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Easy Nutella Stuffed Muffins

Soft, Bakery-Style Muffins with a Nutella Center & Chocolate Chips – Made with Pantry Staples!

Craving a decadent treat? These easy Nutella stuffed muffins are quick to make and loaded with a gooey Nutella center, melty chocolate chips, and a soft, moist crumb! Perfect for breakfast, snacks, or parties, this foolproof recipe uses simple ingredients like milk, oil, and flour—no fancy tools needed. Learn how to bake irresistible muffins with a surprise Nutella filling in just 30 minutes!

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You love Nutella?

Check our Nutella recipes:

Why You’ll Love These Easy Nutella Stuffed Chocolate Chip Muffins:

— Quick and Effortless: This recipe requires just two bowls and basic kitchen tools. Mix, bake, and enjoy warm muffins in under 30 minutes.

— Everyday Ingredient: Made with pantry staples like flour, milk, oil, and sugar, no fancy or expensive items needed.

— Family-Friendly Baking: Perfect for cooking with kids. Let them help fill muffin cups with Nutella, add the chocolate chips or mix the batter for a fun, mess-free activity.

— Decadent Flavor: A gooey Nutella center pairs with melty chocolate chips for a rich, indulgent treat that feels bakery-quality.

— Easy to Customize: Swap chocolate chips for nuts, add a pinch of cinnamon, or drizzle with melted chocolate for your own twist.

— Versatile for Any Occasion: Ideal as a quick breakfast, after-school snack, party dessert, or even a make-ahead freezer-friendly option.

Nutella Stuffed Muffin Ingredients list:

  • Sugar: Balances sweetness and ensures a tender, moist crumb while aiding in golden browning.
  • All-Purpose Flour: Forms the base structure, creating light yet sturdy muffins.
  • Baking Powder: Provides lift for a fluffy, airy texture.
  • Eggs: Bind ingredients and add richness for a soft, stable crumb.
  • Sunflower Oil: Keeps muffins moist and tender without the density of butter.
  • Milk: Hydrates the batter and activates gluten for an even rise.
  • Chocolate Chips: Adds melty texture and customizable chocolate flavor.
  • Nutella: Creates a decadent molten core with rich chocolate-hazelnut depth.

Nutella-Stuffed Muffins: Must-Have Baking Tools for Perfect Results

  1. Food Scale – Essential for exact measurements, ensuring consistent texture and rise. Baking is a science, and precision matters!
  2. Muffin Pan & Papers – A 12-cup muffin pan and muffin papers are non-negotiable for even baking, easy removal, and a polished finish.
  3. Piping Bag – or ziplock bag to neatly inject the Nutella filling into the center of each muffin. A spoon won’t achieve the proper depth or distribution.
  4. Spatula – For folding the batter gently to avoid overmixing (which leads to dense muffins).
  5. Whisk – Combines dry and wet ingredients smoothly and aerates the batter for lightness.
  6. Two Mixing Bowls – Separates wet and dry ingredients until combined, preventing overworking the gluten.

Pro Tips for Perfect Nutella-Stuffed Muffins

  • Mix Dry + Wet Separately. Combine flour, baking powder, and sugar in one bowl, and whisk eggs, oil, and milk in another. This prevents overmixing, ensuring soft, fluffy muffins instead of dense ones.
  • Go Wild with Chocolate Chips. Fold in as many chocolate chips as you like! The more you add, the richer the muffins—ideal for decadent, customizable treats.
  • Two-Temperature Baking Trick: first we bake for 13 minutes at 410°F (210°C) – This high heat creates a quick “oven spring” for tall, bakery-style muffin tops, then we bake for 5-8 minutes at 340°F (170°C) – Lowering the temperature cooks the centers gently, avoiding burnt edges while keeping the crumb moist.
  • Toothpick Test for Doneness. Insert a toothpick into the muffin (avoid the Nutella center!). If it comes out clean or with melted chocolate (not wet batter), they’re done. Undercooked batter? Bake 2-3 more minutes.

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Nutella Muffin Variations: Easy Flavor Twists & Customizable Mix-Ins

Chocolate chip muffins
Check out this recipe
Freshly baked chocolate chip muffins, golden brown with melted chocolate chips, cooling and ready to enjoy

1. Flavor Twists:

  • Citrus Zest: Add 1 tablespoon orange to the sugar and mix for a bright, fresh twist.
  • Double Chocolate: Stir 2 tbsp cocoa powder into the dry ingredients for richer muffins.
  • PB Swirl: Drop ½ tsp peanut butter into the batter before adding Nutella.

2. Texture & Mix-Ins

  • Crunchy Top: Sprinkle raw sugar or crushed hazelnuts on muffins before baking.
  • Extra Chocolate: Swap half the chocolate chips for chopped dark chocolate bars.
  • Nutty Bite: Fold in ¼ cup toasted walnuts or pecans with the chocolate chips.

3. Ingredient Swaps

  • Butter for Oil: Replace oil with melted, cooled butter for a richer flavor.
  • Milk Options: Use almond, oat, or whole milk—all work seamlessly.
  • Sugar Adjustment: Reduce sugar by 25% (the Nutella adds plenty of sweetness!).

Nutella-Stuffed Muffins FAQ: Baking Tips, Swaps & Troubleshooting

Can I use homemade Nutella instead of store-bought?

Yes! Homemade Nutella works perfectly. Just ensure it’s thick enough to hold its shape when stuffed into the muffin.

 Why Bake Muffins at Two Different Temperatures?

Starting hot (410°F/210°C) creates a tall rise, while finishing low (340°F/170°C) ensures moist centers—key for bakery-style muffins.

Can You Make Nutella Muffins Without Chocolate Chips?

Absolutely! Skip them or swap with nuts, dried fruit, or shredded coconut for texture.

How to Freeze Nutella-Stuffed Muffins

Cool completely, wrap in foil, and freeze in airtight containers for up to 3 months. Reheat for a gooey center!

Why Do Muffins Sink in the Middle? (And How to Fix)

Overmixing batter or underbaking causes sinking. Mix gently until just combined and use the toothpick test. Opening the oven door while they’re baking also makes muffins sink in the middle.

Are Muffin Liners Better Than Greasing the Pan?

Muffin liners are better for easy removal but i would recommend you use muffin liners, and grease the whole muffin pan so when they overgrow the pan they dont stick

Loved These Muffins? Share Your Thoughts!

If you tried this Nutella-stuffed muffin recipe, we’d love to hear from you!

  • Rate the recipe below (5 stars = chef’s kiss!).
  • Leave a quick review – Did the gooey Nutella center win you over? Any tips for fellow bakers?
  • Tag us on Instagram if you snapped a pic – we might feature your creation! @archersfood

Your feedback helps improve our recipes and lets others know this is a must-try bake. Thanks for being part of our baking community!

Check more recipes like this!

Recipe for quick Nutella muffins

Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.

Ingredients:

muffin batter
  • 180 grams granulated sugar
  • 240 grams all purpose flour
  • 6 grams baking powder
  • 3 eggs
  • 96 grams oil
  • 96 grams milk
  • 270 grams chocolate chips
filling
  • 5 tablespoons Nutella

Step by step:

1) step one, Prepare the Ingredients

Measure all ingredients precisely using a kitchen scale. Ensure the eggs, milk, and oil are at room temperature for a smooth batter. Preheat the oven to 410°F (210°C) and line a muffin tin with paper liners.

2) step two, Mix the Dry Ingredients

In a large bowl, whisk together 240 grams all-purpose flour, 180 grams granulated sugar, and 6 grams baking powder until well combined. This ensures an even distribution of the leavening agent for a consistent rise.

3) step three, Combine the Wet Ingredients

In a separate bowl, whisk 3 eggs, 96 grams oil, and 96 grams milk until smooth. The eggs provide structure, while the oil and milk keep the Nutella muffins moist and tender.

4) step four, Create the Batter

Slowly add the wet ingredients to the dry ingredients, mixing gently with a spatula or whisk until just combined. Avoid overmixing, as this can lead to dense muffins.

5) step five, Fold in the Chocolate Chips

Fold 270 grams of chocolate chips into the batter, ensuring even distribution. This step enhances the chocolatey goodness in these Nutella chocolate chip muffins.

6) step six, Fill the Muffin Cups

Divide the batter evenly among the muffin liners, filling them nearly to the top to create tall, bakery-style muffins. If reserved, sprinkle extra chocolate chips on top.

7) step seven, Bake at High Temperature (First Stage)

Bake in the preheated oven at 410°F (210°C) for 13 minutes. This high heat causes an initial rapid rise, forming tall, domed muffin tops.

8) step eight, Lower the Temperature (Second Stage)

Without opening the oven, reduce the temperature to 340°F (170°C) and continue baking for 5-8 minutes. This allows the centers to cook through without burning the edges, resulting in a soft, moist crumb.

9) step nine, Cool the Muffins

Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

10) step ten, Fill with Nutella

Once the muffins are completely cool, use a piping bag fitted with a round tip to inject Nutella into the center of each muffin. Insert the tip into the top of the muffin and gently squeeze until filled.

Nutella stuffed muffins on a wooden board with chocolate chips and Nutella on top.

Easy Nutella Stuffed Muffins

Soft, Bakery-Style Muffins with a Nutella Center & Chocolate Chips – Made with Pantry Staples!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Equipment

  • Food Scale – Essential for exact measurements, ensuring consistent texture and rise. Baking is a science, and precision matters!
  • Muffin Pan & Papers – A 12-cup muffin pan and muffin papers are non-negotiable for even baking, easy removal, and a polished finish.
  • Piping Bag – or ziplock bag to neatly inject the Nutella filling into the center of each muffin. A spoon won’t achieve the proper depth or distribution.
  • Spatula – For folding the batter gently to avoid overmixing (which leads to dense muffins).
  • Whisk – Combines dry and wet ingredients smoothly and aerates the batter for lightness.
  • Two Mixing Bowls – Separates wet and dry ingredients until combined, preventing overworking the gluten.

Ingredients
  

muffin batter

  • 180 grams granulated sugar
  • 240 grams all purpose flour
  • 6 grams baking powder
  • 3 eggs
  • 96 grams oil
  • 96 grams milk
  • 270 grams chocolate chips

filling

  • 5 tablespoons Nutella

Instructions
 

step one, Prepare the Ingredients

  • Measure all ingredients precisely using a kitchen scale. Ensure the eggs, milk, and oil are at room temperature for a smooth batter. Preheat the oven to 410°F (210°C) and line a muffin tin with paper liners.

step two, Mix the Dry Ingredients

  • In a large bowl, whisk together 240 grams all-purpose flour, 180 grams granulated sugar, and 6 grams baking powder until well combined. This ensures an even distribution of the leavening agent for a consistent rise.
    Bowl of mixed dry ingredients for Nutella muffins including flour, sugar, and baking powder.

step three, Combine the Wet Ingredients

  • In a separate bowl, whisk 3 eggs, 96 grams oil, and 96 grams milk until smooth. The eggs provide structure, while the oil and milk keep the Nutella muffins moist and tender.
    Mixing wet ingredients for Nutella muffins, combining eggs, oil, and milk in a bowl for chocolate chip muffin batter.

step four, Create the Batter

  • Slowly add the wet ingredients to the dry ingredients, mixing gently with a spatula or whisk until just combined. Avoid overmixing, as this can lead to dense muffins.
    Bowl of fully mixed muffin batter with wet and dry ingredients combined.

step five, Fold in the Chocolate Chips

  • Fold 270 grams of chocolate chips into the batter, ensuring even distribution. This step enhances the chocolatey goodness in these Nutella chocolate chip muffins.
    Bowl of muffin batter with chocolate chips and a wooden spoon for mixing.

step six, Fill the Muffin Cups

  • Divide the batter evenly among the muffin liners, filling them nearly to the top to create tall, bakery-style muffins. If reserved, sprinkle extra chocolate chips on top.
    Filling muffin pan with batter using a cookie scoop, chocolate chips visible in the mixture.

step seven, Bake at High Temperature (First Stage)

  • Bake in the preheated oven at 410°F (210°C) for 13 minutes. This high heat causes an initial rapid rise, forming tall, domed muffin tops.
    Nutella muffins baking in the oven, showing golden tops and gooey centers.

step eight, Lower the Temperature (Second Stage)

  • Without opening the oven, reduce the temperature to 340°F (170°C) and continue baking for 5-8 minutes. This allows the centers to cook through without burning the edges, resulting in a soft, moist crumb.
    Nutella muffins baking in the oven, showing golden tops and gooey centers.

step nine, Cool the Muffins

  • Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
    Freshly baked muffins in a pan with chocolate chips, ready for Nutella filling using a piping bag.

step ten, Fill with Nutella

  • Once the muffins are completely cool, use a piping bag fitted with a round tip to inject Nutella into the center of each muffin. Insert the tip into the top of the muffin and gently squeeze until filled.
    Close-up of a freshly baked Nutella muffin being filled with creamy Nutella using a piping bag, perfect for dessert lovers.

Notes

Mix Dry + Wet Separately. Combine flour, baking powder, and sugar in one bowl, and whisk eggs, oil, and milk in another. This prevents overmixing, ensuring soft, fluffy muffins instead of dense ones.
Go Wild with Chocolate Chips. Fold in as many chocolate chips as you like! The more you add, the richer the muffins—ideal for decadent, customizable treats.
Two-Temperature Baking Trick: first we bake for 13 minutes at 410°F (210°C) – This high heat creates a quick “oven spring” for tall, bakery-style muffin tops, then we bake for 5-8 minutes at 340°F (170°C) – Lowering the temperature cooks the centers gently, avoiding burnt edges while keeping the crumb moist.
Toothpick Test for Doneness. Insert a toothpick into the muffin (avoid the Nutella center!). If it comes out clean or with melted chocolate (not wet batter), they’re done. Undercooked batter? Bake 2-3 more minutes.
Tried this recipe?Let us know how it was!

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