This Nutella-filled muffin recipe takes a simple muffin recipe and jazzes it up with crunchy hazelnuts, mini chocolate chips, a scoop of gooey Nutella in the middle. The muffins are then covered with a homemade cinnamon streusel topping and drizzled with a little more Nutella. These moist, homemade muffins are light and fluffy thanks to the sour cream and melted butter in the batter. The fluffy texture of the muffin is filled with a gooey Nutella center and perfect served with a warm mug of coffee or tea.
If you love to bake muffins as much as I do, be sure to check out our recipes for Blueberry and White Chocolate Muffins topped with streusel or our Lemon Chocolate Chip Muffins made with fresh lemon zest.
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❤️ Why You'll Love This Recipe
- mix the batter up in one bowl with simple ingredients
- this easy muffin recipe has lots of variations - add hazelnuts or don't add hazelnuts, want just a plain Nutella muffin, skip the hazelnuts, chocolate chips and streusel
- the kids will devour this delicious recipe - I promise!
- the dollop of Nutella in the middle of these chocolate hazelnut muffins is next level and so delicious
- an easy breakfast recipe for a quiet weekend morning
🍫 Ingredients
- chocolate hazelnut spread - I used Nutella but there are many other delicious options out there and any of them will work for this recipe
- hazelnuts - toasted and finely chopped
- mini chocolate chips - use a high quality mini chocolate chip for this recipe, I really live the chips from Ghiradelli
- sour cream - adds moisture and flavor to the recipe - you can also use plain greek yogurt or creme fraiche
- buttermilk - if you don't have it, check out our substitutes for buttermilk at the bottom of the post
🍋 Variations
Nutella Banana Muffins - add one cup of mashed banana to the muffin batter. You can choose if you want to also add the hazelnuts and chocolate chips or omit those. This will create moist banana muffins filled with Nutella!
Gluten Free Muffins - swap the all-purpose flour out for your favorite gluten-free flour mix and make gluten free Nutella muffins
Nutella Swirl Muffins - instead of adding a dollop of Nutella to each muffin, swirl the Nutella directly into the muffin batter and then scoop into the muffin pan
🥣 Instructions
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
In a large mixing bowl, combine the liquid ingredients and whisk until well combined.
Add the dry ingredients to the large mixing bowl and mix until the batter just comes together.
Gently fold in the chopped hazelnuts and mini chocolate chips.
Line your muffin pan with paper liners. Drop a tablespoon of batter into each muffin paper.
Add a teaspoon of Nutella to the center of the muffins. Cover Nutella with the remaining muffin batter.
On top of each muffin, add a tablespoon of the streusel topping.
Bake muffins at 425° for five minutes. Lower the temperature to 375° and bake for an additional 16-17 minutes.
Cool muffins on a wire rack. Once the muffins have cooled and can be handled, drizzle the top of the muffins with a little more Nutella.
Hint: Use cookie scoops to fill muffin tins. I use a larger, 1 tablespoon scoop for the batter and the streusel and a smaller, 1 teaspoon scoop for the Nutella
📦 Storage
Refrigerator - store baked muffins in an airtight container for 3-4 days.
Freezer - freeze baked muffins in an airtight container for 4-6 weeks. for best results, cover muffins with a layer of plastic wrap and then move to an airtight container or freezer bag.
🤓 Expert Tips
Start Your Muffins at a Higher Temperature - this is one of my favorite muffin baking tricks. Starting the muffins off at a high temperature gives them an instant height boost. You end up with muffins that are full of height and a light, fluffy texture.
Make Sure That Your Ingredients are at Room Temperature: It's important that your eggs, sour cream, butter milk and vanilla extract are at room temperature before beginning this recipe.
⭐️ Recipe FAQs About
Yes! You can absolutely use a different nut spread. I know there is a delicious chocolate hazelnut spread from Bonne Maman and I'm sure there are others as well. If you are thinking of using an almond butter or peanut butter, these substitutions are fine but will change the flavors of the muffin.
Yes! And it's highly recommended! This recipe is made with both chopped hazelnuts and mini chocolate chips. Feel free to swap the dark chocolate out for milk chocolate chips or chunks if you are more of a milk chocolate person.
I like baking muffins at two different temperatures. Starting muffins at a higher temperature (425°) gets the batter to rise quickly and helps create a taller muffin top. After five minutes at 425°, lower the oven temperature to 375° and bake for an additional 16-18 minutes. You will have tall, fluffy muffins with a perfectly tender texture.
There are a couple of reasons that muffins will not rise properly. You want to always be sure of a few things. 1. Make sure that your baking soda and baking powder are fresh. 2. Don't over mix your muffin batter. 3. Bake muffins properly. Start at a higher (425°) and bake for five minutes. Then lower the temperature for the remainder of the baking time. Specific directions for baking tall, fluffy muffins are included in this recipe.
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📖 Recipe
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Nutella Muffins with Hazelnuts and Chocolate Chips
Ingredients
For the Streusel
- ¼ cup unsalted butter at room temperature
- ¼ cup sugar
- ¼ cup light brown sugar
- ⅓ cup all purpose flour
- ½ teaspoon cinnamon
For the Muffins
- ½ cup unsalted butter melted and cooled
- 2 cups all purpose flour
- ⅔ cup granulated sugar
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream at room temperature
- ½ cup buttermilk at room temperature
- 2 large eggs at room temperature
- 1.5 teaspoons vanilla
- ⅓ cup hazelnuts toasted and roughly chopped
- ⅔ cup mini chocolate chips
- ½ cup Nutella or other chocolate hazelnut spread
Instructions
- Preheat oven to 425°. In a small mixing bowl melt the butter. Allow to cool for a few minutes.
- Make the streusel topping. Combine the softened butter, flour, brown sugar, sugar and cinnamon in a small bowl. Mix with a fork until crumbly and well combined. Save for the last step before baking.
- Line your muffin tin (12 cups) with muffin cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- In a large measuring cup, combine the cooled butter, sour cream, buttermilk, eggs, and vanilla. Whisk until well combined.
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be sure not to overmix.
- Gently fold in the hazelnuts and chocolate chips.
- Use a large cookie scoop to add batter to the muffin pan. Fill each muffin cup half way.
- Add a teaspoon of Nutella to the top of the muffin batter. Top muffins with the remaining batter.
- Place a spoonful of streusel topping on the top of each muffin. Press down just a little bit so that the streusel sticks to the batter.
- Bake muffins at 425° for 5 minutes. Lower the temperature to 375° and bake for an additional 16-18 minutes or until the edges are golden brown and the middles are baked through.
- Remove muffins from the oven and allow the muffins to cool. Once muffins are cool, drizzle with a little more Nutella before serving.
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