I have to admit, whenever I smell warm Nutella muffins baking, I’m instantly transported back to cozy weekend mornings at my grandma’s house. The smell of chocolate mingling with toasted hazelnuts fills the air, and the warmth from the oven makes the kitchen feel like the center of the universe. This recipe? It’s an old favorite in my family, something I turn to when I want that little pick-me-up or a simple dessert that feels like a hug. Nutella muffins are the kind of treat that disappear in minutes around here — flaky on the outside, soft and fudgy inside, with just the right swirl of that irresistible Nutella. They remind me a bit of classic chocolate chip muffins, but with a much more decadent, creamy twist that honestly feels like cheating on basic breakfast. If you’ve ever been tempted by the idea of chocolate and hazelnuts in muffin form, trust me — you’re in for a treat.
What is Nutella Muffins?
Okay, so what exactly are Nutella muffins? Think of them as regular muffins but with a magical little surprise inside — a generous swirl or pocket of Nutella, that famous creamy hazelnut spread, tucked right into the batter. It’s essentially a soft, tender muffin that’s sweet and lightly chocolatey, with gooey ribbons of Nutella running throughout each bite. The name comes from the star ingredient: Nutella, which isn’t just a spread but a flavor sensation all on its own. Unlike standard muffins that often have chocolate chips or fruit, these rely on Nutella’s rich, nutty flavor to keep things moist and utterly delicious. They’re approachable enough for even novice bakers but feel just a bit fancy thanks to that lovely marbling. I like to think of them as a slightly elevated treat, perfect for when you want the comfort of baked goods with a little extra indulgence thrown in.
Why you’ll love this recipe?
Honestly, what I love most about these Nutella muffins is how versatile and forgiving they are. First off, the flavor combo is a total winner — that deep, toasty, slightly sweet Nutella blends beautifully with the pillowy muffin base. Every bite is like a mini celebration in your mouth. Then there’s the simplicity: you only need a handful of ingredients, and no fancy kitchen gadgets. I’ve made these countless times, sometimes doubling or halving the batch depending on my mood, and it’s always quick and fuss-free.
On a budget? Nutella muffins come through with pantry-friendly staples you probably already have except for the jar of Nutella, of course. I love how you can make them for a casual breakfast, an afternoon snack, or even a last-minute dessert with a scoop of vanilla ice cream on the side. They’re the kind of recipe that feels fancy but isn’t a pain. Plus, my kids ask for these all the time — they love the gooey bits in the center, and truthfully, so do I. If you enjoy other chocolate-based bakes like chocolate chip muffins or banana bread, these offer a fun twist that’s both nostalgic and fresh. What’s not to love?
How do you make Nutella Muffins?
Quick Overview
Making Nutella muffins is super straightforward. You start by mixing your dry ingredients and wet ingredients separately, then bring them together gently so the muffins stay nice and tender. The trick to getting that beautiful swirl is layering spoonfuls of batter and Nutella, then giving it a few gentle swirls with a skewer or toothpick before popping everything into the oven. The bake is quick — about 18 to 22 minutes — and you end up with moist, fluffy muffins that have those irresistible pockets of molten Nutella. The process is so quick you can whip these up on a whim after work or during a lazy weekend morning. Trust me, the smell alone is worth it.
Ingredients
For the Main Batter:
- 1¾ cups all-purpose flour – I usually use a good quality, unbleached brand for best texture
- ¾ cup granulated sugar – you can tweak this slightly if you want it less sweet
- 2 tsp baking powder – gives that lovely rise
- ½ tsp salt – balances the flavors
- 2 large eggs – room temperature is best for fluffiness
- ½ cup whole milk – I’ve tried almond milk and it actually turned out creamier, so go with what you prefer
- ⅓ cup vegetable oil – helps keep the muffins moist, but melted butter works too
- 1 tsp vanilla extract – trust me on this, it elevates everything
For the Filling:
- ½ to ¾ cup Nutella – depending on how gooey you want it
- Optional: roughly chopped hazelnuts for a little crunch
For the Glaze:
- ½ cup powdered sugar
- 1 to 2 tbsp milk or cream – add gradually for the right drizzling consistency
- Optional: a tiny pinch of salt or a drop of vanilla
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease them with butter or oil to ensure the muffins release easily. I always do this the night before if I’m prepping in advance — it saves me from last-minute scrambles.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until everything’s well combined and you don’t see any lumps of baking powder. This step is important because it ensures even rising and sweetness throughout the muffins.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, then add the milk, vegetable oil, and vanilla extract. Whisk again until the mixture is smooth and slightly frothy. The wet ingredients should be at room temperature so they combine with the flour without creating little clumps, which can lead to dense spots.
Step 4: Combine
Pour the wet ingredients into the dry mixture. Using a spatula, gently fold them together just until combined. It’s okay if there are a few streaks of flour here and there — overmixing can make the muffins tough. This is a step I used to mess up a lot — patience here really pays off.
Step 5: Prepare Filling
If your Nutella is too thick to dollop easily, microwave it for 15-20 seconds to soften it up. That way, it’ll swirl beautifully through your batter without clumping.
Step 6: Layer & Swirl
Spoon a bit of batter into each muffin cup, about a third full. Then add a teaspoon or so of Nutella on top of the batter, followed by more batter to fill the cups roughly two-thirds full. Use a skewer or toothpick to swirl the Nutella gently through the batter — don’t overdo it or the muffins will lose their defined pockets of chocolate.
Step 7: Bake
Bake your muffins for 18 to 22 minutes until they’re golden on top, and a toothpick inserted just outside the Nutella swirl comes out clean. Because ovens vary, start checking at 18 minutes and watch carefully after that — no greasy or wet crumbs, but still moist and tender.
Step 8: Cool & Glaze
Allow your muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Once cooled, whisk your powdered sugar and milk until it forms a smooth glaze, then drip it over the tops for that sweet, shiny finish. This glaze is optional but trust me, it’s a game-changer that adds just a hint of sweetness and a lovely texture contrast.
Step 9: Slice & Serve
You can eat these warm or room temperature, but warm is divine — the Nutella inside feels molten and almost like a molten lava cake in muffin form. Serve with a cup of coffee or a cold glass of milk, and watch these disappear faster than you’d expect.
What to Serve It With
For Breakfast: Nutella muffins pair beautifully with a strong cup of black coffee or a creamy latte — the bitterness of the coffee balances the sweet, chocolatey goodness. I like to serve them on a wooden board with fresh berries on the side, which adds a bit of brightness in the morning.
For Brunch: Try plating these up with some house-made whipped cream and a drizzle of honey or lightly toasted hazelnuts sprinkled on top. A mimosa or a chilled glass of sparkling orange juice rounds this out into a really special brunch treat.
As Dessert: Warm one up just slightly and pair it with vanilla ice cream and a sprinkle of chopped toasted hazelnuts or crushed cookies for texture. A small drizzle of caramel sauce or even a few fresh raspberries adds a sophisticated touch.
For Cozy Snacks: On slow Sundays or chilly afternoons, I’ll make a batch of these and serve them alongside a mug of hot cocoa or chai tea. The muffins are soft and indulgent, the perfect comfort food for when you just want to curl up on the couch.
My family actually has a tradition of making a double batch when we know we’ll have company — these muffins are a real crowd-pleaser, and I love seeing everyone’s little faces light up at the first bite. The versatility also means you can dress them up or keep them simple depending on your mood.
Top Tips for Perfecting Your Nutella Muffins
Batter Prep: I always recommend measuring your flour by spooning it into your measuring cup rather than scooping directly — this keeps the flour from packing down and helps your muffins stay light and fluffy. Also, don’t skip sifting if you can; it breaks up any clumps for a more uniform texture.
Mixing Advice: This is my favorite part to chat about because it trips up so many folks. Mix your wet and dry ingredients just until they come together, no more. You’ll get little spots of flour here and there, and that’s totally fine — it keeps the muffins tender. Overmixing activates gluten development and leads to tougher muffins, which we don’t want.
Swirling Tips: For a pretty marbled effect, drop half the batter into the muffin cups, then spoon in your softened Nutella, then top with the remaining batter. Use a toothpick to swirl just enough to create ribbons — don’t over swirl or the Nutella blends fully, and you lose that visual and textural surprise.
Ingredient Swaps: Using almond or oat milk instead of dairy milk works wonderfully and can add a subtle nutty twist. You can swap vegetable oil for melted butter if you prefer a richer flavor. I’ve also substituted part of the granulated sugar with coconut sugar for a slight caramel note. If you want a bit more texture, toss in some chocolate chunks or chopped hazelnuts.
Baking Tips: Baking time can vary based on your oven and muffin tin size, so keep an eye starting at 18 minutes. Placing the muffin tin on the middle rack ensures even heat distribution. If your muffins brown too quickly, tent loosely with foil midway through baking.
Glaze Variations: Instead of the classic powdered sugar glaze, try drizzling melted white chocolate or a simple mix of cream cheese and powdered sugar for a tangy twist. Adding a pinch of sea salt to your glaze elevates the hazelnut flavor beautifully.
I’ve learned through trial and error that softer Nutella glides and swirls better, so if you forget to microwave it, it can be a bit of a struggle. Also, don’t rush cooling — the muffins firm up slightly when cooled, helping the glaze set perfectly. These little details make all the difference once you’re serving guests.
Storing and Reheating Tips
Room Temperature: Store your muffins in an airtight container on the counter for up to 2 days. I usually cover them with a clean kitchen towel to keep the tops from drying out but still allow a bit of air to prevent sogginess.
Refrigerator Storage: For keeping them longer (up to 5 days), place muffins in an airtight container or a resealable bag. Refrigeration can make muffins a bit denser, so I recommend warming them up before eating.
Freezer Instructions: These freeze wonderfully. Wrap each muffin individually in plastic wrap and then place them in a freezer bag or container. Freeze for up to 3 months. To thaw, simply leave them at room temp for an hour or microwave for 20-30 seconds until warm and soft.
Glaze Timing Advice: If you plan to store muffins for more than a day, I usually wait to glaze them until right before serving to keep the glaze shiny and fresh. If you must glaze beforehand, store the muffins in the fridge to keep the glaze set.
My personal go-to is freezing half the batch immediately after baking because I rarely want to resist these for too long. Thawing a wrapped muffin in the microwave for that few seconds makes it almost like fresh-baked again — total lifesaver for busy mornings.
Frequently Asked Questions
Final Thoughts
These Nutella muffins hold a special place in my heart because they’re the small joys that make ordinary days feel special. With just a jar of Nutella and a few pantry staples, you can pull together this warm, comforting treat that’s deceptively simple but full of that ooey-gooey goodness I can’t get enough of. Whether you’re sneaking one for a late-night snack or serving them up for a crowd, these muffins bring people back to the kitchen — and that’s where the magic really happens. If you love these, you might want to try my chocolate chip muffins or my banana bread with Nutella swirl to keep the streak of delicious baking going. I can’t wait to hear how yours turn out — don’t forget to leave a comment or share your favorite twist with me. Happy baking!
Nutella Muffins
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon table salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- 0.5 cup vegetable oil
- 0.33 cup sour cream
- 1 teaspoon vanilla extract
- 22 teaspoon Nutella
- decorator's sugar optional garnish
Instructions
Preparation Steps
- Preheat oven to 425 degrees F 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 and set aside.
- Whisk together eggs and sugar in a large bowl until smooth.
- Add oil, sour cream, milk, and vanilla to egg mixture and whisk until smooth.
- Pour the dry ingredients into the wet ingredients and stir carefully to combine until no dry patches remain.
- Scoop 1.5 tablespoons of batter into the bottom of 22 muffin cups in the prepared pans.
- Add 1 heaping teaspoon of Nutella on top of the batter in each cup.
- Top Nutella with another 1.5 tablespoons of batter to cover. Sprinkle with decorator's sugar if desired.
- Bake for 5 minutes at 425 degrees F, then reduce oven temperature to 350 degrees F and bake for an additional 10-13 minutes or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
