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3 stacked nutella muffins next to a cup of milk

Nutella Muffins

Bernice Baran
These Nutella muffins use the fluffiest and most tender vanilla muffins with tiny hazelnut bits and swirled with Nutella filling.
4.93 from 14 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Muffins
Cuisine American
Servings 12 large muffins
Calories 410 kcal

Equipment

Ingredients
  

  • 2 1/2 cups (300g) all-purpose flour spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) salted butter melted
  • 1 1/4 cup (250g) granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup (170g) Greek Yogurt
  • 2 tsp pure vanilla extract
  • 3/4 cup (6oz) heavy cream room temperature
  • 1/4 cup (40g) finely chopped hazelnuts
  • 1/2 cup (150g) Nutella spread or any other chocolate hazelnut spread

Instructions
 

  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    2 1/2 cups (300g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
  • In a large bowl whisk together the melted butter and sugar until they’re well combined.
    1/2 cup (113g) salted butter, 1 1/4 cup (250g) granulated sugar
  • Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs
  • Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    3/4 cup (170g) Greek Yogurt, 2 tsp pure vanilla extract
  • Add in the heavy whipping cream and whisk until it’s completely smooth.
    3/4 cup (6oz) heavy cream
  • Add in the dry ingredients and mix just until there are only a few streaks of flour left. 
  • Add in the chopped hazelnuts and mix just until they're evenly distributed and there are no more streaks of flour left.
    1/4 cup (40g) finely chopped hazelnuts
  • Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour. 
  • Preheat the oven to 425F (218C) convection (400F/204C conventional) and line 12 muffins tins. 
  • Use a small cookie scooper to fill the muffins tins halfway. Then microwave the Nutella for 15-30 seconds so it's a little more runny. Drizzle a little onto each muffin. Top with another scoop of muffin batter and another drizzle of Nutella. Use a knife to lightly swirl the Nutella into the muffin batter but don't over-swirl it so you don't lose too much definition.
    1/2 cup (150g) Nutella spread
  • Bake the muffins for 5 minutes and then reduce the oven temperature to 375F (190C) and bake for another 13-15 minutes, just until the muffins are golden brown and spring back when you press on the center gently. 
  • Remove from the oven and allow to cool for at least 10-20 minutes before serving. 

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 52gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 79mgSodium: 291mgPotassium: 147mgFiber: 2gSugar: 31gVitamin A: 516IUVitamin C: 0.2mgCalcium: 111mgIron: 2mg
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