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.
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! 🙂