Skip to Content

Nutella Stuffed Double Chocolate Muffins

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

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.

Nutella Stuffed Double Chocolate 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.

Flour, cocoa powder, baking powder, and salt in a mixing bowl.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.

Whisking together eggs and sugar in mixing bowl.

Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined.

Whisking together wet ingredients for muffin batter.

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.

Adding chocolate chips to muffin batter in mixing bowl.

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.

Muffin batter in muffin tin ready to be baked.

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.

Nutella Stuffed Double Chocolate Muffins

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.
Nutella Stuffed Double Chocolate Muffins

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.

Browse all of my favourite Amazon products! Shop now >>

Nutella Stuffed Double Chocolate Muffins

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!

Nutella Stuffed Double Chocolate Muffins

Try these Nutella recipes next!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.
Originally Published: January, 2016 | Updated: March, 2020

Nutella Stuffed Double Chocolate Muffins

Nutella Stuffed Double Chocolate Muffins

Yield: 12 muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

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

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 15 - 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
  7. 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.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Marsha's Baking Addiction.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 359Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 181mgCarbohydrates: 48gFiber: 3gSugar: 24gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Srishti Agarwal

Sunday 26th of September 2021

Hi. What can be used instead of eggs?

Marsha

Sunday 26th of September 2021

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!

Georgia

Tuesday 6th of July 2021

Made some for my friends said they're the best thing I’ve ever baked! They’re so tasty but simple, you could add nutella buttercream as icing if its not too overkill.

Danny

Saturday 13th of March 2021

Hi Marsha. I wanna try your recipe. Can I substitute the vegetable oil for canola oil?

Marsha

Saturday 13th of March 2021

Yes, that's fine. Enjoy!

Esra

Monday 7th of December 2020

Hi Marsha

Can I replace the Nutella with home made salted caramel in the middle?

Marsha

Monday 7th of December 2020

Yes, of course! :)

Marsha

Sunday 8th of November 2020

Hi Georgie! Muffins can become dry for a few reasons.

Firstly, I highly recommend weighing out ingredients like flour using digital scales instead of measuring cups - too much flour will cause dry, crumbly muffins.

Secondly, make sure to use an oven thermometer to make sure the oven temperature is correct - if the temp is too high, it will cause the muffins to cook too quickly and dry them out.

And lastly, overbaking. Make sure to pull them out of the oven as soon as they are done, no longer. Cooking them for longer than necessary will dry them out.

I hope this helps!

Skip to Recipe