Nutella-Filled Muffins with Hazelnut Topping

Indulge in these moist muffins that hide a delicious surprise of Nutella in the middle and boast a crunchy hazelnut topping. Perfect for breakfast or a snack!

Yields: 3-4 jumbo muffins


  • 125g All-Purpose Flour
  • 80g Granulated Sugar
  • 40g Light Brown Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 165g Milk (unsweetened almond milk or any milk of choice)
  • 1 tsp White Vinegar
  • 1 tsp Vanilla Extract
  • 22g Butter, melted (vegan or regular)
  • 25g Neutral Oil
  • 3-4 tbsp Nutella (1 tbsp for each muffin)
  • 70g Chopped Nuts (preferably hazelnuts, for topping)


  1. Preparation: Line a tray with baking paper. Scoop 1 tablespoon of Nutella for each muffin and place on the tray. Freeze for 20 minutes.
  2. In a bowl, combine milk (room temperature) and vinegar. Whisk and let it sit for about 10 minutes until slightly curdled.
  3. To the milk mixture, add granulated sugar, brown sugar, oil, and vanilla extract. Whisk to combine.
  4. Sift in the flour, baking powder, and baking soda. Gently fold until just combined using a whisk or spatula.
  5. Stir in the melted butter until the batter is smooth.
  6. Allow the batter to rest for 20-30 minutes at room temperature.
  7. Preheat your oven to 375°F (190°C). Prepare a muffin tray with tall muffin liners.
  8. Pour 1/3 of the batter into each muffin liner. Place one frozen Nutella ball in the center of each, without pressing it down. Cover with a bit more batter.
  9. Sprinkle the chopped hazelnuts on top of each muffin.
  10. Bake for 10-12 minutes or until the tops are firm to touch and a toothpick inserted into the muffin (avoiding the Nutella center) comes out clean.
  11. Allow muffins to cool to room temperature.

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