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!
What You’ll Love About This Recipe
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.
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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.
- Nutella and Orange Muffins. Add orange zest to the batter for a bright citrus flavor that complements the Nutella beautifully. You can also drizzle an orange glaze on top of the muffins after baking for an extra burst of flavor.
- Nutella and Peanut Butter Muffins. Swirl a dollop of peanut butter into the Nutella before adding it to the muffin cups for an extra layer of nutty flavor. You can also add a sprinkle of chopped peanuts on top for added crunch.
- Nutella and Espresso Muffins. Add a tablespoon of instant espresso powder to the batter for a rich coffee flavor that pairs perfectly with the chocolatey Nutella. You can also sprinkle some chocolate-covered espresso beans on top for an extra caffeine kick.
For a muffin that tastes similar, but has added protein, these banana protein muffins are definitely worth trying!
Tips & Tricks
- Don’t Overfill Muffin Cups. 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. 🙂
- Check for Doneness. 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.
- Use Proper Measuring Techniques. For accurate results, use measuring cups and spoons specifically designed for dry or wet ingredients. Level off the flour and brown sugar with a straight edge to avoid overpacking.
- Preheat the Oven. Make sure your oven is fully preheated before baking the muffins. This ensures even baking and proper rising.
- Room Temperature Ingredients. Allow your egg, buttermilk, and melted butter to come to room temperature before mixing. Room temperature ingredients combine more easily and evenly, resulting in a smoother batter.
- Do Not Overmix. Mix the batter until just combined. Overmixing can lead to tough muffins. It’s okay if there are a few lumps in the batter.
- Properly Grease the Muffin Tin. Grease and flour the muffin tin thoroughly to prevent sticking. Alternatively, you can use paper liners for easier cleanup.
- Cooling Time. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking apart.
Storage
Store the cooled muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just thaw at room temperature or reheat gently in the microwave before serving.
Related Recipes
More muffin and quick bread recipes to make and enjoy. 🙂
See more baked goods →
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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.
