Nutella Chocolate Muffins Recipe

These easy chocolate Nutella muffins are soft, moist, and packed with chocolate chips, with a rich hidden layer of smooth Nutella spread baked into the centre.

If you are looking for a simple Nutella filled muffins recipe that feels indulgent but is quick enough for everyday baking, this is a great one to try. The muffins are ideal for parties, bake sales, lunchboxes, after-school snacks, or a cosy weekend treat. They are also freezer-friendly, so you can make a batch ahead and keep some ready for another day.

These chocolate Nutella muffins have everything you want in a homemade muffin: a tender crumb, deep cocoa flavour, pockets of melted chocolate chips, and a delicious chocolate hazelnut centre. They are easy to mix by hand and bake in under 20 minutes, making them perfect when you need a quick sweet bake.

The trick to getting soft, fluffy muffins is to mix the batter gently and stop as soon as the ingredients are combined. A few small lumps in the batter are completely fine and will help keep the finished muffins light rather than dense.

✔️ Why you’ll love this recipe

1. This is an easy chocolate hazelnut muffin recipe made with simple baking ingredients.
2. The muffins are soft, fluffy, and moist, with a rich Nutella centre.
3. They are quick to prepare and bake, with a total time of less than 30 minutes.
4. The recipe can be doubled easily if you are baking for a crowd.
5. These Nutella muffins freeze well, making them useful for make-ahead snacks.

🛒 Ingredient notes

Nutella – Nutella gives the muffins their sweet chocolate hazelnut filling. You can also use another chocolate hazelnut spread if preferred.

Caster sugar – Caster sugar keeps the texture light. Light brown sugar can be used for a slightly deeper flavour.

Flour – Use plain flour, also known as all-purpose flour. This creates the base of the muffin batter.

Cocoa powder – Choose a good quality cocoa powder for the best chocolate flavour. Do not use drinking chocolate, as it is much sweeter and will not give the same result.

Bicarbonate of soda – This is the raising agent that helps the muffins rise in the oven.

Yogurt – Full-fat plain natural yogurt works best and helps keep the muffins moist and tender.

Eggs – Use 2 large eggs at room temperature so they mix smoothly into the batter.

Butter – Unsalted butter is melted before being added to the wet ingredients.

Chocolate chips – Dark or milk chocolate chips both work well. Dark chocolate chips give a pleasant contrast to the sweetness of the Nutella.

🔪 Instructions

The full recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

One: Preheat the oven to 190°C (170 fan/ 375F/ Gas 5). Line a 12-hole muffin tin with muffin cases.

Two: Add the caster sugar, plain flour, bicarbonate of soda, and cocoa powder to a large mixing bowl. Stir briefly to combine the dry ingredients.

Three: In a large jug, whisk together the melted butter, eggs, and natural yogurt until smooth. Pour the wet mixture into the dry ingredients and fold gently until just combined.

Four: Stir in the chocolate chips, taking care not to overmix the batter.

Five: Spoon half of the muffin batter into the 12 muffin cases. Add 1 teaspoon of Nutella to the centre of each one. If the Nutella is too firm, soften it in the microwave for 10-20 seconds first. Spoon the remaining batter over the top so the Nutella is completely covered.

Six: Bake for 16-18 minutes, or until the muffins have risen and feel springy on top. Leave them to cool slightly before serving, as the Nutella filling will be hot straight from the oven.

🍴 Serving suggestions

Serve these chocolate Nutella muffins as an after-school snack with a glass of milk, or enjoy one with a cup of tea or coffee. They are also lovely as a quick dessert while still slightly warm, especially when the Nutella centre is soft and gooey.

For parties and bake sales, arrange the muffins on a cake stand or wooden board. Because they are already filled with Nutella and chocolate chips, they do not need frosting or extra decoration, although you can add a little more Nutella on top if you want a more indulgent finish.

📖 Variations

• Use white chocolate chips instead of dark or milk chocolate chips for a sweeter muffin.
• Stir chopped hazelnuts into the batter for extra crunch.
• Pipe Nutella onto the tops of the cooled muffins and sprinkle with chopped hazelnuts.
• Add 1 teaspoon of vanilla extract to the wet ingredients for a warmer flavour.
• Make Nutella swirl muffins by swirling the Nutella through the batter before baking instead of hiding it in the centre.
• Make banana Nutella muffins by adding 1 small mashed banana to the muffin mixture.

🥡 Storage

Store – These Nutella muffins are best eaten on the day they are baked, when the crumb is soft and the filling is fresh. Leftovers can be kept in an airtight container or cake tin for up to 3 days.

Freeze – Once completely cool, the muffins can be frozen for up to 3 months. Place them in a freezer-safe container or bag, then defrost at room temperature before serving.

❓ Frequently asked questions

More Nutella recipes to try

• Nutella Puff Pastry Swirls
• No Bake Chocolate Nutella Biscuit Slices
• Nutella Porridge
• Nutella Blondies

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