Easy chocolate Nutella muffins packed with sweet chocolate chips and a hidden layer of smooth Nutella spread inside!
These simple chocolate Nutella filled muffins are perfect for parties, bake sales, and they're freezer-friendly too!
The muffins are soft, moist, chocolatey, and very moreish! You'll be making them again and again!
👩🍳 Love muffins? Try my easy Biscoff muffins next!
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✔️ Why you'll love this recipe!
- Easy chocolate hazelnut muffin recipe.
- Soft and fluffy texture.
- Quick to make (less than 30 minutes to make and bake).
- The recipe is easily doubled and it's freezer-friendly too.
🛒 Ingredient notes
Nutella - or other chocolate hazelnut spread.
Caster Sugar - or use light brown sugar.
Flour - use plain flour (all-purpose) flour.
Cocoa Powder - a good quality cocoa powder, definitely don't use drinking chocolate.
Bicarbonate of Soda - the raising agent.
Yogurt - full-fat plain natural yogurt is best.
Eggs - 2 large eggs at room temperature.
Butter - unsalted and melted in the microwave.
Chocolate Chips - dark or milk chocolate chips. I prefer dark as they contrast nicely with the sweetness of the Nutella.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 190°C (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
Two: Put the caster sugar, plain flour, bicarbonate of soda, and cocoa powder in a large mixing bowl.
Three: In a large jug whisk together the melted butter, eggs, and yogurt. Pour into the dry ingredients, and mix gently to combine.
Four: Stir in the chocolate chips.
Five: Spoon half the mixture into the 12 muffin cases, then dollop a teaspoon of Nutella on top (soften the Nutella in the microwave for 10-20 seconds first to make this easier). Finally, spoon over the remaining muffin batter so the Nutella is fully encased.
Six: Bake in the oven for 16-18 minutes.
💭 Expert tips
- Try not to overmix the muffin batter as that will result in tough and chewy muffins. Fold in the wet ingredients and chocolate chips gently.
- For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
🍴 Serving suggestions
Eat the muffins as an after-school snack with a glass of milk or a cup of tea. Or, why not serve them as a quick and easy dessert with honeycomb ice cream?
📖 Variations
- Add white chocolate chips instead of dark or milk chocolate chips.
- Stir in chopped hazelnuts for crunch.
- Pipe Nutella spread onto the tops of the cooled muffins and sprinkle with more chopped hazelnuts.
- Add a teaspoon of vanilla extract.
- Make Nutella Swirl muffins and swirl Nutella spread into the muffin batter before baking.
- Make banana Nutella muffins by adding 1 small mashed banana to the muffin mix.
🥡 Storage
Store - The Nutella muffins are best eaten on the day they are made, but they can be stored in an airtight container or cake tin for up to 3 days.
Freeze - Once cool, the muffins can be frozen for up to 3 months. Defrost at room temperature before serving.
❓ Frequently asked questions
Overmixing muffin batter results in tough and chewy muffins. Fold ingredients in gently and don't worry if the batter is still a bit lumpy.
For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
If you refrigerate Nutella it will harden and become difficult to spread.
More Nutella recipes to try
Easy muffin recipes
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Recipe
Easy Chocolate Nutella Muffins
Ingredients
- 140 g Caster Sugar
- 170 g Plain Flour
- 30 g Cocoa Powder
- 1 teaspoon Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter melted
- 100 g Chocolate Chips
- 12 teaspoon Nutella Spread softened for a few seconds in the microwave
Instructions
- Preheat the oven to 190°C (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- Put the caster sugar, plain flour, bicarbonate of soda, and cocoa powder in a large mixing bowl.140 g Caster Sugar, 170 g Plain Flour, 30 g Cocoa Powder, 1 teaspoon Bicarbonate of Soda
- In a large jug whisk together the melted butter, eggs, and yogurt. Pour into the dry ingredients, and mix gently to combine.100 ml Natural Yogurt, 2 Eggs, 140 g Butter
- Stir in the chocolate chips.100 g Chocolate Chips
- Spoon half the mixture into the 12 muffin cases, then dollop a teaspoon of Nutella on top (soften the Nutella in the microwave for 10-20 seconds first to make this easier). Finally, spoon over the remaining muffin batter so the Nutella is fully encased.12 teaspoon Nutella Spread
- Bake in the oven for 16-18 minutes.
Notes
- Try not to overmix the muffin batter as that will result in tough and chewy muffins. Fold in the wet ingredients and chocolate chips gently.
- For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
- Stir in chopped hazelnuts for crunch.
- Pipe Nutella spread onto the tops of the cooled muffins and sprinkle with more chopped hazelnuts.
- Add a teaspoon of vanilla extract.
- Make Nutella Swirl muffins and swirl Nutella spread into the muffin batter before baking.
- Make banana Nutella muffins by adding 1 small mashed banana to the muffin mix.
Sue
The kids loved these easy Nutella muffins and they freeze well too! Excellent recipe.
Steph
Very yummy and easy to make. I'll be more generous with the Nutella next time though 😂