You are going to love these Nutella Muffins! You can never have too many muffin recipes, and these beauties are easy, delicious, and mix up in just one bowl!
These Nutella Muffins are tender buttermilk muffins filled and topped with nutella for a decadent breakfast treat! Mixing up in just one bowl, you'll be making these muffins on repeat!
This recipe has a short and straightforward list of ingredients! You probably have most of them in your fridge and pantry right now. Measurements for each of the ingredients are included in the recipe card, below.
- Flour - Provides structure for the muffins. I used all-purpose flour.
- Sugar - For sweetness and keeping the muffins soft and moist.
- Baking Powder - Provide leavening for the muffins.
- Salt - To balance and enhance the flavors of the muffins.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe.
- Eggs - Two large eggs, to provide structure, additional leavening, and a little richness.
- Buttermilk - For flavor, richness, and moisture. Muffins with buttermilk will always be sooo soft and fluffy! (Check out the Substitutions section below for a quick substitution if you don't have any on-hand!)
- Nutella- For flavor and creamy richness! Any chocolate-hazelnut spread will do.
- Raw Sugar (optional) - For sweetness and a lovely crunch on top!
Hint: No buttermilk? Check out the Substitution section below or the recipe notes for a quick substitution! Or for really tender muffins, try using plain unsweetened kefir!
These babies are super easy to make, mixing up in one bowl! For tall, round, bakery-style muffins, check out my tips in the next section! More detailed instructions are included in the recipe card, below.
Combine dry ingredients (flour, sugar, baking powder, and salt. Stir to combine.
Add melted butter, eggs, and buttermilk. Stir until nearly combined.
Fill each muffin well about halfway with batter, and top with nutella.
Cover the nutella with more batter, filling to the top.
Top with more nutella and, using a toothpick, gently swirl the tops (no need to swirl the nutella in the center).
Sprinkle raw sugar on top (if desired), then bake!
Tips for Bakery-Style Muffins
You know those gorgeous, tall bakery-style muffins? Ever wonder why your homemade muffins don't tend to be so tall and round? Here are a few tips to help you get the biggest boost!
- Start with room temperature ingredients. This is an important step, since the ingredients will only mix together properly if they're all at the same temperature. This means you'll want to leave our your butter, egg, and buttermilk to come to room temperature before you start!
- Let the batter rest/chill. Chilling the batter for at least an hour or up to overnight in the fridge makes a big difference! I only chilled my batter for an hour, and the muffins definitely rose higher! Since during this time the batter gets quite thick, I suggest chilling the batter after already portioning it out into the muffin pans. You can portion the batter after chilling, it will just be a little harder to work with.
- Only use every other muffin cup in your pan. If you leave half the cups empty, your muffins will have adequate room to grow! I've heard people say that you need to fill the empty muffin cups with a few tablespoons of water before baking, but I never have and both the muffins and the pans have always been fine. *shrugs* (Cooks Illustrated also agrees that's a myth.)
- Use a high bake temperature. Most muffin recipes bake longer on a lower temperature. These muffins bake at 400 degrees (F), which gives you an extra lift from all the steam generated at the higher temperature.
No buttermilk on-hand? Here's a quick substitution that you can make:
For this recipe, pour 1 ¼ teaspoons vinegar OR lemon juice into a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the 1 ¼ cup line. Let sit for 5 minutes, then it's ready for use!
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This recipe is fabulous as a base to use with other flavors!
- Blackberry Buttermilk Muffins- swap out the nutella for blackberries!
- Buttermilk Chocolate Chip Muffins - go for classic chocolate chips!
Once completely cool, you can store these muffins in an airtight container for up to 3 days on your counter. If you'd like to store them longer, they freeze beautifully and will keep for up to three months in the freezer in an airtight container!
Frequently Asked Questions
The short answer: no. This step will help your muffins to raise taller and rounder during baking, but this step isn't required!
Absolutely! These muffins would be fantastic with almond butter, peanut butter, you name it!
Other Recipes You May Like
- Preheat oven to 400° F. Grease a two standard-size muffin pans or line with paper liners. Set aside.
- In a large bowl, combine dry ingredients (flour, sugar, baking powder, and salt). Stir to combine.
- Add melted butter, eggs, and buttermilk (see note). Stir until just combined.
- Fill each of the muffin cups about halfway with batter. (For tall, bakery-style muffins, fill only every other muffin cup.)
- Dollop about 2 teaspoons nutella on top of the batter in each muffin cup (this will use about ½ cup nutella). Cover the nutella with additional batter, filling each cup nearly to the top.
- Using the remaining ¼ cup nutella, swirl about 1 teaspoon nutella into the top of each muffin using a toothpick. If your nutella is firm, you can warm it in the microwave for 15-30 seconds to make it thin enough to swirl.
- For taller muffins, chill the unbaked muffins for at least an hour (up to overnight) before baking. (This step is optional if you're short on time!)
- Preheat oven to 400° F. Sprinkle the tops of the muffins with raw sugar, if desired. Bake for 13-16 minutes, or until slightly golden at the edges and a toothpick inserted in the center comes out clean (I admit this is hard to see since there's nutella in the center, but if you push a toothpick in just shy of center you'll get a good idea). I turned my muffins around in the oven after 7 minutes to help ensure even baking.
- Let the muffins cool in the pan for 10 minutes or so before removing to a wire rack to continue cooling.
- Once completely cool, you can store these muffins in an airtight container for 2-3 days on your counter. If you'd like to store them longer, they freeze beautifully and will keep for months in the freezer in an airtight container!Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.