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!
chocolate chip muffins, muffins, nutella
Standard muffin tin
all-purpose flour (375g)
large eggs, room temperature
sour cream or Greek yogurt, room temperature
granulated sugar (200g)
regular milk (not skim) or buttermilk
unsalted butter, melted
pure vanilla extract
dark or semi-sweet chocolate chips
heaping teaspoons Nutella, or other hazelnut spread
brown sugar to sprinkle on top
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!
Store muffins in an airtight container at room temperature up to 5 days or freeze up to 3 months.
Give it Some Thyme - Nutella Stuffed Chocolate Chip Muffins