Nutella Muffins

5 from 10 reviews

These chocolate Nutella muffins are super soft muffins with no mixer required! They have are full of gooey Nutella in the middle and some is swirled on top.

Prep Time10

Cook Time16

Resting Time30

Total Time56

Servings: muffins

Calories: 335kcal

Author: Stephanie Rutherford

Ingredients

2 cups All-purpose flour
1/2 cup Unsweetened cocoa powder
2 1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 cup White granulated sugar
1/2 cup Unsalted butter melted and cooled
1/2 cup Sour cream room temperature
1 tsp Pure vanilla extract
2 Large eggs room temperature
3/4 cup Buttermilk room temperature
2/3 cup Nutella

US - Metric

Instructions

On a cookie sheet with wax paper, scoop a heaping Tablespoon of Nutella. Scoop 12 dollops on a cookie sheet spread out. Freeze for 1 hour until solid.
2/3 cup Nutella
In a large bowl, sift the flour, cocoa powder, baking powder, and baking soda together. Add in the salt and sugar. Set aside.
2 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 2 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 1 cup White granulated sugar
In a small bowl, mix the melted butter, sour cream, vanilla, eggs, and buttermilk
1/2 cup Unsalted butter, 1/2 cup Sour cream, 1 tsp Pure vanilla extract, 2 Large eggs, 3/4 cup Buttermilk
Pour the wet ingredients into the dry ingredients and use a rubber spatula to mix until just combined. Don't over mix! Cover and let sit for 30 minutes.
Preheat the oven to 400°F. Line a 12 cup muffin pan with muffin liners. TIP: The best way to get extra domed muffin tops is to only add batter to every other muffin cup.
Use a small cookie scoop and scoop 1 dollop of muffin batter into each muffin liner. Place a frozen Nutella drop firmly into the batter. Scoop another dollop of muffin batter on top. Spread until even.
Use a teaspoon and scoop 1 teaspoon of Nutella on top of the muffins. Use a butter knife to lightly swirl it on top.
Bake for 6 minutes at 400°F. Then, lower the temperature to 350°F and bake for 10 more minutes.
Let the muffins sit in the hot pan for 10 minutes before placing on a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins and cause them to be dense and dry.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition