Nutella Stuffed Double Chocolate Muffins – Deliciously moist and fluffy chocolate muffins that are studded with chocolate chips and have irresistibly gooey Nutella centres. The BEST easy chocolate muffin recipe!
Nutella Stuffed Double Chocolate Muffins
I have the perfect muffin recipe for you chocolate lovers right here.
Bakery-style chocolate muffins that are stuffed full of chocolate chips, and have a dreamy, oozing Nutella centre… Who can resist?
Certainly not me!
These Nutella Stuffed Double Chocolate Muffins are incredibly moist and fluffy, rich in chocolate flavour, stuffed full of chocolate chips, and filled with an irresistible Nutella centre.
If you’re a big chocolate and Nutella lover like myself, you are gonna fall head over heels in love with these muffins!
Looking for more muffin recipes? Check out my Chocolate Peanut Butter Banana Muffins, Apple Cinnamon Oatmeal Muffins, and my Carrot Cake Muffins.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Baking powder
- Salt
- Large eggs: You’ll need 2.
- Caster/granulated sugar
- Buttermilk: See my recipe notes below on how to make your own.
- Vegetable oil
- Vanilla extract
- Chocolate chips: You can use milk, dark, or semi-sweet.
- Nutella: 12 generous teaspoons.
How to make Nutella Stuffed Double Chocolate Muffins
To make these muffins, simply whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.
Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the chocolate chips.
The mixture will be thick and somewhat lumpy.
Spoon the mixture into a muffin pan lined with muffin cases, filling only half way. Spoon 1 generous teaspoon of Nutella into the centres, then top with the remaining batter.
Bake for 15 – 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Tips & tricks for this recipe
Here are a few tips and tricks for making these muffins.
- You can make these muffins in a muffin pan with OR without the cases if needed. Just be sure to grease the pan well if not using – I highly recommend a cake release spray.
- Make sure to measure your flour out correctly. Using too much flour will result in dry muffins. I always recommend using kitchen scales instead of measuring cups for better accuracy.
- Once the muffin batter is in the pan ready to be baked, sprinkle on a few extra chocolate chips – for looks, and of course more chocolate!
- The muffin batter is thick enough that the Nutella will NOT sink to the bottom. It’ll stay snuggly in the middle, and create a dreamy molten centre.
- If you can’t get hold of buttermilk, you can either make your own (instructions can be found in the recipe card below), or you can replace with plain yogurt or sour cream.
Shop the Recipe
Here are a few handy tools I used to make these muffins. As an Amazon Associate, I earn from qualifying purchases.
- Muffin pan
- Mixing bowls: My favourite Pyrex mixing bowls!
- Set of whisks
- Kitchen scales: I always recommend weighing out your ingredients for complete accuracy. Sometimes using cups can be a little off, especially when it comes to ingredients like flour.
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These Nutella Stuffed Double Chocolate Muffins are:
- so quick and easy to throw together
- deliciously moist and fluffy (as well as a little dense)
- rich in chocolate flavour
- studded with melty chocolate chips
- oozing with Nutella centres!
How long will these chocolate muffins last? These muffins will stay fresh in an airtight container at room temperature for up to 5 days.
Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge.
TIP: Try warming a muffin up in the microwave for a few seconds to get that fresh-out-the-oven taste and gooey Nutella centre.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these Nutella recipes next!
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Originally Published: January, 2016 | Updated: March, 2020
Nutella Stuffed Double Chocolate Muffins
Deliciously moist and fluffy chocolate muffins that are studded with chocolate chips and have irresistibly gooey Nutella centres. The BEST easy chocolate muffin recipe!
Ingredients
- 2 and 1/2 cups (312g) plain/all-purpose flour
- 1/2 cup (50g) cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (175g) chocolate chips
- 12 teaspoons Nutella
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
- Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of Nutella into the centres, then top with the remaining batter.
- Bake for 15 - 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
- Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
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Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffinAmount Per Serving: Calories: 359Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 181mgCarbohydrates: 48gFiber: 3gSugar: 24gProtein: 6g
Nutrition information isn’t always accurate.
105 comments
These muffins look absolutely amazing! So chocolatey!
Thank you, Natalie! 🙂
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
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!
I’m 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! 🙂
Hello,
I’m writing from Italy. Here It is difficult to find large eggs, we mostly use “normal eggs”.
Si how many normal eggs?
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?? 😀
Yes you can. Enjoy, Hessa! 🙂
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.
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 🙂
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!
Hi Regina, I’m so glad they turned out well! Enjoy! 🙂
Hi Marsha, I have a couple of questions on the chocolate chip Nutella muffins, question 1.) can you use cupcake liners instead of greasing a muffin pan? And 2.) does the Nutella dry out if you don’t eat till the next day?
Yes you can certainly use cupcake/muffin liners instead. No, the Nutella will not dry out if you leave them. Enjoy! 🙂
My neighbor bought a huge jar of Nutella for only a tablespoon in recipe and gave me the rest of the jar and glad I came across your recipe. I have never had Nutella before and this muffin was so good. The only change I made was I left out the chocolate chips cause I wasn’t sure how sweet the Nutella would be. It was perfect for me and my neighbor loved it also. I thought the muffin baked up so pretty. It wasn’t as smooth as yours was. It turned out with deep cracks with the batter in between rising and formed even rounded peaks with each muffin identical in size and shape (I’m not describing the look well) with a great brownie smell. The cake part was so good that I’m going use some trial, error and calculations to make a 3 layer cake, Nutella in between layers and buttercream frosting. Wish me luck! Definitely will make the muffins again!!!
I’m so glad you enjoyed them, Laurel! Good luck with the 3 layer cake – it sounds like a wonderful idea! 🙂
Hi. What can I use instead of eggs if I want to make these eggless?
You can replace with flax eggs, or you can use 1/4 cup (63g) of unsweetened applesauce per egg replaced. Don’t worry, you won’t taste the apple! 🙂
This recipe is INSANELY good! I ate it with my coffee and it was out of this world! Thank you for this lovely recipe!
I’m so glad you enjoyed them, Gen! 🙂
This looks beyond wonderful. Can this be made in a loaf pan? I so does the baking time change. Thank you
Yes, this recipe can be made in a loaf pan. The baking time will then take up to 1 hour, but keep an eye on it past the 40 minute mark until it’s not longer jiggly in the centre, and a toothpick comes out clean (with Nutella of course). Enjoy! 🙂
My family loved these delicious muffins.I baked them the first time for Diwali and received compliments on these muffins. The nutella filling never sank to the bottom and it was a very easy recipe. This one is a definite keeper.
Hi Raveena! I’m so glad you enjoyed them! 🙂
I tried your buttermilk mixture, added 1 table spoon of white vinegar to the cup of milk, 1 hour gone and noting happened.
When it is ready, the milk will be slightly thickened and you will see small curdled bits. Please note that this substitute will not become as thick as regular buttermilk.
Here are more substitutes you could try.
Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin.
Sour cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin.
Hello, do you mean ti use yogurt instead of mille? Thank you
Hi i made these and they were amazing, so much so i wondered if you have a vanilla version as close to this as possible please as i need to make gender reveal muffins, IM GONNA BE A NANNY!!!!!!!!!!!
Hi! Here’s my vanilla muffins recipe – https://marshasbakingaddiction.com/chocolate-chip-muffins/
I tried making the muffins following your recipe but what I got was: Outside was hard (abit crusty) and dry, inside was nice and moist. But my nutella centre disappeared….I think it mixed in with the batter somehow. ): Any idea what I can do to solve this problem? Shorter baking time and lower temperature?
Hello Marsha,
Thanks for the recipe. I’d like to try it out but with a 6 muffin pan (bigger muffin size). What would you suggest the baking time would be?
Thanks again.
Hi Sarah! About 25 – 30 minutes.
Hi Marsha, What can I use instead of vanilla extract? And do I have to use chocolate chips? 🙂
Hi Manal! If you leave out the vanilla, you won’t miss it, as these muffins are so flavourful from the chocolate. No, you don’t have to add chocolate chips if you don’t have them 🙂
Hi Marsha. I tried these yummy muffins today. They came out really well. However they cracked from the top and didnt have a smooth finish like yours. Any ideas why?
Thanks, Satyam
Mine are cracked on top, but I top my muffins with extra chocolate chips before baking. They crack because of the beautiful rise these muffins get from the high heat of the oven. I’m glad you enjoyed them! 🙂
Made them this afternoon after school because my son requested to bake something with Nutella, chocolate chips and chocolate batter. Found your recipe when googling and so glad I did! They are lovely, we all loved them! I used white chocolate chips because this was all I had in and it turned out amazing. Thanks so much for your recipe!