• Bruni

Nutella Muffins

Updated: Aug 27, 2019

Jumbo Nutella Muffins

Quick and easy recipe.

Thanks to the initial temperature spike and additional half a spoon of baking powder those muffins puff up and can easily compete with bakery’s jumbo muffins. The texture is fluffy and soft and I can guarantee you won’t end up with spongy-powdery muffin. Addition of Nutella (be generous with it!) and the extra hint of cinnamon and nutmeg will fill in your house with lovely chocolatey-spicy aroma.

Yield: 8 muffins

Tin: muffin or jumbo muffin form

Active time: 15 min prep + 20 min baking


- 1 large egg, room temperature

- 80g unsalted or salted butter, melted

- 125ml milk or buttermilk or kefir (1/2 cup*), room temperature

- 1 tsp vanilla extract

- 190g (1 cup and 4 Tbsps) all-purpose flour

- 1 and 1/2 tsp baking powder

- 1/2 tsp cinnamon

- 1/4 tsp nutmeg

- 1/2 tsp salt (reduce to 1/4 tsp if using salted butter)

- 100g (1/2 cup*) granulated or caster sugar

- 8 Tbsps Nuttella, room temperature

*1 cup = 250ml cup


1. Preheat the oven to 220C. Line muffin pan with muffin liners. Set aside.

2. Prepare wet ingredients: Whisk 1 egg until fluffy, add melted butter, milk (buttermilk/kefir) and vanilla extract.

3. Prepare dry ingredients: Sift flour with baking powder, cinnamon, nutmeg and salt. Whisk in sugar. Set aside.

4. Combine: Add dry ingredients to wet ingredients in two turns - few gentle stirs. Don’t over mix as you may end up with powdery texture.

5. Fill in muffin liners with the batter: One Tablespoon of batter followed by Tablespoon of Nutella and cover with another Tablespoon of batter. Fill in the liners 4/5 high.

6. Bake for 5 minutes at 220C then lower the temperature to 175C and bake for 14-17 minutes. Once baked leave in the muffin pan for 5 minutes, then cool on the cooling rack.

Jumbo Nutella Muffins

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