Cafe-style moist white chocolate chip and Nutella Muffins with a dollop of Nutella in the centre and an extra swirl on top.
Prepped, baked and ready to eat in just 25 minutes!
Say hello to what will be your new favourite muffin recipe!
These crunchy sugar-topped muffins have bursts of white chocolate chips throughout, a big dollop of Nutella in the centre of each muffin, plus extra Nutella swirled on top.
What more could you want?
And the same as my classic blueberry muffins, white chocolate and raspberry muffins, Greek yogurt blueberry muffins and triple chocolate muffins, these Nutella Muffins are ready in less than 30 minutes and make delicious lunch box snacks.
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Why You're Going To Love This Recipe
You simply won't be able to resist these sweet cafe-style Nutella Muffins!
- Ready in 25 minutes - it takes less than 30 minutes to prepare the muffin batter, add the Nutella and bake these delicious muffins!
- PACKED with Nutella - there's a dollop of rich chocolate hazelnut Nutella hiding inside PLUS extra Nutella swirled on top!
- Freezer-friendly - freeze Nutella muffins for up to a month, perfect for a 'grab and go' lunchbox filler.
- The perfect combo of white chocolate & Nutella - it's hard to beat the classic combination of sweet and creamy white chocolate with smooth, rich Nutella!
- Thermomix & conventional methods - both methods are included in the recipe card at the bottom of the post.
Nutella Muffins Ingredients
My basic (and all-time favourite!) muffin recipe is made entirely from pantry staples... just add white chocolate chips and Nutella!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- White chocolate chips - or a block of white chocolate, chopped into chunks.
- Nutella - a delicious chocolate hazelnut spread! This is used to dollop in the centre of the muffins, as well as swirl over the top.
Step By Step Instructions
It couldn't be easier to prepare these deliciously moist Nutella Muffins!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Sift the self-raising flour into a bowl and add the caster sugar. Mix to combine.
- Step 2: In a separate bowl, mix the egg, vegetable oil and milk.
- Step 3: Make a well in the centre of the dry ingredients and pour the wet ingredients in.
Mix very gently until only just combined.
- Step 4: Very gently, fold through the white chocolate chips.
- Step 5: Divide the muffin batter between the prepared muffin cases, filling halfway up (you'll still have batter left).
Add a dollop of Nutella (approximately 1 teaspoon) into the centre of each muffin.
- Step 6: Top with the remaining muffin batter to cover the Nutella.
Warm the extra Nutella in the microwave to make it easy to spread.
Divide the warmed Nutella between the muffins and use a skewer or a knife to swirl it around.
Sprinkle with raw sugar or caster sugar (optional) for crunchy sugar-topped muffins. Bake for 20-25 minutes, or until lightly golden.
Expert Tips
- It's important to not over-mix the muffin batter as it will make your muffins tough... we want them nice and light! Gently fold the ingredients together - a few small lumps are fine.
- If you don't have self-raising flour, you can make your own self-raising flour using this recipe.
- Warm the extra Nutella before swirling it over the top of the muffins. Melting it slightly makes it easier to swirl.
- Use paper muffin cases in your muffin trays to avoid the muffins sticking to the trays.
- We use vegetable oil instead of butter as it keeps the muffins light and moist without being greasy.
- Adding a sprinkle of sugar to the top of the muffins before baking will give you that cafe-style crunchy sugar topping.
- Store the muffins in an airtight container at room temperature for up to 3 days. Do NOT store muffins in the fridge as they'll dry out.
- Freeze muffins for up to 1 month. Allow to defrost at room temperature before consuming.
FAQs
Don't over-mix the muffin batter (doing so will result in tough muffins!)
Use vegetable oil for light (non-greasy) and moist muffins.
You absolutely can! Biscoff has a similar consistency as Nutella, and also tastes heavenly in muffins!
Not at all. However, by doing so, your muffins will have a delicious crunchy sugar topping (that I HIGHLY recommend!)
More Nutella Recipes
Love baking with Nutella (... or just eating it straight from the jar!)??
Here's some of my most popular Nutella recipes:
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White Chocolate & Nutella Muffins
Ingredients
- 300 g (2 cups) self-raising flour
- 165 g (¾ cup) caster sugar
- 1 egg large, at room temperature
- 50 g (¼ cup) vegetable oil
- 250 g (1 cup) milk
- 1 cup white chocolate chips
- 1 cup Nutella (divided)
- caster sugar or raw sugar to sprinkle, optional
Instructions
- Preheat oven to 180 degrees Celsius (fan-forced) or 355 degrees fahrenheit.
- Line a 12-hole muffin tin with paper cases and set aside until needed.
- Sift the self-raising flour into a large bowl.If using a Thermomix: Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8.
- Add the caster sugar and stir together.If using a Thermomix: Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5. The batter should be slightly lumpy.
- Create a well in the centre of the dry mixture.
- In a separate bowl, lightly beat the egg before adding the vegetable oil and milk and whisking together until well combined.
- Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; don't over-mix.
- Very gently fold through the white chocolate chips.If using a Thermomix: Use the spatula to gently fold the white chocolate chips through the muffin batter.
- Spoon the mixture into the paper cases, filling halfway to the top.Use a teaspoon to make an indent in the centre of the mixture and add a heaped teaspoon of Nutella (reserve ⅓ cup of the Nutella for swirling over the top). Add the remaining muffin batter to the top of the muffins.
- Heat the remaining ⅓ cup of Nutella in the microwave for 30 seconds or until softened. Divide the Nutella to the top of the muffins and use a skewer or butter knife to gently swirl it around.
- Sprinkle the top of the muffins with caster sugar or raw sugar (optional).
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- It's important to not over-mix the muffin batter as it will make your muffins tough... we want them nice and light! Gently fold the ingredients together - a few small lumps are fine.
- If you don't have self-raising flour, you can make your own using this recipe.
- Warm the extra Nutella before swirling it over the top of the muffins. Melting it slightly makes it easier to swirl.
- Use paper muffin cases in your muffin trays to avoid the muffins sticking to the trays.
- Use vegetable oil instead of butter as it keeps the muffins light and moist without being greasy.
- Adding a sprinkle of sugar to the top of the muffins before baking will give you that cafe style crunchy sugar topping.
- Store the muffins in an airtight container at room temperature for up to 3 days. Do NOT store muffins in the fridge as they'll dry out.
- Freeze muffins for up to 1 month. Allow to defrost at room temperature before consuming.
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