Nutella Muffins

Rich, bakery-tall chocolate muffins with a gooey hidden center, these Nutella Muffins are stuffed with Nutella and finished with a crunchy sugar topping. An easy treat for breakfast or dessert.

Course Breakfast

Cuisine American

Keyword nutella muffins

Prep Time 15

Cook Time 18

Servings muffins

Calories 157kcal

Author Jason Decker

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