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+ servings

4-Ingredient Nutella Muffins

These rich and chocolaty muffin bites require only 4 ingredients, making them some of the simplest yet tastiest muffins around.
YIELD 28 mini muffins or 11 standard muffins


  • 2 large eggs
  • 1/4 cup (50 g/1.7 oz) granulated sugar
  • 1 cup Nutella (340 g/12 oz)
  • 1/2 cup plus 2 tablespoons (90 g/3.2 oz) self-rising flour (or all-purpose flour plus 1/2 teaspoon baking powder)


  1. Preheat oven to 180C/350F. Line 28 mini muffin cups with liner paper.
  2. In a large bowl, whisk together eggs and sugar. Add the Nutella and whisk until combined. Sift in flour and fold just until combined.
  3. Divide mixture evenly between muffin cups, filling them about 2/3 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.
  4. The center will slightly sink after cooling. You can fill this center with an extra dollop of Nutella and hazelnut. Serve warm or at room temperature.
  5. 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.