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–+ servings
Chocolate Nutella muffins in white paper cases.
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5 from 3 votes

Easy Chocolate Nutella Muffins

Easy chocolate Nutella muffins packed with sweet chocolate chips and a hidden layer of smooth Nutella spread inside!
Course Baking, Cake
Cuisine British
Prep Time 7 minutes
Cook Time 17 minutes
Total Time 24 minutes
Servings 12
Calories 254kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Mixing Bowl
  • Measuring Jug
  • 12 Hole Muffin Tin
  • Muffin Cases

Ingredients

Metric - US Customary
  • 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

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.
 
Variations:
  • 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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Chocolate Nutella Muffins
Amount per Serving
Calories
254
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.5
g
Cholesterol
 
28
mg
9
%
Sodium
 
109
mg
5
%
Potassium
 
129
mg
4
%
Carbohydrates
 
36
g
12
%
Fiber
 
2
g
8
%
Sugar
 
20
g
22
%
Protein
 
6
g
12
%
Vitamin A
 
54
IU
1
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
46
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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