These are the BEST Nutella Muffins! They’re moist, packed with chocolate chips and swirls of Nutella, tall muffin tops and are so, SO easy to make.
What makes these Nutella Muffins the BEST?
- Easy to Make. You can make these muffins in your stand mixer or in a regular mixing bowl with an electric hand mixer and they’ll be ready to eat in under an hour.
- Moist and packed with chocolate. No dry muffins here, no ma’am. These have coconut oil, sour cream, and buttermilk to keep them nice and moist. And the combination of Nutella swirls and mini chocolate chips means there’s chocolate in every bite.
- Tall muffin tops. The tall tops are the best part of a muffin and these won’t disappoint!
Ingredients
- Butter & Oil. I like using a combination of butter and oil here. Butter brings the flavor, and oil keeps them moist.
- All Purpose Flour. I have only tested these nutella chocolate chip muffins with regular all purpose flour, so I cannot confidently say they would work with a gluten free flour alternative.
- Sour Cream & Buttermilk. Use the full fat sour cream. Full fat or low fat buttermilk will work fine.
- Mini Semi Sweet Chocolate Chips. You can use your favorite chocolate chips, but I prefer minis to ensure you get a couple in every bite.
- Nutella. Nutella is swirled both in the middle and on top of these muffins.
How to Make Nutella Muffins
Preheat the oven to 450 and line 2 muffin tins with 12 total liners. Only bake 6 muffins per muffin tin and spread them out so that heat can get around each muffin easily and they will rise to create those tall tops.
In a large mixing bowl or your stand mixer, add the melted butter, coconut oil, sugar, and vanilla extract. Mix until well combined, about 2 minutes. Add the eggs and mix until they are very well combined and the mixture lightens in color, another 2-3 minutes. Add the sour cream and mix until combined.
In a separate bowl whisk together the flour, baking soda, and salt. Alternate adding the dry ingredients and buttermilk in 5 total additions. So add 1/3 of the dry ingredients, mix until just combined. Then, add 1/2 of the buttermilk and repeat. Once all of the buttermilk and dry ingredients are incorporated, fold in the chocolate chips.
Place the Nutella in a microwave safe dish and microwave it for 20-30 seconds, just long enough so that it’s a pourable consistency. Use a cookie scoop to fill each muffin liner 1/3 of the way full. Pour 2 tsp of Nutella onto the batter and use a toothpick to swirl it in. Then, add more muffin batter, filling the liners to about 3/4 full. Add another 2 tsp of Nutella on top and swirl it around. Top them with more mini sweet chocolate chips – really load it up because they will spread out a lot as the muffin tops rise and spread.
Bake both muffin tins at the same time, preferably on the same rack at 425 for for 5 minutes. Don’t open the oven, but reduce the temperature to 350 and bake an additional 18-20 minutes or until a toothpick comes out mostly clean with a few moist crumbs attached. Let cool enough to handle and then enjoy!
What is the secret to tall muffin tops?
I can’t think of anything sadder than a muffin without a tall top and thankfully it’s really easy to prevent that from happening. You want to first – allow the muffin batter to rest at room temperature for 30 minutes-1 hour before baking and second – crank the oven up high – 450! – for the first 5 minutes of baking. This will really activate the baking soda and help them rise fast. Then lower the temperature for the remaining bake time to cook the muffin all the way through.
Nutella Muffin FAQs
- Can I make these nutella muffins gluten free? I have only tested these muffins with regular all purpose flour. If you want a gluten free version let me know!
- Can I make jumbo or mini muffins with this recipe? Yes. For mini muffins, spray the tin with non stick spray, fill them to the top, and bake at 350 for 14-16 minutes. For jumbo muffins, spray the pan with non stick spray, fill 3/4 of the way full and bake at 450 for 5 minutes, then 350 for 23-25 minutes.
- Do these muffins freeze well? Yes, you can bake as instructed, then place in an airtight container and freeze for up to 3 months. When ready to eat let them thaw in the fridge overnight, and microwave for 10-15 seconds.
Tools & Equipment
- Stand or Electric Mixer. This recipe is easy to make using either your stand mixer or an electric hand mixer.
- Muffin Pan. I use my USA Pan cupcake tin for muffins, but you could also do jumbo muffins with this pan, or mini muffins with this one.
- Cookie Scoops. I use this one to scoop the muffin batter and this one to perfectly portion the Nutella.
- Muffin Liners. My favorites are these parchment cupcake liners!
Nutella Muffins
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: 12 Muffins 1x
Description
These are the BEST Nutella Muffins! They’re moist, packed with chocolate chips and swirls of Nutella, tall muffin tops and are so, SO easy to make.
Ingredients
- 1/2 C (113 g) Salted Butter, melted
- 1/4 C (55 g) Coconut Oil, melted
- 2 tsp Pure Vanilla Extract
- 1 C (200 g) Granulated Sugar
- 2 Lg Eggs, at room temperature
- 1/4 C (55 g) Full Fat Sour Cream, at room temperature
- 2 1/2 C (310 g) All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 C (235 mL) Buttermilk, at room temperature
- 1 C (175 g) Mini Semi Sweet Chocolate Chips
- 1 C Nutella
Instructions
- Preheat the oven to 450 and line 2 muffin tins with 12 total liners.
- In a large mixing bowl or your stand mixer, add the melted butter, coconut oil, sugar, and vanilla extract. Mix until well combined, about 2 minutes.
- Add the eggs and mix until they are very well combined and the mixture lightens in color, another 2-3 minutes.
- Add the sour cream and mix until combined.
- In a separate bowl whisk together the flour, baking soda, and salt. Alternate adding the dry ingredients and buttermilk in 5 total additions. So add 1/3 of the dry ingredients, mix until just combined. Then, add 1/2 of the buttermilk and repeat.
- Fold in the chocolate chips. Let the batter rest, covered, at room temperature for 30 minutes-1 hour before baking for extra tall tops!
- Place the Nutella in a microwave safe dish and microwave it for 20-30 seconds, just long enough so that it’s a pourable consistency.
- Use a cookie scoop to fill each muffin liner 1/3 of the way full. Pour 2 tsp of Nutella onto the batter and use a toothpick to swirl it in. Then, add more muffin batter, filling the liners to about 3/4 full. Add another 2 tsp of Nutella on top and swirl it around.
- Top them with more mini sweet chocolate chips.
- Bake both muffin tins at the same time, preferably on the same rack at 425 for for 5 minutes. Don’t open the oven, but reduce the temperature to 350 and bake an additional 18-20 minutes or until a toothpick comes out mostly clean with a few moist crumbs attached. Let cool enough to handle and then enjoy!
Keywords: nutella muffins, nutella chocolate chip muffins, nutella muffin recipe
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