Nutella Muffins

JUMP TO RECIPE PIN RECIPE
5 from 3 votes

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Basic buttermilk muffins get a jazzy upgrade with Nutella swirled into every bite.

Nutella Swirl Muffins: Basic buttermilk muffins get a jazzy upgrade with Nutella swirled into every bite.

If I told you there’s a way to make your Friday even better, would you believe me? Because there is, and you should: Nutella swirls are in your near future.

Welcome to September’s Muffin of The Month!

We’re taking everyone’s favorite chocolatey, nutty spread and throwing it into what can be considered breakfast. That’s totally makes-Friday-better worthy, don’t you think?

Nutella Swirl Muffins: Basic buttermilk muffins get a jazzy upgrade with Nutella swirled into every bite.

If you’ve been around here for awhile, you’ve swirled Nutella with me before. Nutella swirls = life. Those peanut butter chip cookies are unreal. MAKE THEM.

Save This Recipe form

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

They can be your snack with lunch and dinner on the same day you eat a Nutella swirl muffin for breakfast.

Nutella all day long!

Nutella Swirl Muffins: Basic buttermilk muffins get a jazzy upgrade with Nutella swirled into every bite.

The base of these muffins is a basic buttermilk muffin recipe. Somewhat of a flavor, but nothing special, and the perfect vehicle for a little swirly chocolate hazelnut action. Matt said he wanted a glass of milk with his muffin, but I disagreed.

I had mine with coffee and it was perfection. Just enough sweet to complement my slightly bitter cup of coffee.

Now that’s a breakfast I can get used to.

The base of these muffins is the same as the base for our very berry muffins, so it’s nothing you haven’t seen before, and, as always, nothing complicated or tricky.

Nutella Swirl Muffins: Basic buttermilk muffins get a jazzy upgrade with Nutella swirled into every bite.

So let’s take some time to talk about the Nutella swirls. So many swirls! And getting them takes a little bit of time, but all in all, the work itself is not one bit difficult. It just takes a little more than plopping batter into your muffin pan and sticking it in the oven.

You’re going to be doing a layer of batter, a layer of Nutella, and repeating the whole thing.

A word of caution: this batter is thick. So swirling isn’t some magical, beautiful, flawless thing. It’s a little stickier than that, but to be perfectly honest, it swirls all the same as a more liquidy batter.

That said, I used a toothpick to swirl the Nutella, but you’re welcome to use something a little sturdier if that’s giving you some trouble.

Nutella Swirl Muffins: Basic buttermilk muffins get a jazzy upgrade with Nutella swirled into every bite.

The swirls don’t have to be perfect. In fact, they should definitely be messy, because some spots will have a small swirl of Nutella, and others will be so full of Nutella, you’ll wonder if it’s legal to call this muffin a breakfast item. SO. GOOD.

Since the muffin batter itself isn’t anything too fancy, these muffins are straight up vehicles for all things Nutella. Spread one with peanut butter!
Or more Nutella!
Or cream cheese!
OMG. All the things.
Jazz them up even more, because Nutella can do no wrong in my book.

If you’re a fan of Nutella, it’s time to swirl some into your muffins. Because your muffin game will never be the same, and you’ll wish you had made some sooner.

Nutella Swirl Muffins: Basic buttermilk muffins get a jazzy upgrade with Nutella swirled into every bite.

Only 3 more Muffins of The Month left. HOW?! Don’t forget to check out this seasonal fav from a couple years ago to get you into the fall muffin mood…

Nutella Swirl Muffins: Basic buttermilk muffins get a jazzy upgrade with Nutella swirled into every bite.
5 from 3 votes
Pin Recipe Print Recipe Rate this Recipe

Nutella Muffins Recipe

Basic buttermilk muffins get a jazzy upgrade with Nutella swirled into every bite.
Prep Time10 minutes
Bake Time18 minutes
Resting Time15 minutes
Total Time43 minutes
Recipe Author Lynn April
Servings: 8 muffins

Ingredients

  • 2 cups (240g) all-purpose flour be sure to measure properly
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup (57g) unsalted butter melted and allowed to cool
  • ¼ cup (56mL) vegetable oil1
  • 1 cup (200g) granulated sugar
  • 2 large eggs room temperature
  • ½ cup (120mL) buttermilk2 room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (148g) Nutella

Instructions

  • Preheat the oven to 425ºF (218ºC). Spray 8 wells of a 12-count muffin pan with non-stick spray or line the wells with cupcake liners. Set aside.
  • In a large bowl, toss together the flour, baking powder, and salt. Set aside.
    2 cups (240g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
  • In a medium size bowl, whisk together the melted cooled butter, oil, and granulated sugar until smooth. Add the eggs, buttermilk, and vanilla extract and whisk again until everything is combined.
    ¼ cup (57g) unsalted butter, ¼ cup (56mL) vegetable oil1, 1 cup (200g) granulated sugar, 2 large eggs, ½ cup (120mL) buttermilk2, 1 teaspoon vanilla extract
  • Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Allow the muffin batter to rest for 15-20 minutes (you do not need to cover it)
  • After the batter has rested, spoon approximately 3 Tablespoons of the batter evenly into the prepared wells. I use two this #50 cookie scoop to drop two scoopfuls of batter. Top each mound of batter with 1 teaspoon of Nutella. I use this #110 cookie scoop.
    ½ cup (148g) Nutella
  • Using a toothpick, swirl the Nutella into the batter. Top with another 3 Tablespoons of batter and an additional teaspoon of Nutella. Swirl again.
  • Bake the muffins for 5 minutes, then, without opening the oven door, reduce heat to 350ºF (177ªC) and bake for an additional 12-13 minutes until a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 5 days. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.

Notes

  1. Oil: you can use vegetable oil, canola oil, or melted coconut oil in this recipe.
  2. Buttermilk: If you don’t have buttermilk, you can easily make your own:see my post about homemade buttermilk.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1muffin | Calories: 449kcal | Carbohydrates: 62g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 292mg | Potassium: 148mg | Fiber: 2g | Sugar: 36g | Vitamin A: 262IU | Calcium: 109mg | Iron: 3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

    1. Sure thing, if that’s what you’d like to do! That’s certainly a lot of chocolate, but let me know if you try it!

  1. 5 stars
    These were super yummy! My coworkers still request these months later! They were soft and the swirl turned out great. Just the right balance of muffin to chocolate.

  2. 5 stars
    Made these yesterday. They are moist, light but filling. I substituted orange extract for the vanilla. Chocolate, hazelnut and orange. Delicious! Thanks for sharing.