These Nutella muffins are moist, loaded with mini chocolate chips and ribbons of Nutella, and bake up with tall, irresistible tops. They’re straightforward to make and ready in under an hour.
Why these Nutella muffins stand out
- Simple to prepare. Make the batter in a stand mixer or with a hand mixer in a bowl. The steps are quick and easy, and the muffins come together fast.
- Moist and chocolatey. A combination of butter, coconut oil, sour cream, and buttermilk keeps the crumb tender. Nutella swirls and mini semi-sweet chips ensure chocolate in every bite.
- Tall, bakery-style tops. A short rest of the batter and an initial high oven temperature help the muffins rise tall with nicely domed tops.
Ingredients
- Butter & oil. Melted butter provides flavor while coconut oil helps keep the muffins moist.
- All-purpose flour. This recipe has been tested with regular all-purpose flour.
- Sour cream & buttermilk. Use full-fat sour cream; either full- or low-fat buttermilk is fine.
- Mini semi-sweet chocolate chips. Minis disperse evenly so every bite has chocolate.
- Nutella. Warm and swirl Nutella into the batter and on top for rich ribbons of hazelnut-chocolate.
How to make Nutella muffins
Preheat the oven to 450°F and line two muffin tins with 12 liners total. Bake only six muffins per tin and space them so heat circulates and the tops can rise.
In a large bowl or stand mixer, combine the melted butter, melted coconut oil, sugar, and vanilla. Mix about 2 minutes until smooth. Add the eggs and beat 2–3 minutes until well combined and the mixture lightens. Stir in the sour cream.
Whisk the flour, baking soda, and salt in a separate bowl. Add the dry ingredients and the buttermilk to the wet mixture in alternating additions, finishing with dry ingredients. Mix until just combined and fold in the mini chocolate chips.
Warm the Nutella in a microwave-safe bowl for 20–30 seconds until it’s pourable. Use a cookie scoop to fill each liner about one-third full. Spoon roughly 2 teaspoons of warmed Nutella onto the batter and swirl gently with a toothpick. Add more batter to fill the liners about three-quarters full, top with another 2 teaspoons of Nutella and swirl. Generously sprinkle additional mini chocolate chips on top — they’ll spread as the tops rise.
Place both muffin tins on the same oven rack and bake at 425°F for 5 minutes without opening the oven. Then reduce the temperature to 350°F and bake 18–20 minutes more, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Cool slightly before serving.
Secret to tall muffin tops
For high, domed tops let the batter rest, covered, at room temperature for 30–60 minutes before baking. Start the bake at a high temperature (450°F) for the first few minutes to activate the leavening so the muffins rise quickly, then lower the temperature to finish baking through.
FAQs
- Can these be made gluten-free? This recipe was tested with all-purpose flour only. If you’d like a gluten-free version you can experiment with a 1:1 gluten-free flour blend and let the recipe rest before baking; results may vary.
- Can I make mini or jumbo muffins? Yes. For mini muffins, grease the pan, fill to the top, and bake at 350°F for 14–16 minutes. For jumbo muffins, grease the pan, fill 3/4 full, bake at 450°F for 5 minutes, then 350°F for 23–25 minutes.
- Do they freeze well? Yes. Once baked and cooled, store in an airtight container and freeze up to 3 months. Thaw overnight in the refrigerator and warm briefly in the microwave before serving.
Tools & equipment
- Mixer. A stand mixer or electric hand mixer works well for this recipe.
- Muffin pan. Use a standard 12-cup muffin pan and line with liners. For jumbo or mini pans adjust baking time accordingly.
- Cookie scoops. Scoops help portion batter and Nutella consistently for even baking.
- Muffin liners. Parchment or paper liners make removal and cleanup simple.
Nutella Muffins
No reviews
- Author: Elizabeth Buuck
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: 12 Muffins
Description
Moist muffins filled with mini chocolate chips and swirls of Nutella, topped with high domes and crispy edges. Easy to make and ideal for breakfast, snack, or dessert.
Ingredients
- 1/2 C (113 g) salted butter, melted
- 1/4 C (55 g) coconut oil, melted
- 2 tsp pure vanilla extract
- 1 C (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 C (55 g) full-fat sour cream, at room temperature
- 2 1/2 C (310 g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C (235 mL) buttermilk, at room temperature
- 1 C (175 g) mini semi-sweet chocolate chips
- 1 C Nutella
Instructions
- Preheat the oven to 450°F and line two muffin tins with 12 liners, spacing six per tin.
- In a large bowl or stand mixer, combine melted butter, coconut oil, sugar, and vanilla. Mix about 2 minutes.
- Add the eggs and beat 2–3 minutes until the mixture lightens and is well combined.
- Stir in the sour cream until incorporated.
- Whisk the flour, baking soda, and salt in a separate bowl. Add the dry ingredients and buttermilk to the wet ingredients in alternating additions, mixing until just combined.
- Fold in the mini chocolate chips. Cover and let the batter rest at room temperature for 30–60 minutes for taller tops.
- Warm the Nutella until pourable (about 20–30 seconds in the microwave).
- Fill each liner one-third full, add 2 tsp Nutella and swirl. Top with more batter to 3/4 full, add another 2 tsp Nutella and swirl. Sprinkle with extra mini chips.
- Bake both tins on the same rack at 425°F for 5 minutes without opening the oven. Reduce to 350°F and bake 18–20 minutes more, until a toothpick comes out mostly clean. Cool slightly before serving.
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