Light, fragrant and wonderfully tender, these Nutella muffins are perfect for an afternoon tea table. The batter comes together in minutes, and the muffins spend only about 20 minutes in the oven. You get 12 neat portions with an inviting chocolate note.
Ingredients for 12 muffins
- 4.2 oz | 120 g unsalted butter, melted
- 1/2 cup | 125 ml milk, at room temperature
- 1/2 cup | 110 g sugar
- 2 eggs, at room temperature
- 1 2/3 cups | 200 g all-purpose flour
- 1 packet vanilla sugar
- 2 tsp | 10 g baking powder
- 1 tbsp cocoa powder
- 2 tbsp Nutella
- Chocolate chips, optional
Step-by-step recipe
- Preheat the oven to 356°F | 180°C, using top and bottom heat. Prepare a 12-cup muffin pan and line it with paper liners.
- Whisk together the melted warm butter, sugar and vanilla sugar until smooth.
- Add the eggs one at a time, then pour in the milk at room temperature and mix again.
- In a separate bowl, combine the flour, baking powder and cocoa. Sift the dry mixture into the wet ingredients.
- Mix briefly until just combined, without overworking the batter. Add the Nutella and gently fold it in. For a marbled effect, run a skewer through the batter a couple of times.
- Divide the batter among the liners, filling them about 3/4 full. Sprinkle with chocolate chips if desired.
- Bake for 18-22 minutes at 356°F | 180°C, until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack and cool completely.
Nutrition per muffin
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| ≈210 kcal | ≈3.3 g | ≈10.5 g | ≈25 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Ingredients at room temperature help create a lighter, more even crumb.
- Do not mix the batter too long — stop as soon as no dry streaks remain.
- For elegant marbled swirls, fold in the Nutella lightly rather than fully blending it.
- Add-ins: chocolate chips, chopped hazelnuts, orange zest — to taste.
- Convection mode: bake at 338°F | 170°C, checking for a dry toothpick.
- Storage: up to 3 days in an airtight container at room temperature; freeze for up to 2 months. Thaw at room temperature.
FAQ
What can I use instead of Nutella in this recipe?
Any chocolate-hazelnut spread, hazelnut cream, peanut butter with cocoa, or a thick chocolate praline will work well. You can also use a thick chocolate spread.
Can I make the muffins without cocoa?
Yes. Simply omit the cocoa for a lighter batter. To keep the consistency balanced, replace 1 tbsp cocoa with 1 tbsp flour.
How do I know the muffins are done?
Insert a wooden skewer into the center: it should come out dry or with a few moist crumbs, but no wet batter. The tops should also spring back gently when touched.