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Nutella Muffins Recipe

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3.8 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Nutella Muffins are moist, fluffy, and packed with rich chocolate-hazelnut flavor. Featuring a tender crumb made with Greek yogurt and heavy cream, these muffins are swirled with gooey Nutella for a delightful treat perfect for breakfast or dessert.

Ingredients

Dry Ingredients

  • 300 grams all-purpose flour (spooned and leveled)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 113 grams salted butter (melted)
  • 250 grams granulated sugar
  • 3 large eggs (room temperature)
  • 170 grams Greek Yogurt
  • 2 tsp pure vanilla extract
  • 180 mL heavy cream (room temperature)

Additional

  • 40 grams finely chopped hazelnuts
  • 150 grams Nutella spread (or any other chocolate hazelnut spread)

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Mix Butter and Sugar: In a large bowl, whisk the melted butter and sugar until well combined.
  3. Add Eggs: Add one egg at a time, whisking after each until the mixture lightens in color, about 30 seconds per egg.
  4. Incorporate Yogurt and Vanilla: Add Greek yogurt and vanilla extract to the mixture, whisking until completely smooth.
  5. Add Heavy Cream: Pour in the heavy cream and whisk again until smooth.
  6. Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and mix until only a few streaks of flour remain.
  7. Fold in Hazelnuts: Gently mix in the chopped hazelnuts until evenly distributed and no flour streaks remain.
  8. Rest the Batter: Cover the bowl with a lid, plastic wrap, or tea towel and let the batter rest at room temperature for 1 hour.
  9. Preheat Oven and Prepare Muffin Tins: Preheat the oven to 425°F (218°C) convection and line 12 muffin tins.
  10. Assemble Muffins: Use a small cookie scoop to fill each muffin tin halfway with batter. Microwave Nutella for 15-30 seconds to soften, then drizzle a little over each muffin. Add another scoop of batter on top followed by another drizzle of Nutella. Use a knife to lightly swirl the Nutella but avoid over-swelling to keep distinct swirls.
  11. Bake Muffins: Bake at 425°F (218°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 13-15 minutes until muffins are golden and spring back when pressed gently in the center.
  12. Cool and Serve: Remove muffins from oven and let them cool for 10-20 minutes before serving.

Notes

  • Room temperature eggs and heavy cream ensure better mixing and texture.
  • Do not over-swirl the Nutella to maintain a beautiful marbled effect inside the muffins.
  • Using convection oven improves even baking and a nice crust on muffins.
  • Allowing the batter to rest helps with better crumb and moisture inside the muffins.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/nutella-muffins-recipe/