Nutella Muffins

These Nutella muffins are an indulgent breakfast treat with a molten Nutella center and a swirl of Nutella in the top. They’re possibly the best way to eat Nutella that isn’t just dipping into it with a spoon.

So read on for all the tips and tricks to making this Nutella muffin recipe. Or just grab your Nutella jar, hit that purple Jump to Recipe button, and let’s swirl in the chocolate hazelnut magic.

Ingredients

Most of the ingredients for these Nutella muffins are basic muffin ingredients in a basic baking ratio, with small modifications: First, I’ve substituted hazelnut flour for a small amount of the wheat flour like I do in the hazelnut crust for my cranberry galette. You can use the same weight of almond flour or wheat flour if you can’t get or don’t want to make or buy hazelnut flour – I think the texture makes it worth it, but hazelnut flour is definitely pricey.

And then there’s Nutella on swirled on top and in the middle. If you love Nutella as much as I do and want to eat it at every opportunity, check out some of my favorite Nutella recipes:

• Nutella ganache
• Nutella blondies
• Nutella thumbprint cookies
• Nutella banana bread
• Nutella babka
• Nutella pop tarts
• Nutella waffles

I wasn’t lying about how much I love the stuff!

Variations and substitutions

• Up the hazelnut. Blanch hazelnuts to get rid of the bitter peel, then add a half cup of chopped, toasted hazelnuts to the batter. If you want to make hazelnut flour, you can finely chop the hazelnuts in a food processor.

Recipe tips and tricks

The one trick to my Nutella muffin recipe is to freeze a scoop of Nutella to embed in your muffin batter. Freezing it keeps the Nutella from baking into the batter, so you end up with a fudgy core that one of my taste testers said made it taste a bit like molten chocolate cake.

To freeze the Nutella, line a small pan with parchment, then make 12 small scoops. I use my #70 cookie scoop, which means that each scoop is a bit less than a tablespoon of Nutella. Freeze at least one hour until firm.

If you’re familiar with making muffins, you’ll feel at home with the next few steps. In a large bowl, whisk together the flour, hazelnut flour, sugar, baking powder, and salt.

In a separate bowl (or the measuring cup with the milk, to save a bowl), whisk together the egg, milk, and vanilla. Pour these and the melted butter into the bowl with the dry ingredients and stir just until combined. Over mixing is the devil when it comes to muffins.

Use two spoons or a medium sized (#30) cookie scoop to add about one and a half tablespoons of muffin batter to each muffin cup.

Put in a frozen Nutella dollop and push down gently – you want the batter to come up the sides of the Nutella but don’t want the Nutella touching the bottom. Cover with the remaining batter.

Bake for 18 to 20 minutes, until the tops are set and a toothpick inserted into the muffin (but not the Nutella center) comes out with just a few moist crumbs. Cool the Nutella muffins in the pan for 10 to 15 minutes, then transfer them to a rack.

Definitely let these Nutella muffins cool because the Nutella core remains very hot. Ask me how I know…

Recipe FAQs

Related muffin recipes

Check out my favorite muffins and other easy breakfast recipes: