Nutella Stuffed Double Chocolate Muffins – Moist and tender chocolate muffins with an oozing Nutella centre, and studded with chocolate chips!
I have the perfect muffin recipe for you chocolate lovers right here.
Chocolate muffins with a moist crumb, are stuffed full of chocolate chips, and have a dreamy, oozing Nutella centre… Who can resist? Certainly not me!
This is quite a thick muffin batter, so there is no chance the Nutella will sink to the bottom.
Ingredients for Nutella Stuffed Double Chocolate Muffins:
- plain/all-purpose flour
- cocoa powder
- caster/granulated sugar
- baking powder
- baking soda
- salt
- chocolate chips
- egg
- buttermilk (see recipe notes to make your own!)
- vegetable oil
- vanilla extract
- Nutella! ♥
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… π
But most of all, I do love using spreads in my recipes. For example, this double chocolate muffin recipe with their irresistible Nutella centres.
These Nutella Stuffed Double Chocolate Muffins are:
- incredibly moist and delicious
- loaded with chocolate flavour AND chocolate chips
- oozing with an irresistible Nutella centre
For these Nutella filled 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!
Try these muffin recipes next!
- Blueberry Chocolate Chip Muffins
- Bakewell Muffins
- My FAVOURITE Chocolate Chip Muffins
- Pumpkin Chocolate Muffins
Looking for more Nutella recipes?
- No-Bake White Chocolate Nutella Bars
- No-Bake Nutella Protein Balls
- Nutella Stuffed Chocolate Chip Cookie Pies
- Nutella Fudge Brownies
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Nutella Stuffed Double Chocolate Muffins
Ingredients
- 2 and 1/2 cups (312g) plain/all-purpose flour
- 1/2 cup (50g) cocoa powder
- 3/4 cup (150g) caster/granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) chocolate chips
- 1 large egg, room temperature
- 1 cup (240ml) buttermilk*
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 12 - 24 teaspoons Nutella
Instructions
- Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan very well, then set aside.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Fold in the chocolate chips. Set aside.
- 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. (The batter will be VERY thick and somewhat lumpy.)
- Divide the batter evenly between the 12 muffin slots, filling only half way. Spoon 1 - 2 teaspoons of Nutella into the centres, then spoon the remaining batter on top.
- 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.
Notes
Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.ο»Ώ
*To make your own buttermilk, simply measure out 1 cup (240ml) of milk, and stir in 1 tablespoon of lemon juice or white vinegar. Let stand for 5 - 10 minutes until the mixture starts to curdle, then it's ready to use!
Recommended Products
-
Wilton 12-Cup Non-Stick Muffin Pan -
Pyrex Glass Mixing Bowl Set -
Stainless Steel Measuring Spoons and Cups
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving:Calories: 318 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 16mg Sodium: 228mg Carbohydrates: 39g Fiber: 2g Sugar: 27g Protein: 4g
79 comments
Marsha these look divine! My daughter will love these…so will try them soon! π
Thanks, Wajeeha! π
I made these and they are absolutely heavenly……Well done Marsha! (And thank you!!!!)
Thanks, Jessica! So glad you enjoyed!
I have sweet dreams made of Marsha’s baked goods π you always outdo yourself with each recipe.
Thanks, Khadija! π
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 π …. I love your clicks, they made me hungry.
Thanks, Muna! Virtual muffins sent your way! π
WOW! Drooling.. Can’t wait to try this out π
Thanks, Kushi! π
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
Thanks, Noor! π
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!
Thanks, Cheyanne!
Need to make these! Great post!
Thanks, Noelle!
My knees became weak just looking at these. Haha. Oh my god that nutella in the middle’s to die for!!
Thanks, AiPing!
well, this is just the breakfast of champions! very delicious. π
Thanks, Grace! π
These muffins look amazing, Marsha! Love anything with Nutella. Can’t wait to try the recipe! π
Thanks, Jess! π
Oh my goodness, these muffins look perfect, Marsha! Love the nutella stuffing inside!
Thanks, Kelly!
Yummy treat for any time of the day…
Thanks, Puja!
Wow! That split muffin looks so delicious and I am not even a huge nutella eater. My children would love these!
Thanks, Adina!
Perfect for WORLD NUTELLA DAY which happens to be tomorrow!! Breakfast is served π
Thanks, Jessie! π
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
The nutella didn’t sink for me. You should be fine π If you are concerned, you can use muffin cases!
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.
I’m so glad you enjoyed them, David!
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
Hi Lucy! My muffin batters are quite thick, which is how I like them π Thick batters help prevent the Nutella sinking to the bottom, too.
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 π
I hope your daughter will love them! π Thank you, Lucy!
I love nuteΔΊla … great recipe will try it out….
I hope you enjoy!
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 π Let me know how it goes, enjoy!
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! π Adding fruit would be fine! Try 1/2 cup of fruit, no need to change the recipe. I would try chopped strawberries or cherries! π
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 !!!
Thanks, Kausha! I’m so glad you like my muffins! π
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.
What can you use instead of buttermilk? I can’t find any in my local shop
You can use whole milk π
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 π
I’m so glad you enjoyed them! Yes, the batter is supposed to be quite thick π
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.
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 π
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
I’m so glad you enjoyed them! Oh, adding mint sounds wonderful! π
Can we also make these in cupcake maker machine?
I’ve never used a cupcake maker, but I don’t see why not! π
Great perfect recepie. Thank you. Tried, tested and loved it!
I’m so glad you enjoyed them! π
Can they be made ahead and put in freezer for a couple weeks
They can be kept frozen for up to 3 months π
if i made it can i put it in the fridge and if yes how many weeks can i keep it up to
These muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge. Enjoy! π
Hi Marsha,
I had a query, when I had tried muffins earlier with buttermilk, after they were done they tasted a little sour and still tasted a little of buttermilk. How do I avoid that
Did you change the recipe? Because i had written down the recipe a couple of days ago and as I made it I noticed that the batter didn’t look like a cake batter so i went back to this website to see if I had all the measurements right, and saw that the quantities of the flour and the cocoa powder had been changed…?
Yes, I’ve recently changed and updated my recipe. So sorry I haven’t specified within the post! I’ll do that now.
These muffins look absolutely amazing! So chocolatey!
Thank you, Natalie! π
Hi Marsha!
Iβm going to try these on the weekend but was wondering if you think they will work well with a 24 hole mini muffin pan? I guess Iβll just have to put less Nutella in? Iβm just scared they donβt come out too dry because they are smaller. Have you ever tried it?
Thanks!
Maya
Hi Maya! If I was to use a mini muffin pan, I’d use less Nutella, and shorten the bake time – about 10 – 12 minutes π Enjoy!
Iβm excited to try this! Thanks!
These came out so amazing! I was nervous at first with how thick the batter was, but they turned out DELICIOUS!!
I’m so glad you enjoyed them! π
Hello, Marsha
These muffins look lovely and Iβm so excited to make them, but I have an inquiry. Can I substitute the buttermilk with milk?? π
Yes you can. Enjoy, Hessa! π
Hello,
Thanks for the recipe. I added half cup of milk as the batter is very thick. I also chilled th nutella first to be sure it wonβt stick to the bottom. The muffins taste great but a little bit dry. Any tips for making them
more moist? Thanks again.
Hi Regina, I’m glad you enjoyed them! To make muffins even more moist, try adding 1/4 – 1/2 cup of yogurt next time π
Hi Marsha,
Thank you. I added 1/2 cup greek yogurt as you suggested and it was perfect! Iβve put them in square tin so I gor square shaped muffins :). Made them easeir to pack.
Thanks again! More power!
Hi Regina, I’m so glad they turned out well! Enjoy! π