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White plate with 4 Nutella muffins, one with a bite taken out and showing the Nutella filling in the middle. Surrounded by blue and white napkin, glass of milk, and another plate of more Nutella muffins in the back.
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Nutella Stuffed Chocolate Muffins

Nutella Stuffed Chocolate Muffins have a rich chocolate flavor with gooey Nutella centers and slightly cracked tops sprinkled with decorators sugar!
Course Breakfast, Dessert
Cuisine American
Keyword Nutella Filled Muffins, Nutella Muffins, Nutella Stuffed Chocolate Muffins, Nutella Stuffed Muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 22 muffins
Calories 124kcal
Author Michele

Ingredients

Instructions

  • Preheat the oven to 425°F. Spray 2 12-cup muffin tins with baking spray or add liners, set aside.
  • In a medium-sized bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt, set aside.
  • In a large bowl, whisk together the eggs and sugar until smooth. Add the milk, oil, sour cream, and vanilla, and whisk until smooth.
  • Add the dry ingredients to the wet and stir to combine until there are no dry patches.
  • Add 1 and ½ tablespoons of the batter to the bottom of 22 sections of the greased/lined muffin tins. I like to use a 1 & ½ tablespoon-sized cookie scoop for this. Add 1 heaping teaspoon of Nutella to the center of each muffin. Add another 1 & ½ tablespoon of the batter on top. Make sure the batter on top completely covers the Nutella.
  • Bake for 5 minutes at 425°F. Lower the oven to 350°F, leaving the muffins in the oven, and bake for an additional 10-13 minutes. The muffins will puff up, slightly crack on top and will appear dry when ready. You can insert a toothpick into the center of the muffin halfway between the center and edge, you may get some nutella on the toothpick but the muffin batter itself should come out clean.
  • Let the muffins cool in the muffin tin for 5 minutes. Take them out and let them cool completely on a wire rack.

Notes

  • As with any other muffin recipe, over-stirring the muffin batter will result in crumbly (and possibly rubbery) muffins. You only need to stir just until the flour is incorporated; no more. 
  • If you've opted to make these Nutella stuffed chocolate muffins gluten-free with your choice of gluten-free flour, just be aware that it's normal for the muffins to require additional baking time than what's called for in this recipe. You can always test the muffins by inserting a toothpick into them, which should come out clean if cooked through. Insert the toothpick into the side of the muffin as the center is filled with gooey Nutella. 
  • To reduce the possibility of air pockets in the muffin batter, tap the muffin pan gently on the countertop before baking. 
  • These chocolate muffins can be enjoyed warm or once completely cooled.
  • You can easily double the recipe if you prepare for a party and have enough muffin pans. 
  • I've used oil in this recipe to make these muffins soft. I don't recommend substituting it with butter.
  • Keeps on the countertop for up to 4 days in an airtight container. Place in the freezer for up to 3 months.
  • You can let these cool completely or enjoy them warm.
  • In place of the sugar on top, you can sprinkle a little flake sea salt on them when they first come out for a salty/sweet treat. Or sugar and salt on top, yum!!

Nutrition

Calories: 124kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 90mg | Potassium: 132mg | Fiber: 1g | Sugar: 12g | Vitamin A: 62IU | Vitamin C: 0.03mg | Calcium: 49mg | Iron: 1mg