Nutella Swirl Muffins

tender, moist muffin infused with rich Nutella swirls that create an indulgent breakfast or snack. Light crumb and a hint of vanilla make these muffins irresistibly satisfying.

Why You’ll Love This Recipe

These muffins combine the beloved chocolate-hazelnut flavour of Nutella with a classic vanilla-buttermilk base. They bake up with a crackly top and moist interior, making each bite perfectly balanced between sweet and tender. Preparation is straightforward, requiring only common pantry ingredients and under 15 minutes of hands-on time. Whether for a weekend brunch or an afternoon treat, these muffins deliver café-style decadence at home.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• granulated sugar

• light brown sugar

• baking powder

• fine salt

• whole milk

• unsalted butter, melted and cooled

• large eggs, at room temperature

• pure vanilla extract

• Nutella (plus extra for optional topping)

directions

1. Preheat the oven to 190 °C (375 °F). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until homogenous.

3. In a separate bowl, combine the milk, melted butter, eggs, and vanilla extract. Whisk until smooth and fully incorporated.

4. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; small lumps are acceptable. Overmixing will yield tough muffins.

5. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.

6. Drop a heaping teaspoon of Nutella into the center of each cup. Using a toothpick or skewer, swirl the Nutella through the batter with one or two gentle twists.

7. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the Nutella swirl) comes out clean.

8. Allow the muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Servings and timing

• Servings: 12 muffins

• Preparation time: 15 minutes

• Baking time: 18–22 minutes

• Total time: approximately 35 minutes

Variations

• fold in ½ cup chopped hazelnuts for extra crunch

• substitute half the all-purpose flour with whole-wheat pastry flour for a nuttier flavour

• swirl in peanut butter or almond butter in place of Nutella

• add ½ cup fresh raspberries or sliced strawberries for a fruit-nutella hybrid

storage/reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually wrapped muffins in a resealable freezer bag for up to 1 month. To reheat, thaw at room temperature or microwave on medium power for 20–30 seconds until warm.

FAQs

1. Can I use a dairy-free milk alternative?

Yes. Replace whole milk with an equal amount of almond milk, soy milk, or oat milk. The texture will remain moist, though flavour may vary slightly.

2. How do I prevent the Nutella from sinking to the bottom?

Ensure the batter is thick and only slightly stirred after adding Nutella. Swirling immediately before baking and avoiding overmixing will help suspend the Nutella.

3. May I halve the recipe?

Certainly. Divide all ingredients by two and bake in a 6-cup muffin tin for the same temperature, checking for doneness around 16–18 minutes.

4. What is the best way to measure flour?

Spoon flour into the measuring cup and level with a straight edge. Do not pack the flour, as this may lead to dense muffins.

5. Can I prepare the batter ahead of time?

Batter may be mixed and refrigerated for up to 12 hours. Allow it to return to room temperature before baking for even rising.

6. How do I know when the muffins are done?

The tops should be golden and spring back lightly to touch. A toothpick inserted into the edge of the muffin (avoiding Nutella) should emerge clean.

7. Is it possible to make these muffins gluten-free?

Yes. Substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture will be slightly more crumbly but still enjoyable.

8. Can I reduce the sugar content?

You may reduce granulated sugar by up to 25 %. The muffins will be less sweet but maintain structure. Do not omit sugar entirely, as it contributes to texture and moisture.

9. Why did my muffins turn out dense?

Overmixing the batter or using too much flour can lead to density. Measure flour properly and stir the batter only until incorporated.

10. How should I reheat frozen muffins?

Remove the desired number from the freezer and microwave on medium power for 30–45 seconds, or until warmed through. Alternatively, reheat in a 175 °C (350 °F) oven for 10 minutes.

Conclusion

These Nutella swirl muffins offer a simple yet elegant way to enjoy the classic chocolate-hazelnut spread in a portable, bakery-style form. With minimal effort and everyday ingredients, one batch yields a dozen tender treats perfect for sharing—or savoring solo. Experiment with the suggested variations or devise your own, and delight in the rich, gooey swirls at breakfast, brunch, or any time you crave a sweet pick-me-

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