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Nutella Muffins

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

Ingredients

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.