Delicious fluffy muffins with a big spoonful of Nutella inside. These Nutella Stuffed Muffins are tasty at any time of day, but make an extra special breakfast.
I love Nutella
I think it is possibly one of the greatest flavour combinations ever invented. I’m not one of those people you see in the advert that likes to eat Nutella on toast for breakfast, no way.
My favourite way to eat Nutella without a doubt is with a spoon straight from the jar. This is why it is very dangerous for me to have Nutella in the house because it sits in the cupboard tempting me.
Nutella used to be made with palm oil but they have changed their recipe to only use sustainable palm oil which is a lot better.
However if you don’t like to buy products containing any type of palm oil then Gu have a delicious alternative.
You could go crazy and you could use my Double Chocolate Muffin recipe and add the Nutella into the middle!
Muffins are so quick and easy to make
One of the reasons I love muffins is because of how quick and easy they are to make. You don’t need to get your mixer out or use any fancy equipment. They don’t require much mixing, in fact they’re better the less you mess with them.
This makes them perfect for children to help to make. They are also perfect to whip up on a Sunday afternoon for the week ahead.
Check out my Easy Jam Muffins for a tasty alternative.
Make a batch of these Nutella Stuffed Muffins to freeze
As I said, these Nutella Stuffed Muffins are great to make at the weekend when you have a spare few minutes. I then like to wrap them individually and freeze them.
Muffins are delicious, but they are best eaten the day you bake them or the next day.
By freezing them you are stopping them going a bit stale. This means you can enjoy delicious, fresh tasting muffins whenever you like from the freezer.
Just take them out the night before you want to eat one and they will be perfectly defrosted in time for breakfast.
Nutella Stuffed Muffins baking tips
Muffins are at their fluffiest when the batter isn’t over mixed. Make sure you mix the ingredients until they are just combined. You’re not making a cake here; no beating is required!
Try to keep the Nutella in the middle of the muffins. I think it is tastier when the Nutella doesn’t have contact with the heat of the oven. If the Nutella does seep out slightly it isn’t the end of the world, but it may taste a little bit bitter.
I use shop bought chopped roasted hazelnuts. These are only slightly more expensive than whole hazelnuts so it is definitely worth it to make your life easier.
If you do use whole hazelnuts, roast them in the oven for 10 minutes or so; checking to make sure they don’t get too brown.
Then whizz them in a food processor until you get small chunks. These add a lovely crunch to the top of the muffins.
Other recipes you might like
- Nutella Cupcakes
- Nutella Pinwheels
- Gluten Free Nutella Choux Buns
- Nutella Swirl Cake
- Baked Nutella Doughnuts
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Nutella Stuffed Muffins
Delicious fluffy muffins with a big spoonful of Nutella inside. These Nutella Stuffed Muffins are tasty at any time of day, but make an extra special breakfast.
Ingredients
- 350 g plain flour
- 150 g caster sugar
- 3 tsp baking powder
- pinch salt
- 70 ml vegetable oil
- 320 g non fat yogurt
- 1 egg
- ½ tsp vanilla extract
- 100 g Nutella
To finish
- 1 tbsp chopped roasted hazelnuts
Instructions
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Preheat the oven to 180°C (fan assisted, 200°C non fan). Line a muffin tin with paper cases
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In a large bowl mix together the flour, caster sugar, salt and baking powder
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In a jug whisk together the vegetable oil, yogurt, egg and vanilla
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Pour the wet ingredients into the dry ingredients and mix until just combined
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Spoon half of the batter into to the bottom of the muffin cases
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Flatten out the batter so that it completely covers the bottom of the cases. Spoon a small amount of the Nutella into the middle of each muffin case
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Spoon the rest of the batter on top making sure the Nutella is covered. Sprinkle with the hazelnuts
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Bake in the oven for 20 minutes or until a cocktail stick comes out clean
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Leave to cool in the tin for 10 minutes before transferring to a wire rack and cooling completely
Recipe Notes
These are best eaten the day you bake them or the next day.
Nutritional information is given as a guide only and my vary.
Courtney says
I’ve just discovered your blog and can’t wait to try some of your recipes – especially the Nutella ones 🙂
cat says
Aww thank you 🙂 Please do and let me know how you get on 🙂
Choclette says
What a lovely idea. Can just imagine biting into that chocolate middle when you’re not expecting it. How delicious.
Thanks for sharing with #CookBlogShare.
Curly says
Thanks 🙂 it’s a delicious surprise!
Chloe Edges says
You can stuff me with Nutella any time. I’m not bothered about the vessel it comes in. Although muffins do look good…
Curly says
Hahaha love it
Eb Gargano | Easy Peasy Foodie says
Ooooh I know a certain Little Miss G who would LOVE this! As would a slightly larger Mrs G come to think of it – haha! Eb x
Curly says
Haha they are pretty tasty! x
Priya says
This is such a fab recipe! I made some today and they were inhaled! I can’t wait to make them again!
Curly says
Thank you so much Priya, so pleased you liked them!