These amazing Nutella muffins are decadent, moist, and delicious. Chocolate muffins get stuffed with creamy Nutella then topped with some coarse sugar for a finishing touch! These Nutella stuffed muffins are perfect for Valentine’s Day, baby showers, bridal showers, and any other time you want chocolate for breakfast!
I first fell in love with Nutella on a trip to France where they put the stuff all over crepes. I guess that was probably 10 to 15 years ago, which is absolutely crazy to think about.
Now I just eat it on pretty much anything I can – bread, crackers, cookies – you name it and Nutella makes it better.
I’ve had a number of people ask me to come up with some more ideas for brunch food ideas and one of my favorite things for brunch is muffins. They’re perfect because they taste great warm, at room temperature, or even cold.
They also make a great addition to breakfast boards!
Anyway, these Nutella muffins are my new favorite brunch food. And if I’m being honest, I’ve been eating them this week for breakfast, brunch, lunch, dinner, and snacks.
And my youngest? I don’t even want to tell you how many of these he ate this week. I left them on a cooling rack on the table and came down a few minutes later and half the batch were half eaten.
I mean it was prime example of the tell me you have a toddler without telling me you have a toddler meme.
Why You’ll Love This Recipe
- Nutella stuffed – the Nutella in these stays creamy and keeps the muffins nice and moist. The muffins themselves aren’t super sweet (that would make them cupcakes) but the Nutella gives them the perfect amount of sweetness and creaminess inside.
- Moist – I mentioned it already but these muffins are so moist, even days later. The addition of the Nutella on the inside helps but really one of the secrets is the sour cream in these! It’s like how I add sour cream to this Easter cheesecake recipe!
- Easy – these are so easy to make! There’s no chilling, no kneading, no anything. It’s just adding ingredients into a bowl, stirring, then baking.
- Nutella – make sure that you’re using real Nutella, not some knock off brand (if they have those!).
- Sour cream – I recommend the full fat kind since that’s what keeps these muffins so moist and creamy.
- Milk – I always recommend using whole milk in baking recipes since the fat content matters!
- Oil – I used vegetable oil because it’s what I had but you could potentially use another non-flavor oil like avocado oil as well, it’s just a bit more expensive.
You can also sprinkle these with coarse sugar like this (not pictured above) but it’s totally optional, just adds a little sprinkle of goodness on the top!
How to Make Nutella Muffins
Just like with any muffins (hello blueberry lemon muffins), these are super easy to make. I’ll honestly never use a boxed muffin mix again simply because making homemade muffins is so easy!
Start by preheating the oven to 425 degrees. That may seem a little high, but it’s an important step. We’ll bring it back down to the regular 350 in the middle of baking, giving you the perfect domed muffin tops!
Add cupcake liners to two muffin tins or grease them well so the muffins don’t stick. I personally have these silicone cupcake wrappers that are perfect because they’re non-stick, meaning the muffins pop out clean every time!
Then mix all of your dry ingredients other than the sugar – flour, baking soda, baking powder, salt, and cocoa powder together in a bowl.
Set the bowl aside until we’re ready to add it to the wet ingredients.
Next, combine the sugar and eggs together in another bowl. Whisk until smooth.
Add the oil, milk, vanilla, and sour cream to the egg mixture and stir until combined.
Now it’s time to add those dry ingredients into the wet. Add them slowly, stirring as you go, and mix until there are no dry patches.
I like to do this by hand so I don’t over mix the ingredients. You just want to mix until the dry patches are all gone, not much longer.
Add 1 1/2 tablespoons of batter to the bottom of the prepared muffin tins. Try to keep it as in the center as possible (but not that big of a deal if it does creep up the sides a bit).
I found that it made 22 muffins but it could be a little more or less depending on how much batter you actually add. I like to use a cookie scoop like this one to keep the size of the muffins as equal as possible.
Then you’re going to add a heaping teaspoon of Nutella on top of the batter in the bottom of the muffin tins.
Finish it off by adding another 1 1/2 tablespoon scoop of batter on top of the muffins, covering the Nutella as you go.
Sprinkle the muffins with a little pinch of coarse sugar to finish them off. This is optional but does add a nice hint of sweetness to the top of the muffins that are missing out on the Nutella.
Place the muffin tins in the oven and bake at 425 degrees for five minutes.
After five minutes, lower the temperature of the oven to 350 degrees (leave the muffins in the oven), and bake for another 10-13 minutes or until you can put a toothpick in the batter part of the muffins and they come out clean.
Don’t put the toothpick in the center since it’ll just come out with a bunch of Nutella!
The muffins will puff up, crack, and look a little dry when they’re ready. Don’t worry, they won’t be dry – the tops will just appear a little dry.
Remove from the muffin tins and allow to cool on a cooling rack for a few minutes before eating. Don’t eat them right out of the oven or you’ll burn your tongue on all that delicious Nutella in the middle!
Then enjoy them while they’re still warm or once they’ve completely cooled down! They’re delicious either way.
Just be warned, they are addictive. That Nutella center is seriously amazing!
Make them even more decadent by adding a cup of your favorite chocolate chips to the batter.
Make these sweet and salty by substituting the sugar on top with a little coarse flake salt (like on these salted caramel toffee cookies) for a sweet and salty treat.
Store in an airtight container at room temperature for up to four days or freeze after the four days if you haven’t eaten all of them yet (unlikely).
Freeze Nutella muffins in an airtight freezer-safe bag or container for up to three months. Remove individual muffins when ready to eat and thaw until they come to room temperature. You can also pop them in a cold oven, set it to 350 degrees, and let them preheat and warm up with the oven.
More Easy Brunch Recipes
If you like these Nutella muffins, you’ll love these other yummy brunch recipes!
- Breakfast muffins – these delicious muffins combine egg, bacon, and hash browns in one yummy cup!
- Chocolate chip banana bread muffins – the best ever banana muffins, plus they have chocolate chips!
- Pineapple bread – a sweet bread with tropical flavors of pineapple and coconut!
- Bacon cinnamon rolls – the perfect combo of sweet and salty all wrapped up in one yummy roll!
- Cinnamon streusel coffee cake – a simple coffee cake that starts with a cake mix and ends with delicious flavor!
Chocolate Nutella Stuffed Muffins
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 1 TBS baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 22 tsp Nutella
- decorator's sugar optional garnish
- Preheat oven to 425 degrees and spray two 12-cup muffin tins with baking spray or line with cupcake liners.
- Combine flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Stir until well mixed then set aside.2 1/2 cups flour, 1/2 cup cocoa powder, 1 TBS baking powder, 1/2 tsp baking soda, 1/2 tsp table salt
- Whisk together eggs and sugar in a large bowl until smooth.2 large eggs, 1 cup granulated sugar
- Add oil, sour cream, milk, and vanilla to egg mixture. Whisk until smooth.1 cup whole milk, 1/2 cup vegetable oil, 1/3 cup sour cream, 1 tsp vanilla extract
- Pour the bowl of dry ingredients into the bowl of wet ingredients and stir carefully to combine until there are no dry patches left.
- Use a 1 1/2 TBS cookie scoop to put 1 1/2 TBS of batter into the bottom of 22 of the 24 muffin cups in the prepared muffin tin.
- Add 1 heaping teaspoon of Nutella on top of the batter in the cups.22 tsp Nutella
- Top with another 1 1/2 TBS of muffin batter to cover the Nutella. Sprinkle with decorator's sugar if desired.decorator's sugar
- Bake for five minutes at 425 degrees F. Lower the oven to 350 degrees (with muffins still in oven) and bake for an additional 10-13 minutes or until a toothpick comes out clean.
- Let the muffins cool in the muffin tin for five minutes then remove from the tin and allow to cool on a wire rack until ready to eat.