Nutella made an appearance in my very first blog post on this site, and it's made a couple of appearances since then, like on this peanut butter toast, and these Nutella waffles. I'm always looking for ways to incorporate it into my breakfast recipes, and for good reason - it's so darn good! And now we have these delicious Nutella muffins to share with you.
The flavor combination in these muffins is really something special - the brown sugar, cinnamon, and chocolate combine to provide flavor depth and substance, yet the muffins themselves are light and airy. Biting into that Nutella center is pure bliss! They're not just for breakfast either. We've been enjoying the leftovers for dessert after dinner. A half Nutella muffin topped with a scoop or two of ice cream and this strawberry compote is divine!
❤️ Reasons to Love This Recipe
- Well, they have Nutella in the middle. What more can I say? 😉
- They don't take long to make, and they're easy. You can have a batch made and in your belly in 40 minutes or less.
- They're a great make-ahead breakfast treat and do double duty for dessert!
🍫 Ingredients
- 2 cups all-purpose flour.
- 1½ teaspoon baking powder. Use double acting baking soda. This acts as a leavening agent to make the muffins rise.
- ½ teaspoon baking soda. This is an additional leavening agent that works with the buttermilk.
- ½ teaspoon ground cinnamon. Adds flavor.
- ¼ teaspoon salt. Enhances flavor.
- 1 large egg. Holds everything together and provides structure.
- ⅔ cup brown sugar. Light or dark. Adds sweetness and flavor.
- ¾ cup buttermilk. This works with the baking soda to help the muffins to rise.
- ¼ cup unsalted butter. Melted and cooled. This is necessary for a tender muffin.
- ½ teaspoon vanilla extract. Or vanilla paste.
- 1 cup Nutella.
📝 Instructions
Step 1. Preheat oven to 400 F (204 C). Grease and flour a 12-cup regular muffin tin (or a 6-cup jumbo muffin tin).
Step 8. Bake for 10 minutes then lower oven temperature to 375 F (190 C) and continue baking for 15-20 minutes longer.
Step 9. Remove to a wire cooling rack and allow to cool before removing muffins from the pan.
Click here to learn how to make these Nutella muffins in a visual story.
🥣 Equipment
- 12-cup muffin pan. You can use a 6-cup jumbo muffin pan instead. You will need to increase the baking time. Start with an extra 5 minutes and increase as necessary.
- Large bowl.
- Mesh strainer. This is used to sift the dry ingredients.
- Blender. I like to use a blender to blend the wet ingredients. You can use a medium bowl and hand mixer instead if you prefer.
👍 Variations
- Banana Nutella Muffins. Refer to our recipe for banana raisin bread. Make the batter as instructed in that recipe, omitting the raisins, and then assemble and bake the muffins as instructed here.
- Nutella Chocolate Chip Muffins. Stir ¾ to 1 cup of chocolate chips into the batter. Then assemble and bake as instructed.
For a muffin that tastes similar, but has added protein, these banana protein muffins are definitely worth trying!
💡 Tips
- Try not to overfill the muffin cups with batter initially. Just add a thin layer of batter to the bottom. This leaves more room for that delicious Nutella in the center! As you can see from our top photo, the Nutella settled only at the top. I learned from that and am passing this tip along to you. 🙂
- The brown sugar and cinnamon make the batter a little darker than what you might be used to seeing, resulting in a muffin that's a little darker than usual. Don't worry! They're not burnt. To test for doneness, insert a toothpick in the perimeter. The muffins are done when the toothpick comes out clean. You won't be able insert it in the middle because of the Nutella center.
🔖 Related Recipes
More muffin and quick bread recipes to make and enjoy. 🙂
See more baked goods →
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Recipe
Nutella Muffins
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoon baking powder Double acting.
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- ⅔ cup brown sugar Light or dark.
- ¾ cup buttermilk
- ¼ cup unsalted butter Melted and cooled.
- ½ teaspoon vanilla extract Or vanilla paste.
- 1 cup Nutella
Instructions
- Preheat oven to 400 F (204 C). Grease and flour a 12-cup regular muffin tin (or a 6-cup jumbo muffin tin).
- Using a mesh strainer, sift flour, baking powder, baking soda, cinnamon and salt into a large bowl. Set aside.2 cups all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Add the egg, brown sugar, buttermilk, melted butter, and vanilla extract to a blender and blend for about 30 seconds.1 large egg, ⅔ cup brown sugar, ¾ cup buttermilk, ¼ cup unsalted butter, ½ teaspoon vanilla extract
- Pour wet ingredients into dry and stir to combine. Stir until just combined and no flour streaks remain. The batter will be thick.
- Fill muffin cups ¼ full with batter.
- Add ½ to 1 teaspoon of Nutella to each cup.1 cup Nutella
- Top each cup with more batter until cups are ¾ full.
- Bake for 10 minutes then lower oven temperature to 375 F (190 C) and continue baking for 15-20 minutes longer.
- Remove to a wire cooling and allow to cool before removing muffins from the pan.
Notes
- Try not to overfill the muffin cups with batter initially. Just add a thin layer of batter to the bottom. This leaves more room for that delicious Nutella in the center! As you can see from our top photo, the Nutella settled only at the top. I learned from that and am passing this tip along to you. 🙂
- The brown sugar and cinnamon make the batter a little darker than what you might be used to seeing, resulting in a muffin that's a little darker than usual. Don't worry! They're not burnt. To test for doneness, insert a toothpick in the perimeter. The muffins are done when the toothpick comes out clean. You won't be able insert it in the middle because of the Nutella center.
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