Nutella Muffins
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Total Time: 41 minutes
- Yield: 16 muffins 1x
- Category: Breakfast, Dessert
Ingredients
Scale
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)
Instructions
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.
Notes
Storage:
- 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.
Notes
- 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.
Variations:
- 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.
