Super Easy Nutella Swirled Muffins Recipe
These super easy Nutella Swirled Muffins start with pancake mix, are swirled with hazelnut spread and baked to perfection. They are so good that you will find yourself jumping out of bed for breakfast.
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Everyone I know is a Nutella lover! The combination of chocolate and hazelnuts is great all by itself but baking it into a recipe might just be better.
This moist pancake mix muffin is loaded with swirls of chocolate hazelnut spread. Have Nutella Muffins for breakfast or dessert, there is no right or wrong way to eat them.
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What goes into this Recipe
- Pancake Mix: The perfect base for these moist and delicious muffins.
- Sugar: Added to give the recipe a bit more sweetness. Brown sugar can also be used for a deeper flavor.
- Vegetable Oil: Gives the batter moistness and keeps the texture super soft. Melted butter can also be used if desired.
- Sour Cream: Helps to balance the sweetness in the recipe by giving it a bit of tang.
- Vanilla Extract: Helps to enhance all of the flavors.
- Nutella: Hazelnut spread is the perfect addition to add flavor and moistness.
See recipe card for full information on ingredients and quantities.
Add-In Ideas
You are only limited by your imagination when it comes to items you can add to this easy muffin recipe. Here are some of my suggestions!
- Chocolate Chips are always a great idea! This Chocolate Chip Muffins recipe is perfect.
- Chopped Hazelnuts {or other nuts that you like}
- Berries would also be delicious. Try blueberries, raspberries or chopped strawberries.
- Mashed overripe bananas would be a great addition. Don’t banana Nutella muffins sound delicious. Use this moist Banana Muffins Recipe and swirl in Nutella for best results.
- Peanut butter or cookie butter would be a wonderful substitute to the hazelnut spread.
- 2 tablespoons of cocoa powder can also be added with the dry ingredients and creates fabulous chocolate Nutella muffins.
How to make Nutella Muffins
1. Begin by combining the pancake mix and sugar in a large bowl and whisk together. Combine the wet ingredients in a separate bowl and add to the dry ingredients. Mix using an electric mixer {or by hand} until everything is just combined. Note: If you are worried about over mixing I would suggest mixing the recipe by hand.
2. Melt the Nutella in the microwave just until it is pourable. Add the hazelnut spread to the top of the batter in a circular motion and cover the top.
3. Gently fold the Nutella into the muffin batter with a rubber spatula 2-3 times. The key is to get a delicious swirl of Nutella into the batter and not completely mixing it in.
4. Use a large cookie scoop {or about 1/3 cup} to scoop the muffin batter into a 12 cup muffin tin that is lined with muffin cups {aka paper liners}. Fill each cavity about 3/4 full.
5. Next, add a sprinkle of sanding sugar and mini chocolate chips to the top of each muffin.
6. Finally, bake the muffins in a preheated 425 degree oven for 5 minutes. Reduce the heat to 350 degrees and continue baking for 15-20 minutes or until baked through and the top of the muffins are golden brown. Allow the Nutella muffins to cool on a wire rack and in the pan for 10 minutes and serve.
Expert Tips
- Make mini Nutella swirl muffins in a mini muffin pan! Be sure to line the pan with mini cupcake liners and bake at 400 degrees for 10-12 minutes or until cooked through and golden brown.
- Do not over mix the batter. The key to a moist muffin with tender crumb is to not over mix the mixture before baking.
- Use muffin liners or make your own parchment liners. You can always spray the pan before adding the batter but using a liner helps with easy clean cup and ensures that they will easily remove from the pan.
- Only fold the Nutella into the batter a few times. The key to getting the gorgeous swirls of Nutella in each muffin is to not mix it in all of the way.
- If you prefer to not swirl the hazelnut spread into the muffin batter add a dollop of Nutella to the center of each muffin before baking. The batter will bake over the spread and create a filled cupcake.
- The topping ideas are totally optional but add great flavor and texture to the end result. I highly recommend the combination of sanding sugar and mini chocolate chips.
Storage and Freezing
Store- These Nutella muffins keep best when stored in an airtight container in the refrigerator. In fact, they will last 4 days refrigerated. If you prefer to keep them at room temperature they will only keep for a couple of days.
Freeze- For best results, freeze the muffins individually wrapped in plastic wrap and in an airtight container {or freezer bag}. This allows you to pull one or two muffins at a time and they will last for up to 3 months.
Recipe FAQs
There are two easy things you can do to ensure that the end product is moist. First of all, do not over mix the ingredients. A great way of achieving this is to mix the dry and wet ingredients separately and then add them together, mixing until just combined.
It is also important to not over bake the Nutella swirl muffins. We want them to be baked through and golden brown but not overdone. Cooking them for too long will create a dry end product that is not moist.
There are a couple of ways to tell if they are done baking. The first method is like baking a cake and inserting a toothpick in the middle of each Nutella muffin. There should be a few moist crumbs but no raw batter on the toothpick.
You can also take your finger and press into the top of the muffins and when the muffin springs back it is baked well and ready to remove from the oven.
Absolutely! A streusel topping would be wonderful baked on top of each muffin. There is a great recipe for a buttery streusel on this Blueberry Poppy Seed Muffin recipe.
Sanding sugar is basically a coarse sugar that is clear in color and is used for baking. It can be found in the baking section of the grocery store with the sprinkles.
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Super Easy Nutella Swirled Muffins Recipe
Ingredients
- 2 ¼ cups pancake mix {I used Bisquick}
- ½ cup granulated sugar
- ½ cup milk
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- ½-¾ cup Nutella spread
Optional Toppings
- ¼ cup sanding sugar
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 425°. Line a 12 cup muffin pan with paper liners {or generously spray each cup with nonstick cooking spray} and set aside.
- In a large bowl combine the pancake mix and brown sugar. Whisk {or sift} the ingredients together to remove any lumps. In a separate bowl combine the milk, eggs, vegetable oil, vanilla extract and sour cream. Whisk until everything is combined and pour into the dry mixture. Gently mix the wet ingredients into the dry ingredients and mix until just combined {be sure to not over mix}. Heat up Nutella in the microwave for 20 seconds or until just pourable. Add the Nutella to the muffin batter and carefully mix 2-3 times to swirl into the batter but not completely mix in.
- Use a large cookie scoop {or about 1/4 cup of batter} and fill each one of the muffin cups 3/4 full. Top with sanding sugar and mini chocolate chips {if desired}.
- Bake for 5 minutes, then turn the oven down to 350° and continue baking for 15-20 minutes. You will be able to tell that the muffins are done by either pressing down on the muffin and it springs back, using a toothpick in the center and it comes out clean or looking at the muffins and removing when they are a light golden brown color on top.
- Cool in the pan for 10 minutes. Remove and serve. Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.
Video
Notes
- Make mini Nutella swirl muffins in a mini muffin pan! Be sure to line the pan with mini cupcake liners and bake at 400 degrees for 10-12 minutes or until cooked through and golden brown.
- Only fold the Nutella into the batter a few times. The key to getting the gorgeous swirls of Nutella in each muffin is to not mix it in all of the way.
- The topping ideas are totally optional but add great flavor and texture to the end result. I highly recommend the combination of sanding sugar and mini chocolate chips.
- For best results, freeze the muffins individually wrapped in plastic wrap and in an airtight container {or freezer bag}. This allows you to pull one or two muffins at a time and they will last for up to 3 months.
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- Chocolate Chips
-
- Chopped Hazelnuts {or other nuts that you like}
-
- Berries
-
- Mashed overripe bananas
-
- Peanut butter or cookie butter would be a wonderful substitute to the hazelnut spread.
-
- 2 tablespoons of cocoa powder
