Description
Delight in these luscious Nutella Muffins featuring a soft chocolate base filled with creamy frozen Nutella centers and topped with a beautiful Nutella swirl. Perfectly baked for a rich and decadent treat with a tender crumb and a gooey chocolate surprise in every bite.
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)
Filling & Topping
- 2/3 cup Nutella
Instructions
- Freeze Nutella: On a cookie sheet lined with wax paper, scoop 12 heaping tablespoons of Nutella spaced apart. Place in the freezer for 1 hour until the dollops are solid and easy to handle.
- Combine Dry Ingredients: In a large bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Stir in salt and sugar. Set this dry mix aside.
- Mix Wet Ingredients: In a separate small bowl, whisk together the melted and cooled butter, sour cream, vanilla extract, eggs, and buttermilk until well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl. Gently fold with a rubber spatula until just combined; avoid overmixing to keep muffins tender. Cover the batter and let it rest for 30 minutes to hydrate.
- Prepare Oven and Pan: Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with paper liners. For extra domed tops, fill every other muffin cup.
- Scoop Batter and Add Nutella: Using a small cookie scoop, place a dollop of muffin batter into each liner. Firmly press a frozen Nutella dollop into the center of each muffin, then cover with another scoop of batter. Spread gently to level.
- Add Nutella Swirl: Place 1 teaspoon of Nutella atop each muffin. Use a butter knife to carefully swirl the Nutella on the surface to create a marbled effect.
- Bake Muffins: Bake at 400°F (204°C) for 6 minutes to set. Then reduce oven temperature to 350°F (177°C) and continue baking for another 10 minutes until a toothpick inserted near the edge comes out with a few moist crumbs.
- Cool Muffins: Let muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, ensure eggs, buttermilk, and sour cream are at room temperature for smooth batter.
- Resting the batter for 30 minutes improves muffin texture by allowing flour to fully hydrate.
- Using frozen Nutella dollops prevents the filling from melting into the batter during baking, creating a molten surprise.
- Filling every other muffin cup helps develop a nice dome on the muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Rewarm muffins gently in a microwave for a few seconds to enjoy the gooey Nutella center warm.
