Nutella Muffins

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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.

Prep Time15

Cook Time15

Freezing time30

Total Time1

Course: Breakfast

Cuisine: Unspecified

Servings: muffins

Calories: 331kcal

Author: Joanne Stekler

Equipment

Muffin tin

Ingredients

1 cup (296 grams) Nutella or other chocolate hazelnut spread
1 stick (113 grams) unsalted butter
1¾ cups (219 grams) all-purpose flour
½ cup (100 grams) granulated sugar
¼ cup (28 grams) hazelnut flour
2 teaspoons baking powder
⅛ teaspoon salt
¾ cup (180 milliliters) milk whole or 2% milk preferred
1 large egg
1 teaspoon vanilla extract

Instructions

To freeze the Nutella, line a small pan with parchment, then use a small (#70) cookie scoop or two spoons to make 12 small scoops of a bit less than a tablespoon of Nutella. Freeze at least one hour until firm.
1 cup (296 grams) Nutella or other chocolate hazelnut spread
Melt the butter in a small pot and set aside.
1 stick (113 grams) unsalted butter
Heat your oven to 375°F (190°C). Line a 12 cup muffin tin with liners or grease well.
In a large bowl, whisk together the flours, sugar, baking powder, and salt.
1¾ cups (219 grams) all-purpose flour, ½ cup (100 grams) granulated sugar, ¼ cup (28 grams) hazelnut flour, 2 teaspoons baking powder, ⅛ teaspoon salt
In a separate bowl or the measuring cup you've used to measure your milk, whisk together the milk, egg, and vanilla. Pour these and the melted butter into the bowl with the dry ingredients and stir just until combined. Do not over mix.
¾ cup (180 milliliters) milk, 1 large egg, 1 teaspoon vanilla extract
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.
Add a frozen Nutella dollop to each muffin cup and push down gently - you want the batter to come up the sides of the Nutella but don't want the Nutella on the bottom. Cover with the remaining batter.
Add the remaining Nutella in small spoonfuls - about half teaspoons - to the top of each muffin and use a toothpick to gently swirl it into the surface.
Bake for 18 to 20 minutes, until the tops are set and a toothpick inserted into the muffin 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.
Cool the Nutella muffins in the pan for 10 to 15 minutes, then transfer them to a rack.

Notes

The small amount of hazelnut flour adds a rich texture to these Nutella muffins. If you do not have access to or do not want to purchase hazelnut flour, you can sub an equal amount (by weight) of almond or all-purpose flour.

Freezing it keeps the Nutella from baking into the muffin batter, so you end up with a rich, fudgy core.

I use a toothpick for the Nutella swirl to get finer swirls than you'd get with a knife or spatula.

Warning: definitely let these Nutella muffins cool because the Nutella core remains very hot.

Leftover Nutella muffins can be stored in an air-tight container at room temperature for two to three days, although they are best on the first day.

Nutrition