Nutella Muffins

Hey there! Welcome. Today, we’re making something that’s become a bit of an obsession in my house: Nutella-stuffed muffins.

I’ll be honest, the first time I tried making these, it was a bit of a letdown. I imagined breaking open a warm muffin to find a liquid chocolate-hazelnut center. Instead, the Nutella just… disappeared. It baked right into the muffin, which was tasty, but not what I was dreaming of.

That little failure led me to the trick I’m about to share with you. A super simple step that changes everything.

This recipe is the result of a lot of trial and error. It’s the one I’ve tweaked and perfected, and now it’s my go-to. We’re talking a soft, fluffy muffin with a pretty swirl on top and a gooey, melted Nutella core that oozes out when you take a bite. It’s the best.

So, roll up your sleeves. Let’s make some amazing muffins.

What to Expect

Before we start, here’s a quick rundown. Knowing the plan makes everything easier.

How Long Does It Take?

This is pretty quick!

• Prep work: About 10 minutes.
• Freezing time: 30 minutes (you can chill while the Nutella does).
• Baking time: Around 15 minutes.

All in, you’re less than an hour away from warm, fresh muffins. The freezing step is hands-off, so you can use that time to get everything else ready.

How Many Muffins?

This recipe makes 12 standard muffins. Perfect for a weekend breakfast or to pack in lunches. It’s also really easy to adjust if you need more or less.

Servings	Nutella	Milk	Oil	Egg	Vanilla	Cake Flour	Sugar	Baking Powder
6 Muffins	½ cup	⅜ cup	¼ cup	1 small	1 tsp	1 cup	⅜ cup	1 ½ tsp
12 Muffins	1 cup	¾ cup	½ cup	1 large	2 tsp	2 cups	¾ cup	3 tsp
24 Muffins	2 cups	1 ½ cups	1 cup	2 large	4 tsp	4 cups	1 ½ cups	6 tsp
(A pinch of salt for every 12 muffins is about right!)

How Hard Is It?

I’d call this easy. The batter is a simple mix-and-stir job. The only “trick” is freezing the Nutella and popping it into the batter. It’s one small step that makes a huge difference. If you’re a beginner, this is a great recipe to make something that looks and tastes impressive!

What Gear Do I Need?

No fancy gadgets required. You probably have all this stuff already.

Equipment	Good Substitutes
12-hole standard muffin pan	Two 6-hole pans work just fine.
12 muffin liners	You can grease and flour the pan, but liners make cleanup a breeze.
Small baking tray & parchment paper	Any small, freezer-friendly plate will do.
Large mixing bowl	You know the one. Your main bowl.
Medium jug or bowl	To mix the wet stuff in.
Whisk	A fork gets the job done too.
Two teaspoons	For scooping the Nutella.
Toothpick or skewer	For making pretty swirls.
Ice cream scoop (optional)	A big spoon or a ¼ cup measure is also perfect for this.

The Ingredients

Good muffins start with good ingredients. Here’s what we’re using and why.

The star, obviously, is 1 cup of Nutella. We’ll use most of it for the gooey center and save a little for the swirl on top. Use the brand you love to eat with a spoon!

Our batter needs a few things to make it great. We’ll use ¾ cup of whole milk and ½ cup of a neutral-flavored oil (like vegetable or light olive oil). Oil makes muffins incredibly moist, way more than butter does. Trust me on this.

Make sure your 1 large egg and the milk are at room temperature. This isn’t just a fussy baker thing! It helps the batter come together smoothly without getting clumpy. A splash of 2 teaspoons of vanilla extract adds that warm, bakery smell and taste.

Now for the dry stuff. My secret for a super soft muffin is 2 cups of cake flour. It’s finer than regular all-purpose flour and gives you a much more tender muffin.

• No cake flour? No problem. For every cup of all-purpose flour, just take out 2 tablespoons of flour and add in 2 tablespoons of cornstarch. Whisk it together, and you’ve basically made your own cake flour.

To that, we’ll add ¾ cup of white sugar, 3 teaspoons of baking powder for a nice, high rise, and a pinch of salt to make all the flavors pop.

Step-by-Step: Let’s Do This!

Okay, time to bake. I’ll walk you through every step.

Step 1: The Frozen Nutella Trick

This is the key. Line a small baking tray with parchment paper. Use two teaspoons to scoop out 12 little mounds of Nutella. They don’t have to be pretty! Just plop them onto the tray.

Stick the tray in the freezer for at least 30 minutes. You want them frozen solid. This prevents the Nutella from just melting away while the muffins bake. It’s how you guarantee that gooey, lava-like center.

Step 2: Get Set

While the Nutella is in the freezer, preheat your oven to 400°F (200°C). We start it hot to give the muffins a big puff of heat, which helps them get those nice dome tops. Go ahead and line your muffin pan with the paper liners.

Step 3: Mix the Batter

This batter is so easy.

In a medium jug, whisk together the wet ingredients: milk, oil, egg, and vanilla. Mix until it’s all combined.

In a big bowl, whisk together the dry ingredients: cake flour, sugar, baking powder, and salt. Whisking now means you don’t have to mix as much later.

Now, pour the wet ingredients into the dry bowl. Stir everything together until it’s just combined. And I mean just. A few lumps are totally fine. In fact, lumpy batter is a good sign. Overmixing will make your muffins tough, and nobody wants that.

Step 4: Putting It All Together

Here comes the fun part. Spoon about a tablespoon or two of batter into the bottom of each muffin liner.

Quickly grab your frozen Nutella dollops from the freezer. Place one in the center of each muffin cup. Press it down just a little.

Now cover the Nutella with the rest of your batter. The liners should be pretty full, and that’s what we want.

Finally, take the Nutella you have left. You might want to warm it in the microwave for 10 seconds to make it easier to drizzle. Spoon a tiny bit on top of each muffin and use a toothpick to gently swirl it around. Don’t go too deep, just a little swirl on the surface.

Step 5: Bake!

Get those muffins into the hot oven right away. Bake for 13-15 minutes.

They’re done when they’re tall, golden brown, and a toothpick stuck into the muffin part (not the gooey center!) comes out clean. Your kitchen is about to smell incredible.

Seriously, try to eat one while it’s still warm. That first bite is amazing.

Want to Mix It Up?

This is a great base recipe to play with. If you’re feeling creative, here are a few ideas:

• Add some crunch: Toss ½ cup of chopped, toasted hazelnuts into the batter.
• Make it more chocolatey: A pinch of espresso powder mixed in with the dry ingredients will make the chocolate flavor even deeper.
• Add some spice: A dash of cinnamon is always a cozy, delicious addition.
• For a bakery-style finish: Sprinkle a little coarse sugar on top before baking. It gives them a lovely, crunchy top.

For gluten-free, a good cup-for-cup GF flour blend should work well. For a vegan version, you could experiment with a flax egg, plant-based milk, and a vegan chocolate-hazelnut spread. The texture might change a bit, but it will still be a great treat.

Storing Your Muffins

The best way to eat these is warm, maybe with a glass of milk or a cup of coffee.

But if you somehow have leftovers, they keep really well.

• Room Temp: Once they’re completely cool, store them in an airtight container. They’ll stay moist and delicious for up to 3-4 days. To get that gooey center back, just pop one in the microwave for 10-15 seconds.
• Freezer: These freeze beautifully. Let them cool completely, then wrap each one in plastic wrap and toss them in a freezer bag. They’re good for up to 3 months. It’s my secret weapon for having a homemade treat ready to go on a busy morning. Just thaw it on the counter or give it about 30-45 seconds in the microwave.

Happy baking! I really hope you love these as much as I do.

Print