Best Nutella Muffins Recipes

NUTELLA® BANANA MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray 10 to 12 muffin cups, or line with paper liners.
• Combine flour, baking soda, baking powder, and salt in a large bowl.
• Beat bananas, sugar, oil, and egg in a smaller bowl. Add banana mixture to the dry ingredients and mix until just moistened.
• Spoon batter into the prepared muffin cups. Add a dollop of chocolate-hazelnut spread onto each muffin and swirl together well.
• Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, 15 to 17 minutes.

HOMEMADE NUTELLA®-FILLED DONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
• Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
• Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
• Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
• Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
• Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

NUTELLA®-STUFFED MOCHA MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 14 muffin cups with paper liners and set aside.
• Combine sugar and butter in a large bowl; beat until creamy. Dissolve espresso powder in hot water. Add to the butter mixture along with the yogurt, eggs, and vanilla. Mix well.
• Whisk flour, cocoa powder, baking powder, and salt together. Fold into the wet ingredients just until combined. Do not overmix.
• Divide 1/2 of the batter evenly among the prepared muffin cups, filling only halfway. Drop a heaping teaspoon of chocolate-hazelnut spread in the center of each. Top with the remaining batter.
• Bake in the preheated oven until the center springs back lightly touched with your finger, 15 to 18 minutes. Cool for 10 minutes in the pan before transferring muffins to a cooling rack to cool completely.

CHOCOLATE AND NUTELLA SURPRISE MUFFINS

Steps:

• Pe-heat oven to 200'C/400'F.
• Place caster sugar in a bowl and add all other dry ingredients which have been sifted together.
• Stir to mix well.
• In another bowl combine the egg, yoghurt, milk and vanilla.
• Pour into the midle of the dry ingredients and then add melted butter.
• Mix together gently.
• Place mixture into well greased muffin tins to come just over halfway up the tins.
• Place 1 teaspoon of Nutella into the middle of each (or place a square of chocolate in)and then cover with another spoonful of muffin mixture.
• Bake for approximately 15 minutes or until muffins are cooked and well risen.
• Remove from oven but leave in tins for 5 minutes before removing muffins from tin to cool on a rack.
• Sift over some icing sugar if desired -- this just gives a nice presentation.

BANANA AND NUTELLA BREAKFAST OAT MUFFINS

Steps:

• Preheat the oven to 190 degrees C.
• In a bowl combine; flour, oats, white sugar, brown sugar, and salt.
• In another bowl beat; egg, milk, oil and mashed banana.
• Add the flour and banana mixtures and stir until all ingredients are combined, but do not over stir.
• Either line a 12 muffin pan with muffin cases or grease with oil.
• Divide the batter evenly among the 12 muffin tins.
• Add 1/2 to 1 teaspoon of Nutella to the top of each muffins and using a toothpick or knife create a swirl with the Nutella. It does not have to be neat!
• Bake for around 20 minutes or until a toothpick or knife comes out clean.

NUTELLA-STUFFED CINNAMON SUGAR MUFFINS

Steps:

• Directions: Preheat oven to 425F. Spray muffin pan with cooking spray and set aside. In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix - stir until *just* combined. Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter and Nutella into each muffin tin. I got exactly 8 muffins. Fill the empty muffin tins halfway with water for even baking. Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350F and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes. While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack. Muffins stay fresh in an airtight container up to 1 week. Muffins freeze well, up to 3 months.

NUTELLA CHEESECAKE MUFFINS

Steps:

• Remove your pan from the broiler and fill the pan with several cups of water. Place the pan of water in the oven on the bottom rack. Set oven temp to 275 degrees.
• Line your cupcake pan with the liners. This recipe makes exactly 1 dozen!
• For the crust, use cookies or graham crackers of your choice. If you use graham crackers mash one sleeve full and mix with some melted butter (about 2 tablespoons full).
• Using a spoon you can put two spoonfuls of cookie crumbs on the bottom of each cupcake liner. If you choose to use a regular cookie, like a Nilla Wafer, just place one cookie at the bottom of each liner. TRUST ME! This works and won't burn!!
• Now beat cream cheese, sugar and butter and until smooth.
• Add in your desired amount of Nutella. I did 1/3 and thought it was good. Blend it all in then add vanilla and the sour cream. Blend again.
• Add one egg and blend for a good minute. Then add the other one and blend again for a full minute. Don't overdo it or toss in both at once.
• You will notice it will be a little soupy, that's ok! Pour it into a large cup that you can easily pour into the cupcake liners.
• Fill each liner to the top or almost. It will rise a little but not too much that it would overflow.
• Place the pan on the middle shelf of the oven over the pan of water and bake for 25 minutes.
• When it's done let it sit for a moment on the stovetop so it cools enough to place in the fridge. DO NOT TAKE THEM OUT OF THE PAN!!! They need to cool for a few hours in the fridge to set up properly.
• When ready to eat, feel free to dollop whipped cream on top! Enjoy!

NUTELLA MUFFINS

Steps:

• Preheat to 350 Grease mini-muffin pan Combine oil, sugar, egg, vanilla, and milk. Add dry ingredients and stir just to combine. Place a tbsp of mixture into each muffin hole. Add 1 tsp of nutella, cover with 1 tbsp of batter or until 3/4 full. Bake for 18-22 minutes. DO NOT over bake. Melt butter in small bowl, in another bowl combine sugar and cinnamon. Take muffins, dip in butter then sugar mix. Place on wire rack, eat warm.

PUMPKIN NUTELLA MUFFINS RECIPE - (4.4/5)

Steps:

• Preheat oven to 400 degrees fahrenheit and line pans with cupcake liners or grease your muffin tins. Combine all dry ingredients and then all the remaining ingredients. Instead of the cinnamon, nutmeg and ginger you can use pumpkin pie spice! Stir just until combined and then fill cupcake liners 3/4 full. Drop a small amount of Nutella into each muffin tin over the pumpkin batter ( about 1 teaspoon or so) and use a toothpick to swirl it in. Bake for 16-20 minutes or until an inserted knife comes out with no pumpkin batter on it (there may be some hot Nutella that sticks to the knife but that's fine!) Serve warm or cooled! Store in a tupperware if not eating right away. Note: You can always half the recipe.

NUTELLA STUFFED CINNAMON SUGAR MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder and salt. In a large glass measuring cup or another bowl, whisk together milk, vegetable oil, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Scoop a spoonful of batter evenly into the muffin tray. Drop 1 teaspoon Nutella into the center of each cup. Top with remaining batter to completely cover the filling. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
• To make the cinnamon sugar, combine the cinnamon and sugar. When the muffins are done, cool for 10 minutes and dip the muffin crown into the melted butter and then into the cinnamon-sugar mixture. Let cool on a wire rack.