These Chocolate Nutella Muffins are a tasty breakfast or dessert that consists of a chocolate muffin filled with nutella and topped with decorators sugar. A tasty indulgent and delicious recipe.
Chocolate and nutella, two of my favorite flavors. Now some say that they are practically the same, which they are not. Nutella is a chocolate hazelnut so it does have a different taste.
When you combine these two together you have an overload of goodness. With the nutella baked inside of the muffin itself gives you a nice gooey surprise with each and every bite.
These Chocolate Nutella Muffins are one of our go-to breakfast recipes, its like you really are eating breakfast for dessert and I am absolutely fine with that.
I’m not on either side of the spectrum when it comes to savory of sweet when it comes to breakfast, I’ll take anything because I pretty much love all breakfast recipes.
But let me just say that if I were to rank my breakfast recipes that these Chocolate Nutella Muffins would absolutely be in my top 3 favorites of all time.
One you try them, you will know. You will get that chocolate and then that molten burst of nutella on the inside and you will just be in love, at least I hope!
Some of my other favorite sweet breakfasts we have on our site include: Baked Donut Holes, Cherry Danishes and Chocolate Chip Scones.
WHY THIS RECIPE WORKS:
- With readily available pantry ingredients these come together without trouble.
- You can double this recipe to make more if you’d like.
- The decorators sugar on top is completely optional but gives a nice contrast of sugar flavor on top.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Cocoa powder
Baking powder
Baking soda
Salt
Eggs
Granulated sugar
Whole milk
Vegetable oil
Sour cream
Vanilla extract
Nutella
Decorators sugar for garnish, optional
HOW TO MAKE CHOCOLATE NUTELLA MUFFINS, STEP BY STEP:
- Preheat the oven to 425°F. Spray 2 12-cup muffin tins with baking spray or add liners, set aside.
- In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt, set aside.
- In a large bowl, whisk together the eggs and sugar until smooth. Add the oil, sour cream, and vanilla, carefully whisk until smooth.
- Next add the dry ingredients to the wet and stir to combine until there are no dry patches.
- Add 1 and ½ tablespoons of the batter to the bottom of 22 sections of the greased/lined muffin tins. I like to use a 1 & ½ tablespoon-sized cookie scoop for this. Add 1 heaping teaspoon of Nutella to the center of each muffin. Add another 1 & ½ tablespoon of the batter on top. Make sure the batter on top completely covers the Nutella.
- Bake for 5 minutes at 425°F. Lower the oven to 350°F, leaving the muffins in the oven, and bake for an additional 10-13 minutes. The muffins will puff up, slightly crack on top and will appear dry when ready. You can insert a toothpick into the center of the muffin halfway between the center and edge, you may get some nutella on the toothpick but the muffin batter itself should come out clean.
- Let the muffins cool in the muffin tin for 5 minutes. Take them out and let them cool completely on a wire rack.
WHAT DOES SOUR CREAM DO IN BAKING?
The sour cream is a nice integral part of this recipe where it adds moisture into the cake like a liquid would but without thinning out the batter.
Sour cream is used a lot in baked goods for this specific reason and we absolutely love using it in variety of different baked goods.
CAN I MAKE THIS MORE CHOCOLATE FLAVORED?
Absolutely, we regularly add chocolate chips into the batter to just put these a little bite more over the top. You can use mini or regular sized and you can use any flavor that you like.
DO I HAVE TO ADD THE DECORATORS SUGAR?
No. In place of the sugar on top, you can sprinkle a little flake sea salt on them when they first come out for a salty/sweet treat. Or sugar and salt on top, yum!!
Or you can just leave them plain and as is, that is completely up to you and what your flavor preference is.
HOW TO STORE:
These can be stored in an airtight container on the countertop where they will keep for up to 4 days.
These can also be frozen. Place cooled muffins in a freezer container or bag and they will keep in the freezer for up to 3 months. Let defrost in the refrigerator or countertop.
You can heat these slightly in the microwave to make the nutella center gooey again.
TIPS AND TRICKS:
- These are great both warmed and cooled.
- The decorators sugar on top is optional, see my tips above.
- If you want to add some more chocolate flavor add in some chocolate chips.
- These can be frozen, see my tips above.
- Easily double this recipe to make more to have on hand or store for later.
If you want that perfect sweet breakfast that will melt in your mouth then these Chocolate Nutella Muffins are just what you are looking for.
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If you’ve tried this CHOCOLATE NUTELLA MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Nutella Muffins
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- ½ cup vegetable oil
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 22 heaping teaspoons nutella
- Decorators sugar for garnish optional
Instructions
- Preheat the oven to 425°F. Spray 2 12-cup muffin tins with baking spray or add liners, set aside.
- In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt, set aside.
- In a large bowl, whisk together the eggs and sugar until smooth. Add the milk, oil, sour cream, and vanilla, carefully whisk until smooth.
- Add the dry ingredients to the wet and stir to combine until there are no dry patches.
- Add 1 and ½ tablespoons of the batter to the bottom of 22 sections of the greased/lined muffin tins. I like to use a 1 & ½ tablespoon-sized cookie scoop for this. Add 1 heaping teaspoon of Nutella to the center of each muffin. Add another 1 & ½ tablespoon of the batter on top. Make sure the batter on top completely covers the Nutella.
- Bake for 5 minutes at 425°F. Lower the oven to 350°F, leaving the muffins in the oven, and bake for an additional 10-13 minutes. The muffins will puff up, slightly crack on top and will appear dry when ready. You can insert a toothpick into the center of the muffin halfway between the center and edge, you may get some nutella on the toothpick but the muffin batter itself should come out clean.
- Let the muffins cool in the muffin tin for 5 minutes. Take them out and let them cool completely on a wire rack.
Notes
- These are great both warmed and cooled.
- The decorators sugar on top is optional, see my tips above.
- If you want to add some more chocolate flavor add in some chocolate chips.
- These can be frozen, see my tips above.
- Easily double this recipe to make more to have on hand or store for later.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Katrine
These turned out fantastic. I doubled the recipe and made my muffins larger. I note an error in the recipe You list 1 cup of milk in the ingredients however in step 3 of the recipe you don’t include the step to add the milk to the oil egg and sour cream. I assumed you forgot and I added the milk to the oil and egg mixture. Thanks again for the recipe. I definitely will make these muffins again. Cheers. Kat
Tornadough Alli
Thank you for pointing that out! It is fixed! So glad you liked them 🙂