Nutella Stuffed Chocolate Chip Muffins


Nutella stuffed

These muffins are soft and moist on the inside, with a golden brown top. The Nutella on the inside adds to the richness of the mini chocolate chips that are layered all throughout the muffins.

Simply put – they are delicious!

So how do you get the Nutella on the inside?

  • You just lay spoonfuls of the hazelnut goodness onto a wax paper lined baking sheet then pop it in the freezer.
  • Once they have hardened, stick them right in the center of the muffin batter!


  • Nutella
  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp butter, softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup Greek Vanilla Yogurt
  • 3/4 cup Vanilla Yogurt
  • 1 cup + 2 tbsp mini chocolate chips
  • 2 tbsp turbinado sugar


  • On a wax paper lined baking sheet, drop 15 round teaspoonfuls of Nutella (making sure they do not touch).
  • Place the baking sheet in the freezer for at least 2-3 hours, or until the Nutella is frozen solid.
  • Preheat oven to 180 degrees C.
  • Line 15 muffin cups with paper or foil liners and set aside.
  • In a large bowl combine the flour, baking powder, baking soda and salt.
  • Whisk to combine, set aside.
  • Cream the butter and sugar in the bowl of your stand mixer until light and fluffy (2 min).
  • Beat in one egg at a time, then add the vanilla.
  • Scrap down the sides of the bowl.
  • Alternate adding the flour mixture and the yogurts to the butter mixture. (Batter will be really thick)
  • Add the cup of mini chocolate chips, and stir them in.
  • Divide the mixture evenly into the prepared muffin tin (note: fill above the top of the cup).
  • Remove the Nutella from the freezer and quickly push the frozen Nutella into the center of the muffins.
  • Then sprinkle each muffin with the remaining chocolate chips and turbinado sugar.
  • Bake for 20-25 minutes or until the tops are golden brown.


baking tips chocolate


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