These chocolate chip Nutella muffins have a moist and bouncy buttermilk muffin base studded with chocolate chips. Each muffin is stuffed with Nutella; a creamy chocolate hazelnut surprise! They're finished with even more Nutella swirled on top.
Jump to:
Why You'll Love This Recipe
- Moist vanilla buttermilk muffin base: The base is made with oil for extra moisture, and the buttermilk helps tenderize the gluten for a tender crumb.
- Stuffed with Nutella: There's a pool of chocolate hazelnut spread in the center of the muffins! It makes them extra special and decadent.
- Tall tops: The tops of the Nutella muffins are crispy and super tall, just like from a bakery! They're even more delicious topped with extra chocolate. I personally love adding a dollop of Nutella and swirling it in with a knife or toothpick.
Nutella lovers, check out these Nutella cupcakes with Nutella buttercream and Nutella swirl banana bread!
Ingredient Notes
- I used vegetable oil instead of butter to help the muffins stay moist, but melted unsalted butter works as well and will have a richer flavor.
- Two large eggs bind the ingredients together and add richness. Make sure they're room temperature so they blend in easily.
- If you don't have buttermilk, you can use sour cream or plain Greek yogurt.
- Make sure to measure the all purpose flour in grams with a kitchen scale for the most accurate results. If you don't have a scale, fluff up the flour, spoon it into your measuring cup gently, then swipe off the excess.
- A whole tablespoon of baking powder makes these muffins get super tall as they bake! Check the expiration date before you use it.
- I used dark chocolate chips the first time I tested this recipe, but the Nutella paired much better with semi-sweet chocolate. You can use chocolate chips, chunks, or a chopped chocolate bar.
For the full list of ingredients and measurements, see the recipe card below.
How to Get Perfect Domed Muffin Tops
- Rest the batter. Letting the muffin batter sit while the oven heats up gives the baking powder a head start working. The batter thickens slightly, which helps create tall muffin tops.
- Line every other muffin cup. Giving the muffins extra space in the pan lets heat circulate more evenly around each one. This encourages them to rise straight up and bake with domed tops.
- Fill the liners to the top. Filling the muffin liners all the way is what creates that bakery-style look. With nowhere else to go, the batter rises up instead of out.
- Bake at an initial high heat. The high temperature of 425ยฐF gives the muffins a quick burst of lift in the oven. Once the tops set, lowering the temperature allows the centers to finish baking without drying out or burning.
Step by Step Instructions
Step 1: Start by whisking the granulated sugar and oil together in a large bowl.ย
Step 2: Stir in the eggs and vanilla until the mixture is smooth. Then slowly add the buttermilk, mixing just until everything is combined.
Step 3: Gently fold in the flour, baking powder, and salt. Stop when there are a few dry streaks of flour remaining.
Step 4: Add the chocolate chips and continue folding just until no dry pockets remain. Be careful not to overmix.
Step 5: Let the batter rest while the oven heats to 425ยฐF. Line a muffin pan, spacing the liners in every other cup, and divide the batter evenly between them, filling each to the top. Pipe Nutella into the center of each muffin.
Step 6: Bake at 425ยฐF for 5 minutes, then lower the oven temperature to 350ยฐF and continue baking until a toothpick inserted in the center comes out clean.
Allow the muffins to cool briefly in the pan before transferring them to a wire rack to cool completely.
Storage
Store your leftover Nutella-stuffed muffins in an airtight container at room temperature for up to 3 days.
More Muffin Recipes to Try
๐ Recipe
Chocolate Chip Nutella Muffins
Equipment
- 1 12-cup muffin tin with paper liners
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 200 grams granulated sugar
- 112 grams vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 180 grams buttermilk room temperature
- 240 grams all purpose flour
- 1 tablespoon baking powder
- ยฝ teaspoon salt
- 160 grams semi-sweet chocolate chips plus extra for topping
- 300 grams Nutella extra for swirl (optional)
Instructions
- Whisk the granulated sugar and vegetable oil together in a large bowl until combined.200 grams granulated sugar, 112 grams vegetable oil
- Whisk in the eggs and vanilla extract until smooth, then slowly stream in the buttermilk. Whisk until combined.2 large eggs, 1 teaspoon vanilla extract, 180 grams buttermilk
- Fold the all purpose flour, baking powder, and salt into the wet ingredients with a rubber spatula just until most of the flour is incorporated. Add the chocolate chips and continue folding just until no dry streaks remain.240 grams all purpose flour, 1 tablespoon baking powder, ยฝ teaspoon salt, 160 grams semi-sweet chocolate chips
- Let the batter rest at room temperature while the oven preheats to 425ยฐF. Line your muffin pan by placing paper liners in every other cup to give the muffins space to rise. Fill each liner all the way to the top with batter.
- Transfer the Nutella to a piping bag fitted with a round tip or a zip-top bag with the corner snipped off. Insert the tip into the center of each muffin and pipe a generous amount of Nutella into the batter. If desired, add a small swirl of Nutella on top and sprinkle with extra chocolate chips.300 grams Nutella
- Bake the muffins at 425ยฐF for 5 minutes, then reduce the temperature to 350ยฐF and continue baking for 10-13 minutes. The muffins are done when the tops are domed and set, and a toothpick inserted near the edge (not directly into the Nutella center) comes out with a few moist crumbs attached.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Comments
No Comments