Cupcakes & Muffins

Nutella Stuffed Double Chocolate Muffins

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 the perfect 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… 😉 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 2 teaspoons of baking powder makes these rise beautifully, but not too much. The buttermilk, and oil makes the batter so silky, and the muffins super moist, and tender. These are undoubtedly 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 2 votes
Print

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

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62 Comments

  • Reply
    Wajeeha
    January 30, 2016 at 2:16 pm

    Marsha these look divine! My daughter will love these…so will try them soon! 🙂

    • Reply
      Marsha
      January 30, 2016 at 2:18 pm

      Thanks, Wajeeha! 🙂

  • Reply
    Jessica enright
    January 30, 2016 at 2:41 pm

    I made these and they are absolutely heavenly……Well done Marsha! (And thank you!!!!)

    • Reply
      Marsha
      January 30, 2016 at 3:08 pm

      Thanks, Jessica! So glad you enjoyed!

  • Reply
    khadija
    January 30, 2016 at 3:40 pm

    I have sweet dreams made of Marsha’s baked goods 🙂 you always outdo yourself with each recipe.

    • Reply
      Marsha
      January 30, 2016 at 3:48 pm

      Thanks, Khadija! 🙂

  • Reply
    Muna Kenny
    February 1, 2016 at 2:04 am

    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 🙂 …. I love your clicks, they made me hungry.

    • Reply
      Marsha
      February 1, 2016 at 2:48 am

      Thanks, Muna! Virtual muffins sent your way! 😉

  • Reply
    kushi
    February 1, 2016 at 3:58 am

    WOW! Drooling.. Can’t wait to try this out 🙂

    • Reply
      Marsha
      February 1, 2016 at 9:31 am

      Thanks, Kushi! 🙂

  • Reply
    Noor
    February 1, 2016 at 10:11 am

    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

    • Reply
      Marsha
      February 1, 2016 at 11:28 am

      Thanks, Noor! 🙂

  • Reply
    Cheyanne @ No Spoon Necessary
    February 1, 2016 at 2:57 pm

    My husband is a chocoholic, so he will LOVE these muffins, Marsha! That oozing nutella center is EVERYTHING! I can just imagine how delicious these babies taste! SO YUM! Cheers!

    • Reply
      Marsha
      February 1, 2016 at 3:51 pm

      Thanks, Cheyanne!

  • Reply
    NOELLE
    February 1, 2016 at 5:38 pm

    Need to make these! Great post!

    • Reply
      Marsha
      February 1, 2016 at 5:44 pm

      Thanks, Noelle!

  • Reply
    AiPing | Curious Nut
    February 1, 2016 at 5:58 pm

    My knees became weak just looking at these. Haha. Oh my god that nutella in the middle’s to die for!!

    • Reply
      Marsha
      February 1, 2016 at 7:40 pm

      Thanks, AiPing!

  • Reply
    grace
    February 2, 2016 at 1:48 pm

    well, this is just the breakfast of champions! very delicious. 🙂

    • Reply
      Marsha
      February 2, 2016 at 3:46 pm

      Thanks, Grace! 🙂

  • Reply
    Jess @ What Jessica Baked Next
    February 2, 2016 at 4:18 pm

    These muffins look amazing, Marsha! Love anything with Nutella. Can’t wait to try the recipe! 🙂

    • Reply
      Marsha
      February 2, 2016 at 5:26 pm

      Thanks, Jess! 🙂

  • Reply
    Kelly
    February 2, 2016 at 8:42 pm

    Oh my goodness, these muffins look perfect, Marsha! Love the nutella stuffing inside!

    • Reply
      Marsha
      February 3, 2016 at 1:36 am

      Thanks, Kelly!

  • Reply
    Puja
    February 3, 2016 at 4:18 am

    Yummy treat for any time of the day…

    • Reply
      Marsha
      February 3, 2016 at 4:26 am

      Thanks, Puja!

  • Reply
    Adina
    February 3, 2016 at 9:05 am

    Wow! That split muffin looks so delicious and I am not even a huge nutella eater. My children would love these!

    • Reply
      Marsha
      February 3, 2016 at 12:22 pm

      Thanks, Adina!

  • Reply
    Cakespy
    February 4, 2016 at 6:06 pm

    Perfect for WORLD NUTELLA DAY which happens to be tomorrow!! Breakfast is served 🙂

    • Reply
      Marsha
      February 4, 2016 at 9:20 pm

      Thanks, Jessie! 🙂

  • Reply
    Zunairawaheed
    July 15, 2016 at 6:59 pm

    Hi dear ur recipe its u yummmm i make this but i i put one ingredient rasbeery. Its u yummm thankuuuu so much plsss tell ur new ideas for backing

  • Reply
    David white
    August 21, 2016 at 9:51 am

    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

    • Reply
      Marsha
      August 21, 2016 at 3:07 pm

      The nutella didn’t sink for me. You should be fine 🙂 If you are concerned, you can use muffin cases!

      • Reply
        David white
        August 21, 2016 at 3:20 pm

        Hi marsha made the nuttella muffins they came out fine but I did use muffin cases. They taste so yummy have made chocolate nuttella cookies works just as well. Great recipe for the muffins we make again.

        • Reply
          Marsha
          August 21, 2016 at 8:13 pm

          I’m so glad you enjoyed them, David!

  • Reply
    Lucy
    September 26, 2016 at 6:25 pm

    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

    • Reply
      Marsha
      September 26, 2016 at 8:14 pm

      Hi Lucy! My muffin batters are quite thick, which is how I like them 🙂 Thick batters help prevent the Nutella sinking to the bottom, too.

      • Reply
        Lucy
        September 26, 2016 at 8:27 pm

        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 🙂

        • Reply
          Marsha
          September 26, 2016 at 9:10 pm

          I hope your daughter will love them! 🙂 Thank you, Lucy!

  • Reply
    Ana
    October 24, 2016 at 2:38 am

    I love nuteĺla … great recipe will try it out….

    • Reply
      Marsha
      October 24, 2016 at 9:08 am

      I hope you enjoy!

  • Reply
    Trisha
    November 13, 2016 at 11:06 pm

    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!

    • Reply
      Marsha
      November 14, 2016 at 7:35 am

      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 🙂 Let me know how it goes, enjoy!

  • Reply
    Anna
    November 19, 2016 at 8:25 pm

    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?

    • Reply
      Marsha
      November 19, 2016 at 9:05 pm

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

  • Reply
    Kausha
    December 28, 2016 at 6:07 pm

    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 !!!

    • Reply
      Marsha
      December 29, 2016 at 2:31 pm

      Thanks, Kausha! I’m so glad you like my muffins! 🙂

  • Reply
    MuffinTopTina
    March 9, 2017 at 4:43 pm

    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.

  • Reply
    Stephen Mumford
    March 10, 2017 at 3:38 pm

    What can you use instead of buttermilk? I can’t find any in my local shop

    • Reply
      Marsha
      March 10, 2017 at 9:50 pm

      You can use whole milk 🙂

  • Reply
    Sasha
    March 25, 2017 at 1:04 pm

    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 🙂

    • Reply
      Marsha
      March 25, 2017 at 2:23 pm

      I’m so glad you enjoyed them! Yes, the batter is supposed to be quite thick 🙂

  • Reply
    Nurul
    June 16, 2017 at 3:34 am

    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.

    • Reply
      Marsha
      June 16, 2017 at 9:25 am

      Hi Nurul! Thank you! I am actually considering starting video with my recipes, so I’ll make sure this is the first one I do 🙂

  • Reply
    Rob
    June 17, 2017 at 2:57 pm

    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

    • Reply
      Marsha
      June 17, 2017 at 10:40 pm

      I’m so glad you enjoyed them! Oh, adding mint sounds wonderful! 🙂

  • Reply
    Ahmad
    July 5, 2017 at 6:33 pm

    Can we also make these in cupcake maker machine?

    • Reply
      Marsha
      July 5, 2017 at 8:13 pm

      I’ve never used a cupcake maker, but I don’t see why not! 🙂

  • Reply
    Elaine
    July 9, 2017 at 4:08 am

    Great perfect recepie. Thank you. Tried, tested and loved it!

    • Reply
      Marsha
      July 9, 2017 at 10:01 am

      I’m so glad you enjoyed them! 🙂

      • Reply
        Darlene
        August 18, 2017 at 1:25 pm

        Can they be made ahead and put in freezer for a couple weeks

        • Reply
          Marsha
          August 18, 2017 at 3:07 pm

          They can be kept frozen for up to 3 months 🙂

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