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Nutella flavored muffins that are incredibly moist and light. This is an easy one-bowl, no mixer recipe that can be made ahead of time and stores well. The muffins are perfect for any occasion.

This is one of my favorite recipes to make and people always seem to really enjoy them. I love to make them for my family and for potlucks and gatherings. Not only is it a super easy, stress-free recipe, but these muffins also keep well so you can make them ahead of time.

I originally came up with this recipe three years ago, but since then I’ve been tweaking and improving on it.

Over the holidays I made this recipe three times for various events. Even though I love to bake, I always get stressed when I’m baking for others since people’s tastes can vary so much. But most of the people who tried these muffins seemed to genuinely enjoy them, which made me really happy.

And when it was time to take back leftovers at the end of the night, all the remaining muffins were claimed at each event. That’s pretty much the best compliment ever.

The Key to Keeping the Muffins Light and Moist

Flourless desserts are often very dense and very rich. To keep these muffins from being too rich and heavy, I use a secret ingredient to lighten them up.
The secret ingredient(s) to keeping these muffins incredibly light and moist is pumpkin puree or applesauce. I use pumpkin during the fall and winter and switch to applesauce in the spring and summer.
You won’t taste the puree at all because the chocolate hazelnut spread overpowers the subtle pumpkin or apple. But it makes the muffins lighter, keeps them incredibly moist, and it makes them a little healthier too.

Tools Needed to Make the Muffins

All the ingredients will be poured into a large mixing bowl and mixed with a whisk. You do not need an electric mixer for this recipe.
To scoop out the batter, I recommend using a 2 tsp cookie scoop* because it quickly and easily pours out the batter. Normally I use the 1.5 tbsp cookie scoop for making cookies, but that is too much batter for these small liners.
You will need also need a mini muffin pan and mini cupcake liners. You do not want to pour the batter directly into the muffin pan. The muffins are very delicate and even in a non-stick pan they will be very hard to remove so it is best to use mini liners.
Not all mini muffin pans are the same size. To determine which liners to purchase, make sure to measure your mini muffin cavities. I used this muffin pan* and these 1.25 inch liners.*

Additional Tips for Making the Muffins

Make sure you do not overfill your muffin liners. They should be no more than two-thirds full. If they are filled to the top, they will rise too high, causing the muffin tops to touch the muffin pan, which will lead to them getting stuck to the muffin pan.
The muffin will be initially puffy and round when they are baked and then they will flatten slightly and have a more level surface. This is normal as these are flourless muffins so they won’t rise as much.

How to Store the Muffins

Some baked goods don’t keep well and never taste nearly as good as when they are first baked. This is not the case with these muffins. They taste just as good the next day.
If you plan on sharing these within 1-2 days, they can be kept at room temperature in a covered container.
If you plan on keeping them longer, you can store them in the fridge or in the freezer. Let the muffins come to room temperature before eating. You can also briefly reheat in the microwave or toaster oven.

Looking for more Nutella recipes? You might like my Nutella Cupcakes, too. Or, if you’re looking for gluten-free recipes you might like my Black Bean Brownies.

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

New! Recipe now updated with video. You can also find all my recipe videos on my youtube channel.