Name: Nutella Stuffed Chocolate Muffins Recipe
Prep time: 40 min
Ingredients: 2 cups 250g all-purpose flour; 1/3 cup 40g cocoa powder; 3/4 cup 150g sugar; 1½ teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon Salt; 1 cup 240ml buttermilk; 1 large egg; 1/4 cup 60ml vegetable Oil; 4 tablespoons 60g butter, softened; 1 teaspoon Vanilla extract; 1/4 – 1/3 cup (80-120g Nutella Spread); 1/4 cup 45g Chocolate chips

Nutella Stuffed Chocolate Muffins Recipe

By David | Published: Feb 19, 2019 | Updated: Aug 19, 2024

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3.50 from 40 votes

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Another easy and delicious dessert for Nutella lovers; Nutella stuffed chocolate muffins. Rich, moist and chocolaty muffins stuffed with Nutella.

A white plate filled with chocolate muffins, with visible chocolate chips, is placed on a wood surface. In the background, there are three more muffins and a jar of Nutella, slightly blurred. The muffins appear freshly baked and moist.

Nutella Stuffed Chocolate Muffins Recipe

3.50 from 40 votes

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Prep Time 40

WORK TIME 10

DIFFICULTY Easy

Cuisine World

Servings yields

Ingredients

2 cups 250g all-purpose flour
⅓ cup 40g cocoa powder
¾ cup 150g sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon Salt
1 cup 240ml buttermilk
1 large egg
¼ cup 60ml vegetable Oil
4 tablespoons 60g butter, softened
1 teaspoon Vanilla extract
¼ – 1/3 cup 80-120g Nutella Spread
¼ cup 45g Chocolate chips

Instructions

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DIRECTIONS

1. Preheat oven to 360F (180C). prepare muffin tin lined with muffin paper cups.
2. Into a bowl sift bowl flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a large bowl cream butter and sugar, add oil and beat until combined. Add egg and vanilla extract. Beat until combined. Add buttermilk and mix until combined.
4. Add flour mixture to wet ingredients. Mix until combined and smooth.
5. Divide the batter evenly between 12 muffin cups, filling only half way. Pipe 1-2 teaspoons of Nutella in the center (or use spoons). Then spoon the remaining batter on top. Sprinkle chocolate chips on top.
6. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Let cool on a wire rack.