Bake Play Smile

MENUMENU
  • Recipes
  • Thermomix
  • Desserts
  • Shop
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Thermomix
  • Desserts
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Thermomix
    • Desserts
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Sweet Breads & Muffins

    Nutella Muffins

    Modified: May 2, 2025 · Published: Sep 15, 2023 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    A batch of Nutella muffins on a wire rack, in front of a jar of Nutella.

    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!

    A crunchy sugar topped Nutella Muffin.

    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.

    Jump to:
    • Why You're Going To Love This Recipe
    • Nutella Muffins Ingredients
    • Step By Step Instructions
    • Expert Tips
    • FAQs
    • More Nutella Recipes
    • White Chocolate & Nutella Muffins

    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.
    The ingredients required set out on a bench 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.

    Sifted flour in a white bowl.
    1. Step 1: Sift the self-raising flour into a bowl and add the caster sugar. Mix to combine.
    Whisked liquid ingredients in a bowl.
    1. Step 2: In a separate bowl, mix the egg, vegetable oil and milk.
    Mixing wet and dry ingredients together with a spoon.
    1. 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.
    White chocolate chips on muffin batter.
    1. Step 4: Very gently, fold through the white chocolate chips.
    Dollops of Nutella in the centre of muffin mixture.
    1. 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.
    Nutella swirled through muffin batter.
    1. 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.
    A sugar topped cafe style muffin in a white paper case.

    FAQs

    How do I make light and moist muffins?

    Don't over-mix the muffin batter (doing so will result in tough muffins!)
    Use vegetable oil for light (non-greasy) and moist muffins.

    Can I use Biscoff spread instead of Nutella?

    You absolutely can! Biscoff has a similar consistency as Nutella, and also tastes heavenly in muffins!

    Do I have to sprinkle the sugar over the top?

    Not at all. However, by doing so, your muffins will have a delicious crunchy sugar topping (that I HIGHLY recommend!)

    A Nutella muffin split in half with a dollop of Nutella inside.

    More Nutella Recipes

    Love baking with Nutella (... or just eating it straight from the jar!)??

    Here's some of my most popular Nutella recipes:

    • A half eaten moist and gooey Nutella cake made with 2 ingredients.
      Nutella Cake
    • Four brown cookies in a stack with chocolate chips surrounding them and a jar of Nutella.
      Nutella Chocolate Chip Cookies
    • A cake stand with an oatmeal bar filled with Nutella.
      Nutella Crumble Bars
    • Butter cookies filled with Nutella on a cake stand.
      Nutella Thumbprint Cookies

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A crunchy sugar topped Nutella Muffin.

    White Chocolate & Nutella Muffins

    Cafe-style white chocolate chip and Nutella Muffins with a dollop of Nutella in the centre and a swirl on top!
    5 from 1 vote
    Print Pin Rate
    Course: Snacks
    Cuisine: Muffins
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 serves
    Calories: 377kcal
    Author: Lucy - Bake Play Smile

    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
    Prevent your screen from going dark

    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

    RECIPE NOTES & 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 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.

    Nutrition

    Calories: 377kcal | Carbohydrates: 57g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 38mg | Potassium: 206mg | Fiber: 2g | Sugar: 37g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

    More Easy Muffin And Sweet Bread Recipes

    • A moist banana muffin removed from it's paper case.
      Greek Yogurt Banana Muffins
    • Blueberry muffins on a white cake stand.
      Greek Yogurt Blueberry Muffins
    • A raspberry muffin in a pink paper case with white chocolate chips.
      Raspberry And White Chocolate Muffins
    • A hand holding a ball of sweet shortcrust pastry.
      Sweet Shortcrust Pastry
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

    Trending Recipes You’ll Love

    • No-Bake Rum Balls made with coconut, biscuits, condensed milk and cocoa powder.
      Kid-Friendly Rum Balls
    • A quick and easy classic dark chocolate hedgehog slice made with crushed biscuits, walnuts, coconut and condensed milk... the perfect melt and mix slice!
      Chocolate Hedgehog Slice
    • Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour. This freezer-friendly cookie dough can be flavoured with any add-ins you like!
      The Famous 100 Cookie Recipe | Easy Condensed Milk Cookies
    • This new and improved Lemon & Coconut Slice recipe is absolutely perfect! A beautiful tangy base topped with a creamy lemon frosting... it seriously doesn't get any better than this!
      Lemon Coconut Slice - New & Improved

    Cosy Winter Desserts

    • A forkful of moist sticky date pudding with caramel sauce and a scoop of vanilla ice cream.
      Sticky Date Pudding with Caramel Sauce
    • These super easy golden syrup dumplings are sure to become a family favourite! Serve hot with a big scoop of ice-cream for the perfect dessert.
      Easy Golden Syrup Dumplings | Winter Dessert Recipe
    • Chocolate self saucing pudding with ice cream on a plate.
      Chocolate Self-Saucing Pudding
    • A slice of apricot pie with a scoop of ice-cream on top.
      Apricot Pie
    Names of brands that Bake Play Smile has had recipes featured in.

    Lunch Box Snacks

    • A white cake stand with yo yo biscuits that have pink and blue filling.
      Yo Yo Biscuits | Classic Recipe
    • A bowl filled with malted milk and coconut balls.
      Milo Balls | 4 Ingredient Recipe
    • Pieces of chocolate coconut slice on a white plate.
      Easy Chocolate Coconut Slice | Most Popular
    • ANZAC oat biscuits cooling on a wire rack.
      ANZAC Biscuits

    Footer

    Subscribe for weekly updates!

    Subscribe
    • Contact
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • ↑ back to top

    Copyright © 2025 Bake Play Smile

    ↑ back to top

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.