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Those Nutella muffins are the one of the most indulgent and decadent snack you could wish for! With a gooey Nutella center and a delicious swirl of Nutella on the muffin tops, they are super moist, fluffy and tender! And the best part is they only take 10 minutes to prepare.
💙Why you'll love them
- So easy to make- you mix all the ingredients in 10 minutes, the batter chills while you watch your favorite episode of Desperate Housewives (aka the best series ever!!), a few minutes of baking and your done!
- Few ingredients- easy to find, easy to use... You may already have all of them in your cupboards!
- Family-friendly- for children's snack, friends gatherings, delicious brunches or breakfasts or even for bake sales, muffins are the best go-to!
🥛Ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious nutella muffin recipe.
- All-purpose flour- a crucial ingredient as we need a thick batter to prevent Nutella from sinking to the bottom of the muffins.
- Baking powder- it will act as aleavened agent,to help muffins to rise perfectly during baking.
- Milk- I recommend using whole milk.
- Nutella, the base of this recipe, or any chocolate hazelnut spread that you like. Personally, I love Nocciolata so much! And you find it in most grocery stores.
- Large eggs- ideally pasture-raised organic. You can refer to theEco Tips I've written on eggs to help you choose the right ones.
🍓Variations
Feel free to modify this recipe to suit your tastes. I suggest several options:
- Add chocolate chips
- Replace Nutella with peanut butter or Biscoff spread
- Banana flavors- add a thin slice of banana before adding some remaining batter on top of each muffin.
- Automnal flavors- replace half of the brown sugar by homemade cinnamon sugar.
- Summery flavors- what goes best with chocolate and more precisely nutella? Strawberries of course! Enjoy these amazing muffins as an easy breakfast with fresh strawberries.
This recipe has not been tested with other variations. If you try substituting ingredients, the result may not be as expected. You can leave me a comment at the bottom of the page to let me know how it turned out!
✨How to make the best Nutella muffins?
Recipe details and quantities are in the recipe card below.
- Mix the softened butter and sugars using an electric handmixer.
- Add the salt and eggs, and mix again.
- Add the milk and vanilla extract, then mix by hand using a whisk.
- In a separate bowl, mix the flour and baking powder. Add the flour mixture to the batter and gently mix until the flour disappears, and stop there (it's important to not over-mix your batter).
- Cover the bowl of batter with a clean kitchen towel and let it rest in the fridge for 1 hour.
- 30 minutes before the batter is done resting, place dollops of Nutella, using two teaspoons, on a plate and put that plate in the freezer.
- Preheat your oven to 430°F/220°C in natural convection mode/static heat top and bottom. As tempting as it can be, don't mix the batter and use an ice cream/cookie scoop to place a bit of the mixture into each muffin tin. Gently add a little Nutella in the center of the muffin without pressing down at all, and add the remaining muffin batter on top of each.
- In a small cup, place 1 tablespoon of Nutella and heat a little in the microwave. Dip the tip of your knife into the heated Nutella and gently make swirls of Nutella on top of the first muffin. Repeat with others.
- Bake the muffins in the middle of the oven on a baking sheet (not a wirerack) for 5 minutes. Then lower the temperature to 365°F/185°C and bake for a further 15 minutes.
- Let the muffins cool for 5 minutes in the muffin tray and then 5 minutes out of it. They should be just slightly warm so you can easily and properly remove them for their molds. Enjoy!
👩🏻🍳Chef's Tips
Muffin batter
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time.But for anything sweet, I really recommend using adigital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Use room temperature ingredients- this way, all ingredients will combine better together and the texture will be more hom*ogeneous.
- Don't over-mix the batter- once the flour and the baking soda have been added, don't over-mix the batter. Mix only until the flour disappears, and once it's done, stop there! This will ensure fluffy muffins.
- Rest is important- let your muffin batter rest for 1 hour in the refrigerator. Some batters need to rest in a cool place to develop properly. In this case, it will make the muffins fluffier, softer and rise up better.
- Use an ice cream or cookie scoopto pour the batter in muffin tins. It'll be easier and will ensure that you put the same quantity in each muffin tin.
Baking
- Double temperature baking- to make sure your muffins are well rounded, don't forget to bake them at two temperatures: first at 430°F/220°C using natural convection mode (from top and bottom). Five minutes later, lower the temperature at 365°F/185°C.
- Bake your muffin tray in themiddle of the oven on a baking sheet(not an oven rack).
- Do not open the oven doorduring cooking, otherwise your muffins will no longer rise up and may even fall over.
- Fewer muffins in the trayand they were more widely spaced, I put one in every two. So if you want your muffins to have a nice rounded shape, make several batches, spacing them out.
💡Frequently asked questions
How to prevent Nutella from sinking to the bottom?
Nutella falling to the bottom of the muffins can be due to a few reasons: you haven't respected the quantities of the recipe or the resting time in the refrigerator, so the batter isn't thick enough.Or you may have over-mixed the batter, making it too liquid and runny, and so the Nutella "sank" with gravity.
Can I use a muffin liner or do I need to grease the muffin tin?
I always recommend to use a muffin liner, whether it's paper liner or silicone liner (which I use, as it's more ecological). Greasing the muffin tin can change the muffin's texture.
How do I prevent my muffins from sticking to the pan?
If you use muffin liners, you won't have that problem. Also, make sure you don't overfill your muffin tins with muffin batter. If they spill over, it can be harder to remove them from the muffin pan. If it's the case, no panic:use a knife to gently loosen the edges of the muffins from the pan.
How can I tell if my muffins are done baking?
Use a toothpick or wooden skewer that you'll insert into the center of one of your muffin. If it comes out dry with a few crumbs (or without crumbs, but dry), it's good. If it comes out with some batter, you'll need to bake for a few minutes longer. If you follow the recommended baking time in the recipe, your muffins should be just perfect.
What's the best way to mix the muffin batter without over-mixing?
I recommend mixing the flour and baking powder together in a separated bowl before adding them to the batter. And to avoid over-mixing, the best tip I could give is to stop as soon as you can't see any more flour (make sure you mix enough so that no flour remains in the corners or at the bottom of the bowl). It's a delicate balance to find, but you'll be just fine, no worries! And if there are small lumps, it's really no big deal for muffins.
❄️Storage and freezing
Store- once they are perfectly cooled, store your muffins in an airtight container at room temperature. You'll be able to keep them for 3 to 4 days.
Freeze- write the name of the recipe and the date on a freezer bag. Once completely cold, place them in the bag.
Defrosting- put them in a hot oven (320°F/160°C) for a few minutes and you're done!
😋Other moist cakes
- Exotic coconut and lime cake
- The best homemade pound cake
- Easy moist blueberry muffins
If you make these moist muffins, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
5 d'1 vote
Easy Nutella swirled muffins recipe
Those Nutella muffins are the one of the most indulgent and decadent snack you could wish for! With a gooey Nutella center and a delicious swirl of Nutella on the muffin tops, they are super moist, fluffy and tender! And the best part is they only take 10 minutes to prepare.
Servings 14 muffins
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Ingredients
- 2 eggs
- 2 ⅛ cups all-purpose flour (270g)
- ¾ cup white sugar (145g)
- 2 tablespoons brown sugar (25g)
- ½ cup milk (125ml)
- 2 ½ teaspoons baking powder (10g)
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup unsalted butter (60g)
- ⅔ cup Nutella (190g)
US Customary - Metric
Instructions
Mix the softened butter and sugars using an electric handmixer. Add the salt and eggs, and mix again. Add the milk and vanilla extract, then mix by hand using a whisk.
In a separate bowl, mix the flour and baking powder. Add the flour mixture to the batter and gently mix until the flour disappears, and stop there (it's important to not over-mix your batter).
Cover the bowl of batter with a clean kitchen towel and let it rest in the fridge for 1 hour. 30 minutes before the batter is done resting, place dollops of Nutella, using two teaspoons, on a plate and put that plate in the freezer.
Preheat your oven to 430°F/220°C in natural convection mode/static heat top and bottom. As tempting as it can be, don't mix the batter and use an ice cream/cookie scoop to place a bit of the mixture into each muffin tin. Gently add a little Nutella in the center of the muffin without pressing down at all, and add the remaining muffin batter on top of each.
In a small cup, place 1 tablespoon of Nutella and heat a little in the microwave. Dip the tip of your knife into the heated Nutella and gently make swirls of Nutella on top of the first muffin. Repeat with others.
Bake the muffins in the middle of the oven on a baking sheet (not a wirerack) for 5 minutes. Then lower the temperature to 365°F/185°C and bake for a further 15 minutes.
Let the muffins cool for 5 minutes in the muffin tray and then 5 minutes out of it. They should be just slightly warm so you can easily and properly remove them for their molds. Enjoy!
Notes
My best tip - As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time.But for anything sweet, I really recommend using adigital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
Store- once they are perfectly cooled, store your muffins in an airtight container at room temperature. You'll be able to keep them for 3 to 4 days.
Freeze- write the name of the recipe and the date on a freezer bag. Once completely cold, place them in the bag.
Defrosting- put them in a hot oven (320°F/160°C) for a few minutes and you're done!
Author: Marie Compain
Course: Muffins, Snacks and desserts
Cuisine: American
Keyword: comforting, delicious, melt-in-mouth
Régime: Vegetarian
More Vegetarian
- Dreamy Khachapuri (Georgian cheese bread boat)
- Super creamy Gochujang pasta (easy recipe)
- Ultimate soft and light brioche burger buns (the best)
- Quick and easy French toast bagel recipe
About Marie
Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.
