Nutella Muffins are a simple, moist muffin with a greek yogurt base, swirled with chocolaty Nutella – you’ll almost think you’re eating a cupcake!
If you’ve been around awhile, you know I’m a big muffin fan. My Apple Cinnamon Zucchini Muffins are a favorite as well as Blueberry Muffins, Pumpkin Chocolate Chip Muffins, and Peanut Butter Banana Blender Muffins.
But, you guys, this is the first time I’ve put Nutella into muffins!
I’m so late to the party, but that’s ok. The way my kids devoured these muffins, I know I’m forgiven.
These muffins are dense, but moist, with Nutella swirls and make the perfect snack. If you’re a morning muffin person you’ll love them with a cup of coffee and then again later as an afternoon snack or even dessert.
They’re so good! I’m mad at myself for never trying it before (or maybe I subconsciously didn’t let myself have any because I knew I’d be in trouble…).
Nutella Muffins
What is Nutella?
Nutella is a chocolate and hazelnut spread that originated in Italy but has become wildly popular pretty much everywhere!
It’s rich and creamy and delicious on toast or naan, mixed into snowman oreo balls, as a filling for crepes, or swirled into baked goods, like mini Nutella cheesecake.
Why you’ll love this recipe
- The muffins not overly chocolaty, but they have just the right amount of hazelnut and cocoa flavor.
- This recipe yields a batch of incredibly moist muffins. This is thanks to eggs, Greek yogurt, and Nutella working together.
- It’s a creative use for Nutella and the entire batch is ready in just over half an hour!
Helpful Tools
- Muffin Pan – The one you see in the pics had an unfortunate encounter with our electric stovetop (RIP favorite muffin pan) but I recently got this one & really like it.
- Hand Mixer – I use my hand mixer way more than my stand mixer.
- Whisk – Some people sift their dry ingredients. I whisk & it works just fine.
- Cookie Scoop – Using a cookie scoop makes evenly portioning the batter really easy.
- Mixing Bowls – My favorite bowls have the non-slip bottoms.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump
- Baking staples – All-purpose flour, salt, baking powder, unsalted butter (room temperature), granulated white sugar, large eggs (room temperature), and vanilla extract.
- Greek yogurt – Makes the muffins even more moist and the acid in the yogurt reacts with the baking powder to create an even softer crumb. Plus, it’s added protein! Sour cream can be used as a substitute.
- Milk – 2% milk is what I use. It helps to thin out the batter while still keeping it rich and not too runny.
- Nutella – The star of the show!
How to make Nutella Muffins
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step 1: Add flour, salt, and baking powder to a medium bowl and whisk them together. Set that aside.
- Step 2: In a separate bowl, beat the butter and sugar together with an electric hand mixer on medium speed until light and fluffy. Then, one at a time add the eggs, mixing between each addition.
- Step 3: Next, add the vanilla, Greek yogurt (or sour cream), and milk and mix to fully combine. Then, add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Step 4: Use a cookie scoop to fill each muffin well to about 1/3 full. Use a small cookie scoop (or teaspoon) to add the Nutella and use a toothpick to gently swirl. Repeat these two steps, finishing with a second Nutella swirl.
- Step 5: Bake in a preheated 350°F oven for 20 minutes until slightly golden. Once baked, let them cool on a wire rack.
- To test whether the muffins are done, insert a toothpick into the center of one of them. If it comes out clean, they’re ready.
- Start with room temperature ingredients (this includes the eggs and milk). It will help the muffins to bake evenly.
- Don’t overmix – once the dry ingredients in, mix just until you don’t see traces of flour. Overmixing leads to tough muffins.
- Don’t skip the muffin liners. It’ll make clean up so much easier, but you also avoid them sticking to the pan and having to lose some of the bottom.
- If Nutella is not your jam (no pun intended), try using a different spread. Peanut butter, almond butter, or any kind of fruit preserve for a totally different flavor.
Storage
How to store leftovers
Keep muffins stored in an airtight container at room temperature. It’s important they stay covered to maintain their moisture.
You don’t need to refrigerate these muffins (or most other muffins), but they will keep longer in the fridge, if you happen to still have some by day 5.
FAQs
Are muffins and cupcakes the same?
Similar, but not the same. A muffin can be savory or sweet and are usually denser than a cupcake. A cupcake is a miniature cake and always sweet. These Nutella Muffins definitely lean towards a cupcake, but they’re dense like a muffin.
Can I use this recipe for quick bread?
I have not tried, but that doesn’t mean you can’t. It makes enough batter to make 12 cupcakes, so try fitting it into a 9 x 5 loaf pan. Bake at 350 degrees & check it after 45 minutes. Let me know how it goes!
Need more muffin recipes? Try these:
- Apple Donut Mini Muffins
- Chocolate Banana Muffins
- Cream Cheese Muffins
- Chocolate Chip Zucchini Muffins
- Chocolate Chip Muffins
Click here to view my entire collection of breads and muffins.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Nutella Muffins
Video
Ingredients
- 1 ½ cups (190 g) all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup (110 g) unsalted butter at room temp
- ⅔ cup granulated white sugar
- 2 large eggs at room temp
- 2 teaspoons vanilla extract
- ⅓ cup Greek yogurt or sour cream
- ¼ cup milk I used 2%
- ½ cup Nutella
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 liners. Set aside.
- In a medium bowl, add the flour, salt, and baking powder. Whisk together and set aside.1 1/2 cups all purpose flour, 1/4 teaspoon salt, 1 teaspoon baking powder
- In another medium bowl (or the bowl of a stand mixer), add the butter and sugar and cream together on medium speed until light and fluffy.1/2 cup unsalted butter, 2/3 cup granulated white sugar
- One at a time, add the eggs, mixing between each addition.2 large eggs
- Add the vanilla, Greek yogurt, and milk and mix until fully combined.2 teaspoons vanilla extract, 1/3 cup Greek yogurt, 1/4 cup milk
- Pour in the flour mixture and stir until just combined.
- Use a cookie scoop to fill each muffin liner about 1/3 full.
- Use a small cookie scoop (or a teaspoon) to add a teaspoon of Nutella to each muffin tin and then gently create swirls with a toothpick.1/2 cup Nutella
- Scoop the remaining batter evenly among the muffins.
- Top with an additional teaspoon of Nutella to each and then gently swirl again.
- Bake for 20 minutes or until just golden. Remove from oven and let cool on a wire rack.
Notes
- Use room temperature eggs and milk for even baking.
- Mix just until no dry flour remains—overmixing = tough muffins.
- Use muffin liners for easy cleanup and to prevent sticking.
- Toothpick test: insert into the center—if it comes out clean, they’re done.
- Not a Nutella fan? Swap in peanut butter, almond butter, or fruit preserves.
- Store muffins covered at room temperature for up to 5 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published July 11, 2016; photos updated July 9, 2024
This is my second time making Nutella swirl muffins using your recipe
And I just noticed you mentioned about Rachael Ray’s garbage bowl and Papier towel spoon rest/garbage plate.
I have to laugh because I always thought about having a garbage bowl like Rachael’s but haven’t gotten one and use paper towel till this day 🙂
Anyways, my kids love this muffins and I’ll make this again and again.
Thank you for sharing this recipe!!
Isn’t the paper towel easier?! Thanks for the comment, I’m glad your kids like the muffins! =)
Could you make this in a small bread tin?
Hi Kathy –
I have not tried – it makes 12 cupcakes – you may be able to fit it into a 9 x 5 loaf pan. I would try 350 degrees & check it after 45 minutes.
My granddaughters (ages 12 and 16) made this recipe. We found the batter did not have much taste and it was dry. Maybe 8 oz. of sour cream, instead of 1/3 c. would work. Nutella is very thick so we heated it in the microwave for 10-12 seconds to make it more pliable. The batter was stiff so making swirls of nutella on top did not work well. If you get too much nutella on top it turns to a hard paste. Will not make this again.
Nutella is stiff but if using the 1 teaspoon, as called for, it should swirl just fine (you can see me doing it in the video) and the swirls throughout are why the base muffin isn’t overly sweet. Sorry you didn’t like them.