Nutella Muffins with Hazelnuts and Chocolate Chips

stack of Nutella muffins with muffin tin and measuring spoons.

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5 from 1 vote

Nutella Muffins with Hazelnuts and Chocolate Chips

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 443kcal

Author: Amanda Smallwood

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.

Notes

Bake at a Higher Temperature for the First Five Minutes: To guarantee big, fluffy, bakery-style muffins, bake the muffins for five minutes at a higher temperature - 425°. Then lower the temperature for the rest of the baking time to 375°.

Work Quickly: Even though you have frozen the berries, they will quickly become soft again. Try to get you batter scooped and into the muffin pan as quickly as you can. This will prevent the blueberries from breaking when you scoop the batter.

Substitutes for Buttermilk:

Buttermilk Powder - available in your local grocery store or online, simply follow the instructions on the can to make your own buttermilk at home.

Milk and Lemon Juice or Vinegar - combine 1.5 teaspoons lemon juice or white vinegar with ½ cup of milk. Whisk until well combined and use in place of buttermilk in the muffin recipe.

Nutrition