Nutella Muffins: Easy as 1-2-3

Growing up, my family had a familiar tradition of enjoying homemade nutella muffins every weekend morning. No matter how busy our week got, Sundays always meant cozying up with a hot cup of coffee and one of the many muffin recipes my mom had stashed in our freezer for quick and easy breakfasts. Over the years she had shared so many wonderful flavors, but none ever compared to my son’s all time favorite – Chocolate Chip Muffins. We always kept the ingredients stocked so he could enjoy that comforting taste of childhood any time.

As my son got older though, I wanted to find versions that were a little healthier for those times when a sweet treat was needed for breakfast or an afternoon snack. That’s when I started experimenting with blending bananas into recipes like my new go-to Chocolate Oatmeal Banana Blender Muffins. They are naturally thick and moist from the banana, with a delicious chocolate flavor throughout. Best of all, using butter and oil alternatives and keeping the refined sugar low makes me feel better about indulging in them. Now my son grabs for these Nutella muffins just as much for a midday pick-me-up at work or life when a comforting blast of nostalgia is needed.

JUMP TO RECIPE

Nutella Muffins

Where I first developed my go-to Nutella muffin recipe was in an attempt to make the chocolate chip version my son loved even more dense, moist and tender. The idea came to me to swirl in melted Nutella for an extra layer of chocolatey richness. The result was unbelievable – the smooth hazelnut spread added such an incredible flavor dimension without making the muffins too sweet. The dark chocolate chips and Nutella created a beautiful swirl pattern when baked and the texture was heavenly – crumbly on the outside but soft and fudgy within. Now these have become everyone’s new favorite treat.

I’ve since come up with other inventive variations on the Nutella muffin recipe concept as well. Fans of Oreos go wild for the Oreo Truffles version where I crumble the cookies into the batter. Chocolate lovers adore when I add miniature semisweet chocolate chunks. No matter the additions though, they all have one thing in common – producing an irresistibly tasty and great breakfast or snack form that’s perfect for fueling your day. Whether you keep them on hand for busy mornings or just needing a pick-me-up, these Nutella muffins have become my family’s new pantry staple.

What You’ll Love About My Recipe

It comes together in under an hour with minimal mixer time needed. The method is carefully designed to be streamlined but still produce moist and flavorful muffins. The batter can be mixed up to a week in advance and stored in the fridge until you’re ready to bake. In just 20 minutes you’ll have a dozen fresh, eat-hot-out-of-the-oven muffins. The technique of adding banana ensures the finished product rises to form tall, nice muffin tops. It’s an easy tweak that makes these as good for you as they are tasty. Each batch yields a dozen muffins so you’ll never find yourself with just a couple of lonely banana muffins. Make them to enjoy all week long or freeze for up to a month.

How to Make Muffins

1. Preheat oven to 400 °F (ca. 204 °C). Line a 12-cup muffin tin with paper liners or grease well with butter.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, salt and baking powder. It is important not to over mix at this step.
3. In a separate bowl, whisk the liquid ingredients like oil, egg and milk measured with a liquid measuring cup.
4. Create a well in the center of the dry ingredients and pour in the milk mixture. Stir just until combined, taking care not to overmix which could result in tough muffins.
5. Scoop the batter evenly into the liners using an ice cream scoop for muffins of the same size to bake evenly.
6. Place half a teaspoon of Nutella in the center of each batter-filled liner.
7. Slowly swirl the Nutella into the batter using a toothpick, wooden skewer or knife without overmixing.
8. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before serving.

Recipe Tips

• The biggest tip is to gently swirl the Nutella through the batter instead of fully mixing it in. This helps prevent the Nutella from getting over-mixed and creating hollow or falling muffins.
• Use a gentle swirling motion with a toothpick, knife or similar tool as shown in images/video for this recipe. Scooping the batter carefully and then swirling is the key.
• Be careful not to overmix the dry ingredients as this development of glutens in the flour can result in a denser, tougher texture. A light and delicate hand is needed.
• You can also try swirling in alternatives like peanut butter or Biscoff spread if you prefer a different flavor but consistency is important. Ensure it maintains a swirl through the thick batter.
• Do not worry if some Nutella rises to the top as it bakes – this is designed to happen so the muffins stay moist inside. Enjoy the extra surprise!

Recipe Substitutions

1. Vegetable oil can be substituted with melted butter, which may slightly alter the final texture producing a firmer crumb.
2. For a richer flavor, use olive oil or avocado oil in place of the vegetable oil.
3. Sour cream can replace regular milk for extra moisture and tang. Greek yogurt is also a lighter option.
4. If you don’t have buttermilk, simply add 1 tsp vinegar or lemon juice to regular milk and let sit for 5 minutes before using.
5. Feel free to use your chocolate of choice – mini semi-sweet, milk or dark chocolate chips work well or you can chop up a chocolate bar. Any Nutella imitation or hazelnut spread works too for a Nutella muffin flavor.

Feel empowered to make these muffins your own with minor ingredient swaps depending on your preferences and what you have on hand.

Can you Freeze Muffins?

These Nutella muffins can be frozen to enjoy later. Leftover or extra muffins can be frozen for up to 2-3 months, making them a perfect make-ahead breakfast or snack. Allow muffins to cool completely before placing in a freezer safe zip-top bag or airtight container. Try to squeeze out as much air as possible from the bag. Frozen muffins will maintain quality when stored in the freezer for 2-3 months. Just thaw at room temperature or reheat directly from frozen in the microwave for 15–30 seconds until warmed through. Freezing prevents staling so frozen muffins may actually taste fresher longer than ones stored at room temperature. So feel free to bake a batch and freeze the extras – they’ll last months for a grab-and-go breakfast solution!

How to Store These Nutella Muffins

If you love that crispy Nutella muffin top, it’s best to store leftovers in an airtight container. Leaving them uncovered will cause the tops to lose their crispiness overnight. However, storing in a sealed container should keep them crisp for at least the first night. You could also try leaving them uncovered on the counter overnight and then sealing any leftovers for longer storage if you prefer them extra crunchy.

For longer storage of 2-3 days, refrigeration is best. It will slow down drying out and staling. Be sure to bring the muffins to room temperature before serving, though, as they may taste best when eaten at room temp. For storage of over 3 days, the freezer is recommended. Freeze in airtight containers or bags for up to 2 months. Thaw and reheat as directed above if you don’t want to eat them all within a few days. Proper storage will keep your tasty Nutella muffins fresh longer to enjoy!

RELATED: Apple and White Chocolate Scones

RELATED: Soft Apple and Salted Caramel Cookies

Nutrition Information

Yield: 12 muffins
Serving Size: 1 muffin

Amount Per Serving:

Nutella Muffins Recipe

Recipe by Whisk and NibbleCourse: Cakes and DessertsCuisine: Italian Cuisine

Servings

1

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

168

kcal

Yield

12

Total time

30

minutes

Here is the recipe ingredients, and instructions. You can also print the recipe for your ease.

Ingredients

• 1 1/2 cups All-Purpose Flour

• 1/3 cup Sugar

• 1/4 teaspoon Salt

• 1 1/2 teaspoons Baking Powder

• 1/3 cup Oil

• 1 Egg

• 1/2 cup Milk

• 1/2 cup Nutella

Directions

• Preheat oven to 400°F. Line a muffin tin with paper liners or grease with butter.
• In a large bowl, whisk dry ingredients until just combined.
• In a separate bowl, whisk wet ingredients.
• Add wet ingredients to dry and stir until just combined.
• Scoop batter into muffin cups.
• Place 1/2 tsp Nutella in center and swirl into batter.
• Bake 15-18 minutes until a toothpick comes out clean.
• Allow to cool before serving.

Notes

• Uses less oil and sugar for a slightly healthier twist while keeping all the chocolaty, hazelnut flavor.
• Batter can be made ahead and refrigerated for up to 24 hours before baking.
• Minimal mixing is best to avoid over-mixing.
• Moisture comes from additions like sour cream or plain yogurt.

Recipe Variations

1. Add 1/4 tsp cinnamon powder to the batter and sprinkle coarse sugar on top of each muffin before baking for an extra crunchy texture.
2. Chopped hazelnuts can be stirred into the dry ingredients or batter to enhance the hazelnut flavor from the Nutella.
3. You can substitute the Nutella with peanut butter, Biscoff butter or other flavored nut butters. Just mix it into the batter instead of swirling for a different take.
4. Get creative and mix things up by adding mini chocolate chips, dried fruit bits, or even pumpkin puree to change up the basic recipe for seasonal variations.

Experimenting with mix-ins, toppings and alternate nut butters allows you to spruce up this muffin recipe whenever you want something new. The possibilities are endless for customizing these treats.

Conclusion

These Nutella muffins offer a tasty way to enjoy the delicious combo of chocolate and hazelnuts. Whether as an indulgent breakfast treat or sweet afternoon snack, home bakers and their families are sure to love the rich Nutella flavour baked into every moist, fluffy muffin. Inspired by classic recipes like Sally’s Baking Addiction version, this easy muffin recipe aims to please both casual and experienced bakers alike with its irresistible mix of ingredients. The perfect breakfast pastry to brighten any morning!

FAQs

Can Nutella muffins be frozen?

Yes, Nutella muffins freeze well. I recommend wrapping each muffin individually in plastic wrap or foil before storing in an airtight freezer bag or container. This will keep them fresh for several months.

Do I have to add sour cream?

No, while sour cream adds moisture and tenderness, the muffins will still taste great without it. As a substitution, you can use full-fat plain or Greek yogurt.

Can I add a streusel to these muffins?

Yes, you can top the batter with a streusel topping before baking as directed. The streusel won’t disrupt the pretty Nutella swirls inside, and it’s worth it for extra flavor.

Can I add in other mix-ins?

Definitely! Some tasty additions are browned butter, chocolate ganache or a peanut butter swirl. Chopped pecans are also delicious. Feel free to experiment with mix-ins you think would complement the Nutella.

Can I freeze these muffins?

Yes, baked goods generally stay fresher when frozen. Place cooled muffins in an airtight container or freezer bag and freeze for a few weeks. Bring to room temperature before serving.

Can I make batter ahead (or save some for later)?

It’s best not to make the batter too far in advance as the leavening agents will lose effectiveness over time. For optimal texture, bake within 1-2 hours of mixing. You can refrigerate extra batter up to 24 hours.

Can I use a hand mixer or electric mixer to make Nutella muffins?

It’s best to stay away from using a mixer, as the batter often ends up over mixed. These muffins require very minimal mixing – opt to whisk each ingredient group separately, then fold the wets into the dry ingredients with a spatula.

What is the secret to moist muffins?

Adding sour cream or plain yogurt helps keep muffins extra moist. You can also use brown sugar instead of white granulated sugar, as it stays moister.

What can you use Nutella for?

It’s delicious cold from the jar, on toast, in banana sandwiches or croissants. You can also use it in waffles, pancakes or French toast.

Is muffin a dessert?

Technically, muffins are more of a bread product versus cake, though sweeter. While often eaten for breakfast, muffins are also a favorite lighter dessert choice and need not be frosted.

Should you let muffin batter rest?

It’s best to let the batter rest for at least an hour before baking. This allows time for the flour to fully absorb the liquid and improve both moisture and flavour.

Why are my muffins not fluffy?

Muffins may be dense if there is too much liquid in the batter. Be sure to measure ingredients carefully using the correct size/type of cups.

What is the difference between a cupcake and a muffin?

Cupcakes have a lighter, fluffier texture due to more air being incorporated. Muffins are denser with a bread-like texture. Cupcakes also always have frosting or icing on top.