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–+ servings
Square image of bite taken out of one muffin showing nutella center.
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5 from 1 vote

Chocolate Nutella Muffins

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.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Bread, Dessert, Muffins
Cuisine: American
Servings: 22
Calories: 161kcal
Author: Tornadough Alli

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

  1. These are great both warmed and cooled.
  2. The decorators sugar on top is optional, see my tips above.
  3. If you want to add some more chocolate flavor add in some chocolate chips.
  4. These can be frozen, see my tips above.
  5. Easily double this recipe to make more to have on hand or store for later.

Nutrition

Calories: 161kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 93mg | Potassium: 130mg | Fiber: 1g | Sugar: 10g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg