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Nutella Muffins

Irresistible Nutella Muffins with Gooey Chocolate Centers

These Nutella Muffins feature a gooey hazelnut center, perfect for breakfast or a snack, with simple ingredients and easy preparation.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: Baking
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Whole wheat flour may be used but can alter softness.
  • 1 cup granulated sugar No direct substitutions recommended.
  • 2 tablespoons cornstarch Can be omitted in a pinch.
  • 1 tablespoon baking powder Essential for fluffy muffins.
  • 1 teaspoon baking soda Must be included for proper rising.
  • 1 teaspoon table salt Enhances flavor.
  • 1/2 cup unsalted butter Can substitute coconut oil for dairy-free.
  • 1/4 cup vegetable oil Melted coconut oil or applesauce can be good substitutes.
  • 1 large egg Use a flax egg for a vegan alternative.
  • 1 teaspoon vanilla extract No substitute yields the best results.
  • 1 cup sour cream Greek yogurt can be a substitute.
  • 1 cup white chocolate chips Can be replaced with milk chocolate or omitted.
  • 1 cup Nutella No substitute, but other chocolate spreads can be alternatives.
For the Topping (Optional)
  • 2 tablespoons coarse sugar Adds a sparkling finish.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (215°C) and prepare a muffin tin with paper liners.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, cornstarch, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, melt unsalted butter and mix with vegetable oil, egg, vanilla extract, and sour cream until smooth.
  4. Fold the wet mixture into the dry ingredients until just combined, then gently fold in white chocolate chips.
  5. Fill each muffin liner halfway, then create a divot for the Nutella in the center.
  6. Spoon Nutella into the divots, cover with remaining batter until about ¾ full.
  7. Drizzle leftover Nutella on top and swirl with a toothpick before baking.
  8. Bake for 8 to 9 minutes at 425°F (215°C) without opening the oven.
  9. Lower the oven temperature to 350°F (175°C) and bake for an additional 10 to 12 minutes.
  10. Cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 75mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Mix just until combined to avoid dense muffins. Store in an airtight container at room temperature for freshness.

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