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Nutella Muffins are rich, bakery-tall chocolate muffins with a gooey Nutella center hidden inside each one. I baked a double batch on a rainy Saturday morning and the kids gasped when they bit in and found the melty chocolate-hazelnut surprise. If you love our double chocolate muffins, these stuffed muffins take that chocolate fix to the next level.
A quick one-bowl batter and a clever two-temperature bake give them tall, crackly tops and a soft, moist crumb every time.
Nutella Muffins Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 18 minutes
- ⏳ Total Time: 33 minutes
- 🍽️ Serving: 22 muffins
- ⚡ Calories: 157kcal
- 🌶️ Flavor Profile: Rich chocolate with a gooey Nutella center
- ✋ Difficulty: Easy, on par with our banana nut muffins
Quick Answer
Whisk eggs and sugar, then whisk in oil, sour cream, and vanilla, and stir in the cocoa-flour mixture until smooth. Add a scoop of batter to each greased muffin cup, drop in a heaping teaspoon of Nutella, and cover with more batter so it is sealed. Sprinkle with coarse sugar, then bake at 425F for 5 minutes, lower to 350F, and bake until puffed and set.
Jump to:
Why This Recipe Works
Click to see the technique science
- Hidden Nutella center. A scoop of Nutella tucked inside bakes into a gooey, melty chocolate-hazelnut surprise.
- Cocoa and sour cream. Cocoa powder makes them deeply chocolatey, while sour cream keeps them moist and tender.
- Two-temperature bake. A hot start at 425F gives them a tall, bakery-style dome, then a lower temp bakes them through.
- Sugar topping. A sprinkle of coarse sugar adds a sweet, crackly top.
- Easy one-bowl batter. The batter whisks together fast with no mixer needed.
Why You’ll Love This Recipe
- Every muffin hides a gooey, melty Nutella center.
- They are deeply chocolatey, moist, and bakery-tall.
- They are an easy, crowd-pleasing treat, like our glazed chocolate chip donut holes.
Key Ingredients
Just pantry staples plus a jar of Nutella make these stuffed chocolate muffins. Full amounts are in the recipe card below.
- Nutella: the star, scooped into the center of each muffin for a gooey chocolate-hazelnut surprise.
- Cocoa powder: gives the muffins their deep, rich chocolate flavor.
- Sour cream: keeps the muffins moist and tender with a soft crumb.
- Vegetable oil: adds moisture so the muffins stay soft for days.
- Decorator’s sugar: an optional coarse sugar topping for a sweet, crackly finish.
See recipe card for exact quantities.
Variations and Substitutions
Make these muffins your own.
- Stuff them with peanut butter, cookie butter, or a square of chocolate instead of Nutella.
- Add chocolate chips or chopped hazelnuts to the batter for extra texture.
- Make them mini or jumbo, adjusting the bake time as needed.
- Skip the sugar topping and dust with powdered sugar after baking.
- Love chocolate? Try our double chocolate muffins too.
How to Make Nutella Muffins
- Whisk the eggs and sugar, then whisk in the oil, sour cream, and vanilla. Stir in the cocoa-flour mixture until a smooth chocolate batter forms.
- Add about 1.5 tablespoons of batter to the bottom of each greased muffin cup.
- Add a heaping teaspoon of Nutella to the center of each cup.
- Cover the Nutella with another 1.5 tablespoons of batter so it is fully sealed.
- Sprinkle the tops with decorator’s sugar if using.
- Bake at 425F for 5 minutes, then lower to 350F and bake 10 to 13 minutes until puffed and set. Cool on a wire rack.
Recipe Tips & Tricks
- Seal the Nutella completely with batter so it stays tucked inside as the muffins bake.
- Use the two-temperature bake for tall, bakery-style domes.
- Do not overmix the batter so the muffins stay tender, not tough.
- Use room-temperature eggs for a smooth, even batter.
- Test with a toothpick away from the center, since the Nutella stays gooey.
- Cool a few minutes in the tin before moving them so they do not break.
Serving Ideas and Suggestions
These Nutella Muffins are perfect for breakfast, brunch, lunchboxes, or an afternoon treat. Serve them slightly warm so the Nutella center is extra gooey, alongside our baked chocolate chip cake donuts for a fun brunch spread.
They pair beautifully with coffee or a cold glass of milk. Round out a weekend brunch with our strawberry scones and a slice of lemon blueberry coffee cake.
They keep well for a few days, so they are great for making ahead. Warm one in the microwave for a few seconds to bring back that melty Nutella center anytime.
Nutella Muffins FAQs
No, the decorator’s sugar topping is optional. It adds a sweet, crackly finish, but the muffins are delicious without it. You could also dust them with powdered sugar after baking or leave them plain for a simpler look.
Absolutely. Stir chocolate chips, chopped hazelnuts, or a pinch of espresso powder into the batter for extra flavor and texture. A handful of chocolate chips on top before baking also makes them extra pretty and chocolatey.
Yes. Bake them up to two days ahead and store airtight at room temperature, or freeze them for up to three months. Warm a muffin in the microwave for 10 to 15 seconds before serving to bring back the gooey Nutella center.
Definitely. Swap the Nutella for peanut butter, cookie butter, a caramel, or a square of chocolate. Just make sure whatever you use is fully sealed inside the batter so it stays tucked in the center as the muffins bake.
Use plain Greek yogurt in place of the sour cream, or melted butter instead of oil for a richer flavor. You can use a dairy-free milk and yogurt to make them dairy-free, and any chocolate-hazelnut spread works in place of Nutella.
Store the muffins in an airtight container at room temperature for up to three days, or in the fridge for up to a week. They also freeze well for up to three months. Warm them slightly before serving for the best melty center.
Craving more easy bakes? Try our strawberry cream cheese danish next for another bakery-style breakfast treat.
Nutella Muffins
Ingredients
- 2 & 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup whole milk or 2%
- 1/2 cup vegetable oil
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 2 heaping teaspoons Nutella
- Decorator's sugar garnish, optional
Instructions
- Preheat the oven to 425°F. Spray two 12-cup muffin tins with baking spray or add paper liners, and set aside.
- In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt, set aside.
- Whisk the eggs and granulated sugar together in a large mixing bowl until smooth.
- Add the oil, sour cream, and vanilla extract to the bowl, and carefully whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir to combine until there are no dry patches.
- 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.
- Sprinkle the top of each muffin with the decorator’s sugar if using.
- 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.
- 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.
- Let the muffins cool in the muffin tin for 5 minutes. Take them out and let them cool completely on a wire rack.
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- Great for a make-ahead breakfast or meal prep.
- This freezes well, see my tips above on how to store.
- The decorator’s sugar is optional but adds a nice crunch and sweetness.
Nutrition
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