Kirbie's Cravings

Nutella Muffins

These Nutella muffins are moist and not too sweet. Great for a weekend breakfast treat.

photo of a plate of Nutella Muffins

After all the Nutella creations I’ve made, you knew these were coming right? These came out great. Moist, Nutella-y, not too sweet. Great for a weekend breakfast treat.

I stress the words weekend and treat because even though I adore Nutella, I’m in no way endorsing this as an everyday breakfast meal. A while ago I kept seeing this commercial for Nutella spread, where the voiceover discussed Nutella as a healthy spread to serve kids for breakfast. Every time I saw the commercial it would piss me off. Nutella is full of chocolate and sugar. It’s a treat. Not a healthy breakfast. I would get annoyed and complain to the FH that some ignorant mother is going to watch it and feed her kids Nutella every day for breakfast.
photo of Nutella Muffins on a baking rack
And sure enough, a few months later, there was a lawsuit and the plaintiff won a lot of money. And now the commercial is gone I believe.

Anyway, I’ve been wanting to make these Nutella muffins forever. My first attempt, there wasn’t enough Nutella flavor. My second batch was perfect though. It’s not as sweet as a cupcake and definitely has the rougher muffin texture. I purposely did not put any cocoa powder in the muffin batter because I wanted the Nutella flavor to come through.

I made oversized muffins mainly because I love these fancy liners. But of course, you can make regular sized muffins too. These are easy to make despite what appears to be a long ingredient list. Also, you don’t need a mixer so there’s less clean up.

Nutella Muffins

Servings: 24 regular muffins or 12 over-sized ones
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Breakfast
Cuisine: American
These muffins are moist, Nutella-y, and not too sweet. Great for a weekend breakfast treat.


  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups light brown sugar packed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup Nutella
  • 3/4 tsp salt
  • 1 cup chocolate chips
  • 2 eggs
  • 1 cup (8-oz) milk
  • 2 tsp vanilla
  • 2 tsp vinegar
  • 1 stick unsalted butter melted


  • Preheat the oven to 400°F. Line oversized muffin molds with liners. You can also line regular muffin pans. Makes about 12 oversized or 24 regular.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt.
  • In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, Nutella and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring until all ingredients are combined. The batter will still be a little lumpy.
  • Scoop the batter into the prepared muffin tin about 2/3 full. Bake the muffins for about 25 minutes for oversized muffins (about 18 minutes for regular), or until a knife inserted in the center of a muffin comes out clean.


  • Nutrition estimate is for regular-sized muffins.


Serving: 1regular-sized muffin, Calories: 228kcal, Carbohydrates: 31g, Protein: 2g, Fat: 10g, Saturated Fat: 7g, Cholesterol: 25mg, Sodium: 149mg, Potassium: 115mg, Fiber: 1g, Sugar: 23g, Vitamin A: 170IU, Vitamin C: 0.1mg, Calcium: 57mg, Iron: 1.2mg, Net Carbs: 30g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

16 comments on “Nutella Muffins”

  1. These look great!

    I always thought that commercial was so silly – I mean let’s just embrace Nutella as a treat and don’t try to make it something it’s not, haha.

  2. How could anyone think something so delicious was healthy?! 🙂 These muffins look sooo good.

  3. Love those liners–so fancy! I rejoiced when that plaintiff won his case. That commercial was a serious public health risk!

  4. Found the blog (and nutella Muffins) through foodgawaker, live in SD and so excited to start reading up!

  5. I made these today. They turned out okay, I just didnt taste the nutella. Maybe for my next batch, I will add a half cup or so more 🙂

  6. I am baking these right now. I opted for the 24 regular sized cupcakes, 1/2 with and 1/2 without chocolate chips. The first batch tastes pretty good, but they completely collapsed in the center and are chewy (almost cookie-like) around the edges. The second batch collapsed slightly less – I assume because the batter sat and had more time for the vinegar/baking soda to activate. I will have to tinker with the recipe – the muffins do have a nice Nutella flavor and muffin texture.

    • Hmm, I wonder if they are underbaked slightly causing the collapse? Or maybe a little less Nutella? Glad you like the flavor though.

  7. Can I leave out the vinegar,because I don’t like it.

    • The vinegar is for the baking process, not taste. So it will affect how the muffins turn out. I recommend you leave it in or these won’t bake the same.

  8. Can I take out the vinegar,because I don’t like my cake batter taste sour.

    • Your batter won’t taste sour. And I would recommend you leave in the vinegar. It’s not there for taste, but to react with the baking soda.

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