These Nutella chocolate chip muffins are what I need to have if I want to set myself up for a good day. Not really, but they are too stinkin' good to pass up for breakfast.
What are Nutella chocolate chip muffins?
The base of these muffins are super delicious - these are a butter-based muffin (rather than oil) and have a wonderful vanilla flavor. I also jam pack them with chocolate chips - is that necessary? No. Recommended? Absolutely.
The muffin tops are arguably the best part of these muffins. We basically take warm Nutella, or another chocolate hazelnut spread, and dollop a bit of it on top of the batter right before we bake them. We swirl the Nutella into the tops of the batter with a knife or toothpick, so when the muffins rise, they puff up to be a swirled, Nutella-y goodness.
- Unsalted butter is ideal for this recipe. Using unsalted butter allows you to control exactly how much salt goes into a recipe
- A brown sugar and granulated sugar combo is the best for these muffins
- Eggs bind the ingredients together and add moisture to the batter
- Vanilla extract is added for flavor enhancement
- Yogurt is added for additional moisture - you can use either regular or greek, either works! I like to use full fat yogurt, not non-fat!
- All purpose flour is the flour of choice for these muffins - it gives them the most perfect crumb!
- Baking powder aids the rise of these muffins
- Salt is added for flavor enhancement
- Chocolate chips and Nutella are the obvious add-ins we need to make these muffins super yummy!
How to get the perfect dome top
My secret to achieving that bakery-style, dome top is this:
Bake the muffins for 5 minutes at 425 degrees Fahrenheit, then, without opening the oven door, decrease the temperature to 350 degrees Fahrenheit and bake for the remaining instructed time.
This extra heat lifts the muffins up quickly, creating a tall crust that then becomes a beautiful muffin top dome.
These muffins yield 6 jumbo-sized muffins, or 12 regular-sized muffins.
Other muffin recipes you may like
Nutella Chocolate Chip Muffins
- Muffin tin/muffin liners
- Stand/handheld mixer
- ½ cup (113 grams) unsalted butter room temperature
- ⅔ cup (133 grams) brown sugar
- ⅓ cup (67 grams) granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- ¾ cup (180 grams) plain greek yogurt room temperature
- 2 cups (250 grams) all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (90 grams) chocolate chips
- ½ cup (160 grams) nutella or other chocolate hazelnut spread
- Preheat oven to 425 degrees Fahrenheit and line a muffin pan (either jumbo or regular) with muffin liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat together the butter, brown sugar and granulated sugar until lighter in color and fluffy. About 2-3 minutes, scraping down the bottom and sides of the bowl as necessary.
- Add the eggs, vanilla extract and yogurt and mix on low speed until combined. It won't completely come together, but that is okay.
- Add the flour, baking powder and salt and mix on low speed until a batter forms. Add the chocolate chips and fold together until combined. Spoon the batter into the prepared muffin tin, filling it up ¾ of the way to almost full.
- Microwave the Nutella for 20 seconds just so it loosens up a bit, then dollop a spoonful of the Nutella on top of each muffin. Using a knife or toothpick, swirl the Nutella into the muffin batter.
- Bake the muffins for 5 minutes at 425 degrees Fahrenheit, then without opening the oven door, decrease the oven temperature to 350 degrees Fahrenheit and bake the muffins for an additional 17-19 minutes if baking jumbo muffins, or 11-12 minutes if making regular-sized muffins. A toothpick inserted into the center of the muffins will come out clean or with a few moist crumbs.
- Let cool for 5 minutes in the muffin tin, then remove them onto a cooling rack and let them cool completely. Enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!