Moist and tender chocolate muffins with an oozing Nutella centre, and studded with chocolate chips!

Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction

I have theย perfectย muffin for chocolate lovers right here. Chocolate muffins with a moist crumb, are full of chocolate chips, and have a dreamy, oozing Nutella centre… Who can resist? Certainly not me!

Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction

Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction

I LOVE Nutella. It’s always on my shopping list, and I use it all the time – baking or not. I love Nutella on toast, sandwiches, in porridge, on a spoon… ๐Ÿ˜‰ But most of all, I do love using spreads in my recipes. For example, these chocolate muffins with their Nutella centres.

Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction

Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction

For these muffins, I’m using my favourite muffin recipe base. It is my go-to for muffins, and bread. The 2ย teaspoons of baking powder makes these rise beautifully, butย not too much. The buttermilk, and oil makes the batter so silky, and the muffins super moist, and tender. These are undoubtedlyย my favourite chocolate muffins!

Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction

Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction

Enjoy!

Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction
5 from 1 vote
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Nutella Stuffed Double Chocolate Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yields 12

Ingredients

  • 3 cups plain flour 375g
  • 3/4 cup caster sugar 170g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder 25g
  • 1 cup chocolate chips 175g
  • 1 large egg room temperature
  • 1 cup buttermilk 240ml
  • 1/2 cup vegetable oil 100ml
  • 1 teaspoon vanilla extract
  • 12 - 24 teaspoons Nutella

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Spray or butter a 12-hole muffin pan, and set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, cocoa powder, and chocolate chips. Set aside.
  3. Whisk together the egg, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
  4. Divide the batter evenly between the 12 muffin slots, filling only half way. Spoon 1 - 2 teaspoons of Nutella into the centres, then pour the rest of the batter over the tops.
  5. Bake for 15 - 17 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction

Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction

Nutella Stuffed Double Chocolate Muffins | Marsha's Baking Addiction

56 Comments

56 comments on “Nutella Stuffed Double Chocolate Muffins”

  1. Thanks to you now I’m craving these muffins! And I feel so lazy to bake some for myself. Maybe you can be such a sweetheart and send me some virtual muffins ๐Ÿ™‚ …. I love your clicks, they made me hungry.

  2. I LOVE NUTELLA TOO> Love the look of these muffins. Totally sinful. Oh and btw, I’m in looove with your foodgawker page. So much chocolate. O.O <3

  3. Going to make these today but have herd when you put nuttella in the middle of the muffin it sinks to the bottom of the muffin. Is there anything to stop this from happening

  4. Hi Marsha, I have a batch of these in the oven as I sit here typing. I do have a question. How thick is the batter usually? I converted the recipe to GF and the batter was very thick and sticky. I normally don’t have issues with a straight over conversion with my GF flour blend but it was much thicker than other muffin batters. Thanks for the recipe. I’ll let you know how it went.
    Lucy

      • So the old man liked them. The true taste test will be my daughter, she’s celiac and the reason I bake GF. I think I may have to reduce the GF flour by a half cup. The GF flour absorbs the liquids a lot more and makes if difficult to spread.
        I will be making these again. Have a great day ๐Ÿ™‚

  5. Hi Marsha! Thanks so much for sharing this recipe! Any chance there is an ingredient missing above? I followed the recipe exactly and the raw product came out more like a sticky dough instead of pourable batter. The finished product rose in the oven but has an odd texture. I wondered if the recipe should have had some melted butter or milk in addition to the buttermilk for more liquid? It’s also humid where I live, so maybe that effected the results. Either way, many thanks for sharing your passion with us!

    • Hi Trisha! The batter has never been that thick for me, so I haven’t needed to add more liquid. Try using 2 cups (250g) of flour next time ๐Ÿ™‚ Let me know how it goes, enjoy!

  6. Hi Marsha, I made a batch of these muffins yesterday and they were perfect, thank you so much. They have all been polished off by my family already! Lovely thick mixture and no problems with the Nutella sinking, can’t wait to make them again. I am considering adding some fruit to the recipe next time, do you think this would work, which fruit would you recommend and would you adapt the original recipe at all?

    • Hi Anna, I’m so glad you enjoyed them! ๐Ÿ™‚ Adding fruit would be fine! Try 1/2 cup of fruit, no need to change the recipe. I would try chopped strawberries or cherries! ๐Ÿ™‚

  7. THE best Muffin ever !!! This is my breakfast muffin with a cup of my morning coffee. My kids love it!! I have to bake these goodies every other day! Thank you so so much and keep baking!!
    Seasonal Greetings !!!

  8. I made these with half quantifies, but found 1/2 cup milk not enough, and batter was very stiff, so added a whole cup, also kept the whole egg. This was enough for10 muffins, turned out very very nice. Also took 22 mins to bake.

  9. Thank you so much for such an amazing recipe. This cupcakes are the best of what I made!! But I have the question. Is this batter suppose to be current or more thicker(not runny)? Thaks in advance for your reply ๐Ÿ™‚

  10. Hi Marsha,
    I fall in love just by seeing the pics. If its not burden to you, will you consider make it on the video. I would really glad. It’s just I’m slow learner. I have to see it step by step. I’m sorry and thank you.

  11. I made these once and can’t stop making them, everyone keeps asking me to make more, I swappped the vanilla extract for 2 tsp of peppermint extract, nice and minty but not overpowering, going to try orange to see how they are

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