These rich and chocolaty muffin bites require only 4 ingredients, making them some of the simplest yet tastiest muffins around. This recipe creates super fudgy, moist muffins with a delectable brownie texture.
Our first ever recipe post was Nutella mousse. Made from only two simple ingredients, it became such a popular post! Since you guys loved it so much, I thought it might be a good idea to post another easy Nutella-based recipe (and then another and another)… after all, you can never go wrong with Nutella desserts! There’s a full cup of the delicious hazelnut spread in this recipe, so you know that’s a good start.
Table of contents
What is Nutella?
Nutella is a cult-favorite chocolate hazelnut spread. The consistency is similar to that of peanut butter. There are also “off brands” that work just as well. You can also make your own Nutella if you’re feeling extra crafty and have tons of time on your hands.
How to make Nutella Muffins
These muffins are made by mixing together just 4 basic ingredients: eggs, sugar, nutella and self-rising flour (or AP flour and baking powder). I experimented with different ratios and finally found the perfect balance. Adding sugar is optional, but I felt they lacked something without it. Alternatively, you can reduce the ¼ cup of sugar in the recipe to 2 tablespoons if you prefer. I also tried using 1 egg vs 2 and found that 2 eggs made it fudgier and more delicious. I experimented with 1 cup flour, ¾ cup flour, and ½ cup flour, although I’m not sure what I was thinking by using a full cup. It was too much, but I ate them regardless.
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I prefer mini muffins for this recipe when bringing them to a party because they’re so much more fun! Depending on your likes, this recipe yields either 28 mini muffins or 11 standard-size muffins (pictured). I know it’s not ideal for standard 24-cup mini size pans, so use a few small ramekins to bake the rest. To make the process easy and quick, I use an ice cream scoop to fill my cups with the muffin batter.
Tips and tricks for the best Nutella muffins
The secret? Don’t over mix the batter after adding the flour, and don’t over bake. My mini muffins were ready after only 8 minutes in the oven. While it’s always tempting to bake for longer, the drier these muffins are, the less taste and texture they’ll have. Bake until the tops are shiny and cracked but the center is still soft. While cooling, the muffins might sink slightly in the center (that means the center is super fudgy!). If you like, you can add extra Nutella and hazelnut on top. If your muffins aren’t fudgy, that means you over baked them, but it doesn’t mean you won’t be eating the whole batch anyway. I’ve been there.
Too much nutella? If you aren’t the lover of all things nutella like we are, you could try swapping some out for peanut butter. This mellows the chocolate flavor and enhances the nuttiness.
More delicious Nutella-filled treats!
- Nutella Cupcakes: Ultra moist, chocolaty, rich and topped with a creamy, dreamy Nutella frosting!
- Nutella Brownies: Outrageously delicious fudgy brownies full of chocolate & a middle layer of nutella.
- Nutella Tart: Made of a rich hazelnut crust and a super creamy Nutella filling.
- Nutella Fudge: Made with white and dark chocolates and toasted hazelnuts, this is a decadent gourmet treat.
4-Ingredient Nutella Muffins
Ingredients
- 2 large eggs
- ¼ cup granulated sugar (50 g/1.7 oz)
- 1 cup Nutella (340 g/12 oz)
- ½ cup plus 2 tablespoons (90 g/3.2 oz) self-rising flour (or all-purpose flour plus ½ teaspoon baking powder)
Instructions
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Preheat oven to 180C/350F. Line 28 mini muffin cups with liner paper.
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In a large bowl, whisk together eggs and sugar. Add the Nutella and whisk until combined. Sift in flour and fold just until combined.
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Divide mixture evenly between muffin cups, filling them about ⅔ full. Bake for 8 minutes for mini muffins or 12-13 minutes for standard-size muffins, until the tops are shiny and cracked but the center is still soft. Transfer to a wire rack and let cool for 10 minutes before removing from pan.
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The centers might slightly sink after cooling. You can fill this center with an extra swirl of Nutella and crushed hazelnuts. Serve warm or at room temperature.
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Muffins are best the same day they are made, but they can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.
Kathi @ Deliciously Yum! says
You can’t beat a muffin in miniature form :). Um, and the fact that these are made with only 4 ingredients totally blows my mind! I am seriously in love over here!
Aimee / WallflowerGirl.co.uk says
These look simply wonderful! I love that they only use 4 ingredients and the main one is nutella … YUM
Lindsay @ The Local Taste says
Anything with nutella and I’m in love. Now I’m totally craving these! Will have to try this recipe!
Shiran says
I’m totally in love with Nutella too! It’s sooo good!
Sierra says
Third looks good!!!
Natalie says
I just made these and they were incredible and so easy to make! This is definitely going to be a staple for me thanks for sharing 🙂
Shiran says
Thank you so much Natalie! Enjoy them while they last! 😉
F.Anwar says
I’ve never left a comment on any online recipe I’ve found before but I just had to for these. They were so simple to make yet delicious! I took them for a dinner party and only had 4 left. I ended up baking them for a few extra minutes (not intentionally) but they were still chewy and perfect! Dusted with powdered sugar and topped with strawberries, they were so so good!!
Shiran says
Thank you so much for the lovely comment! I’m so glad you like them!
Sakura says
These were so good! I had to leave them in longer though because at the 13 minute mark, they were still raw on the inside. Otherwise, YUM
Shiran says
I’m glad you like them, Sakura! Thank you for your comment 🙂
Chris says
So easy to make with just a few ingredients.
Only issue was 8 minutes it was still raw. I had to do another 8 minutes. Came out like a chewy brownie with a crispy top!
Tastes great and uses up the extra nutella we have.
Erinzen says
Hi dear, I used to love nutella, but now that I’ve started eating in a better way I’m looking for something healthier. Do you think I could substitue the hazelnuts with almonds? Thank you very much
Shiran says
Hi Erinzen! In this case, I wouldn’t recommend using a different kind of spread other than Nutella.
Priscilla says
Hi dear, I’d love to bake these miniature cupcakes. Do i have to whisk the eggs and sugar till stiff peak form?
Shiran says
Hi Priscilla, you only need to whisk/mix the ingredients by hand until well combined. There’s no need to whisk the eggs and sugar to soft/stiff peaks.
Soso says
love it!
mana says
Shiran!
the recipes u shared here are so damn awesome!…
i wanting to make these at home and was trying to find some easy recipes on the internet and when i finally gave up i saw ur page and believe it or not its so great…!i look forward for u to share some eggless mousse desserts and other nutella filled desserts!
THNX…
mana says
i love nutlla and the chocolate mousse so plx share more and more of eggless desserts of this type!!!!!
thnk u so so so much!!!
Kendall says
If I don’t have the paper cups can I just grease the tin or what? Thanks!
Shiran says
Usually you could, but these muffins are delicate because of their soft center, so it won’t be easy to release them from the pan.
Lee Ebejer says
The easiest recipe ever and soooo popular I had to make another batch!!!
Danica says
I never actually use recipes i find online, cuz I don’t I can do it as good, nor I ever leave comments, BUT I felt obliged to leave one now. Thank you. Thank you for the best choco muffin recipe ever and super nice detailed explanation. I made them, standard size 11 minute baking, turned out – absolute perfection, everything was like you said. They looked just like the ones on your pictures just bigger haha 😀 everyone loved them and they are asking for more. Thank you <3
Shiran says
I’m so glad to hear that, Danica! Thank you so much for the sweet comment 🙂
ling says
Just noticed the center of the muffins are wet? Does that mean if I test the doneness using a skewer it’s okay if it comes out with wet crumbs?
I’m thinking of serving these for kids but I’m not sure if the moist center needs to be more “done”.
Shiran says
Yes, a skewer should come out with moist crumbs. The muffins should get cooked enough to make it safe to eat, although I can’t guarantee it because that depends on how long you bake it.
Simonne says
Hi Shiran I have to say that I do try a lot of recipes I find on Internet and this one is my number 1. . I made 48 mini nutella muffins for Easter and between 11 of us I there was none left and Ionly had one….lol. So thank you for sharing your recipe.
Shiran says
Thank you so much, Simonne!
Annika says
delicious and super simple!
Elham Rad says
Hello Shiran,
Do the eggs need to be at room temperature ?
Thanks !!
Shiran says
It’s better if they are at room temperature, but it’s not a necessary step.
Riddhi Gandhi says
Super recipe. But can I get alternative for eggs please
Shu says
So amazed by this recipe that I’m inspired to see what happens if I try this with peanut butter.
Thank you Shiran! <3
Paige says
I’ve just made these and they are absolutely amazing!! Thank you for sharing, my boyfriend is obsessed with them.
Talia @ Pretty. Simple. Sweet. says
Hi Paige, I’m so glad you enjoyed them!
Tammy says
What is nutrition info per muffin?
Stephanie @ Pretty.Simple.Sweet. says
Hi Tammy, I typically use the nutrition calculator here: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Using the recipe as written, each muffin has 240 calories.