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Nutella Stuffed Chocolate Chip Muffins | giveitsomethyme.com – Moist and delicious, easy homemade muffins loaded with dark chocolate chips and generously stuffed with Nutella!
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5 from 2 votes

Nutella Stuffed Chocolate Chip Muffins

Moist and delicious, easy homemade muffins loaded with dark chocolate chips and generously stuffed with the hazelnut spread we all love!
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 405kcal
Author Kim Peterson

Equipment

Ingredients

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs , room temperature
  • ⅓ cup sour cream or Greek yogurt , room temperature
  • 1 cup granulated sugar
  • 1 cup whole milk (not skim)
  • ⅓ cup vegetable oil
  • 5 tablespoons unsalted butter , melted
  • 1 ½ teaspoons pure vanilla extract
  • 10 ounces dark or semi-sweet chocolate chips
  • 12 heaping teaspoons Nutella , or other hazelnut spread
  • brown sugar to sprinkle on top

Instructions

  • Preheat oven to 425°F. Lightly grease a standard muffin pan, spray with nonstick spray or line with paper liners.
  • Combine the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
  • Whisk the eggs, sour cream or yogurt, and sugar together in another large bowl until well combined.
  • Stir in the milk, oil, melted butter, and vanilla extract. Whisk until mixture is pale yellow.
  • Use a spatula to gently fold wet ingredients into the dry ingredients. Avoid overmixing. Batter should be thick and lumpy.
  • Fold in the chocolate chips.
  • Use an ice cream scoop to divide half of the batter among prepared muffin pan cups, filling them halfway.
  • Place a heaping teaspoon of Nutella in center of each muffin cup. Scoop remaining batter over Nutella, filling all the way to the top.
  • Sprinkle muffins with brown sugar and extra chips, if desired.
  • Bake muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue to bake for 20-24 minutes until the tops are set and a toothpick inserted on the side comes out clean.
  • Let cool 5 minutes in pan before serving. Enjoy!

Notes

Store muffins in an airtight container at room temperature up to 5 days or freeze up to 3 months.

Nutrition

Calories: 405kcal | Carbohydrates: 58g | Protein: 7g | Fat: 14g | Cholesterol: 44mg | Sodium: 266mg | Potassium: 228mg | Fiber: 3g | Sugar: 29g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 140mg