Nutella Muffins are a simple, moist muffin with a sour cream base, swirled with 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 this is the first time I’ve put Nutella into muffins.
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You guys. I baked with Nutella for the very first time! I’m so late to the party.
The other day, we were shopping at Costco for some essentials, and the lady manning one of the sample booths happened to be handing out Nutella. Before that day, I had never even tried it. How sheltered am I? What kind of food blogger am I?
Julia and I both fell in love. She even asked for more. So, I came home and asked on Facebook what I should make with it. I got a lot of good suggestions but I also saw Tastemade’s video for Nutella Swirl Muffins and decided to give them a try.
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…).
WHAT IS NUTELLA?
Nutella is a sweetened hazelnut cocoa spread. It’s great on toast, naan, crepes or swirled into baked goods.
- Baking Powder
- Vanilla Extract
- Sour Cream
ARE MUFFINS AND CUPCAKES THE SAME?
A muffin can be savory or sweet. They’re usually denser than a cupcake. A cupcake is a miniature cake and sweet. These Nutella Muffins definitely lean towards a cupcake, but they’re dense like a muffin.
DO YOU NEED TO REFRIGERATE MUFFINS?
No, you don’t need to refrigerate these muffins (or most other muffins), but they will keep longer in the fridge.
HOW TO MAKE MUFFINS
Preheat your oven to 350 degrees and line your muffin pan with 12 liners. Set aside.
First, to a medium bowl, add the flour, salt, and baking powder. Whisk together and set aside.
Next, to another medium bowl, add the butter and sugar and cream together with a hand mixer on medium speed, until light & fluffy.
Then, one at a time, add in the eggs, mixing between each addition.
Next, add in the vanilla, sour cream, and milk and mix until fully combined.
Pour in the flour mixture and mix until just combined.
Then, use a cookie scoop to fill each muffin well about 1/3 full.
Use a small cookie scoop (or a teaspoon), to add a teaspoon of Nutella to each muffin well and use a toothpick to gently swirl.
Scoop the remaining batter evenly among the muffin wells.
Then, top each with an additional teaspoon of Nutella and gently swirl again.
Finally, bake for 20 minutes or until just golden. Remove from the oven and let cool on a wire rack.
NEED MORE MUFFINS IN YOUR LIFE? TRY THESE:
- Apple Donut Mini Muffins
- Chocolate Banana Muffins
- Cream Cheese Muffins
- Chocolate Chip Zucchini Muffins
- Chocolate Chip Muffins
AMAZON TOOLS TO HELP YOU MAKE THIS RECIPE:
- 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.
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