Take classic chocolate chip muffins to the next level by stuffing them with Nutella! These jumbo Nutella muffins are packed with mini chocolate chips, a gooey chocolate hazelnut center, and swirled Nutella tops. Made with European butter, sour cream, and vanilla bean paste, they bake up with tall bakery-style domes and an exceptionally moist, buttery crumb.
How to Make Them
1
To make the Nutella centers, use a piping bag or a Ziploc bag filled with Nutella to create ~1.5″ logs. You can also do this with a spoon, but I found it to be messier.
Once formed, pop the pan in the freezer ASAP so they freeze solid. If they aren’t completely frozen, they’ll be difficult to peel off the parchment paper.
You’ll also have plenty of Nutella left after making these muffins. I usually use some for my Nutella cookie bars, but it’s also what I use to make the chocolate hazelnut filling in my Nutella filled chocolate chip cookies.
2
For the muffin batter, begin by whisking together all of the wet ingredients, including the sugar. If you’ve made my bakery-style blueberry muffins before, this batter will feel very familiar.
3
Then, whisk in the dry ingredient flour mixture. To keep the batter from being overmixed, stop mixing when it’s about 75% combined, and you can still see some dry pockets and streaks of flour.
4
Whisk in the mini chocolate chips next. I don’t recommend using regular-sized chocolate chips in this recipe because they are heavier and tend to sink to the bottom of the muffins instead of staying suspended in the batter.
5
Line every other muffin pan cup with a tulip liner (this is key to getting jumbo muffins!) and fill it with the muffin batter. It should sit just below where the tulip points begin.
Then you can grab the Nutella centers from the freezer and press one into each center.
6
Use your finger to move some of the batter to cover the top of the Nutella center if it is popping out.
Then, I like to swirl the tops with Nutella and sprinkle with extra mini chocolate chips for that true bakery-worthy look.
I highly recommend letting the batter rest for about an hour before baking. You can bake the muffins right away, but I’ve found the extra rest gives them even taller domes and an even softer, more tender crumb.
I usually make a batch, wrap each muffin individually in plastic wrap, and freeze them. It’s one of my favorite baking hacks because you can thaw one whenever a muffin craving hits.
Enjoy!
— Cambrea 🫶🏻
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Jumbo Nutella Stuffed Chocolate Chip Muffins
Equipment
Ingredients
- 1/2 cup Nutella
- 3 cups all-purpose flour, *See notes below for measuring*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup whole milk, room temperature
- 1/4 cup heavy cream, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted full-fat European butter, melted
- 2 large whole eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1/3 cup vegetable oil
- 2 teaspoons vanilla bean paste or extract
- 1 1/4 cups mini semi-sweet chocolate chips, plus more for the tops
Instructions
- Line a small plate or baking sheet with parchment paper. Transfer the Nutella to a zip-top bag or piping bag and pipe 10 logs, each about 1.5 inches long, onto the parchment. Freeze until ready to use.1/2 cup (150 g) Nutella
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.3 cups (390 g) all-purpose flour, 2 1/2 teaspoons (9 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (4 g) fine sea salt
- In a large bowl, whisk together the milk, heavy cream, sugar, melted butter, eggs, sour cream, oil, and vanilla until smooth and fully combined.1 cup (240 g) whole milk, 1/4 cup (60 g) heavy cream, 1 1/4 cups (250 g) granulated sugar, 1/2 cup (113 g) unsalted full-fat European butter, 2 (110 g) large whole eggs, 1/3 cup (77 g) sour cream, 1/3 cup (65 g) vegetable oil, 2 teaspoons (6 g) vanilla bean paste or extract
- Add the dry ingredients to the wet ingredients and whisk until only a few streaks of flour remain. Switch to a rubber spatula and fold in the chocolate chips until evenly distributed and no dry flour remains.1 1/4 cups (210 g) mini semi-sweet chocolate chips
- Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
- Meanwhile, preheat the oven to 400°F (205°C). Line a 12-cup metal muffin pan with tulip liners. For tall, bakery-style muffins, line only every other cup (6 liners total) and bake the batter in two batches.
- Once the batter has rested, divide it evenly between the prepared liners (about 130 g each), filling each one to just below where the tulip points begin.
- Insert one frozen Nutella log into the center of each muffin until completely submerged, using your finger to spread some of the muffin batter on top to cover it if needed. Work quickly, as the Nutella softens fast. Return the remaining Nutella to the freezer until ready to use.
- For swirled Nutella tops, you can use the same piping bag to pipe a squiggle on top and use a toothpick to swirl it into the batter. You can also spoon it on top if that's easier. Sprinkle with additional mini chocolate chips, if desired.
- Bake for 8 minutes. Without opening the oven door, reduce the oven temperature to 350°F (180°C) and continue baking for 15–20 minutes, or until the muffin tops are golden brown and the tops are no longer wet or sticky. The centers should still feel slightly soft when gently pressed.
- Cool the muffins in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
- Allow the pan to cool completely before lining it again and baking the remaining batter.
Would we be able to substitute the all purpose flour for gluten free flour or almond flower to make this recipe gluten free?
Hi Sandy! I have heard many people have success substituting the all-purpose with Bob’s Red Mill 1:1 Gluten Free Flour in many of my recipes. I haven’t tried it myself but I would go with that brand if you try it. I don’t recommend using almond flour. Let me know how they turn out if you try them!
So you happen to have this recipe with sourdough starter?
I don’t, so sorry!
I’m really not a muffin person…but Cambrea you have completely converted me! These muffins are MOIST, not dry and sad like most I’ve had. They have a subtle banana flavor and the nutella center is truly divine.
That is AMAZING! Thanks so much for the kind review Alena!