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!
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.
Why you’ll love it
Ingredients you’ll need
- Plain/all-purpose flour: Forms the base of the muffin batter, giving the muffins structure and a soft crumb.
- Cocoa powder: Adds deep, rich chocolate flavour to create the “double chocolate” element of the muffins.
- Baking powder: Helps the muffins rise and develop a tall, domed shape with a light, fluffy texture.
- Salt: Enhances the overall flavour and balances the sweetness.
- Eggs: Bind the ingredients together and add moisture and structure to the muffins.
- Caster/granulated sugar: Sweetens the batter and helps create a tender texture and slightly crisp muffin tops.
- Buttermilk: Adds tang and moisture while reacting with the baking powder to give the muffins a light, tender crumb.
- Vegetable oil: Keeps the muffins soft and moist without adding a heavy flavour, unlike butter.
- Vanilla extract: Adds a warm, sweet aroma that enhances the chocolate and Nutella flavours.
- Chocolate chips: Melts into the batter for extra chocolatey goodness in every bite.
- Nutella: The star of the show—this creamy hazelnut spread is tucked inside each muffin for a gooey, indulgent centre.
Find the measurements and full recipe below!
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, their measurements, 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.
Substitutions & variations
- Plain/all-purpose flour: Swap half or all of the flour with whole wheat flour for a heartier muffin. Note: the texture may be slightly denser.
- Buttermilk: No buttermilk? Mix 1 cup (240ml) of milk with 1 tablespoon of white vinegar or lemon juice, let sit for 5–10 minutes, and use as a substitute.
- Vegetable oil: Melted butter adds a richer flavour, while coconut oil brings a subtle coconut note—just make sure it’s fully melted and slightly cooled.
- Caster/granulated sugar: Brown sugar adds a deeper, slightly caramel-like sweetness and extra moisture. Coconut sugar works too.
- Nutella: Swap Nutella with another chocolate-hazelnut spread, or even peanut butter, Biscoff, or almond butter for a twist.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Leftovers & storage
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.
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.
Recipe FAQs
For best results, freeze spoonfuls of Nutella (about 1 teaspoon each) on a lined tray for 15–30 minutes before baking. This keeps the Nutella from melting into the batter and ensures a gooey centre.
Buttermilk adds a soft, tender texture, but you can make a quick substitute with 1 cup (240ml) of milk + 1 tablespoon lemon juice or vinegar (let sit for 5–10 minutes).
Yes! Try peanut butter, Biscoff spread, chocolate ganache, or fruit preserves for a tasty variation.
Yes, use a 1:1 gluten-free baking flour. Just make sure your cocoa powder and chocolate chips are certified gluten-free as well.
Natural cocoa powder works well, but for a deeper, smoother chocolate flavour, you can use Dutch-processed cocoa. My favourite is Dr. Oetker Fine Dark Cocoa Powder.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
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Originally Published: January, 2016 | Updated: March, 2020
Nutella Stuffed Double Chocolate Muffins
Ingredients
- 2 ½ cups (312g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- ½ 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.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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?
I have made these a few times and they’ve come out exactly like your picture. Love them.
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
I’m so glad you enjoyed them, Debi! 🙂
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 ♥
Hi. What can be used instead of eggs?
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!
Made some for my friends said they’re the best thing I’ve ever baked! They’re so tasty but simple, you could add nutella buttercream as icing if its not too overkill.
Hi Marsha. I wanna try your recipe. Can I substitute the vegetable oil for canola oil?
Yes, that’s fine. Enjoy!
Hi Marsha
Can I replace the Nutella with home made salted caramel in the middle?
Yes, of course! 🙂
Made them this afternoon after school because my son requested to bake something with Nutella, chocolate chips and chocolate batter. Found your recipe when googling and so glad I did! They are lovely, we all loved them! I used white chocolate chips because this was all I had in and it turned out amazing. Thanks so much for your recipe!
Hi Marsha. I tried these yummy muffins today. They came out really well. However they cracked from the top and didnt have a smooth finish like yours. Any ideas why?
Thanks, Satyam
Mine are cracked on top, but I top my muffins with extra chocolate chips before baking. They crack because of the beautiful rise these muffins get from the high heat of the oven. I’m glad you enjoyed them! 🙂
Hi Marsha, What can I use instead of vanilla extract? And do I have to use chocolate chips? 🙂
Hi Manal! If you leave out the vanilla, you won’t miss it, as these muffins are so flavourful from the chocolate. No, you don’t have to add chocolate chips if you don’t have them 🙂
Hello Marsha,
Thanks for the recipe. I’d like to try it out but with a 6 muffin pan (bigger muffin size). What would you suggest the baking time would be?
Thanks again.
Hi Sarah! About 25 – 30 minutes.
I tried making the muffins following your recipe but what I got was: Outside was hard (abit crusty) and dry, inside was nice and moist. But my nutella centre disappeared….I think it mixed in with the batter somehow. ): Any idea what I can do to solve this problem? Shorter baking time and lower temperature?
Hi i made these and they were amazing, so much so i wondered if you have a vanilla version as close to this as possible please as i need to make gender reveal muffins, IM GONNA BE A NANNY!!!!!!!!!!!
Hi! Here’s my vanilla muffins recipe – https://simplybakeblog.com/chocolate-chip-muffins/
I tried your buttermilk mixture, added 1 table spoon of white vinegar to the cup of milk, 1 hour gone and noting happened.
When it is ready, the milk will be slightly thickened and you will see small curdled bits. Please note that this substitute will not become as thick as regular buttermilk.
Here are more substitutes you could try.
Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin.
Sour cream: Mix 3/4 cup sour cream with 1/4 cup water to thin.
Hello, do you mean ti use yogurt instead of mille? Thank you
My family loved these delicious muffins.I baked them the first time for Diwali and received compliments on these muffins. The nutella filling never sank to the bottom and it was a very easy recipe. This one is a definite keeper.
Hi Raveena! I’m so glad you enjoyed them! 🙂
This looks beyond wonderful. Can this be made in a loaf pan? I so does the baking time change. Thank you
Yes, this recipe can be made in a loaf pan. The baking time will then take up to 1 hour, but keep an eye on it past the 40 minute mark until it’s not longer jiggly in the centre, and a toothpick comes out clean (with Nutella of course). Enjoy! 🙂
This recipe is INSANELY good! I ate it with my coffee and it was out of this world! Thank you for this lovely recipe!
I’m so glad you enjoyed them, Gen! 🙂
Hi. What can I use instead of eggs if I want to make these eggless?
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! 🙂
My neighbor bought a huge jar of Nutella for only a tablespoon in recipe and gave me the rest of the jar and glad I came across your recipe. I have never had Nutella before and this muffin was so good. The only change I made was I left out the chocolate chips cause I wasn’t sure how sweet the Nutella would be. It was perfect for me and my neighbor loved it also. I thought the muffin baked up so pretty. It wasn’t as smooth as yours was. It turned out with deep cracks with the batter in between rising and formed even rounded peaks with each muffin identical in size and shape (I’m not describing the look well) with a great brownie smell. The cake part was so good that I’m going use some trial, error and calculations to make a 3 layer cake, Nutella in between layers and buttercream frosting. Wish me luck! Definitely will make the muffins again!!!
I’m so glad you enjoyed them, Laurel! Good luck with the 3 layer cake – it sounds like a wonderful idea! 🙂
Hi Marsha, I have a couple of questions on the chocolate chip Nutella muffins, question 1.) can you use cupcake liners instead of greasing a muffin pan? And 2.) does the Nutella dry out if you don’t eat till the next day?
Yes you can certainly use cupcake/muffin liners instead. No, the Nutella will not dry out if you leave them. Enjoy! 🙂
These came out so amazing! I was nervous at first with how thick the batter was, but they turned out DELICIOUS!!
These muffins look absolutely amazing! So chocolatey!
Need to make these! Great post!
Hi Marsha,
Thank you. I added 1/2 cup greek yogurt as you suggested and it was perfect! I’ve put them in square tin so I gor square shaped muffins :). Made them easeir to pack.
Thanks again! More power!
Hi Regina, I’m so glad they turned out well! Enjoy! 🙂
Hello,
Thanks for the recipe. I added half cup of milk as the batter is very thick. I also chilled th nutella first to be sure it won’t stick to the bottom. The muffins taste great but a little bit dry. Any tips for making them
more moist? Thanks again.
Hi Regina, I’m glad you enjoyed them! To make muffins even more moist, try adding 1/4 – 1/2 cup of yogurt next time 🙂
Hello, Marsha
These muffins look lovely and I’m so excited to make them, but I have an inquiry. Can I substitute the buttermilk with milk?? 😀
Yes you can. Enjoy, Hessa! 🙂