Big, bakery-style muffins with a soft chocolate crumb, creamy Nutella center, and rich chocolate flavor are hard to resist. These jumbo chocolate muffins are made with simple pantry ingredients and come together without complicated steps.
This Chocolate Nutella Muffins Recipe is perfect for breakfast, an afternoon treat, or a quick homemade dessert. Each muffin is generously sized, fluffy on the inside, slightly crisp around the edges, and packed with chocolate goodness.
A swirl of creamy Nutella adds an extra layer of hazelnut-chocolate flavor. For an even more indulgent finish, chocolate chips can be folded into the batter before baking.
The best part is the texture. The muffins stay soft and moist inside while developing beautifully domed tops in the oven.
Whether baking for a weekend breakfast or preparing something special for a family gathering, these jumbo muffins are simple enough for beginners and impressive enough to feel bakery-worthy.
Ingredients
For the Chocolate Muffins
- 2 cups (250 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- ½ cup (120 ml) hot water
- ¾ cup (135 g) semi-sweet chocolate chips
- ¾ cup (225 g) Nutella or halal-friendly chocolate hazelnut spread
For the Topping
- ¼ cup (45 g) chocolate chips
- 2 tablespoons Nutella, slightly warmed
Tools Needed
- Jumbo muffin pan
- Jumbo muffin liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Cookie scoop or large spoon
- Cooling rack
Chocolate Nutella Muffins Recipe: Step-by-Step Instructions
1. Prepare the Oven
Preheat the oven to 425°F (220°C).
Line a jumbo muffin pan with jumbo muffin liners. If the pan has six large cavities, this recipe makes approximately six jumbo muffins.
2. Mix the Dry Ingredients
Add the flour, cocoa powder, sugar, baking powder, baking soda, and salt to a large bowl.
Whisk until everything is evenly combined and no large lumps of cocoa powder remain.
3. Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
Whisk just until the mixture becomes smooth. Avoid overmixing.
4. Combine the Batter
Pour the wet mixture into the bowl with the dry ingredients.
Gently fold everything together with a rubber spatula until the flour is almost incorporated.
5. Add Hot Water
Slowly pour in the hot water while gently mixing.
The batter will become thinner than a typical muffin batter. This is completely normal and helps create a soft, moist chocolate crumb.
6. Fold in Chocolate Chips
Add the ¾ cup of chocolate chips.
Fold gently until the chips are evenly distributed throughout the batter.
Reserve a few extra chocolate chips if desired for decorating the muffin tops.
7. Fill the Muffin Pan
Divide the batter evenly between the jumbo muffin liners.
Fill each liner almost to the top, leaving just a small amount of space for the muffins to rise.
8. Add the Nutella
Place about 1½ to 2 tablespoons of Nutella into the center of each muffin.
Use the back of a spoon to gently press it slightly into the batter.
For a pretty swirl, drag a toothpick through the Nutella and chocolate batter a few times.
9. Add Extra Chocolate Chips
Sprinkle the remaining chocolate chips over the tops.
This creates a rich, bakery-style appearance and gives the finished muffins extra chocolate texture.
10. Bake at High Heat
Place the muffin pan in the preheated oven.
Bake at 425°F (220°C) for 5 minutes.
The initial high temperature helps the muffins rise quickly and creates tall, impressive tops.
11. Reduce the Temperature
Without opening the oven, reduce the temperature to 350°F (175°C).
Continue baking for approximately 17-22 minutes, or until a toothpick inserted into the chocolate muffin portion comes out with a few moist crumbs.
Avoid inserting the toothpick directly into the Nutella center.
12. Cool the Muffins
Remove the pan from the oven and let the muffins cool in the pan for about 5-10 minutes.
Transfer them carefully to a cooling rack.
13. Add the Nutella Drizzle
Warm the 2 tablespoons of Nutella for a few seconds until it becomes easier to drizzle.
Drizzle it over the cooled muffins using a spoon or piping bag.
Serve warm or at room temperature.
Why These Jumbo Muffins Turn Out So Soft
The combination of buttermilk and vegetable oil helps create an especially tender crumb.
Buttermilk adds moisture and a slight tang, while oil keeps the muffins soft even after they have cooled.
Hot water also helps the cocoa powder blend smoothly into the batter. It produces a deeper chocolate flavor and a moist texture.
The short blast of high heat at the beginning of baking is another important step. It encourages the batter to rise quickly before the oven temperature is lowered.
For more chocolate inspiration, recipes such as One-Bowl Fudgy Chocolate Brownies and Double Chocolate Banana Bread make excellent additions to a chocolate dessert collection.
Tips & Variations
Use Room-Temperature Eggs
Room-temperature eggs blend more easily with the buttermilk and oil.
This helps create a smoother batter and more even texture throughout the muffins.
Do Not Overmix the Batter
Overmixing can make muffins dense and chewy instead of soft and fluffy.
Mix only until the dry ingredients are incorporated. A few small streaks of flour can be folded out gently.
Do Not Skip the Hot Water
Hot water may seem unusual in a muffin recipe, but it helps bloom the cocoa powder.
The result is a richer chocolate taste and a softer crumb.
Use Good-Quality Cocoa Powder
Since chocolate is the main flavor, cocoa powder makes a noticeable difference.
Unsweetened natural cocoa powder works well for this recipe. Dutch-process cocoa can also be used, but the final flavor and rise may vary slightly.
Add More Chocolate Chips
For an extra-decadent muffin, increase the chocolate chips to 1 cup.
Milk chocolate chips can be used for a sweeter result, while semi-sweet chocolate chips create a balanced chocolate flavor.
Make Them Extra Nutella-Filled
For a stronger Nutella center, freeze small spoonfuls of Nutella on parchment paper for about 20-30 minutes.
Place one frozen portion into the center of each muffin before baking. This helps create a thick, creamy filling.
Add Chopped Hazelnuts
For extra crunch, sprinkle ¼ cup of finely chopped roasted hazelnuts over the muffin tops before baking.
This gives the muffins a delicious contrast between the soft chocolate crumb and crisp nuts.
Make Mini Muffins
The batter can also be used to make smaller muffins.
Use a standard muffin pan and reduce the baking time considerably. Start checking them around 12-15 minutes.
Add a Chocolate Streusel
For a bakery-style topping, add a simple chocolate streusel made from flour, cocoa powder, sugar, and butter.
Sprinkle it over the batter before baking for a slightly crispy, crumbly top.
Keep the Nutella Halal-Friendly
Choose a chocolate hazelnut spread with ingredients suitable for a halal diet.
Always check the product label if a specific brand is being used.
Common Mistakes to Avoid
Overfilling the muffin cups: Too much batter can cause uneven overflow instead of a tall, rounded top.
Overbaking: Chocolate muffins can look moist even when fully baked. Start checking them toward the end of the suggested baking time.
Overmixing: Excessive mixing develops gluten and can make the muffins heavy.
Using cold ingredients: Very cold eggs and buttermilk can make the batter less uniform.
Opening the oven too early: Avoid opening the oven during the first few minutes of baking so the muffins can rise properly.
Storage & Serving
How to Store Chocolate Nutella Muffins
Store completely cooled muffins in an airtight container at room temperature.
They are best enjoyed within 2-3 days for the freshest texture.
Place a sheet of paper towel underneath the muffins to help absorb excess moisture.
Refrigerating the Muffins
Refrigeration is not necessary for these muffins.
If the kitchen is particularly warm, the muffins can be refrigerated in an airtight container for up to 5 days.
Allow them to come close to room temperature before serving for the softest texture.
Can the Muffins Be Frozen?
Yes. These muffins freeze very well.
Place completely cooled muffins in a freezer-safe bag or airtight container. Freeze for up to 3 months.
Thaw at room temperature or warm gently in the microwave before serving.
Best Ways to Serve Them
These jumbo muffins taste delicious slightly warm.
Serve them with:
- A glass of cold milk
- Hot tea
- Coffee
- Fresh berries
- Sliced bananas
- Vanilla yogurt
- A light dusting of powdered sugar
For a dessert-style serving, warm a muffin for a few seconds and add an extra spoonful of Nutella on top.
For another easy breakfast idea, Chocolate Chip Banana Bread Muffins pair beautifully with these rich chocolate muffins.
Frequently Asked Questions
1. Can regular muffin tins be used?
Yes. A standard 12-cup muffin pan can be used instead of a jumbo pan.
The recipe will make more muffins, and the baking time will be shorter. Begin checking them around 15 minutes.
2. Why are the muffins called jumbo muffins?
Jumbo muffins are larger than standard muffins and are usually baked in a six-cup jumbo muffin pan.
They have more batter per serving, creating tall tops and a thick, soft crumb.
3. Can Nutella be mixed into the batter?
Yes, but keeping most of the Nutella in the center creates a more noticeable creamy filling.
A small amount can also be swirled into the batter for extra hazelnut flavor.
4. Can buttermilk be replaced?
Yes. Combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar.
Let it sit for about 5 minutes before using. Measure 1 cup for the recipe and reserve the rest if needed.
5. Can butter replace vegetable oil?
Yes. Melted unsalted butter can replace the oil in an equal amount.
The muffins will have a richer buttery flavor, although vegetable oil generally keeps them softer for longer.
6. Why did the muffins not rise high?
The most common reasons are an oven that was not fully preheated, old baking powder or baking soda, overmixing, or underfilling the muffin liners.
The initial 425°F baking temperature is especially helpful for creating tall muffin tops.
7. Can these muffins be made without chocolate chips?
Absolutely.
Simply leave out the chocolate chips. The cocoa powder and Nutella still provide plenty of rich chocolate flavor.
8. Can white chocolate chips be added?
Yes. White chocolate chips add a sweet, creamy contrast to the dark cocoa flavor.
Use up to ¾ cup in place of the semi-sweet chocolate chips.
9. How can the Nutella center stay creamy?
Avoid overbaking the muffins.
A slightly underbaked-looking chocolate crumb is fine as long as the muffin has set around the center. The Nutella itself will remain naturally creamy.
10. Can the batter be prepared ahead of time?
For the best rise and texture, bake the batter soon after mixing.
The chemical leaveners begin working once the wet and dry ingredients are combined, so long storage before baking can reduce the final height.
More Easy Chocolate Baking Ideas
A collection of chocolate desserts is not complete without a few different textures and flavors.
For a soft, fruity option, Double Chocolate Banana Bread combines ripe bananas with plenty of chocolate.
For something extra fudgy, One-Bowl Fudgy Chocolate Brownies are an easy choice with minimal cleanup.
These recipes are especially useful when a simple pantry-friendly dessert is needed without complicated techniques.
Recipe Card
Jumbo Chocolate Nutella Muffins
Prep Time: 15 minutes
Bake Time: 22-27 minutes
Cooling Time: 10 minutes
Total Time: About 50 minutes
Servings: 6 jumbo muffins
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- ½ cup (120 ml) hot water
- ¾ cup (135 g) semi-sweet chocolate chips
- ¾ cup (225 g) Nutella or halal-friendly chocolate hazelnut spread
- ¼ cup (45 g) extra chocolate chips for topping
- 2 tablespoons Nutella for drizzling
Method
- Preheat the oven to 425°F (220°C) and line a jumbo muffin pan.
- Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla.
- Add the wet ingredients to the dry ingredients and gently fold.
- Slowly mix in the hot water.
- Fold in the chocolate chips.
- Divide the batter between six jumbo muffin liners.
- Add 1½-2 tablespoons Nutella to the center of each muffin.
- Sprinkle with extra chocolate chips.
- Bake at 425°F for 5 minutes.
- Reduce the oven to 350°F and bake for another 17-22 minutes.
- Cool for 5-10 minutes before transferring to a rack.
- Drizzle with warmed Nutella and serve.
Conclusion
These jumbo chocolate muffins bring together everything that makes a homemade treat special: a tall bakery-style top, soft and fluffy chocolate crumb, melted chocolate chips, and a creamy Nutella center.
The ingredients are simple, the method is beginner-friendly, and the result feels much more indulgent than the effort required.
Serve them warm for the softest texture, or keep a batch in the freezer for an easy sweet treat whenever a chocolate craving hits.
For a rich, fluffy, bakery-style breakfast or dessert, this Chocolate Nutella Muffins Recipe is an easy recipe worth making again and again.