Nutella Muffins
Soft, fluffy muffins with a beautiful swirl on top and a surprise molten Nutella center. This easy recipe uses a simple trick to guarantee that perfect gooey middle every single time. They’re a huge hit for breakfast, brunch, or as a sweet snack!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes (includes 30 min freezing)
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (300g) Nutella, divided
- 2 cups (260g) cake flour
- ¾ cup (150g) granulated sugar
- 3 tsp baking powder
- Pinch of salt
- ¾ cup (180ml) whole milk, room temperature
- ½ cup (120ml) light-flavored oil (like vegetable)
- 1 large egg, room temperature
- 2 tsp vanilla extract
Instructions
- Freeze the Nutella: Line a small plate with parchment paper. Scoop 12 mounds of Nutella (about 2 tsp each, using about ⅔ of your total Nutella) onto the plate. Freeze for at least 30 minutes until solid.
- Prep Oven & Pan: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate medium bowl or jug, whisk the milk, oil, egg, and vanilla until just combined.
- Combine: Pour the wet ingredients into the dry ingredients. Stir with a whisk or spatula only until combined. A few lumps are okay—don’t overmix!
- Assemble the Muffins:
- Spoon about 1-2 tablespoons of batter into each muffin liner.
- Place one frozen Nutella mound in the center of the batter.
- Top with the remaining batter, filling the liners almost to the top.
- Swirl & Bake: Warm the leftover Nutella for 10 seconds in the microwave. Drizzle a little on top of each muffin and use a toothpick to create a gentle swirl. Bake for 13-15 minutes, or until a toothpick inserted into the cake part comes out clean.
Notes
- Serving: These are best served warm while the center is still melty and gooey! Perfect with a glass of milk or coffee.
- Tips & Tricks: The frozen Nutella step is the most important part—don’t skip it! Using room temperature milk and eggs helps create a smoother batter. If you don’t have cake flour, you can make your own: for every 1 cup of all-purpose flour, remove 2 tbsp and replace it with 2 tbsp of cornstarch.
- Storage & Reheating: Store cooled muffins in an airtight container at room temperature for up to 3 days. To reheat and get the center gooey again, microwave a single muffin for 10-15 seconds. You can also freeze them for up to 3 months.
Find it online: https://recipesh.com/nutella-muffins/