Super Easy Nutella Swirled Muffins Recipe

5 from 1 vote

Pancake mix and Nutella are combined to create a moist and delicious Nutella Swirled Muffin that is super easy to make.

Prep Time10

Cook Time25

Cooling Time10

Total Time50

Course: Breakfast

Cuisine: American

Servings: muffins

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.

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.

Add In Ideas:

- Peanut butter or cookie butter would be a wonderful substitute to the hazelnut spread.