These Nutella Muffins are a dreamy blend of rich chocolate hazelnut flavor and tender, moist crumb. Perfectly balanced with a hint of sweetness, they’re a treat that feels indulgent yet comforting. In just 25 minutes of prep, you’ll have a batch ready to bake, filling your kitchen with an irresistible aroma. Each bite offers a luscious swirl of Nutella, creating pockets of gooey goodness that melt in your mouth. Whether for breakfast or dessert, these muffins are sure to delight.
With a total time of under 50 minutes, these muffins are surprisingly simple to make yet impressively decadent. The golden tops give way to a soft, fluffy interior, while the Nutella adds a creamy, nutty depth. Packed with 429 calories per serving, they’re a satisfying treat that’s perfect for sharing. Warm from the oven, they’re pure bliss—pair them with coffee or enjoy them on their own. These muffins are a guaranteed crowd-pleaser, combining convenience with irresistible flavor.
Nutella Muffins Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 4 Tablespoons (60 ml) unsalted butter, melted
- ¼ cup (60 ml) canola or vegetable oil
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup white chocolate chips
- 1 cup Nutella, divided (¾ cup for filling, ¼ cup for swirl)
- Coarse or regular granulated sugar for sprinkling, optional
Nutella Muffins Instructions
- Preheat oven to 425°F (215°C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt until combined.
- In a separate bowl or measuring cup, whisk together melted butter and vegetable oil. Whisk in egg and vanilla extract until combined, then stir in sour cream.
- Add the sour cream mixture to the dry ingredients and use a spatula to gently fold together until about 50% combined.
- Add white chocolate chips, then continue to gently stir the batter until completely combined. Avoid over-mixing to prevent dense muffins.
- Fill prepared muffin liners about halfway full with muffin batter. Use a clean small spoon to make a divot or small nest in the center of each liner.
- Take ¾ cup of Nutella and dollop a Tablespoon into the nest in each muffin. Gently nestle it into the divot with the spoon.
- Top muffins evenly with the remaining batter and use the spoon to gently work the batter around the Nutella filling. The muffin cups will be fairly full.
- Briefly warm the remaining ¼ cup Nutella in the microwave until easily stirrable. Drizzle over the muffin tops and use a butter knife to gently swirl it. Optionally, top with coarse sugar.
- Transfer muffin tin to the center rack of the preheated oven and bake for 8-9 minutes. Then, without opening the oven door, reduce heat to 350°F and bake an additional 10-12 minutes, until muffin tops are light golden brown and baked through.
- Allow to cool in the muffin tin for 5-10 minutes before transferring to a cooling rack to cool completely before enjoying.
Storage and Reheating Tips
Store your Nutella muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep them fresh longer, wrap them individually in plastic wrap before storing. For a warm, gooey treat, reheat muffins in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.
Recipe Variations to Try
Swap out the white chocolate chips for dark or milk chocolate chips for a richer flavor. You can also replace the Nutella with peanut butter or a homemade chocolate hazelnut spread for a twist. For a nut-free option, use a chocolate ganache filling instead of Nutella.
Time-Saving Tips for Busy Bakers
Prepare the dry ingredients the night before and store them in an airtight container. Melt the butter and measure out the wet ingredients ahead of time to streamline the process. If you’re short on time, skip the Nutella swirl on top—the filling alone will still make these muffins irresistible!
Equipment Guidance for Perfect Muffins
Use a sturdy muffin tin to ensure even baking and prevent warping. A cookie scoop or ice cream scoop makes filling the muffin liners quick and mess-free. For the Nutella swirl, a piping bag or a small zip-top bag with the corner snipped off can help create a neat drizzle.
Common Questions Answered
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt works as a great substitute.
Can I freeze these muffins?
Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or reheat as needed.
Nutella Muffins
Ingredients
- 1 ¾ cups all-purpose flour 220 g
- 1 cup granulated sugar 200 g
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 4 Tablespoons unsalted butter 60 ml, melted
- ¼ cup canola or vegetable oil 60 ml
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup white chocolate chips
For Filling & Topping
- 1 cup Nutella divided (¾ cup for filling, ¼ cup for swirl)
- Coarse or regular granulated sugar for sprinkling, optional
Instructions
- Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt until combined.
- In a separate bowl or measuring cup, whisk together melted butter and vegetable oil. Whisk in egg and vanilla extract until combined, then stir in sour cream.
- Add sour cream mixture to dry ingredients and use a spatula to gently fold together until about 50% combined.
- Add white chocolate chips, then continue to gently stir batter until completely combined (don’t over-mix or muffins will be dense and dry).
- Fill prepared muffin liners about halfway full with muffin batter. Use a clean small spoon to make a divot or small nest in the center of each liner.
- Take your ¾ cup of Nutella and dollop a Tablespoon of Nutella into the nest that you created in each muffin tin. Use your spoon to gently nestle it into the divot.
- Top muffins evenly with remaining batter and use spoon to gently work muffin batter evenly around Nutella filling. The muffin cups will be fairly full but you will use all or nearly all the batter.
- Briefly warm remaining (¼ cup) Nutella in the microwave until it is easily stirrable with a spoon. Drizzle Nutella over the muffin tops and use a butter knife to gently swirl over the surface. Top with coarse sugar, if using.
- Transfer muffin tin to center rack of preheated oven and bake for 8-9 minutes, then, without opening the oven door, reduce heat to 350F and bake an additional 10-12 minutes, until muffin tops are beginning to turn light golden brown and muffins are baked through.
- Allow to cool in muffin tin for 5-10 mins before carefully lifting and transferring to a cooling rack to cool completely before enjoying.