Nutella muffins are soft and fluffy bakery-style muffins with a gorgeous swirl of Nutella in the middle.
These decadent Nutella muffins are so easy to make yourself at home, just prepare your muffin batter then simply add a dollop of Nutella hazelnut spread on top, give it a swirl and bake!
The base muffin batter is quick to whip up too, no need to even get your stand mixer out of the cupboard.
Table of Contents
Why you will love this recipe
- Plenty of Nutella flavour - a must for Nutella fans!
- The recipe is easy enough for the kids to help with.
What you need to make Nutella muffins
*Please see the recipe card below for exact quantities and detailed instructions
- Nutella - a brown-coloured spread made with cocoa and hazelnuts with a similar consistency to peanut butter.
- self-raising (self-rising) flour - see my Top tips section below for a recipe to make your own.
- raw (golden) caster sugar
- salted butter
- buttermilk - see my Top tips section below for a recipe to make your own as well as a link to substitutes.
- an egg
- vanilla extract
- vegetable oil
*Please see the recipe card below for exact quantities and detailed instructions
How to make Nutella muffins
- In a jug, combine buttermilk, vegetable oil, melted butter, vanilla and an egg.
- Stir lightly with a fork to combine (it will look curdled, don't worry - that's ok) and set aside. These are our wet ingredients.
- Place self-raising flour and raw caster sugar in a bowl and whisk to combine. These are our dry ingredients.
- Add the wet ingredients to the dry ingredients and then mix to incorporate - it's important not to over-mix the batter.
- Scoop muffin batter into a lined muffin pan.
- Evenly distribute the (cold from the fridge) Nutella between each muffin, swirl with a toothpick then bake.
Want to save this recipe?
Email yourself a link to this page and come back later.
Top tips for the best result
- Why is it important not to overmix? Because this will make your Nutella muffins turn out tough, dense and rubbery. Use as few strokes as you can and try to make each stroke count by scraping along the base of the bowl - I like to use a silicone or rubber spatula.
- Why does the Nutella need to be cold? This just makes it easier to scoop and work with.
- Need to make self-raising (self-rising) flour? For every 1 cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder and sift together well.
- No buttermilk? Make your own by substitute by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, and leave it to stand for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has ideas for other alternatives.
Storage
These Nutella swirl muffins are best eaten on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days.
Nutella muffins are suitable to freeze.
Frequently asked questions
This is usually caused by overmixing the muffin batter.
Other muffin recipes you may enjoy
Blueberry Muffins - soft and moist blueberry muffins are the perfect bakehouse treat to make at home, bursting with sweet plump blueberries.
White Choc and Raspberry Muffins - make these easy muffins at home using frozen raspberries from the freezer or fresh.
Other Nutella recipes you may enjoy
Nutella Slice - this no-bake slice is a Nutella dream come true! Packed with plenty of Nutella taste, it has Nutella in the biscuit base, and is topped with a layer of Nutella and chocolate too.
Nutella Creme - a rich, thick and decadent Nutella dessert made with just 4 ingredients. A great make-ahead dessert!
📖 Recipe
Nutella Muffins
Ingredients
- 375 g self-raising (self-rising) flour (see my notes)
- 220 g raw (golden) caster sugar
- 130 g Nutella chocolate hazelnut spread cold from the fridge (see my notes)
- 250 ml buttermilk (see my notes for subs)
- 60 g salted butter melted in the microwave
- 1 egg
- 2 teaspoon vanilla
- 4 tablespoon vegetable oil
Watch me make this recipe
Instructions
- Preheat the oven to 180c.
- Line a 12-hole muffin tin with paper liners and set aside.
- In a jug, combine buttermilk, melted butter, vegetable oil, egg, and vanilla.250 ml buttermilk60 g salted butter1 egg2 teaspoon vanilla4 tablespoon vegetable oil
- Lightly stir with a fork to combine (it will look curdled, don't worry - that's ok) and set aside (our wet ingredients).
- In a large bowl, place self-raising flour and raw caster sugar and whisk to combine (our dry ingredients).375 g self-raising (self-rising) flour220 g raw (golden) caster sugar
- Pour the wet ingredients into the bowl with the dry ingredients and then mix to incorporate - it's important not to over-mix the batter.
- Divide the mixture evenly amongst the holes of the prepared muffin tin.
- Spoon 2 teaspoons of Nutella on top of each muffin, pushing it down slightly into the batter (it doesn't need to be pretty!).130 g Nutella chocolate hazelnut spread
- Take a toothpick or a skewer and swirl the Nutella through the batter a little then bake for 20 - 25 minutes or until a skewer inserted into the middle comes out clean.
- Place muffins onto a wire rack to cool.
Notes
- Overmixing will make your muffins turn out tough, dense and rubbery. Use as few strokes as you can and try to make each stroke count by scraping along the base of the bowl - I like to use a rubber or silicone or spatula.
- I chill the Nutella first to make it easier to scoop.
- To make self-raising (self-rising) flour - for every 1 cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder and sift together.
- To make buttermilk add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, and leave it to stand for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has ideas for other alternatives.
Want to save this recipe?
Email yourself a link to this page and come back later.
These were yummy, kids loved them and want more! Thanks.
That's great, Sindaya!