Nutella Stuffed Double Chocolate Muffins – Deliciously moist and fluffy chocolate muffins that are studded with chocolate chips and have irresistibly gooey Nutella centres. The BEST easy chocolate muffin recipe!
Nutella Stuffed Double Chocolate Muffins
I have the perfect muffin recipe for you chocolate lovers right here.
Bakery-style chocolate muffins that are stuffed full of chocolate chips, and have a dreamy, oozing Nutella centre… Who can resist?
Certainly not me!
These Nutella Stuffed Double Chocolate Muffins are incredibly moist and fluffy, rich in chocolate flavour, stuffed full of chocolate chips, and filled with an irresistible Nutella centre.
If you’re a big chocolate and Nutella lover like myself, you are gonna fall head over heels in love with these muffins!
Looking for more muffin recipes? Check out my Chocolate Peanut Butter Banana Muffins, Apple Cinnamon Oatmeal Muffins, and my Carrot Cake Muffins.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Baking powder
- Salt
- Large eggs: You’ll need 2.
- Caster/granulated sugar
- Buttermilk: See my recipe notes below on how to make your own.
- Vegetable oil
- Vanilla extract
- Chocolate chips: You can use milk, dark, or semi-sweet.
- Nutella: 12 generous teaspoons.
How to make Nutella Stuffed Double Chocolate Muffins
To make these muffins, simply whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.
Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the chocolate chips.
The mixture will be thick and somewhat lumpy.
Spoon the mixture into a muffin pan lined with muffin cases, filling only half way. Spoon 1 generous teaspoon of Nutella into the centres, then top with the remaining batter.
Bake for 15 – 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Tips & tricks for this recipe
Here are a few tips and tricks for making these muffins.
- You can make these muffins in a muffin pan with OR without the cases if needed. Just be sure to grease the pan well if not using – I highly recommend a cake release spray.
- Make sure to measure your flour out correctly. Using too much flour will result in dry muffins. I always recommend using kitchen scales instead of measuring cups for better accuracy.
- Once the muffin batter is in the pan ready to be baked, sprinkle on a few extra chocolate chips – for looks, and of course more chocolate!
- The muffin batter is thick enough that the Nutella will NOT sink to the bottom. It’ll stay snuggly in the middle, and create a dreamy molten centre.
- If you can’t get hold of buttermilk, you can either make your own (instructions can be found in the recipe card below), or you can replace with plain yogurt or sour cream.
Shop the Recipe
Here are a few handy tools I used to make these muffins. As an Amazon Associate, I earn from qualifying purchases.
- Muffin pan
- Mixing bowls: My favourite Pyrex mixing bowls!
- Set of whisks
- Kitchen scales: I always recommend weighing out your ingredients for complete accuracy. Sometimes using cups can be a little off, especially when it comes to ingredients like flour.
Browse all of my favourite Amazon products! Shop now >>
These Nutella Stuffed Double Chocolate Muffins are:
- so quick and easy to throw together
- deliciously moist and fluffy (as well as a little dense)
- rich in chocolate flavour
- studded with melty chocolate chips
- oozing with Nutella centres!
How long will these chocolate muffins last? These muffins will stay fresh in an airtight container at room temperature for up to 5 days.
Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge.
TIP: Try warming a muffin up in the microwave for a few seconds to get that fresh-out-the-oven taste and gooey Nutella centre.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these Nutella recipes next!
- Nutella Fudge
- Easy 3 Ingredient Nutella Brownies
- Nutella Stuffed Chocolate Chip Cookies
- No-Bake White Chocolate Nutella Bars
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Originally Published: January, 2016 | Updated: March, 2020
Nutella Stuffed Double Chocolate Muffins
Deliciously moist and fluffy chocolate muffins that are studded with chocolate chips and have irresistibly gooey Nutella centres. The BEST easy chocolate muffin recipe!
Ingredients
- 2 and 1/2 cups (312g) plain/all-purpose flour
- 1/2 cup (50g) cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (175g) chocolate chips
- 12 teaspoons Nutella
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
- Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of Nutella into the centres, then top with the remaining batter.
- Bake for 15 - 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
- Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
Nutrition Information:
Yield:
12 muffinsServing Size:
1 muffinAmount Per Serving: Calories: 359Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 181mgCarbohydrates: 48gFiber: 3gSugar: 24gProtein: 6g
Nutrition information isn’t always accurate.
Joyce
Sunday 24th of March 2024
I made the Nutella muffins twice now...my second batch was much better as I mad a deeper dent for Nutella.. I added a 1/ cup of chopped pecans family absolutely lived them..going to try your peanut butter banana ones next. Thanks.
matt
Thursday 12th of January 2023
For some reason nutella dissapears.i dont know if it sinks disolvess or mixes with batter,but muffin is perfect yet once i pull em out of fridge nutella is gone.what temp nutella has to be at when adding it to batter?
Debi Sereda
Saturday 5th of February 2022
I made your Nutella stuffed double chocolate chip muffins and they are so incredible! Light and fluffy yet rich and chocolaty. This will be my go to muffin recipe!! Thank you Debi
Marsha
Saturday 5th of February 2022
I'm so glad you enjoyed them, Debi! :)
♥ Sugar n Spice ♥
Monday 25th of October 2021
Wow these are so yummy! This is defo a recipe to keep forever... Mine came out perfect @20mins every time. I managed to squeeze 36 buns out of this mixture using standard bun cases.
Thank you for this very tasty delightful recipe ♥
Srishti Agarwal
Sunday 26th of September 2021
Hi. What can be used instead of eggs?
Marsha
Sunday 26th of September 2021
You can replace with flax eggs, or you can use 1/4 cup (63g) of unsweetened applesauce per egg replaced. Don’t worry, you won’t taste the apple!