Nutella Muffins
Oh my goodness, Nutella Muffins are heavenly. Yes, really! I have a confession to make. I’ve never tasted anything with Nutella before this. Never even tried it. Not once. Quite frankly, I wondered what all the fuss was about. Now I know. Chocolate and hazelnuts in a rich, decadent nut butter. Yes, please! Nutella Muffins are not simply heavenly, you will not be able to stop eating them once you start!
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Our pastor loves Nutella. We were at a Bible study one night having potluck and he talked about how much he loved Nutella. Yes, he could sit down and just eat it with a spoon. (Forget the fact that it’s not healthy, okay?) Well, I tucked that conversation in the back of my mind. When they had some hard times with family members in the hospital back in August, I decided to make up a Taco Black Bean Chili, Buttermilk Cornbread and something made with nutella. I chose these Nutella Muffins. Boy, am I glad I did. They were nothing short of awesome!
For those of you who are following my blog, I’ve been in the middle of a transition to a new theme for a few weeks. Unfortunately, not all the recipes transferred over as easily as I would have liked. There are some with ingredients missing or instructions missing.
My youngest son, who usually fixes all this stuff just had their fourth baby so he is too busy to fix it. I am going back through and correcting each individual recipe by hand. So far I’m only about a third of the way through 1,200 recipes. So, if you are looking at a recipe and it seems odd, or part of the instructions are missing, then email me and I’ll be sure to fix it as soon as possible.
When I made these muffins, I didn’t really measure the amount of Nutella I dolloped on top of each muffin. I basically eye-balled it and put what I thought seemed like a good amount. I also recommend that you use a bamboo skewer to swirl the Nutella into the batter rather than a toothpick. The swirls will be deeper and thicker and you won’t have it gobbed on your hands.
For those of you looking for a Nutella Muffin recipe to die for, I can’t recommend this simple and easy recipe enough. If you’re a Nutella lover, then you’ll drool over these muffins for sure. And, you’ll probably want more, more more! 🙂
This recipe is featured at Favorite Southern Recipes here.
Nutella Muffins are to die for!
Nutella Muffins are seriously addictive!
If you love Nutella you will love these muffins.
Here’s what I did.
I used these ingredients.
Soften butter. Add sugar, oil, eggs, vanilla, salt and baking powder.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir ingredients to combine. Don’t overmix the batter.
Place muffin liners in pan. Fill about 3/4 full with batter. I used extra large granite muffin tins.
Dollop about a tablespoon of Nutella filling over top of each muffin. Using a bamboo skewer, swirl the Nutella into each muffin.
Here’s what the muffins look like after swirling with a bamboo skewer.
Bake at 425 for 5 minutes. Reduce heat to 350 about 15-19 minutes or until a toothpick inserted in center comes out clean.
Allow muffins to cool and then remove to racks – or serve warm!
I can’t begin to describe how delicious these muffins were. You will have to try them yourself!
Nutella Muffins are a terrific choice for a holiday breakfast!
Here’s the recipe.
NUTELLA MUFFINS
(Recipe adapted from Ready.Set.Plan)
Nutella Muffins
Equipment
- 1 12-tin regular muffin pan or 8-tin extra large muffin pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 bamboo skewer to swirl the nutella in the muffin batter
- measuring cups
- measuring spoons
- 1 electric mixer
Ingredients
- 1/2 cup unsalted butter at room temperature (1 stick)
- 1/4 cup canola oil or coconut oil
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1 3/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/4-1/2 cup Nutella at room temperature
Instructions
- Preheat oven to 425°.
- Beat butter, oil, sugar, eggs and vanilla in a large mixing bowl with an electric mixer until smooth.
- Mix dry ingredients together and stir into wet mixture.
- Spoon mixture into greased or paper-lined muffin tins.
- Place 1 tablespoon of Nutella on top.
- Swirl Nutella into muffin batter with bamboo skewer or toothpick.
- Bake at 425° for 5 minutes.
- Reduce heat to 350°.
- Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
- Makes 8 extra large muffins but probably a dozen regular-sized muffins.
Notes
Recipe adapted from Ready.Set.Plan.
© Can’t Stay Out of the Kitchen
Nutrition
Are you drooling yet?
Every bite of Nutella Muffins will have you coming back for more!
Nutella Muffins are sure to cure any sweet-tooth craving you have!
You may also enjoy these delicious recipes!
Glazed Lemon Poppy Seed Muffins
Chocolate Banana Bread Streusel Muffins
Nutella Muffins
Equipment
- 1 12-tin regular muffin pan or 8-tin extra large muffin pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 bamboo skewer to swirl the nutella in the muffin batter
- measuring cups
- measuring spoons
- 1 electric mixer
Ingredients
- 1/2 cup unsalted butter at room temperature (1 stick)
- 1/4 cup canola oil or coconut oil
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1 3/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/4-1/2 cup Nutella at room temperature
Instructions
- Preheat oven to 425°.
- Beat butter, oil, sugar, eggs and vanilla in a large mixing bowl with an electric mixer until smooth.
- Mix dry ingredients together and stir into wet mixture.
- Spoon mixture into greased or paper-lined muffin tins.
- Place 1 tablespoon of Nutella on top.
- Swirl Nutella into muffin batter with bamboo skewer or toothpick.
- Bake at 425° for 5 minutes.
- Reduce heat to 350°.
- Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
- Makes 8 extra large muffins but probably a dozen regular-sized muffins.
90 Comments
Jen
November 4, 2023 at 11:24 pm
Hi Teresa,
I made these today. Although I did alter the recipe a slight bit. I only used half the sugar, I also added some bananas (mashed before putting in batter). I only filled the muffins trays 3/4s full, added the dollop of Nutella, then filled the muffin tray full with more batter. They turned our so fully and moist on the inside and the outside had a nice crust to it. Both my hubby and son had 3 each 😋 and said it was the best muffins I’ve made…and I make a lot of muffins. Thank you for sharing your recipe.
Teresa Ambra
November 5, 2023 at 7:04 pm
Hi Jen. I really like the idea of putting the Nutella in the middle. Sounds so wonderful. So glad you and your family enjoyed the muffins.
Irene
September 7, 2023 at 12:12 am
Unfortunately these came out super dry for me too. I did use the lesser ammount of flour. I wonder if they got dry due to baking them the full 19 min? Even so it was within the time suggested. Keep this in mind i suppose fellas.
Irene
September 7, 2023 at 12:14 am
I wanted to add that i did use coconut oil 8nstead of canola, as the recipe said you could. Perhaps that contributed to the dryness but oh well.
Teresa Ambra
September 9, 2023 at 10:57 am
Perhaps the coconut oil made the texture a little different. I would try again and cut off about 3-5 minutes of baking time and see if you like them better the next time.
Teresa Ambra
September 9, 2023 at 10:56 am
Hi Irene. Perhaps your oven cooks faster and they need to be baked at a shorter time. That’s why I always suggest to cook them until a toothpick inserted in the center comes out clean.
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Dennis
September 28, 2021 at 8:10 am
I agree that these were very dry. Perhaps you can suggest a fix?
Teresa
September 30, 2021 at 8:04 am
Hi, Dennis. When we’ve baked these the muffins never turned out dry. However, if they turned out dry your oven may cook faster than mine. You can try decreasing the time by a few minutes. You can also add a little sour cream to the batter–maybe a quarter cup or a third.
Joanie P
July 27, 2022 at 8:11 am
I also agree these are VERY DRY!!! The tops broke taking them out of the pan. The center fell out of 1 of them when I flipped the pan to get them out to cool. Not sure why… I’m NOT an inexperienced cook so to those of you that don’t really cook or bake it’s nothing you did!!! I’ll make a Nutella frosting to make them feel not so dry.
Teresa
July 27, 2022 at 11:04 am
Hi Joanie, I never flip a muffin pan over upside down to dislodge muffins. They need to be carefully lifted out with a knife. We’ve never had any problems with the muffins being dry. Perhaps your oven runs hot. Maybe next time you can cook them a little less time.
Monique
September 18, 2021 at 9:31 pm
These muffins turned out PERFECTLY! They are soft, fluffy, delicious – just like the pictures. Easy to make and perfect for breakfast or snacks. Thanks so much for sharing 🙂
Teresa
September 20, 2021 at 7:18 am
Hi, Monique. So glad you enjoyed the muffins. They are certainly favorites of ours. 🙂
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Dawne
August 27, 2020 at 3:14 pm
I followed the recipe to a T and they came out perfect! Absolutely delicious!! I doubled the recipe, thank goodness!!
Teresa
August 28, 2020 at 10:09 am
Hi, Dawne, so glad you enjoyed the recipe and had leftovers. 🙂
Anonymous
September 9, 2021 at 5:07 pm
Have you ever substituted vegetable oil for butter?
Teresa
September 13, 2021 at 5:49 am
I have followed the recipe pretty much as written.
Anonymous
April 15, 2020 at 12:57 pm
Can the nutella muffins be made with almond or coconut flour?
Thanks!
Teresa
April 16, 2020 at 8:12 am
Hi, there. I would definitely NOT make them with coconut flour. It works very poorly with baked goods. Things end up with a very bad consistency. You might consider trying a good gluten free flour like Cup4Cup. It works exceptionally well as a replacement for flour. If you use almond flour, I personally would not use it for more than 1/4 of the amount of flour called for. It will weigh the muffins down and they may become too dense and heavy. I’m afraid you won’t enjoy the outcome. Thanks for stopping by.
kelly
March 29, 2020 at 6:06 am
hi my daughter loves Nutella so when i found out about these muffins we were so existed to try them and when we did AMAZING! there so good 5 STARS!
Teresa
March 29, 2020 at 11:52 am
Hi, Kelly. So glad you loved the muffins! I think they are a real treat and almost like eating dessert! 🙂
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ProfessionalBaker262
January 8, 2020 at 8:30 pm
Hello…. this sucked. Too dry.
Better off baking boxed muffins.
Teresa
January 9, 2020 at 7:32 am
Sorry you didn’t like the muffins. We thought they turned out wonderfully.
marie johson
October 17, 2019 at 8:28 am
This is the Soft and tender homemade muffins with a delicious swirl of Nutella. Thanks for sharing 🙂
Teresa
October 17, 2019 at 12:05 pm
Thanks.
angéline
August 29, 2019 at 6:27 am
Hi!
I’m French and I would love to try those one but unfortunatly we don’t use “cups”. Do you think you could give the recipe but with the ingredient’s weight like gr?
Thank you very much, can’t wait to do them!!
Teresa
August 30, 2019 at 11:58 am
Hi Angeline, 1 cup equals 128 grams or 4.5 ounces. Hope this helps.
Dawn
March 10, 2019 at 5:26 pm
I made these today and had to throw them out. The picture of the ingredients show a measuring cup with milk in it as part of the recipe. However the written recipe does not show any milk. THe muffins were so dry they were inedible. I’ll bet that was the reason. I do no to want to experiment because it’s too costly. Please let us know so no one else makes the same mistake.
Teresa
March 11, 2019 at 6:23 am
Hi, Dawn. There is NO milk in this recipe. The pictures show flour and sugar. Because all flour is not the same I suggest 1 3/4 cups to 2 cups. I have never had a bit of problem making this recipe. I’m sorry your batch didn’t turn out. Have a great week.
Jenna
January 21, 2019 at 1:40 pm
I only have whole wheat flour in the house right now. Can I use that? And if so, does the measurement stay the same? Thanks!
Teresa
January 22, 2019 at 4:08 pm
Hi, Jenna. It may make the muffins really heavy and tough. You can try it, but be prepared for the results to not be as nice as you may have hoped for.
Georgia
November 18, 2018 at 4:00 pm
Can i freeze the muffins butter? Remove from freezer and use?
Teresa
November 18, 2018 at 6:48 pm
Hi, Georgia. Are you talking about baking the muffins and freezing them? Yes, you can certainly do that. I do it ALL the time. After defrosting if you pop them in the microwave about 5-10 seconds they come out lovely.
Gedeon Christine
October 16, 2018 at 2:37 am
Hi from Austria 🤗
Do you use powder sugar or crystal sugar?
Greetings
Christine
Teresa
October 16, 2018 at 9:12 am
Hi there. I used crystal sugar. Enjoy.
Anna
September 21, 2018 at 3:12 am
Oh my goodness!! These are AMAZING!! They turned out perfectly. They are like a butter cake with a decadent topping – yummy! Thanks for sharing. This one is definitely going in my collection 🙂
Teresa
September 21, 2018 at 8:25 am
Hi, Anna. So glad you enjoyed the muffins! We thought they turned out delicious, too.
Lisa
July 18, 2018 at 10:06 am
Can’t wait to surprise my family . I do not bake vey often, but look out…
Has anyone happen to try adding marshmallow on top to make a s’mores version? & maybe a few graham cracker crumbs …
Teresa
July 18, 2018 at 2:32 pm
Those ideas sound lovely, Lisa. Hope you and your family enjoy them.
Chris
July 28, 2018 at 10:31 pm
Hello Teresa
Do you have you recipe in metrics measurements? Thanks much!
Teresa
July 29, 2018 at 6:54 am
Hi, Chris. I’m sorry but I do not. Perhaps you can put the ingredients into one of those online conversion charts. Sorry again.
Linda
July 15, 2018 at 12:04 pm
Why does some recipes call unsalted butter can you still use salted butter
Teresa
July 15, 2018 at 3:14 pm
Hi Linda. I rarely use salted butter, because there is a difference in taste. You can use salted butter but I would cut back on the salt in the recipe slightly.
Cayden
June 15, 2018 at 9:19 am
Hi I made these and my family thought they were delicious!! I’m made them again this morning and they look better than the first time!! I’m so excited to try one! I substituted one teaspoon of the baking powder for half a cup of butter milk and one fourth of a teaspoon of baking soda so I hope they taste as good as the first time! Thank you so much for this recipe!
Teresa
June 16, 2018 at 6:46 am
Hi Cayden, so glad you enjoyed the recipe. The second batch may be lighter and fluffier than the first. Hope you enjoy that batch too!
Desirae
June 11, 2018 at 10:30 am
Can you freeze these?
Teresa
June 11, 2018 at 12:37 pm
Yes, Desirae, you can freeze the muffins for up to a month or two.
Linda
May 16, 2018 at 1:00 pm
What adjustments should I make to recipe if I want to make them banana Nutella muffins with 2 ripe mashed bananas?
Teresa
May 16, 2018 at 1:50 pm
Hi, Linda. I actually have a Banana Nutella Swirl Muffin that you may want to try instead. It’s here: http://cantstayoutofthekitchen.com/2016/10/13/banana-nutella-swirl-muffins/ . These muffins will turn out with a totally different taste and texture if you add the bananas. I’m not sure what I’d do to compensate. But if the batter seems too gooey I’d probably add additional flour. Sorry I can’t be of greater help.
Linda
May 16, 2018 at 7:06 pm
Thanks, Teresa. Thinking I may have to try both. 😉
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Olivia
March 11, 2018 at 12:12 am
Is the oven temperature Fahrenheit or Celsius? Thanks
Teresa
March 11, 2018 at 7:54 am
hi, Olivia, the oven temperature is Fahrenheit. Enjoy.
Anonymous
December 27, 2017 at 5:56 pm
Way too many pictures.
Teresa
December 28, 2017 at 12:00 pm
Sorry you don’t like the pictures. This blog is a step-by-step blog that shows each stage of making the recipe.
Margaret
December 17, 2017 at 11:09 am
Hi can you freeze these muffins?
Anonymous
July 1, 2018 at 1:52 pm
Yes you can.
Suzanne
October 22, 2017 at 7:08 am
Wow! Amazing muffins. The coconut oil really works. Thanks.
Teresa
October 22, 2017 at 1:25 pm
Thanks, Suzanne. So glad you enjoyed them.
Alexzandarite
October 16, 2017 at 6:52 pm
Just made them today and they turned out really good! The batter is light and fluffy and the Nutella is gooey yet crispy on the outside. I doubled up the recipe to make 24 regular sized muffins and am really excited to sell them at my school bake sale.
Teresa
October 16, 2017 at 8:52 pm
I am thrilled they turned out so well for you! That’s a great idea to sell them for school bake sales. (Although I’d have a hard time keeping my hands out of them). 🙂 Thanks for letting me know. Have a great week.
Anonymous
August 24, 2017 at 5:23 am
Can i use normal oil vegetable or sunflower oil?
Teresa
August 24, 2017 at 1:09 pm
Yes you can.
Rehana
August 22, 2017 at 5:07 am
Thank you so much it looks so yummy. Can’t wait to try to make it.
Teresa
August 22, 2017 at 9:36 am
Hope you like it. We thought these muffins were wonderful. Thanks for stopping by. Have a great week.
Guylaine collett
November 8, 2017 at 12:31 pm
Thank you my grandkids love them I make a bach every day just for the wend they come back from school with a glass of milk thank you again
Teresa
November 9, 2017 at 12:30 pm
So thrilled to hear your grandkids love these muffins. I also have a nutella muffin with bananas they might like. Enjoy.
Debbie
July 31, 2017 at 5:02 am
Just made these today and they turned out great! Thanks for the recipe. We really loved the taste and texture of the muffin!
Teresa
July 31, 2017 at 11:30 am
Thanks, Debbie. I thought the muffins turned out spectacularly too! 🙂 Have a great week.
Rebecca Hinderliter
September 23, 2017 at 12:40 pm
They are SOOO good
Teresa
September 23, 2017 at 1:38 pm
Hi, Rebecca. We certainly thought so when we made them! Grateful you stopped by to let me know.
Gene
September 7, 2022 at 10:43 am
They are very good! Just made them this morning. I made mine gluten free ( cup4cup flour) and added two mashed bananas. Going to church for snacks there.
Teresa
September 10, 2022 at 10:39 am
Love the tips. Thanks for sharing.
Anonymous
March 6, 2017 at 5:29 am
If I do a dozen muffins do I do the same time. 425 and then 350?
Teresa
March 6, 2017 at 1:18 pm
Yes, they need to be cooked the same way each time. Length of time at 350 may be slower or longer depending on your oven.
Rhonda
February 26, 2017 at 4:30 pm
The recipe says 1/4 cup of butter which equals half of a stick of butter. However, the pictures look like a full stick of butter. Please clarify. This could explain why people have said their batter was too thick. Thank you.
Teresa
February 27, 2017 at 9:57 am
Hi Rhonda, I am SOOOO sorry. I went back and looked at my pictures and realized I used a whole stick of butter and not a half stick. It was a typo on my part. So sorry for all of you who made this and it was too thick. Yes, an extra half stick of butter will make a difference. I’ve corrected the recipe now so it should be okay. Thanks for bringing this to my attention.
Gena
February 1, 2017 at 11:08 pm
Yep, mine turned out like dough too.
Teresa
February 2, 2017 at 2:47 pm
Sorry, Gena, I didn’t have any issues with this recipe. But if a muffin recipe does turn out too thick, you can add a little milk and that will help.
Neva Dugan
January 7, 2017 at 6:12 pm
How many muffins does the recipe make? In the photo it looks like 6 jumbo.
Teresa
January 7, 2017 at 6:57 pm
Hi, Neva. It makes 8 jumbo muffins or about a dozen regular-sized muffins.
Grace
November 3, 2016 at 2:14 pm
Was there milk at all in this batter because mine came out to be more like a dough. I see a measuring cup of white liquid, not sure if it’s ococnut oil or milk but you didn’t mention it. I ended up adding some milk to make it at least look like a batter.
Teresa
November 3, 2016 at 2:29 pm
Hi Grace. No that container is sugar. I only used the oil, butter, vanilla and eggs to moisten the batter. No milk or coconut milk. Not sure why yours turned out like dough. If you look at my batter, it’s pretty thick. Still thought these turned out great.
Joanne
September 27, 2016 at 2:51 pm
I love those Nutella swirls! Looking forward to baking these muffins!
Teresa
September 27, 2016 at 7:46 pm
Hope you enjoy them, Joanne. We thought they were terrific.