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…Β 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 lover like myself, you are gonna fall head over heels in love with these muffins!
Ingredients you’ll need
Hereβs a list of ingredients youβll 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
- caster/granulated sugar
- baking powder
- baking soda
- salt
- chocolate chips: you can use milk, dark, or semi-sweet.
- egg
- buttermilk: see recipe notes to make your own!
- vegetable oil
- vanilla extract
- Nutella! ♥: or any other hazelnut chocolate spread.
How to make Nutella Stuffed Double Chocolate Muffins
To make these muffins, simply start by whisking 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 in a well-greased 12-hole muffin pan, 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 with a few moist crumbs.
Allow to cool for 10 minutes in the pan, then transfer 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.
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 β 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 β 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 canβt 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.
These Nutella Stuffed Double Chocolate Muffins are:
- incredibly moist and delicious
- loaded with chocolate flavour AND chocolate chips
- oozing with an irresistible Nutella centre
How long will these chocolate muffins last? These muffins will stay fresh in an air-tight container at room temperature or in the fridge 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.ο»Ώ
TIP: Try warming a muffin up in the microwave for a few seconds to get that fresh-out-the-oven taste.
If you try this recipe, let us know! Leave a comment, rate it, and donβt forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
Try these muffin recipes next!
- Blueberry Chocolate Chip Muffins
- Bakewell Muffins
- My FAVOURITE Chocolate Chip Muffins
- Pumpkin Chocolate Muffins
Looking for more Nutella recipes?
Nutella Stuffed Double Chocolate Muffins
Moist and tender chocolate muffins with an oozing Nutella centre, and studded with chocolate chips!
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 panΒ 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!
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Nutrition Information:
Yield: 12 muffins 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
91 comments
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
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 donβt 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! π
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! π
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! π
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! π
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! π
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! π