Chocolate hazelnut muffins are moist, tender and topped with a beautiful, showstopping chocolate swirl.

A chocolate lover’s dream, these easy Nutella muffins are perfect for breakfast, snacks or dessert.

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Easy Nutella muffins with chocolate swirl look fancy, taste incredible and are the perfect treat, any time of the day.

I am always on the hunt for delicious muffin recipes because they are so versatile. Whether for breakfast, dessert or as a snack, there is always the perfect muffin for the job.

Nothing beats a warm muffin just out of the oven, but they also freeze well.

I often have a bag full of various muffins inside my freezer which can be reheated anytime a craving strikes.

Similar to my Pumpkin Cream Cheese Muffins, these chocolate hazelnut muffins have that signature swirl of color and juxtaposition of flavors that make them irresistible.

More Muffin Recipes You’ll Love:

• Chocolate Chip Bisquick Muffins
• To-Die-For Blueberry Muffins
• Cranberry Orange Muffins
• Easy Pear Muffins

Tips for Making Nutella Swirl Muffins

Muffin batter can be surprisingly delicate.

Chocolate hazelnut muffins are made by swirling delicate muffin batter with thicker, heavier Nutella spread. That alone can lead to some challenges.

But don’t fret, these muffins aren’t difficult to make!

These tips will help you bake muffins that are light and fluffy yet still have that signature swirl that makes them so appealing!

• Don’t overmix the batter. As you prepare the batter, use a paddle attachment and after several rotations, stop and scrap down the sides of your bowl. This ensures that the batter gets well combined without overmixing. Over-mixing can lead to a chewier muffin. What we want here is something light, fluffy and flaky.
• Don’t be afraid of sour cream! Baking with sour cream leads to perfectly moist muffins, but doesn’t give a sour cream flavor to the finished product.
• Carefully measure and layer. The secret to the swirl comes in carefully measuring and layering the batter inside each well of the muffin tin. Using a 1 tablespoon cookie scoop makes this process go smoothly.
• Swirl gently. Nutella is a slightly different consistency than the muffin batter. Swirling with care will help your muffins to stay light and fluffy and to prevent the batter from falling. Use a butter knife, toothpick or bamboo skewer to gently swirl the batter.
• Warm the Nutella. Use this tip with caution as you do not want to overheat the Nutella. However, sometimes, it can be very thick and difficult to swirl. If you are having trouble, you can gently warm the Nutella for 5-6 seconds in the microwave to help it along just a bit.

How to Make Easy Nutella Muffins

It’s really easy to make these muffins with a delicious swirl of Nutella!

Ingredients You’ll Need:

• Unsalted Butter
• Granulated Sugar
• Eggs
• Vanilla Extract
• Sour Cream
• Milk
• All-purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Chocolate Hazelnut Spread (such as Nutella)

How to Make It:

(Full printable recipe card is available below)

Prepare the wet ingredients. First, you’ll fit a stand mixer with the paddle attachment (or a large mixing bowl with an electric hand mixer).

Cream together butter and sugar on medium-high speed until light and fluffy.

Add eggs, one at a time, mixing well after each. Next, add vanilla extract and sour cream.

Next you’ll add the milk, mixing to incorporate.

Prepare the dry ingredients. Next, in a separate medium bowl, whisk together flour, baking powder, baking soda, and salt.

Then, with the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until incorporated.

Layer the muffin batter. Grease a muffin pan or line it with muffin cups or other paper liners, if preferred.

Then, scoop 1 TBSP of batter out of the large bowl and into each well of the muffin pan. Smooth out batter to cover the bottom of the well.

Add 1 tsp chocolate hazelnut spread over the batter in each well.

Scoop 1 TBSP of batter over the chocolate hazelnut spread of each well (so in this order: batter, Nutella, batter).

Add 1 more tsp of chocolate hazelnut spread over the batter. Use a toothpick or knife to swirl the batter and chocolate hazelnut spread together.

Bake the muffins. Last, you’ll bake for about 20 minutes, until golden brown and a toothpick inserted in the cake part of the muffin comes out clean.

The top of each muffin will have a lovely swirl of Nutella!

Notes and Adaptations:

• I have only tested this recipe with Nutella brand chocolate hazelnut spread. Similar store brands should work fine. I have not tested with natural varieties of chocolate hazelnut spread, which are a bit thicker and may be more difficult to swirl.
• Leftovers can be stored in an airtight container at room temperature for 3-5 days. Cooled muffins can also be wrapped well and frozen.
• For easier clean-up, you can use muffin liners in your pan.

Be sure to save this recipe to your breakfast or muffins board on Pinterest!