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!
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!
Notes
Note on buttermilk: If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, pour 1 ¼ teaspoons vinegar OR lemon juice into a liquid measuring cup, then add enough milk to come up to the 1 ¼ cup line. Let sit for 5 minutes, then it's ready for use!Pro tip: for *really* tender muffins, try substituting the buttermilk with plain, unsweetened kefir!!