure. Instead of scooping the flour directly from the bag, spoon it into the measuring cup. Then level it off at the top. Be sure to fluff up the flour in the bag between each spoonful. Using a kitchen scale is even better if you have one.
- Avoid over-mixing the batter: Over-mixed batter will result in dense muffins. Be sure to combine the dry and wet ingredients by hand and stop as soon as everything is mixed. This ensures the texture will be just right.
- Don’t overfill the muffin pan: This could cause the muffins to overflow the baking tin, and they might end up sinking in the middle.
- Warm the Nutella: If you have a hard time swirling the Nutella into the batter, warm your Nutella in the microwave for a couple of seconds.
Variations & substitutions
I love these Nutella muffins exactly as written and wouldn’t change a thing, but that doesn’t mean you can’t. Here are easy customization ideas that might pique your interest.
- Sour cream: If preferred, replace the yogurt with the same amount of sour cream.
- Nut Spread: Want to make these Nutella stuffed muffins with peanut butter or almond butter instead of Nutella? Do your thing!
- Cinnamon: Add extra warmth and depth of flavor by mixing 1 teaspoon ground cinnamon into the batter.
- Brown Sugar: You can substitute the granulated sugar with the same amount brown sugar.
- Chocolate chips: Nutella goes well with all kinds of chocolate. Feel free to fold 1 cup of your favorite chocolate chips into the muffin batter.
- Banana: For Nutella banana muffins, prepare the recipe with 1 mashed, overripe banana and only 1/4 cup yogurt.
- Pumpkin: To make Nutella pumpkin muffins, replace the yogurt with 1/2 cup canned pumpkin or pumpkin puree.
- Gluten-free: I haven’t tested this recipe with 1:1 gluten-free flour, but you should be able to make this swap with no issues.
How to store Nutella muffins
Store extra Nutella filled muffins in an airtight container after they have cooled. They will be good for up to 3 days. If you have enough self-control to save them for longer, keep them in the fridge for an extra day or two.
Can you freeze Nutella muffins?
You sure can! I like to pre-freeze the cooled muffins on a baking sheet for 20 to 30 minutes before I wrap each one in plastic wrap (cling film). Doing so prevents the muffins from sticking.
After each muffin is tightly wrapped, place them in an airtight container and freeze them for up to 3 months. When ready to eat, unwrap and thaw them on the counter or in the refrigerator.
- 2 cups / 240 g / 8.5 oz all-purpose flour, spooned and leveled (see note below)
- 1 tsp baking powder
- 3 eggs
- 1/2 cup / 120 g / 4.2 oz yogurt (plain or vanilla)
- 3/4 cup / 1 1/2 sticks / 170 g / 6 oz salted butter, melted (or unsalted butter + 1/4 tsp salt)
- 3/4 cup / 150 g / 5.3 oz granulated (white) sugar
- 1 tsp vanilla extract
- 1/2 cup / 150 g / 5.3 oz Nutella
- Prep for baking. Preheat the oven to 350°F / 180°C / gas mark 4. Line a regular-size, 12-hole muffin pan with paper liners.
- Combine dry ingredients. Stir together the all-purpose flour and baking powder in a medium-sized bowl. Set the mixture aside.
- Mix wet ingredients. In a large mixing bowl, whisk together the sugar, melted butter, eggs, yogurt, and vanilla extract until smooth and well combined.
- Create muffin batter. Pour the dry ingredients into the wet ingredients. Using a wooden spoon or rubber spatula, slowly mix and fold the batter together. Scrape down to the bottom of the bowl to incorporate any flour that has sunk. Don’t over-mix – stir until just combined.
- Fill muffin pan. Using a medium cookie scoop, spoon 1 tablespoon batter into each muffin cup. Layer with 1 teaspoon Nutella and scoop another tablespoon of batter on top. The batter should be enough for 10 to 12 muffins.
- Swirl Nutella. Top each muffin with a teaspoon of Nutella. Use a toothpick or skewer to swirl the Nutella into the batter.
- Bake muffins. Bake the muffins in the preheated oven for 18 to 22 minutes until the batter is set. The time varies depending on how hot your oven bakes and how full your muffins are.
- Cool. Let the muffins cool in the pan for 5 minutes. Then transfer them onto a wire rack to cool completely. Your Nutella swirl muffins are ready!
- Serve. You can enjoy your Nutella muffins while they are still a bit warm or wait until they cool to room temperature.
- Store. Store Nutella-stuffed muffins in an airtight container at room temperature. They are best consumed within 3 days.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 20gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 93mgSodium: 194mgCarbohydrates: 29gFiber: 1gSugar: 9gProtein: 6g
Reasons to love Nutella stuffed muffins
- Delicious flavor + texture: The tender, buttery muffin base is loaded with Nutella and vanilla and tastes just like the treats at your favorite bakery.
- Pantry staples: The recipe is made with simple pantry ingredients. I always have everything I need to whip up these muffins without a trip to the store.
- Freezer-friendly: Nutella muffins are a great freezer-friendly breakfast that you can warm up quickly to eat on the go.
Do I have to use paper liners?
Yes, I recommend paper muffin or cupcake liners for this Nutella muffins recipe. They ensure your muffins don’t stick to the pan or break when you remove them from the muffin tin. Liners also make clean-up so much easier and keep your muffins safe during any transport.
What’s the secret to light and fluffy Nutella muffins?
The key is to fold in the flour until just combined. Overmixing the batter leads to dense, dry muffins. Additionally, it’s also important to use the correct amount of baking powder, so the muffins rise in the oven.
Can I make the mini or jumbo?
Sure! You can make these muffins mini, regular, or jumbo to suit your muffin craving. The recipe above is for regular-sized muffins. Here are the instructions for mini and jumbo:
- Mini: Line a mini muffin tin with paper liners. Bake mini Nutella muffins for 11 to 13 minutes. The recipe makes about 35 to 40 mini muffins.
- Jumbo: Outfit a jumbo-size muffin pan with muffin wrappers. Fill and layer the muffins as indicated in the recipe. Bake for 30 to 35 minutes and take care not to over bake. The recipe yields 6 jumbo muffins.
What does a Nutella muffin taste like?
My Nutella muffin recipe consists of a buttery, vanilla-flavored muffin batter and gooey pockets of concentrated Nutella. It’s such a treat!
More muffin recipes
I love homemade muffins! They are so good for breakfast and snacking. Try some of these other easy muffin recipes, and be sure to double the recipe so you can stash some in your freezer for later. And good luck picking a favorite!