Triple Chocolate Nutella Muffins

Skip the bakery and make Triple Chocolate Nutella Muffins at home with this ultra fudgy no-fuss recipe. Filled with Dutch cocoa powder and dark chocolate chips then swirled with chocolate hazelnut spread, these decadent muffins are a chocoholic’s dream come true.

Have you ever been so tired that your coffee needs coffee? That’s me every morning. Thanks to a mix of insomnia and a cat that enjoys meowing in the middle of the night, I never fall asleep until the sun’s up and the alarm’s going off.

When Michal Jackson couldn’t sleep his doctor used a magic potion of propofol to help him catch some zzzz’s. Now the King of Pop is sleeping for all eternity but that still sounds better than being awake 24/7. Evidently humans need 8 hours of sleep per night to function properly, which explains why my life’s a hot mess of malfunction.

Sometimes sleep eludes me because I’m more excited about breakfast than Christmas morning. It’s impossible to rest when there are triple chocolate Nutella muffins waiting for me in the kitchen. That’s the case today. For once a cat isn’t to blame for my ass-dragging tiredness. Instead, the fault lies with a dozen chocolaty muffins.

I’m not even mad.

How could I hold a grudge against a muffin made with a trio of chocolates? Certainly it’s not possible. These rich, fluffy treats have one-upped double chocolate muffins–and it’s about damn time. It shouldn’t have taken so long to happen, everybody knows good things come in threes. The French are famous for their ménage à trois sexapades so maybe I’ll be famous for a ménage à trois muffin.

Then again, maybe not; it sounds obscene.

The last thing I want to do is distract from this A-rated recipe with an X-rated implication. Everything in French sounds dirty. Forget I mentioned ménage à trois and focus on the English phrase: three-way. Wait, that’s even worse! I meant to say three ways, plural, as in three different types of chocolate.

See where my brain goes when it gets no sleep? Basically off the freaking rails.

Luckily, getting my chocolate fix always puts me back on track. And there’s no better way to satisfy a chocolate craving than with Triple Chocolate Nutella Muffins. Stuffed with Dutch-process cocoa, dark chocolate chips then swirled with chocolate-hazelnut spread these muffins are a chocoholic’s dream.

For triple chocolate bakery style muffins at home, you have to try this no-fuss recipe ASAP.

Before sharing the recipe for Triple Chocolate Nutella Muffins here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

Dutch-process cocoa powder gives this recipe moist, fudgy results. However, if you must substitute natural cocoa powder the ingredients will need to be modified. Natural cocoa powder requires less baking powder than Dutch-process (only 1 1/2 teaspoons total) and the addition of 1 1/2 teaspoons of baking soda.

I used Ghirardelli 60% Cacao Dark Chocolate Chips but feel free to substitute semi-sweet or milk chocolate chips.

If you don’t have buttermilk, you can make a sour milk substitution by stirring one teaspoon of fresh lemon juice into one cup of whole milk and letting it set for five minutes before use.

Preparation Tips and Tricks

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in drier, denser muffins than the moist muffins you’ll get with properly measured flour.

For the moistest chocolate muffins take care to avoid overmixing and overbaking.

After baking, cool muffins in the pan for 5 minutes then remove from pan and cool to room temperature on a wire rack. If warm muffins remain the pan too long then the bottoms will be wet and soggy.

Storage and Freezing Tips for Nutella Muffins

These muffins can be frozen up to 3 months in an airtight container. Thaw overnight in the refrigerator then let muffins come to room temperature before serving.

After muffins have cooled completely, place in an airtight container and store at room temperature up to 3 days.

I hope you enjoy this recipe for Triple Chocolate Nutella Muffins. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a recipe.

Finally, if you like rich, chocolaty desserts then you’ll love these Triple Chocolate Raspberry Brownies. Made with three kinds of chocolate and just one bowl, this from-scratch recipe is both simple and sublime. 

Triple Chocolate Nutella Muffins

Heather Wolf

Skip the bakery and make Triple Chocolate Nutella Muffins at home with this ultra fudgy no-fuss recipe. Filled with Dutch cocoa powder and dark chocolate chips then swirled with chocolate hazelnut spread, these decadent muffins are a chocoholic's dream come true.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Muffins

Cuisine American

Servings 24

Ingredients

  

• 2 large eggs room temperature
• 1 cup light brown sugar packed
• 1/2 cup canola oil
• 2/3 cup full fat Greek yogurt plain, room temperature
• 1 tsp vanilla pure
• 1/2 cup buttermilk room temperature
• 2 cups all-purpose flour unbleached
• 1 Tbsp baking powder
• 1/3 cup Dutch-process cocoa powder *not all natural cocoa powder
• 1/4 tsp sea salt fine
• 1 cup dark chocolate chips
• 1 cup Nutella

Instructions

 

• Preheat oven to 400 degrees. Add liners to a muffin tin and set aside.
• In a large bowl, vigorously whisk eggs and brown sugar until light and thickened.
• Slowly stream oil into the bowl, whisking continuously until combined.
• Add Greek yogurt, vanilla and buttermilk. Whisk until incorporated.
• In a separate bowl sift together flour, baking powder, Dutch-process cocoa powder and salt.
• Toss in chocolate chips and stir to coat with flour mixture.
• Gradually add dry ingredients to wet. Stir until just combined to avoid overmixing. (Do not break up dry lumps in the batter.)
• Distribute batter evenly among muffin liners filling each 3/4 of the way.
• Swirl 2 teaspoons of Nutella on top of each muffin.
• Bake for 5 minutes at 400 degrees then, keeping the oven door closed, lower the temperature to 350 and bake for an additional 10 to 12 minutes. Muffins are done when a toothpick inserted in the center of a muffin comes out with a few moist crumbs.
• Transfer muffin tin to a wire rack to cool for 5 minutes before removing muffins from pan to cool completely.

Keyword chocolate, muffins, nutella