Breakfast

Nutella Muffins Recipe

Crispy edged and tender center Nutella muffins with a deep chocolate hazelnut flavor that feel like dessert for breakfast or an easy weekend treat with coffee.

Imagine opening the oven and inhaling that warm Nutella aroma as the tops of the muffins form a gentle golden dome with crispy edges, these little bundles hit that sweet spot between breakfast and a cozy dessert.

These muffins are perfect when you want something indulgent on busy weekday mornings, when you need a simple weekend breakfast treat, or when you want to turn an ordinary coffee break into a little celebration.

I first started making these because my coffee felt incomplete without a slightly messy Nutella coated muffin and once you take that first bite with the tender crumb and pockets of stretchy chocolate, you will understand why they are always on repeat in our kitchen.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time18 mins

🕐Total Time35 mins plus cooling

🍰Servings8 standard muffins

🇺🇸CuisineAmerican

🔢Caloriesapprox 340 per muffin

Ingredients

Muffin Base

2 cups all purpose flour

3/4 cup granulated sugar

1/4 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

2 large eggs

1/2 cup whole milk

1/4 cup vegetable oil

2 teaspoons pure vanilla extract

3/4 cup Nutella plus extra for topping

For Topping and Serving

1 tablespoon granulated sugar for sprinkling

extra Nutella for drizzling

optional toasted hazelnuts or chocolate chips

optional streusel topping mixture

Substitutions & Variations

★Use all purpose flour with 2 tablespoons cornstarch for a softer crumb if you prefer a more tender muffin.

★Substitute whole milk with any plant based milk like oat or almond milk.

★Replace vegetable oil with melted unsalted butter for a richer flavor.

★Swap granulated sugar with coconut sugar for a deeper caramel note.

★Make these muffins dairy free by using oil and plant based milk and skipping milk in the streusel if you add one.

Step-by-Step Instructions

1

Preheat and prep the pan

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line a 12 cup muffin tin with paper liners or lightly grease the cups to prevent sticking.

2

Whisk the dry ingredients

In a large mixing bowl whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until evenly combined.

3

Combine wet ingredients

In a separate bowl beat the eggs then stir in the milk, vegetable oil, and vanilla extract until smooth.

4

Make the Nutella mixture

Pour 3/4 cup of Nutella into the wet ingredients and whisk gently until just combined, you may see small streaks which is totally fine.

5

Combine wet and dry

Pour the wet Nutella mixture into the dry ingredients and fold with a spatula until no dry flour remains, being careful not to overmix.

6

Fill the muffin cups

Divide the batter evenly among the prepared muffin cups, filling each about two thirds full so they have room to rise.

7

Add topping and Nutella swirl

Sprinkle the top of each muffin with a little granulated sugar, add a small dollop of extra Nutella on top, and drag a toothpick through for a swirl.

8

Bake until golden

Bake in the preheated oven for 16 to 20 minutes until the tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

9

Cool slightly in the pan

Let the muffins cool in the tin for 5 minutes then transfer them to a wire rack to cool completely so the crumb sets.

10

Drizzle and serve

Drizzle a little melted Nutella over the cooled muffins, sprinkle with toasted hazelnuts or chocolate chips, and serve immediately or within a day.

Pro Baker Tips

✓Do not overmix the batter, stir just until combined for a tender crumb.

✓For an extra crispy top, sprinkle a tiny bit more sugar on each muffin before baking.

✓Room temperature eggs and milk help create a smoother batter.

✓Use a cookie scoop for perfectly even muffin sizes.

✓Store fully cooled muffins at room temperature in an airtight container for up to 2 days.

Storage & Serving Notes

◆Keep in an airtight container at room temperature for up to 2 days.

◆Refrigerate for up to 5 days and bring to near room temperature before serving.

◆For longer storage, freeze the cooled muffins wrapped in foil for up to 2 months and thaw at room temperature or warm in the microwave.

Serving Suggestions

Serve these Nutella muffins straight from the oven or at room temperature for the best cozy experience.

›Pair with a cup of strong coffee or cold milk

›Top with a light dusting of powdered sugar

›Add a small scoop of vanilla ice cream for a dessert version

Frequently Asked Questions

Can I make these muffins ahead of time?

Yes, you can bake them fully, cool them, and store them in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.

Why are my muffins dry?

Overbaking or overmixing can dry them out. Pull them out when the edges are golden and the center still looks slightly moist, as carryover cooking will finish setting the crumb.

Can I use a gluten free flour blend?

Yes, use a gluten free flour blend with xanthan gum or add 1 teaspoon xanthan gum if your blend does not contain it, and expect a slightly different, softer texture.

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Go Make It!

These Nutella muffins are wonderfully indulgent yet simple to whip up, so go ahead and treat yourself, share with friends, and enjoy that gooey chocolate hazelnut goodness with your next cup of coffee.