Description
These Nutella Muffins are a decadent treat featuring rich cocoa-flavored batter filled with creamy frozen Nutella centers. Swirled with extra Nutella on top and baked to perfection, they offer a moist texture and a delightful chocolate-hazelnut burst in every bite—perfect for breakfast, snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 2 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup White granulated sugar
Wet Ingredients
- 1/2 cup Unsalted butter (melted and cooled)
- 1/2 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 3/4 cup Buttermilk (room temperature)
Nutella Filling and Topping
- 2/3 cup Nutella
Instructions
- Freeze Nutella dollops: Place 12 heaping tablespoons of Nutella spaced evenly on a cookie sheet lined with wax paper. Freeze for 1 hour until the Nutella is solid to create a center filling.
- Combine dry ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Stir in the salt and granulated sugar. Set aside.
- Mix wet ingredients: In a separate small bowl, whisk together the melted and cooled unsalted butter, sour cream, vanilla extract, eggs, and buttermilk until combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined; do not overmix. Cover the bowl and allow the batter to rest for 30 minutes to hydrate.
- Prepare for baking: Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with muffin liners. For extra domed tops, fill every other muffin cup only.
- Assemble muffins: Using a small cookie scoop, add a dollop of muffin batter into each liner. Firmly press one frozen Nutella dollop into the center of the batter. Add an additional dollop of batter on top and spread evenly to cover the Nutella center.
- Swirl Nutella topping: Place 1 teaspoon of Nutella on top of each muffin and use a butter knife to swirl it lightly over the surface for a decorative finish.
- Bake: Bake the muffins at 400°F for 6 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 10 minutes. This two-step baking ensures a perfect rise and moist crumb.
- Cool: Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- Freezing the Nutella dollops prior to baking prevents them from melting completely into the muffin, creating a delightful molten center.
- Allowing the batter to rest for 30 minutes helps achieve a tender muffin texture.
- Filling every other muffin cup helps create extra tall, domed tops.
- Use room temperature eggs, sour cream, and buttermilk for best batter consistency and rise.
- Nutella swirled on top adds an extra decorative and flavorful touch.
- Ensure not to overmix the batter to keep muffins light and fluffy.
