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Nutella Swirl Muffins

These tender Nutella muffins have chocolatey centers and pretty swirled crowns. They bake with tall, fluffy tops, thanks to a special but easy technique.

Ingredients

Scale
  • 1¾ cups (220 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 Tablespoons cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 4 Tablespoons (60 ml) unsalted butter, melted
  • ¼ cup (60 ml) avocado, canola, or vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup white chocolate chips
  • 1 cup Nutella, divided (¾ cup for filling, ¼ cup for swirl)
  • Coarse or granulated sugar for sprinkling, optional

Instructions

  1. Preheat oven to 425°F (215°C) and line a 12-count muffin tin with paper liners.
  2. In a large mixing bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt until combined.
  3. In a separate bowl, whisk together melted butter and oil; whisk in egg and vanilla extract, then stir in sour cream.
  4. Add sour cream mixture to dry ingredients and fold until about half combined.
  5. Fold in white chocolate chips until the batter is just combined, being careful not to over-mix.
  6. Fill liners halfway with batter and create a small divot in each.
  7. Place 1 tablespoon of Nutella in each divot.
  8. Top with remaining batter, smoothing to cover Nutella.
  9. Warm remaining Nutella, drizzle over muffin tops, and swirl with a knife; sprinkle with sugar if desired.
  10. Bake for 8–9 minutes at 425°F, then reduce to 350°F and bake for 10–12 more minutes until golden and set.
  11. Cool in the pan for 5–10 minutes, then transfer to a rack to cool completely.

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • Reheat briefly in the microwave for best texture, but be cautious as the Nutella filling can become very hot.

Nutrition

Keywords: Nutella, Muffins, Hazelnut, Chocolate, Swirl