Nutella Muffins

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These Nutella Muffins are a breeze to make. They’re packed with chocolate chips, filled with creamy Nutella, and even have a Nutella swirl on top. Super fluffy and delicious, these muffins come together in just a few minutes!

The best part? The gooey Nutella center that stays creamy even after baking. If calories didn’t count, I’d probably eat the whole batch at once!

Nutella Muffins

Prep Time 20 minutes
Cook Time 21 minutes
Course Breakfast, Dessert
Servings 16 muffins


Nutella Muffins:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup buttermilk
  • 1/4 cup sour cream
  • 6 tablespoons unsalted butter melted
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips I used semi-sweet, but use any type you like
  • 1 cup Nutella divided


Make the Muffins:

  • Preheat your oven to 425°F.
  • Grease or line 16 muffin tins with baking paper liners.
  • In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar.
  • In another bowl, whisk the eggs, buttermilk, sour cream, melted butter, oil, and vanilla.
  • Pour the wet mixture into the dry ingredients and stir with a spatula until almost combined. Add the chocolate chips and mix in.
  • Cover the bowl with a towel and let the batter rest for 30 minutes (optional, but helps the muffins rise taller).
  • Fill each muffin cup halfway with batter.
  • Add 1 teaspoon of Nutella on top of the batter in each muffin cup.
  • Fill with more batter until the muffin cups are full.
  • Microwave the remaining Nutella for 5-10 seconds to make it easier to swirl.
  • Spoon the remaining Nutella on top of the muffins and use a toothpick to gently swirl it around. Sprinkle with extra chocolate chips if you like.

Bake the Muffins:

  • Bake in the preheated 425°F oven for 7 minutes.
  • Lower the temperature to 350°F and bake for another 12-15 minutes until the edges are golden, and a toothpick comes out clean.
  • Let the muffins cool before serving.


  • Store at room temperature in a container with a lid for 1 day.
  • For longer storage, refrigerate. Let come to room temperature or warm briefly in a toaster oven before serving. Keeps well in the fridge for up to 4 days.
  • To freeze, place in a freezer bag or airtight container for up to 2 months.
To Thaw:
  • Leave at room temperature for 1 hour or overnight in the fridge.
  • Or, microwave wrapped in a paper towel for 15-second intervals until thawed.
  • Another option is to wrap in foil and bake at 350°F for 10-15 minutes until thawed.


  • Vegetable oil: You can substitute melted butter for vegetable oil, but it will make the muffins have a firmer crumb. Olive oil or avocado oil can also be used.
  • Resting the batter: Resting helps the muffins rise taller. You can even let it rest overnight in the fridge.
  • Use white or milk chocolate chips instead of dark or semi-sweet.
  • Add 1/4 teaspoon of cinnamon powder to the batter.
  • Sprinkle coarse sugar on top before baking.
  • Mix 1/4 cup of chopped hazelnuts into the batter with the dry ingredients.

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