Bakery Style Nutella Stuffed Muffins

Bakery Style Nutella Stuffed Muffins

Serves 6 jumbo muffins
Allergy Egg, Milk, Wheat
Meal type Dessert
Misc Child Friendly, Freezable
Occasion Birthday Party
Website My Perfect Cake Recipe


  • 310g white flour (I like to use bread flour, but a.p would also work)
  • 150g sugar
  • 1 tablespoon vanilla sugar
  • 1/2 tablespoon cinnamon
  • 15g baking powder
  • 5 tablespoons whey or buttermilk
  • 2 eggs (large)
  • 70g light olive oil
  • 250g greek yogurt (I use fat-free)
  • 6-7 heaped tablespoons nutella (depending on how many muffins you want to make)
  • a sprinkle sugar (for the tops)


Form dollops of nutella and arrange them on a tray which fits into your freezers. Make as many dollops as muffins you plan to make. Freeze for 30-60 minutes.
Mix all of the dry ingredients in a big bowl.
Mix the wet ingredients in a different bowl.
Fold the dry ingredients into the wet ones and mix with an electrical whisk until you get a smooth, yet thick batter. Don't worry, it's hard to over mix this.
Fill RIGID molds (like the ones you use to make creme caramels or flans) more than 3/4 of their capacity. Otherwise you won't get tall muffins.
Push the nutella frozen dollops into the center of each muffin.
Bake in a preheated oven at 220ºC for 8 minutes, then lower the temperature to 175ºC and bake for about 25 minutes more, or until you see that they're done. If you want to make smaller muffins, you should bake them for a shorter period of time.


Before you put these in the oven, add a sprinkle of coarse or white sugar on top of the muffins. This will make them more like bakery muffins!