These Homemade Nutella Muffins are the perfect treat for a cup of coffee, tea or a tall glass of milk. Made with your favorite hazelnut spread you'll take one bite and the rest will be history.
Fair warning that a lot of this batter accidentally went in to my mouth instead of the muffin liners.
Like muffins? Try my recipe for Blueberry Crumble Muffins, Lemon and Cranberry Muffins or my recipe for Pumpkin Spice Muffins.
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Here's Why You'll Love these Muffins
- flavor of Nutella is comforting in any dessert including these muffins
- as you bake your house will be filled with the warm and amazing smell of hazelnut
- the batter is so darn delicious that it may accidentally fall in your mouth
- kid friendly and adult approved homemade goodness
- perfect with a cup of coffee, tea or glass of milk
- customizable servings allow you to make extra large muffins or a larger batch of regular size muffins
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Ingredients
These Nutella muffins are made with Nutella Hazelnut Spread, butter, eggs, sugar, vegetable oil, vanilla extract, flour, baking powder, salt, milk and a sprinkle of hazelnuts.
If you don't have Nutella, you can substitute another brand of chocolate hazelnut spread.
For exact measurement details see recipe card...
How to Make Homemade Nutella Muffins
Line a muffin tray with muffin liners. For small muffins, you may need 2 trays.
Combine eggs, butter, oil, sugar and vanilla extract in the bowl of a stand mixer.
In another bowl combine flour, baking powder and salt.
Begin mixing the egg mixture and add the flour mixture a little at a time alternating with milk. Scrape down the bowl as necessary. Continue until all of the flour mixture and milk have been used.
Remove about ⅓ of the batter and place it in a small bowl.
Begin to evenly distribute the vanilla batter into the muffin liners, until all has been used.
Add Nutella to the remaining batter and return to the stand mixer. Mix well.
Scoop the Nutella batter on top of the muffins. Distribute evenly among all muffins.
Top the muffins with chopped hazelnuts.
For Large Muffins, bake for approximately 25 minutes. Check if they are done by inserting a toothpick in to the centre. If it comes out clean, then they are ready. Mine were done at 28 minutes.
For Small Muffins, check at 10 minutes using the toothpick test.
Learn From Us
I made the mistake of overfilling the muffin liners. Next time, I'll be sure to fill them less. Luckily the batter didn't run over the sides.
Turning the tray mid point helped to ensure that the muffins were evenly cooked on both sides of the muffin tray.
Storage:
These homemade Nutella Muffins store very well in an airtight container at room temperature.
You can also freeze them in an airtight container for 1 to 2 months. When you are ready to eat them, thaw them out at room temperature for about an hour or warm them up in the microwave for 30 seconds at a time.
Top Tips
Take care not to overfill the muffin liners as these muffins will rise about 1 to 1 ½ inches.
If you are making small muffins, you may need more than one tray. You'll also want to check in on them at the 10 minute mark to gage how much longer they need to bake.
Turning the tray mid point helps to ensure that the muffins are evenly cooked on both sides of the muffin tray.
Substitutions and Variations
Nutella is the perfect hazelnut spread to use for these muffins. Here are some variations for you to consider:
- Nutella - if you don't have Nutella, you can use another hazelnut spread like Kraft Hazelnut spread with cocoa.
- Citrus - add lemon or orange zest and essence to the vanilla batter for a citrus flavor.
- Batter - add the ½ cup of Nutella to all of the batter instead of just the muffin top for a fully chocolate colored muffin
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Nutella is a hazelnut spread made of hazelnuts, sugar, cocoa, palm oil, milk powder, whey powder, soy lecithin and vanillin. The Italian company Ferraro is the manufacturer and Nutella is the brand name. Nutella is very popular as a breakfast food in Italian culture.
Main Dishes to Serve Before Dessert
Try one of these dishes before you dive into dessert.
Recipe Details
Homemade Nutella Muffins
https://easyhomemaderecipes.caIngredients
- 3 large eggs
- ¾ cups butter softened
- 1 cup sugar
- ¼ cup vegetable oil
- 1 tbsp vanilla extract
- 2 ½ cups all purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup milk
- ⅓ cup Nutella or any hazelnut spread
- ½ cup hazelnuts shelled and peeled
Instructions
- Line a muffin tray with muffin liners. For small muffins, you may need 2 trays.
- Combine eggs, butter, oil, sugar and vanilla extract in the bowl of a stand mixer. Mix well with a fork.3 large eggs, ¾ cups butter, 1 cup sugar, ¼ cup vegetable oil, 1 tbsp vanilla extract
- In another bowl combine flour, baking powder and salt.2 ½ cups all purpose flour, 2 ½ tsp baking powder, ½ tsp salt
- Begin mixing the egg mixture and add the flour mixture a little at a time alternating with milk. Scrape down the bowl as necessary. Continue until all of the flour mixture and milk have been used.1 cup milk
- Remove about ⅓ of the batter and place it in a small bowl.
- Begin to evenly distribute the vanilla batter into the muffin liners, until all has been used.
- Add Nutella to the remaining batter and return to the stand mixer. Mix well.
- Scoop the Nutella batter on top of the muffins. Distribute evenly among all muffins.
- Optional: use a spoon or toothpick to carefully swirl the Nutella batter into the vanilla batter for each muffin.
- Top the muffins with chopped hazelnuts.½ cup hazelnuts
- For Large Muffins, bake for approximately 25 minutes. Check if they are done by inserting a toothpick in to the centre. If it comes out clean, then they are ready. Mine were done at 28 minutes.For Small Muffins, check at 10 minutes using the toothpick test.
Notes
Top Tips
Take care not to overfill the muffin liners as these muffins will rise about 1 to 1 ½ inches. If you are making small muffins, you may need more than one tray. You'll also want to check in on them at the 10 minute mark to gage how much longer they need to bake. Turning the tray mid point helps to ensure that the muffins are evenly cooked on both sides of the muffin tray.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Cindy says
I understand why you said most of the batter went into your mouth. OMG! love these.
AmyG says
Glad you liked them!