These easy Nutella Muffins are incredibly light and fluffy, with a delicious swirl of chocolate and hazelnut in each bite.
These cute Nutella Muffins have a delicious balance of flavours. They're super simple to make, and all you need is a mixing bowl, hand whisk, muffin cases and a 12-hole muffin tin. There are no complicated ingredients, and they can be baked and ready in 30 minutes.
If you want more muffin inspiration, check out my Apple & Cinnamon Muffins and Blueberry & Chocolate Chip Muffins.
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Why You'll Love This Recipe
- They're super easy to make with no fancy equipment.
- A lovely crinkly Nutella top.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Vegetable oil - use canola or sunflower oil.
- Brown sugar - use soft, light brown sugar (not Demerara).
- Milk - use full cream cow's milk.
- Vanilla extract - or vanilla essence.
- Egg - use a large egg at room temperature.
- Flour - use self-raising flour.
- Nutella - you could use any chocolate hazelnut spread; it doesn't have to be Nutella.
How to Make Nutella Muffins
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Place the brown sugar, vegetable oil, milk, and vanilla extract in a large mixing bowl.
- Whisk until smooth. Add the egg and whisk again until thoroughly combined.
- Add the sifted flour.
- Carefully fold the flour into the mixture.
- Divide the batter evenly into the muffin cases.
- Place half a teaspoon of Nutella on top of each one. (heat the Nutella in the microwave for a few seconds to make it easier to swirl).
- Using a toothpick, carefully swirl the Nutella into the muffin.
- Bake in the oven for 18-22 minutes. They are ready when a toothpick inserted into the middle comes out clean.
Common Questions
Nutella Muffins are best enjoyed on the day they are baked. If there are any leftover, they can be stored in an airtight container in the pantry for up to 3 days.
Yes. To freeze, wrap the muffins up individually with cling film or tin foil. Then, place them into an airtight container or ziplock bag. They will last for 2-3 months in the freezer.
More Tasty Muffin Recipes
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📖 Recipe
Nutella Muffins
Equipment
- 12-hole muffin tin
- 12 muffin cases
Ingredients
- 125 g soft brown sugar
- 80 mls vegetable oil (⅓ cup), such as sunflower or canola oil
- 125 mls full cream milk (½ cup)
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 250 g self-raising flour, sifted
- 6 teaspoons Nutella, or another chocolate hazelnut spread
Instructions
- Preheat the oven to 160℃ fan/180℃ and line a 12-hole muffin tin with muffin cases.
- Add the brown sugar, vegetable oil, milk, and vanilla extract in a large mixing bowl. Whisk until smooth. Add the egg and whisk again until thoroughly combined.
- Add the sifted flour and carefully fold it into the mixture until just combined (a few lumps are ok). To avoid dense muffins, be careful not to overmix the batter.
- Warm the Nutella in the microwave for 30 seconds (this makes it easier to swirl). Once done, spoon the batter into the muffin cases and add half a teaspoon of the warmed Nutella on top of each one. Finally, use a toothpick to create a lovely pattern by swirling the top. (see photos in recipe post above).
- Bake for 18-22 minutes until risen and a toothpick inserted in the centre comes out clean. Baking time will vary depending on the muffin size and oven.
- Let the muffins cool down completely on a baking rack before eating.
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