Hazelnut Muffins with Nutella Heart, an irresistible and fragrant sweet, perfect for breakfast and snacks, but also to take to school and the office. Ideal for starting the day with energy or for a refreshing break. A small daily treat that’s easy to carry with you!
There’s something magical about a freshly baked muffin, don’t you think? That aroma that fills the kitchen, the golden crust… but let’s be honest, the real love affair begins when there’s a secret filling waiting for us!
And these Hazelnut Muffins with Nutella Heart are just like that. A soft and fragrant shell, enriched with the enveloping taste of crushed hazelnuts, hiding an irresistible surprise: a delicious heart of pure Nutella.
Moreover, they are easy to prepare and success is guaranteed—they disappear in no time. Are you ready to get your hands dirty for such a simple joy? Great, then…
Let’s see together how to make the recipe for Hazelnut Muffins with Nutella Heart. Prepare the ingredients and let’s get started!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
In order of use:
- 2 eggs (at room temperature)
- 1/2 cup g sugar
- 1/2 cup g vegetable oil
- 1/3 cup + 1 tbsp g milk (at room temperature)
- 1 3/4 cups g flour
- 1/2 cup g hazelnut flour (or crushed hazelnuts)
- 1/2 packet baking powder
- 1 pinch salt
- to taste Nutella®
- to taste hazelnut crumbs
Tools
- 1 Chopper
- 1 Bowl
- 1 Electric whisk
- 1 Muffin pan
- 12 Cupcake liners
- 1 Pastry bag
- 1 Apple corer
Steps
Preheat the static oven to 350°F (or convection at 340°F) and arrange the paper liners in the muffin pan.
In a large bowl, crack the eggs and beat them with an electric whisk along with the sugar for a couple of minutes until the mixture is frothy. If you prefer, you can also use a stand mixer.
While whisking, slowly add the vegetable oil and milk, then add the sifted flour and baking powder, and finally the hazelnut flour (if you can’t find it, use crushed hazelnuts as I did). Continue mixing with the whisk at low speed just long enough to incorporate all the dry ingredients, but don’t overdo it or the muffins will be rubbery and dry.
Distribute the batter into the liners, filling them about 2/3 full, and bake in a preheated oven for about 20 minutes. Always do the toothpick test to check if they’re done.
Once cooked, remove the muffins from the oven and allow them to cool slightly. Then, using an apple corer or the handle of a wooden spoon, make a hole in the center of each muffin. Set them aside and let them cool completely.
Meanwhile, gently warm the Nutella in the microwave and transfer it to a pastry bag. Once the muffins are cool, fill the holes with Nutella and create circles on the surface. Finish with hazelnut crumbs and serve.
Here are the Hazelnut Muffins with Nutella Heart ready. Enjoy your meal!
Until the next recipe.
Storage
You can store Hazelnut Muffins with Nutella Heart at room temperature for 3-4 days in an airtight container. Ideally, keep them in a cool, dry place away from heat sources.
Freezing (for longer storage). Muffins freeze very well, but it’s better to do so before filling and decorating. Proceed as follows. After baking, let the muffins cool completely, then wrap each muffin individually in plastic wrap or a food bag and place them in the freezer.
Defrosting. Let the muffins thaw at room temperature for a few hours, then proceed with filling and decorating.
Tips and Suggestions
A hazelnut muffin with Nutella heart is already a true delight! 🤤 To make it even more special, you could add:
Dark chocolate chips: in the batter, for a touch of bitterness that balances the sweetness of Nutella and hazelnut.
Caramelized or praline hazelnuts: coarsely chopped and added on top before baking, for crunchiness and a more intense flavor.
Coffee/Bitter cocoa: a teaspoon of instant coffee or bitter cocoa in the batter enhances the chocolate and hazelnut flavor, making the muffin deeper and less cloying.
Grated orange zest: a pinch of zest (only the orange part) adds a citrus aroma that pairs wonderfully with hazelnut and chocolate.
Or for an even softer and moist batter:
Yogurt: adding a small jar (about 100g) of whole or Greek yogurt, slightly reducing the milk or oil, makes the muffins incredibly soft.
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FAQ (Questions and Answers)
Can I replace Nutella with another spread?
Certainly. You can use a hazelnut and cocoa spread, a pistachio spread, or even a white chocolate spread. Make sure it has a similar consistency to Nutella.
My muffins turned out too dry. What did I do wrong?
The most common issue is over-mixing the batter. The muffin batter should only be mixed until the dry ingredients are just incorporated (it should remain lumpy). Over-mixing develops gluten and makes the muffins rubbery and dry.
