Nutella Swirled Muffins Recipe

Introduction

These Nutella muffins are a deliciously rich treat with a perfect swirl of chocolate hazelnut spread in every bite. Soft and buttery, they make a wonderful breakfast or snack that’s easy to whip up anytime.

Ingredients

• 1/2 cup unsalted butter (at room temperature, 1 stick)
• 1/4 cup canola oil (or coconut oil)
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 1 3/4 cups unbleached all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 to 1/2 cup Nutella (at room temperature)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a large mixing bowl, beat the butter, oil, sugar, eggs, and vanilla extract with an electric mixer until the mixture is smooth and creamy.
3. Step 3: In a separate bowl, combine the flour, baking powder, and salt. Stir these dry ingredients into the wet mixture until just combined.
4. Step 4: Spoon the batter evenly into greased or paper-lined muffin tins.
5. Step 5: Place about 1 tablespoon of Nutella on top of each muffin.
6. Step 6: Using a bamboo skewer or toothpick, gently swirl the Nutella into the muffin batter to create a marbled effect.
7. Step 7: Bake at 425°F for 5 minutes.
8. Step 8: Reduce the oven temperature to 350°F (175°C).
9. Step 9: Continue baking for another 15 to 19 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Step 10: Remove from oven and allow muffins to cool slightly before serving. This recipe yields 8 extra large muffins or about a dozen regular-sized ones.

Tips & Variations

• Use unbleached flour to keep muffins tender; bleached flour can make baked goods tougher.
• For extra chocolate flavor, fold in mini chocolate chips along with the dry ingredients.
• If Nutella is too thick to swirl easily, warm it slightly to soften before adding on top.
• You can substitute coconut oil with vegetable or olive oil if preferred.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds before serving to bring back their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of unbleached?

Yes, but unbleached flour is recommended because it keeps the muffins more tender. Regular bleached flour can make baked goods denser and tougher.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are fully baked and ready to come out of the oven.

Nutella Swirled Muffins Recipe

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★★★★★

4.9 from 103 reviews

Deliciously rich Nutella muffins made with a perfect blend of butter, oil, and vanilla, swirled with creamy Nutella for a decadent treat. These muffins bake to a tender crumb with a delightful chocolate-hazelnut twist, ideal for breakfast or an indulgent snack.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Total Time: 39 minutes
• Yield: 8 extra large muffins or 12 regular-sized muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter (at room temperature, 1 stick)
• 1/4 cup canola oil (or coconut oil)
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp. vanilla extract

Dry Ingredients

• 1 3/4 cups unbleached all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt

Additional

• 1/4–1/2 cup Nutella (at room temperature)

Instructions

1. Preheat oven: Preheat your oven to 425°F (218°C) to prepare it for baking the muffins at a high initial temperature.
2. Mix wet ingredients: In a large mixing bowl, use an electric mixer to beat together the butter, oil, sugar, eggs, and vanilla extract until the mixture is smooth and creamy.
3. Combine dry ingredients: In a separate bowl, whisk together the unbleached flour, baking powder, and salt. Then gently fold these dry ingredients into the wet mixture until just combined to avoid overmixing.
4. Prepare muffin tins: Spoon the batter evenly into greased or paper-lined muffin tins to create the base for your muffins.
5. Add Nutella swirls: Place about 1 tablespoon of room-temperature Nutella on top of each muffin batter portion.
6. Swirl Nutella: Using a bamboo skewer or toothpick, gently swirl the Nutella into the batter creating a marbled effect without fully blending it in.
7. Bake initial high temperature: Bake the muffins at 425°F (218°C) for 5 minutes to help them rise quickly.
8. Reduce oven temperature: After 5 minutes, reduce the oven temperature to 350°F (177°C) to finish baking.
9. Continue baking: Bake for an additional 15-19 minutes, until a toothpick inserted in the center comes out clean, indicating the muffins are fully baked.
10. Yield info: This recipe makes 8 extra large muffins, but if you use regular-sized muffin liners, you will likely get about 12 muffins.

Notes

• Use unbleached all-purpose flour for a lighter, softer muffin texture.
• Nutella should be at room temperature for easier swirling and better marbling effect.
• Do not overmix the batter once the dry ingredients are added to keep the muffins tender.
• Swirling the Nutella too much will blend it fully and lose the marbled look.
• Start baking at a high temperature to give the muffins a good rise, then reduce to prevent over-browning.
• For a dairy-free option, substitute butter with additional oil or a plant-based spread.

Keywords: Nutella muffins, chocolate hazelnut muffins, homemade muffins, easy muffin recipe, baked goods