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Four Nutella muffins on a small cutting board. One of the muffins is cut in half to reveal the Nutella filling. A gold knife and glass mug filled with tea are off to the side.

Nutella Muffins

Heavenly Home Cooking
These Nutella muffins are moist, light, airy and have rich and deep flavor thanks to brown sugar and cinnamon. A delicious dollop of Nutella will be there to meet you at your first bite. This is an easy idea for breakfast that you are sure to love!
5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 308 kcal

Equipment

12-cup regular muffin pan
Large bowl
Mesh strainer
Blender

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.

Nutrition Facts

Calories: 308kcal (15%)Carbohydrates: 44g (15%)Protein: 5g (10%)Fat: 12g (18%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mg (9%)Sodium: 183mg (8%)Potassium: 168mg (5%)Fiber: 2g (8%)Sugar: 26g (29%)Vitamin A: 166IU (3%)Vitamin C: 1mg (1%)Calcium: 91mg (9%)Iron: 2mg (11%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Total Servings 12 muffins
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