Nutella Chocolate Chip Muffins
Bakery-style vanilla-hazelnut muffins with tall, golden domed tops, chocolate chips throughout, and soft, glossy Nutella centers that stay visibly gooey while the muffins are still slightly warm. Freezing the Nutella into firm portions before baking is the step that keeps it a defined molten center instead of dissolving into the batter, the same logic behind the stuffed cookies in this collection. A high-heat oven start pushes the tops into a tall dome, and pulling the muffins once the crumb near the edge tests done, rather than through the center, is what keeps the Nutella soft rather than dried out.
Prep Time : 25 min
Total Time : 47 min
Servings : 12
25 min
47 min
12
Ingredients
For the Nutella Centers
• 180 g Nutella, divided into 12 portions of about 15 g each
For the Muffin Batter
• 280 g all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• 115 g unsalted butter, melted and cooled slightly
• 150 g granulated sugar
• 2 large eggs, room temperature
• 180 g sour cream or full-fat Greek yogurt, room temperature
• 120 ml whole milk, room temperature
• 2 tsp vanilla extract
• 150 g semi-sweet chocolate chips, plus 30–40 g extra for topping if desired
Directions
- Prepare the Nutella Centers
Line a small plate or tray with parchment and spoon 12 small mounds of Nutella, about 15 g each, onto it. Freeze for 15 to 20 minutes, until firm enough to handle. This step is critical; unchilled Nutella disappears into the batter instead of staying as a defined, gooey center. - Prepare the Oven and Pan
Heat the oven to 220°C / 425°F and line a 12-cup muffin pan with paper liners. Tulip or sturdy liners give a more bakery-style shape and better height; fill the cups almost full later for large, domed tops. - Mix the Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl, mixing thoroughly so the leavening distributes evenly. - Mix the Wet Ingredients
Whisk together the melted butter and sugar in a large bowl until glossy and combined, then add the eggs one at a time, whisking well after each. Whisk in the sour cream, milk, and vanilla until smooth, making sure the mixture is fully combined and lump-free before adding the dry ingredients. - Make the Batter
Add the dry ingredients to the wet ingredients and fold gently with a spatula just until a few flour streaks remain. Add the chocolate chips and fold again just until no dry flour remains. Don’t overmix; the batter should be thick and scoopable, since overmixing toughens the crumb and reduces the rise. - Fill and Add the Centers
Divide about half the batter among the 12 muffin cups, then press one frozen Nutella portion into the center of each. Cover with the remaining batter so the Nutella is fully enclosed, filling each cup about 85 to 90% full. Press a few extra chocolate chips lightly onto the tops if desired. Keep the Nutella centered and fully covered; exposed Nutella on top can burn or leak excessively during baking. - Bake
Bake at 220°C / 425°F for 5 minutes, then, without opening the oven, reduce the temperature to 190°C / 375°F and continue baking for 13 to 17 minutes, until the tops are high, domed, and golden, the edges are set, and a tester inserted into the crumb near the side comes out with a few moist crumbs rather than wet batter. Don’t test directly through the Nutella center, or the muffin will look underdone even when it’s fully baked. By thermometer, the crumb away from the center should read about 96–98°C / 205–208°F. - Cool
Cool in the pan for 10 minutes before transferring to a rack. For the best gooey center, serve slightly warm after 20 to 30 minutes of cooling; if fully cooled, the Nutella firms up but softens again with a brief rewarm.
*Notes :
- Freezing the Nutella portions before baking is the single most important technical step here; unfrozen Nutella spreads into the surrounding batter rather than staying a distinct, molten pocket.
- Keeping the butter, eggs, sour cream, and milk close to room temperature helps the batter mix smoothly and rise more evenly across all 12 muffins.
- Sour cream gives the most tender, bakery-style crumb. Greek yogurt works as a substitute, though the crumb comes out slightly less rich.
- Testing doneness away from the Nutella center matters, since a tester through the center will look wet and underdone even once the surrounding crumb is fully baked.
Why This Recipe Works
Freezing the Nutella into firm portions lets it survive being wrapped in batter and baked without dissolving away, and the high-heat oven start pushes the tops into a tall dome before the crumb sets flat. Testing for doneness near the edge, rather than through the center, keeps the Nutella soft and gooey instead of overbaked.
Ingredient Breakdown
Frozen Nutella portions
molten center — freezing first lets the Nutella hold its shape through assembly and bake into a soft, defined center rather than spreading through the crumb.
Semi-sweet chocolate chips
chocolate throughout — folded into the batter and scattered on top, they add chocolate flavor beyond the Nutella center alone.
Sour cream or Greek yogurt
tender crumb — keeps the muffin moist and soft, supporting the bakery-style texture this recipe is built around.
High-heat oven start
domed shape — the initial high temperature sets the tall dome before the crumb has time to spread flat.
Whole milk
moisture and richness — rounds out the batter’s liquid alongside the sour cream for a smoother, more cohesive crumb.
Vanilla extract
flavor base — supports the hazelnut-chocolate flavor from the Nutella without competing with it.
Flavor Structure Explained
This muffin builds a simple but rich flavor profile around its molten center:
- a tender, vanilla-scented crumb as the base
- chocolate chips distributed evenly throughout
- a soft, glossy, hazelnut-chocolate Nutella center
- golden, domed tops with a light crisp edge
- extra chocolate chips on top for visual appeal and texture
The Nutella center is meant to stay a distinct, gooey pocket rather than blending into the surrounding chocolate-chip batter, so each bite can hit both textures separately.
Common Mistakes to Avoid
- Skipping the freeze on the Nutella portions – This causes the Nutella to disappear into the batter instead of staying a defined center. Always freeze the portions until firm before assembling.
- Leaving the Nutella exposed at the top – This causes it to burn or leak excessively during baking. Always keep it centered and fully covered with batter.
- Testing doneness directly through the Nutella center – This causes the muffin to seem underbaked even when it’s fully done. Always test in the crumb near the side instead.
- Overbaking past the moist-crumb stage – This causes a drier crumb and a firmer, less gooey Nutella center. Always pull the muffins once the edge crumb tests with a few moist crumbs.
Variations
Peanut Butter Swap
Replace the Nutella with the same weight of thick peanut butter for a nuttier, less sweet molten center.
Dark Chocolate Version
Use dark chocolate chips instead of semi-sweet for a more bittersweet contrast against the sweet Nutella center.
Hazelnut Crunch
Fold 40 g of chopped toasted hazelnuts into the batter along with the chocolate chips for extra crunch and a stronger hazelnut flavor.
Mini Muffin Version
Make 24 mini muffins instead of 12 standard ones, using smaller Nutella portions and shortening the bake to 10 to 12 minutes.
Storage & Make-Ahead
Store cooled muffins in an airtight container for up to 2 days at room temperature or up to 4 days refrigerated.
Rewarm for 10 to 15 seconds in the microwave to soften the Nutella center again before serving, since it firms up noticeably once fully cooled or chilled.
The Nutella portions can be frozen well ahead of time and kept in the freezer until you’re ready to bake, which shortens the active prep time on baking day.
For the tallest domes, resting the batter for 10 minutes before filling the muffin cups supports a higher rise than filling and baking immediately.
Frequently Asked Questions
Why do I need to freeze the Nutella before adding it to the batter?
Freezing it firm lets it hold its shape through assembly and baking, so it stays a defined, molten center instead of dissolving into the surrounding batter.
My muffins looked underdone in the center even after baking the full time — what happened?
This usually means the tester was inserted directly through the Nutella, which always looks wet. Test in the crumb near the side of the muffin instead for an accurate read.
Can I use peanut butter instead of Nutella?
Yes, the same frozen-center method works well with thick peanut butter, giving a nuttier, less sweet version of the same molten center.
Why does the Nutella need to stay fully covered by batter?
Exposed Nutella at the surface can burn or leak excessively during the high-heat bake, so keeping it centered and covered protects both the look and the texture.
What else pairs well with these muffins?
They go nicely alongside Double Chocolate Muffins, Banana Espresso Chocolate Chip Muffins, or Biscoff Chocolate Chip Cookies on a dessert table, and pair especially well with an Iced Hazelnut Latte or alongside Chocolate Chip Banana Bread for a fuller chocolate-hazelnut spread.
Nutrition Facts
( per serving, 1 muffin )
Calories
~420 kcal
Protein
6 g
Fat
22 g
Carbs
45 g
Calories
~420 kcal
Protein
6 g
Fat
22 g
Carbs
45 g
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Nutella Chocolate Chip Muffins
Ingredients
Method
- Line a small plate or tray with parchment and spoon 12 small mounds of Nutella, about 15 g each, onto it. Freeze for 15 to 20 minutes, until firm enough to handle. This step is critical; unchilled Nutella disappears into the batter instead of staying as a defined, gooey center.
- Heat the oven to 220°C / 425°F and line a 12-cup muffin pan with paper liners. Tulip or sturdy liners give a more bakery-style shape and better height; fill the cups almost full later for large, domed tops.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl, mixing thoroughly so the leavening distributes evenly.
- Whisk together the melted butter and sugar in a large bowl until glossy and combined, then add the eggs one at a time, whisking well after each. Whisk in the sour cream, milk, and vanilla until smooth, making sure the mixture is fully combined and lump-free before adding the dry ingredients.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula just until a few flour streaks remain. Add the chocolate chips and fold again just until no dry flour remains. Don’t overmix; the batter should be thick and scoopable, since overmixing toughens the crumb and reduces the rise.
- Divide about half the batter among the 12 muffin cups, then press one frozen Nutella portion into the center of each. Cover with the remaining batter so the Nutella is fully enclosed, filling each cup about 85 to 90% full. Press a few extra chocolate chips lightly onto the tops if desired. Keep the Nutella centered and fully covered; exposed Nutella on top can burn or leak excessively during baking.
- Bake at 220°C / 425°F for 5 minutes, then, without opening the oven, reduce the temperature to 190°C / 375°F and continue baking for 13 to 17 minutes, until the tops are high, domed, and golden, the edges are set, and a tester inserted into the crumb near the side comes out with a few moist crumbs rather than wet batter. Don’t test directly through the Nutella center, or the muffin will look underdone even when it’s fully baked. By thermometer, the crumb away from the center should read about 96–98°C / 205–208°F.
- Cool in the pan for 10 minutes before transferring to a rack. For the best gooey center, serve slightly warm after 20 to 30 minutes of cooling; if fully cooled, the Nutella firms up but softens again with a brief rewarm.