Rich, fluffy chocolate nutella muffins topped with a swirl of chocolate-hazelnut goodness. What’s not to love?

Double Chocolate Nutella Muffins

If anyone anywhere is making something with nutella in it, there’s basically a guarantee that I’ll be obsessed with whatever that thing is. I think I’ve been in love with nutella since it first became popular in the US. I still remember begging my mom to get us the nutella and breadstick snack packs at the checkout of the grocery store! They were always in my lunchbox, and it pretty much gave me an excuse to eat nutella by the spoonful (no complaints here).

These muffins are an homage to my love of nutella, and I think you’ll love them too!

What are Double Chocolate Nutella Muffins?

This recipe takes the base recipe for my double chocolate muffins, and tops them with a sweet swirl of decadent nutella. So they’re pretty much just a level up from plain chocolate muffins, and I am sooo here for that.

Muffins are a staple in our household. I try to keep a fresh batch coming every week so we have a good grab-and-go snack or breakfast whenever we need it. It’s a practice I started doing a while ago because I fell in love with these pumpkin muffins, and it’s one I’m hoping to keep up! It’s so easy to swap out recipes too, keeping seasonal flavors in mind. But the good thing about these Double Chocolate Nutella Muffins is they are always in season 🙂 So these are a great option to keep on hand all the time!

Equipment for Double Chocolate Muffins

I once heard someone say that muffins are meant to be stirred, not beaten, and I couldn’t agree more. A muffin batter is one that shouldn’t be overmixed, so a bowl and a wooden spoon are really all you should need. So, here are a few things I love to use when making these muffins:

Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
Wooden spoon: I only use wooden spoons and rubber spatulas when I’m baking, and I love these!
Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).
Muffin tin: I always recommend using light-colored bakeware as darker colors have more of a tendency to cause browning on the edges. I love this brand for all of their cookware!
Cupcake liners: I love buying baking supplies in bulk, that way I feel like I’m never running out!
2 oz scoop: this scoops the perfect amount of batter into each muffin cup. I love my muffins to be perfectly uniform, and for that to happen you need to have the same amount of batter in each one!

Ingredients You’ll Need

Unsalted butter – a baking staple and my favorite ingredient 🙂
Granulated sugar
Cocoa powder – I used Dutch-process cocoa powder, but these will turn out just fine if you don’t have that on hand.
Large eggs – just make sure they’re at room temperature before you use them!
Vanilla bean paste (or use vanilla extract) – these are interchangeable in a 1:1 ratio, so use whatever you have on hand
Espresso powder – I add this to almost everything I’m baking with chocolate.. there’s something about coffee and chocolate together that makes chocolate taste more like itself
Kosher salt – I use Diamond crystal kosher salt always.
All-purpose flour – all of my recipes are tested using King Arthur flours, so I recommend you use the same!
Baking powder
Sour cream
Nutella – the highlight of these muffins 🙂
Semisweet chocolate chips – I highly recommend semisweet, but if you only have milk chocolate – those will work too!

Tips for Making Double Chocolate Muffins

Do not overmix the batter. Like I said above, muffin batters are meant to be stirred, not beaten. We want the texture of our muffins to be absolute perfection, which happens when we mix the batter just right. Overmixing will cause our muffins to be tough and chewy.
Be generous with your nutella. I think everyone loves the giant dollop of chocolate-hazelnut spread, so don’t be too cautious when you’re dropping it onto your batter. I’d always rather have more nutella than less 🙂
Do not overbake. When you make things that are chocolate-flavored, it can be difficult to tell when they’re completely done. You don’t have the visual aspect of seeing when the edges begin to brown a bit, so sometimes your shooting in the dark. But take it from me, if you overbake these muffins they will be dry. I always err on the side of underbaking when it comes to this recipe.

Please enjoy this pic of Owen’s hand reaching for an egg shell lol. He’s always around when I’m doing my photoshoots, so I love including him in these 🙂 I hope you all love these muffins, and learn to keep them freshly baked each week – it’s the highlight of my mornings!

If you make this recipe, be sure to tag me @sarahsdayoff so I can see them!

Love,

Sarah

“Take delight in the Lord, and he will give you your heart’s desires.” -Psalms 37:4-

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