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+ servings
A pile of Nutella Muffins on a plate.

Nutella Muffin Recipe

Arlene Mobley - Flour On My Face
Moist Nutella Muffin recipe. A chocolaty and hazelnut flavored muffin before for breakfast or a snack.
5 from 1 vote
Prep Time 8 mins
Cook Time 25 mins
Total Time 33 mins
Course Breakfast, Dessert
Cuisine American
Servings 24 Muffins
Calories 248 kcal


  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • cup unsalted butter room temp
  • 1 ½ cups brown sugar packed
  • 2 large large eggs
  • 2 teaspoon vanilla extract
  • 1 ½ cups buttermilk
  • 1 cup Nutella + ¼ cup for topping
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  •  Preheat oven to 350 F. degrees
  • Sift all of the dry ingredients into a bowl and set aside.
  • Cream the butter and brown sugar until smooth and creamy.
  • Mix in the eggs one at a time, making sure each egg is incorporated completely before adding the next egg.
  • Add vanilla and beat for about 30 seconds.
  • Alternately add about ⅓ of the dry ingredients and a ⅓ of the buttermilk and mix until smooth and creamy.
  • Add the 1 cup of Nutella and blend until completely incorporated.
  • Line muffin pans with papers and using an ice cream scoop fill each liner about ¾ full.
  • Using a ¼ teaspoon measuring spoon scoop a bit of Nutella and place on top, in the center of the batter of each muffin. Use a tooth pick to lightly marble the Nutella and the muffin batter.
  • Bake in pre-heated oven for 25-30 minutes, adjusting the time for your particular oven. Muffins should spring back when done.
  • Cool of a cooling rack.
  • Makes about 26 muffins


Serving: 1Muffin | Calories: 248kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 142mg | Potassium: 117mg | Fiber: 1g | Sugar: 21g | Vitamin A: 205IU | Calcium: 64mg | Iron: 2mg
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