Chocolate Chip Nutella Stuffed Muffins

Chocolate Chip Nutella Stuffed Muffins are a delightful treat that combines the rich flavors of chocolate and hazelnut in a convenient handheld form. These muffins are the perfect balance of sweetness and decadence, with each bite revealing a warm, gooey center of Nutella that complements the moist texture of the muffin. The addition of chocolate chips adds a satisfying crunch and an extra burst of flavor. Whether enjoyed as a morning pick-me-up or a sweet indulgence throughout the day, Chocolate Chip Nutella Stuffed Muffins are sure to satisfy any craving for a comforting and delicious baked good.

Chocolate Chip Nutella Stuffed Muffins
Chocolate Chip Nutella Stuffed Muffins
Chocolate Chip Nutella Stuffed Muffins

Baking Tips:

  • Don’t over mix: Over mixing your muffin batter will result in dry and dense Nutella muffins, so be gentle and fold your batter until it is just combined.

  • Nutella: You can substitute your Nutella with any hazelnut spread, or you could even use Biscoff spread instead.

  • Milk: You can use plant-based milk instead of dairy milk.

  • Don’t leave the muffins to cool in the pan: I recommend allowing the muffins to cool just for a couple of minutes in the pan, then removing them and allowing them to fully cool on a wire rack. Leaving the muffins to cool in the pan may result in the muffins overcooking as they will continue to cook in the hot pan.

Chocolate Chip Nutella Stuffed Muffins

Chocolate Chip Nutella Stuffed Muffins

Yield: 12 Muffins
Author:
Prep time: 20 MinCook time: 22 MinInactive time: 30 MinTotal time: 1 H & 12 M
A delightful treat that combines the rich flavors of chocolate and hazelnut in a convenient handheld form.

Ingredients

Chocolate Chip Nutella Stuffed Muffins

Instructions

Chocolate Chip Nutella Stuffed Muffins

Notes

Don’t over mix: Over mixing your muffin batter will result in dry and dense Nutella muffins, so be gentle and fold your batter until it is just combined.

Nutella: You can substitute your Nutella with any hazelnut spread, or you could even use Biscoff spread instead.

Milk: You can use plant-based milk instead of dairy milk.

Don’t leave the muffins to cool in the pan: I recommend allowing the muffins to cool just for a couple of minutes in the pan, then removing them and allowing them to fully cool on a wire rack. Leaving the muffins to cool in the pan may result in the muffins overcooking as they will continue to cook in the hot pan.


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