Nutella Stuffed Gingerbread Muffins – Deliciously moist and fluffy muffins that are perfectly spiced with warm, festive flavours, and have gooey Nutella centres. These taste just like gingerbread cookies in muffin form!
Nutella Stuffed Gingerbread Muffins
These muffins right here taste just like a gingerbread cookie, only in muffin form. They are SO GOOD.
They are super moist and fluffy (as well as a little dense), they are loaded with warm, festive flavours, and they are stuffed generously with Nutella.
If you are a big gingerbread fan like myself, then you are absolutely gonna love these 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
- Baking powder
- Ground ginger
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Large eggs: You’ll need 2.
- Caster/granulated sugar
- Buttermilk: See my recipe notes below in the recipe card on how to make your own buttermilk.
- Vegetable oil: Makes for extra moist muffins.
- Vanilla extract
- Molasses OR black treacle: Do NOT use blackstrap molasses. See recipe notes for more information.
- Nutella: Or any other hazelnut chocolate spread.
How to make Nutella Stuffed Gingerbread Muffins
To make these muffins, simply grab a medium mixing bowl and whisk together the flour, baking powder, spices, and salt. Set aside.
In a large mixing bowl, whisk together the eggs and sugar until thick and light in colour.
Add the buttermilk, oil, vanilla extract, and molasses, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined – do not overmix.
Divide the batter evenly into a muffin pan lined with 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.
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.
These Nutella Stuffed Gingerbread Muffins are:
- super quick and easy to make
- deliciously moist and fluffy (as well as a little dense)
- LOADED with warm, festive flavours
- stuffed with ooey, gooey Nutella centres
- the PERFECT muffins to enjoy at Christmas time!
How long will these muffins last? These muffins will stay fresh kept in an airtight container at room temperature for up to 5 days.
Can I freeze these gingerbread muffins? Yes! They also freeze well for up to 2 months. Thaw overnight in the fridge.
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 muffins next!
- Blueberry Chocolate Chip Muffins
- Chocolate Peanut Butter Banana Muffins
- Apple Cinnamon Oatmeal Muffins
- Double Chocolate Muffins