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!

You love Nutella?

Check our Nutella recipes:

• Nutella bomb donuts
• Nutella rolls
• Nutella stuffed cookie pie
• swirl bun
• Nutella French toast
• Nutella stuffed brioche
• nutella pancakes

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.

Easy Nutella Stuffed Muffins

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• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 1x

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Description

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

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Ingredients

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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

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Instructions

step one, Prepare the Ingredients

1. 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

1. 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.

step three, Combine the Wet Ingredients

1. 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.

step four, Create the Batter

1. 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.

step five, Fold in the Chocolate Chips

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

step six, Fill the Muffin Cups

1. 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.

step seven, Bake at High Temperature (First Stage)

1. 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.

step eight, Lower the Temperature (Second Stage)

1. 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.

step nine, Cool the Muffins

1. 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.

step ten, Fill with Nutella

1. 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.

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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.