Nutella Stuffed Double Chocolate Muffins – Deliciously soft, moist chocolate muffins packed with chocolate chips and filled with rich, gooey Nutella centres. The ultimate treat for chocolate lovers!
If you love chocolate and Nutella, these Nutella Stuffed Double Chocolate Muffins are an absolute must-try! They’re wonderfully soft and fluffy, with rich cocoa flavour, plenty of chocolate chips, and a deliciously gooey Nutella centre hidden inside every muffin. An irresistible combination that’s sure to satisfy those chocolate cravings!
These homemade muffins are incredibly easy to make with simple ingredients, including buttermilk and vegetable oil for a beautifully moist and tender texture. Each muffin is filled with a generous spoonful of Nutella before baking, creating a delicious chocolate hazelnut surprise in the middle. They’re perfect for breakfast, an afternoon treat with a warm cuppa, or sharing with friends and family!
Looking for more delicious Nutella recipes? Try my Nutella Stuffed Blondies, Nutella Stuffed Chocolate Chip Cookies, or Nutella Mug Cake.
Happy baking,
Marsha x
Nutella Stuffed Double Chocolate Muffins
Ingredients
- 312 g plain/all-purpose flour
- 50 g cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 150 g caster or granulated sugar
- 240 ml buttermilk
- 120 ml vegetable oil
- 2 teaspoons vanilla extract
- 175 g chocolate chips
- 12 teaspoons Nutella
Instructions
- Preheat the oven to 200°C/180°C Fan/400°F/Gas 6. Line a 12-hole muffin tin with muffin cases. Set aside.
- In a medium mixing bowl, 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, gently folding after each addition until just combined. Avoid overmixing.
- Gently fold in the chocolate chips. The batter will be thick and slightly lumpy.
- Divide half of the batter evenly between the prepared muffin cases, filling each one about halfway.
- Spoon 1 teaspoon of Nutella into the centre of each muffin, then cover with the remaining batter.
- Bake for 15–20 minutes, or until a toothpick inserted just off-centre, avoiding the Nutella filling, comes out clean.
- Leave to cool in the tin for 5–10 minutes before transferring to a wire rack to cool completely.
These came out so amazing! I was nervous at first with how thick the batter was, but they turned out DELICIOUS!!
I’m so glad you enjoyed them! 🙂
Hello,
I’m writing from Italy. Here It is difficult to find large eggs, we mostly use “normal eggs”.
Si how many normal eggs?
Hi Marsha!
I’m going to try these on the weekend but was wondering if you think they will work well with a 24 hole mini muffin pan? I guess I’ll just have to put less Nutella in? I’m just scared they don’t come out too dry because they are smaller. Have you ever tried it?
Thanks!
Maya
Hi Maya! If I was to use a mini muffin pan, I’d use less Nutella, and shorten the bake time – about 10 – 12 minutes 🙂 Enjoy!
I’m excited to try this! Thanks!
These muffins look absolutely amazing! So chocolatey!
Thank you, Natalie! 🙂
Hi Marsha,
I had a query, when I had tried muffins earlier with buttermilk, after they were done they tasted a little sour and still tasted a little of buttermilk. How do I avoid that
if i made it can i put it in the fridge and if yes how many weeks can i keep it up to
These muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge. Enjoy! 🙂
Great perfect recepie. Thank you. Tried, tested and loved it!
I’m so glad you enjoyed them! 🙂
Can they be made ahead and put in freezer for a couple weeks
They can be kept frozen for up to 3 months 🙂
Can we also make these in cupcake maker machine?
I’ve never used a cupcake maker, but I don’t see why not! 🙂
I made these once and can’t stop making them, everyone keeps asking me to make more, I swappped the vanilla extract for 2 tsp of peppermint extract, nice and minty but not overpowering, going to try orange to see how they are
I’m so glad you enjoyed them! Oh, adding mint sounds wonderful! 🙂
Can I used soft sugar instead of granulated sugar?
Yes, of course 🙂
Hi Marsha,
I fall in love just by seeing the pics. If its not burden to you, will you consider make it on the video. I would really glad. It’s just I’m slow learner. I have to see it step by step. I’m sorry and thank you.
Hi Nurul! Thank you! I am actually considering starting video with my recipes, so I’ll make sure this is the first one I do 🙂
Thank you so much for such an amazing recipe. This cupcakes are the best of what I made!! But I have the question. Is this batter suppose to be current or more thicker(not runny)? Thaks in advance for your reply 🙂
I’m so glad you enjoyed them! Yes, the batter is supposed to be quite thick 🙂
What can you use instead of buttermilk? I can’t find any in my local shop
You can use whole milk 🙂
I made these with half quantifies, but found 1/2 cup milk not enough, and batter was very stiff, so added a whole cup, also kept the whole egg. This was enough for10 muffins, turned out very very nice. Also took 22 mins to bake.
THE best Muffin ever !!! This is my breakfast muffin with a cup of my morning coffee. My kids love it!! I have to bake these goodies every other day! Thank you so so much and keep baking!!
Seasonal Greetings !!!
Thanks, Kausha! I’m so glad you like my muffins! 🙂
Hi Marsha, I made a batch of these muffins yesterday and they were perfect, thank you so much. They have all been polished off by my family already! Lovely thick mixture and no problems with the Nutella sinking, can’t wait to make them again. I am considering adding some fruit to the recipe next time, do you think this would work, which fruit would you recommend and would you adapt the original recipe at all?
Hi Anna, I’m so glad you enjoyed them! 🙂 Adding fruit would be fine! Try 1/2 cup of fruit, no need to change the recipe. I would try chopped strawberries or cherries! 🙂
Hi Marsha! Thanks so much for sharing this recipe! Any chance there is an ingredient missing above? I followed the recipe exactly and the raw product came out more like a sticky dough instead of pourable batter. The finished product rose in the oven but has an odd texture. I wondered if the recipe should have had some melted butter or milk in addition to the buttermilk for more liquid? It’s also humid where I live, so maybe that effected the results. Either way, many thanks for sharing your passion with us!
Hi Trisha! The batter has never been that thick for me, so I haven’t needed to add more liquid. Try using 2 cups (250g) of flour next time 🙂 Let me know how it goes, enjoy!
I love nuteĺla … great recipe will try it out….
I hope you enjoy!
Hi Marsha, I have a batch of these in the oven as I sit here typing. I do have a question. How thick is the batter usually? I converted the recipe to GF and the batter was very thick and sticky. I normally don’t have issues with a straight over conversion with my GF flour blend but it was much thicker than other muffin batters. Thanks for the recipe. I’ll let you know how it went.
Lucy
Hi Lucy! My muffin batters are quite thick, which is how I like them 🙂 Thick batters help prevent the Nutella sinking to the bottom, too.
So the old man liked them. The true taste test will be my daughter, she’s celiac and the reason I bake GF. I think I may have to reduce the GF flour by a half cup. The GF flour absorbs the liquids a lot more and makes if difficult to spread.
I will be making these again. Have a great day 🙂
I hope your daughter will love them! 🙂 Thank you, Lucy!
Going to make these today but have herd when you put nuttella in the middle of the muffin it sinks to the bottom of the muffin. Is there anything to stop this from happening
The nutella didn’t sink for me. You should be fine 🙂 If you are concerned, you can use muffin cases!
Hi marsha made the nuttella muffins they came out fine but I did use muffin cases. They taste so yummy have made chocolate nuttella cookies works just as well. Great recipe for the muffins we make again.
I’m so glad you enjoyed them, David!
Wow! That split muffin looks so delicious and I am not even a huge nutella eater. My children would love these!
Thanks, Adina!
Yummy treat for any time of the day…
Thanks, Puja!
Oh my goodness, these muffins look perfect, Marsha! Love the nutella stuffing inside!
Thanks, Kelly!
These muffins look amazing, Marsha! Love anything with Nutella. Can’t wait to try the recipe! 🙂
Thanks, Jess! 🙂
well, this is just the breakfast of champions! very delicious. 🙂
Thanks, Grace! 🙂
My knees became weak just looking at these. Haha. Oh my god that nutella in the middle’s to die for!!
Thanks, AiPing!
My husband is a chocoholic, so he will LOVE these muffins, Marsha! That oozing nutella center is EVERYTHING! I can just imagine how delicious these babies taste! SO YUM! Cheers!
Thanks, Cheyanne!
I LOVE NUTELLA TOO> Love the look of these muffins. Totally sinful. Oh and btw, I’m in looove with your foodgawker page. So much chocolate. O.O <3
Thanks, Noor! 🙂
WOW! Drooling.. Can’t wait to try this out 🙂
Thanks, Kushi! 🙂
Thanks to you now I’m craving these muffins! And I feel so lazy to bake some for myself. Maybe you can be such a sweetheart and send me some virtual muffins 🙂 …. I love your clicks, they made me hungry.
Thanks, Muna! Virtual muffins sent your way! 😉
I made these and they are absolutely heavenly……Well done Marsha! (And thank you!!!!)
Thanks, Jessica! So glad you enjoyed!
Marsha these look divine! My daughter will love these…so will try them soon! 🙂
Thanks, Wajeeha! 🙂