Description
Delight in these rich and moist Nutella Muffins, featuring a luscious Nutella center and a beautifully swirled topping. Made with cocoa powder, buttermilk, and sour cream for extra tenderness, these muffins offer a perfect balance of chocolate flavor and creamy Nutella goodness, ideal for breakfast or a decadent snack.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 2 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup White granulated sugar
Wet Ingredients
- 1/2 cup Unsalted butter (melted and cooled)
- 1/2 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 3/4 cup Buttermilk (room temperature)
Nutella Filling & Topping
- 2/3 cup Nutella
Instructions
- Freeze Nutella Dollops: On a cookie sheet lined with wax paper, scoop heaping tablespoons of Nutella into 12 separate dollops. Spread them out to prevent sticking. Freeze for 1 hour or until solid.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Stir in the salt and white granulated sugar. Set this mixture aside.
- Mix Wet Ingredients: In a separate small bowl, whisk together melted and cooled unsalted butter, sour cream at room temperature, pure vanilla extract, large eggs at room temperature, and buttermilk also at room temperature until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Using a rubber spatula, gently mix just until combined. Avoid overmixing to prevent tough muffins. Cover the batter and let it rest for 30 minutes.
- Prepare Muffin Pan & Preheat Oven: Preheat your oven to 400°F (204°C). Line a 12-cup muffin pan with muffin liners. For extra domed tops, fill every other muffin cup only.
- Scoop Batter & Add Nutella Center: Using a small cookie scoop, spoon a dollop of muffin batter into each liner. Place a frozen Nutella drop firmly into the center of the batter. Then scoop another dollop of batter on top, spreading it evenly to cover the Nutella.
- Create Nutella Swirl: Place 1 teaspoon of Nutella on the top of each muffin. Using a butter knife, gently swirl the Nutella on top to create a marbled effect.
- Bake Muffins: Bake the muffins at 400°F for 6 minutes. Then reduce the oven temperature to 350°F (177°C) and bake for an additional 10 minutes until the muffins are set and a toothpick inserted near the edge comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them sit in the hot pan for 10 minutes. Then transfer them to a cooling rack to cool completely before serving.
Notes
- Using room temperature eggs, sour cream, and buttermilk helps achieve a smoother batter and better rise.
- Freezing Nutella dollops is key to prevent the filling from melting into the batter during baking.
- Do not overmix the batter to keep the muffins tender and light.
- Filling every other muffin cup allows the muffins to develop extra domed tops.
- Swirling Nutella on top adds a beautiful look and additional flavor burst.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
