Soft Nutella Muffins (With Gooey Centers!)

ByElle Rivers

Rich chocolate hazelnut spread swirled through tender muffins creates pockets of melted Nutella in every bite. A simple batter comes together in one bowl—ready in 25 minutes with minimal cleanup.

Why This Recipe Works

  • No mixer required – one bowl method
  • Gooey Nutella center in every muffin
  • Ready in 25 minutes start to finish
  • Stays moist for days
Nutella Muffins
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Nutella Muffins

Course: DessertDifficulty: Easy
Servings

12

muffins
Prep Time

10

minutes
Cook Time

15

minutes
Total Time

25

minutes

Ingredients

  • For the Muffin Batter:

  • 1 3/4 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup whole milk

  • 1/3 cup vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • For the Nutella Filling:

  • 1/2 cup Nutella, plus 2 tablespoons

  • 1 tablespoon powdered sugar, for dusting (optional)

Directions

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well with cooking spray.
  • Whisk together flour, sugar, baking powder, and salt in a large bowl until evenly combined.
  • Mix milk, oil, eggs, and vanilla in a separate bowl or measuring cup until smooth and fully blended.
  • Pour wet ingredients into dry ingredients and stir gently just until no dry flour remains. The batter will be slightly lumpy—this is perfect.
    💡 Tip: Overmixing creates tough, dense muffins. Stop stirring as soon as flour disappears.
  • Spoon 1 tablespoon of batter into each muffin cup. Add 1 teaspoon of Nutella to the center, then top with remaining batter until cups are 2/3 full.
  • Use a toothpick or skewer to swirl the Nutella gently in a figure-eight motion through the batter, creating marble effect without fully mixing it in.
  • Bake for 15-17 minutes until tops are golden and a toothpick inserted into the muffin (not the Nutella pocket) comes out clean.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired and serve warm for maximum gooeyness.

🎯 Pro Tips & Substitutions

Yes! Bake the muffins completely and let them cool to room temperature. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. To freeze, wrap each muffin individually in plastic wrap, then place in a freezer bag. Reheat frozen muffins in the microwave for 20-30 seconds or in a 300°F oven for 8-10 minutes. The Nutella centers will soften and become gooey again when warmed.

Use original Nutella hazelnut spread for best results—the authentic chocolate-hazelnut flavor is what makes these muffins special. Store-brand chocolate hazelnut spreads work but may be thinner and less flavorful. Make sure your Nutella is at room temperature for easier swirling. If it’s too thick, microwave for 10-15 seconds to soften slightly. Avoid chocolate chips or melted chocolate as substitutes—they won’t create the same creamy pockets.

This happens when the batter is too thin or the Nutella is too warm. Make sure you’re using the correct flour measurement (spoon and level, don’t scoop). If your Nutella is very runny, refrigerate it for 15 minutes before using. Also check that you’re filling cups only 2/3 full—overfilled muffins cause the Nutella to migrate. The gentle swirl technique helps distribute it throughout rather than letting it sink.

Absolutely! For mini muffins, use 1/2 teaspoon Nutella per cup and bake 8-10 minutes. For jumbo muffins, use 1 tablespoon Nutella and bake 20-22 minutes. You can also make this as a loaf cake in a 9×5-inch pan—swirl 1/3 cup Nutella throughout and bake 35-40 minutes. Adjust baking time based on the toothpick test, checking a few minutes early to prevent overbaking.

Store cooled muffins in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week. For best texture, bring refrigerated muffins to room temperature or warm them for 10-15 seconds in the microwave before eating. The Nutella will soften and become gooey again. Avoid storing in direct sunlight or warm areas, as the Nutella can melt and make the muffins soggy.

❓ Frequently Asked Questions

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Bob’s Red Mill or King Arthur Measure for Measure work perfectly. The texture will be slightly more crumbly but still delicious. Don’t use almond flour or coconut flour as direct substitutes—they require recipe adjustments.

Not at all! You only need a muffin tin, mixing bowls, whisk, and measuring cups. A toothpick for swirling is helpful but you can use a butter knife instead. If you don’t have muffin liners, simply grease the pan well with butter or cooking spray. The muffins release easily when cooled for 5 minutes.

These Nutella muffins are perfect for breakfast with coffee, as an after-school snack with cold milk, or as dessert with vanilla ice cream. Try serving them warm with fresh strawberries or banana slices on the side—the fruit pairs beautifully with the chocolate hazelnut flavor. They’re also delicious split and spread with cream cheese or extra Nutella.

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