Cupcakes & Muffins

Nutella Stuffed Double Chocolate 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

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.

Nutella Stuffed Double Chocolate Muffins

Nutella Stuffed Double Chocolate Muffins

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… 😉

But most of all, I do love using spreads in my recipes. For example, this double chocolate muffin recipe with their irresistible Nutella centres.

Nutella Stuffed Double Chocolate Muffins

Nutella Stuffed Double Chocolate Muffins

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!

Nutella Stuffed Double Chocolate Muffins

Nutella Stuffed Double Chocolate Muffins

Nutella Stuffed Double Chocolate Muffins

Nutella Stuffed Double Chocolate Muffins

Nutella Stuffed Double Chocolate Muffins

Try these muffin recipes next!

Looking for more Nutella recipes?

Enjoy!

5 from 10 votes
Nutella Stuffed Double Chocolate Muffins
Prep Time: 10 mins
Cook Time: 17 mins
Total Time: 27 mins
Yields: 12 muffins
Calories: 356 kcal
Moist and tender chocolate muffins with an oozing Nutella centre, and studded with chocolate chips!
Print
Ingredients
  • 2 and 1/2 cups plain/all-purpose flour 312g
  • 1/2 cup cocoa powder 50g
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips 175g
  • 1 large egg room temperature
  • 1 cup buttermilk* 240ml
  • 1/2 cup vegetable oil 100ml
  • 2 teaspoons vanilla extract
  • 12 - 24 teaspoons Nutella
Instructions
  1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan very well, then set aside.
  2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Fold in the 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 spoon the remaining batter on top.

  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.
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.

*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!

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

Nutella Stuffed Double Chocolate Muffins - Moist and tender chocolate muffins with an oozing Nutella centre, and studded with chocolate chips!

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79 Comments

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

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

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

      Thanks, Wajeeha! 🙂

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

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

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

      Thanks, Jessica! So glad you enjoyed!

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

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

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

      Thanks, Khadija! 🙂

  • Reply
    Muna Kenny
    1st February 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
      1st February 2016 at 2:48 am

      Thanks, Muna! Virtual muffins sent your way! 😉

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

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

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

      Thanks, Kushi! 🙂

  • Reply
    Noor
    1st February 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
      1st February 2016 at 11:28 am

      Thanks, Noor! 🙂

  • Reply
    Cheyanne @ No Spoon Necessary
    1st February 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
      1st February 2016 at 3:51 pm

      Thanks, Cheyanne!

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

    Need to make these! Great post!

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

      Thanks, Noelle!

  • Reply
    AiPing | Curious Nut
    1st February 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
      1st February 2016 at 7:40 pm

      Thanks, AiPing!

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

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

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

      Thanks, Grace! 🙂

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

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

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

      Thanks, Jess! 🙂

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

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

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

      Thanks, Kelly!

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

    Yummy treat for any time of the day…

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

      Thanks, Puja!

  • Reply
    Adina
    3rd February 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
      3rd February 2016 at 12:22 pm

      Thanks, Adina!

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

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

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

      Thanks, Jessie! 🙂

  • Reply
    David white
    21st August 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
      21st August 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
        21st August 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
          21st August 2016 at 8:13 pm

          I’m so glad you enjoyed them, David!

  • Reply
    Lucy
    26th September 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
      26th September 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
        26th September 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
          26th September 2016 at 9:10 pm

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

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

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

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

      I hope you enjoy!

  • Reply
    Trisha
    13th November 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
      14th November 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
    19th November 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
      19th November 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
    28th December 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
      29th December 2016 at 2:31 pm

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

  • Reply
    MuffinTopTina
    9th March 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
    10th March 2017 at 3:38 pm

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

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

      You can use whole milk 🙂

  • Reply
    Sasha
    25th March 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
      25th March 2017 at 2:23 pm

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

  • Reply
    Nurul
    16th June 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
      16th June 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
    17th June 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
      17th June 2017 at 10:40 pm

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

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

    Can we also make these in cupcake maker machine?

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

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

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

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

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

      I’m so glad you enjoyed them! 🙂

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

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

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

          They can be kept frozen for up to 3 months 🙂

  • Reply
    shaikah
    3rd October 2017 at 6:29 pm

    if i made it can i put it in the fridge and if yes how many weeks can i keep it up to

    • Reply
      Marsha
      3rd October 2017 at 9:00 pm

      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! 🙂

  • Reply
    Bhagyashree Bodas
    30th December 2017 at 5:55 am

    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

  • Reply
    JJ
    22nd March 2018 at 1:37 pm

    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…?

    • Reply
      Marsha
      22nd March 2018 at 1:57 pm

      Yes, I’ve recently changed and updated my recipe. So sorry I haven’t specified within the post! I’ll do that now.

  • Reply
    Natalie
    26th March 2018 at 12:46 pm

    These muffins look absolutely amazing! So chocolatey!

    • Reply
      Marsha
      27th March 2018 at 6:27 pm

      Thank you, Natalie! 🙂

  • Reply
    Maya
    5th April 2018 at 1:16 am

    Hi Marsha!
    I’m 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 I’ll just have to put less Nutella in? I’m just scared they don’t come out too dry because they are smaller. Have you ever tried it?
    Thanks!
    Maya

    • Reply
      Marsha
      5th April 2018 at 10:10 am

      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 🙂 Enjoy!

      • Reply
        Maya
        5th April 2018 at 7:30 pm

        I’m excited to try this! Thanks!

  • Reply
    Sara
    8th April 2018 at 3:01 am

    These came out so amazing! I was nervous at first with how thick the batter was, but they turned out DELICIOUS!!

    • Reply
      Marsha
      8th April 2018 at 10:07 am

      I’m so glad you enjoyed them! 🙂

  • Reply
    Hessa
    9th June 2018 at 4:10 pm

    Hello, Marsha
    These muffins look lovely and I’m so excited to make them, but I have an inquiry. Can I substitute the buttermilk with milk?? 😀

    • Reply
      Marsha
      9th June 2018 at 7:58 pm

      Yes you can. Enjoy, Hessa! 🙂

  • Reply
    Regina
    25th August 2018 at 3:12 pm

    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 won’t stick to the bottom. The muffins taste great but a little bit dry. Any tips for making them
    more moist? Thanks again.

    • Reply
      Marsha
      25th August 2018 at 8:58 pm

      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 🙂

  • Reply
    Regina
    29th August 2018 at 12:56 pm

    Hi Marsha,

    Thank you. I added 1/2 cup greek yogurt as you suggested and it was perfect! I’ve put them in square tin so I gor square shaped muffins :). Made them easeir to pack.

    Thanks again! More power!

    • Reply
      Marsha
      29th August 2018 at 2:44 pm

      Hi Regina, I’m so glad they turned out well! Enjoy! 🙂

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