Easy Nutella Muffins Recipe (Stuffed Chocolate Muffin)

Tired of the same old muffin recipes? Our Easy Nutella Muffins are stuffed with Nutella with a crunchy sugar topping and are perfect for switching things up!

Today we are sharing something a little unique and different. Nutella Muffins are stuffed with Nutella inside a chocolate muffin base; oh my!

These muffins are a great way to indulge at breakfast time. I don’t know anyone who doesn’t love Nutella, so these muffins are always a huge hit.

Sometimes when someone new tries them, I don’t even mention the gooey muffin interior, so I get to see their face light up with joy!

As you can imagine, these are our toddler’s favorite muffins, and I like to make them as a special treat for her.

You can’t go wrong with chocolate anything. We enjoy these a lot for breakfast, but they are also fantastic as a snack or dessert, perfect for any time or occasion.

Not only is this an easy breakfast to whip up, but being a huge fan of Nutella, these are simply irresistible.

If you have a Nutella lover in your friend group or family, I know they would be overjoyed if you baked them up a batch of these Nutella Muffins!

Our other favorite breakfast recipes on our site include: Breakfast Enchiladas, Berry Danish, and Homemade Breakfast Sausage.

1. Stuffed with a teaspoon of Nutella, makes these extra moist muffins.
2. Common simple ingredients help these chocolate muffins come together quickly.
3. The popular flavor combination makes this a delightful breakfast or snack.

• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Large eggs
• Granulated sugar
• Whole milk
• Vegetable oil
• Sour cream
• Vanilla extract
• Nutella
• Decorators sugar for garnish, optional

1. Preheat the oven to 425°F. Spray two 12-cup muffin tins with baking spray or add paper liners, and set aside.
2. In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt, set aside. 
3. Whisk the eggs and granulated sugar together in a large mixing bowl until smooth.
4. Add the oil, sour cream, and vanilla extract to the bowl, and carefully whisk until smooth. 
5. Add the dry ingredients to the wet ingredients and stir to combine until there are no dry patches. 

6. Add 1 and ½ tablespoons of the batter to the bottom of 22 sections of the greased/lined muffin cups. I like to use a 1 & ½ tablespoon-sized cookie scoop for this. Add 1 heaping teaspoon Nutella to the center of each muffin. Add another 1 & ½ tablespoons of the batter on top. Make sure the batter on top completely covers the Nutella.
7. Sprinkle the top of each muffin with the decorator’s sugar if using.
8. Bake muffins for 5 minutes at 425°F. Lower the oven to 350°F, leave the muffins in the oven and bake for 10-13 minutes.
9. The muffins will puff up, slightly crack on top, and appear dry when ready. You can insert a toothpick into the center of the muffin halfway between the center and edge, you may get some Nutella on the toothpick, but the muffin batter itself should come out clean.
10. Let the muffins cool in the muffin tin for 5 minutes. Take them out and let them cool completely on a wire rack. 

DO I HAVE TO ADD THE SUGAR ON TOP?

No, not at all.

I love to add it on top because I think it looks pretty, and adds a textural crunch element to the muffins with another pop of sweetness.

But if you don’t have any on hand or want to skip it, you can!

I like to order mine from Amazon here.

CAN I ADD ANYTHING?

Yes, I love to add mixins to the muffin batter from time to time. Here are my favorite options:

• Chocolate chips
• Chopped hazelnuts
• Chopped pecans
• Chopped Walnuts

CAN THESE BE MADE AHEAD?

Yes, these are great for meal prepping or making them just so you have sweet treats whenever you want.

I like to bake up a batch and then freeze them individually so I can pull one or two out when we want them.

Once they are cooled to room temperature, wrap them individually in plastic wrap and then freezer-safe foil.

Then, you can place them in a freezer-safe bag or container.

When you are ready to enjoy them, place it on the counter until thawed or in the fridge overnight.

CAN I STUFF THEM WITH SOMETHING ELSE?

Absolutely, anything with the same consistency as the Nutella filling will work.

Here are my favorite options:

• Peanut butter
• Cookie butter
• Almond butter

ANY OTHER SUBSTITUTIONS?

Yes, in place of the vegetable oil you can use melted butter, but the muffins may come out a little on the dense side.

You can also add a mashed banana for a yummy twist. Only use 1/2 cup of milk and replace the other 1/2 cup with 1/2 cup of mashed overripe bananas. Then you will have banana Nutella muffins – yum!!

If you don’t have whole milk, 2% will also work.

My favorite way to really jazz these up is to add different toppings; here are some suggestions:

• Dusting of powdered sugar
• Powder sugar glaze
• Drizzle of melted Nutella
• Melted chocolate in any variety – dark, milk, white, or semisweet

Store leftovers at room temperature in an airtight container for up to 5 days. Best served and eaten at room temperature.

Freeze for up to 3 months.

Wrap leftover muffins in plastic wrap and then freezer-safe foil. Place in the freezer in a freezer-safe container.

To thaw, place the dish in the fridge overnight.

Ready to try out a new muffin recipe? Our Nutella Muffins are sure to become your new go-to!

If you’ve tried this NUTELLA MUFFINS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!