Jumbo Nutella Stuffed Muffins

These Jumbo Nutella Stuffed Muffins are the kind of muffins that make an ordinary morning feel a little more special. They have tall, bakery-style tops, a soft and buttery crumb, and a generous pocket of creamy Nutella tucked into the center. A handful of mini chocolate chips adds extra chocolate flavor without making the muffins feel too heavy. The trick to getting that impressive jumbo shape is simple: use a large muffin pan, don’t overmix the batter, and give the batter a little time to rest before baking.

Why These Muffins Work

The muffin itself is rich but still tender, thanks to a combination of butter, oil, milk, and sour cream. Nutella is frozen before it goes into the batter, which helps it stay in the center while the muffins bake. The result is a soft chocolate-hazelnut filling rather than Nutella disappearing into the bottom of the muffin. A hot oven at the beginning of baking also helps the tops rise quickly and gives them that bakery-style dome.

Ingredients

For the Nutella Filling

• 3/4 cup Nutella or another chocolate hazelnut spread

For the Muffin Batter

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 cup whole milk, room temperature
• 1/4 cup heavy cream
• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1/3 cup neutral vegetable oil
• 2 teaspoons vanilla extract
• 1 1/4 cups mini semi-sweet chocolate chips, plus extra for topping

Equipment You’ll Need

• Jumbo or large muffin pan
• Tulip-style muffin liners
• Mixing bowls
• Whisk
• Rubber spatula
• Piping bag or zip-top bag
• Wire cooling rack

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How to Make Jumbo Nutella Stuffed Muffins

1. Freeze the Nutella

Start with the filling because it needs time to firm up. Spoon or pipe the Nutella onto a parchment-lined plate or small baking sheet, making roughly 10 small portions. Freeze them until completely firm. Frozen Nutella is much easier to place inside the muffin batter and is less likely to sink or spread before the muffin sets.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Give the mixture a good stir so the leavening agents are evenly distributed. For the best texture, measure the flour carefully rather than scooping it directly from the bag.

3. Mix the Wet Ingredients

In a separate large bowl, whisk together the milk, heavy cream, sugar, melted butter, eggs, sour cream, oil, and vanilla. The mixture should look smooth and well combined. Make sure the melted butter has cooled before adding it so it doesn’t cook the eggs or cause the chocolate chips to melt.

4. Combine the Batter

Add the dry ingredients to the wet mixture. Whisk gently until you can still see a few streaks of flour, then switch to a spatula and fold in the mini chocolate chips. Stop as soon as the flour disappears. Overmixing is one of the easiest ways to end up with dense, chewy muffins instead of a soft crumb.

5. Let the Batter Rest

Cover the bowl and let the batter rest at room temperature for about 45 to 60 minutes. This extra time allows the flour to hydrate and helps the muffins develop a taller, more substantial top when baked.

6. Prepare the Muffin Pan

Preheat the oven to 400°F (205°C). Line a large muffin pan with tulip-style liners. If your pan has standard-size cups, you can use every other cup to give the muffins more room to spread and rise. This is especially helpful when you’re aiming for oversized bakery-style muffins.

7. Fill and Stuff the Muffins

Divide the rested batter between the liners, filling them generously but leaving enough room to add the filling. Place a frozen Nutella portion in the center of each muffin and gently press it down. Cover the Nutella completely with a little batter so it stays enclosed as the muffins bake.

8. Add the Finishing Touches

For an extra chocolatey top, add a small swirl of Nutella over each muffin and sprinkle with a few more mini chocolate chips. Don’t worry about making the swirls perfect. A slightly messy finish looks right at home on these bakery-style muffins.

9. Bake

Bake the muffins at 400°F (205°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for another 15 to 20 minutes. They are ready when the tops are golden and set, while the centers still have a little softness when gently pressed.

10. Cool Before Serving

Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack. The Nutella center will be especially soft while the muffins are warm, so give them a few minutes before cutting one open. If you want that gooey center, serve them slightly warm.

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What You Can Do Better

• Measure the flour carefully: Too much flour is a common reason homemade muffins turn out dry. Spoon the flour into your measuring cup and level it, or use a kitchen scale.
• Don’t skip freezing the Nutella: A firm filling is much easier to place in the batter and helps keep the chocolate-hazelnut center where it belongs.
• Use mini chocolate chips: Smaller chips distribute more evenly through the thick batter and are less likely to fall toward the bottom.
• Don’t overmix: Once the flour has disappeared, stop mixing. A few small lumps are perfectly fine.
• Give the batter time to rest: This extra step takes some patience, but it can make a noticeable difference in the height and tenderness of the finished muffins.
• Keep the oven door closed: The initial high temperature gives the muffins their lift. Opening the door too early can interfere with that rise.
• Cool the muffins properly: Let them sit in the pan briefly, then transfer them to a rack so the bottoms don’t become soggy.

Storage

Store the cooled muffins in an airtight container at room temperature for up to 4 days. For longer storage, wrap the muffins individually and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw them at room temperature, or warm one briefly before serving if you want the Nutella center soft and creamy again.

Can You Make These Muffins Ahead?

Yes. The batter can be prepared ahead for baking later, although the best texture comes from baking the muffins while the batter is fresh. You can also bake the full batch, cool the muffins completely, and freeze them individually. This makes it easy to pull out one muffin whenever you want a quick breakfast or dessert.

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Recipe at a Glance

Nutritional Information

The following values are approximate and will vary depending on the brand of Nutella, chocolate chips, butter, and other ingredients used. They are provided as a general guide rather than a medical or dietary calculation.

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Frequently Asked Questions

Can I use regular-sized chocolate chips?

You can, but mini chocolate chips are a better choice for these jumbo muffins because they spread more evenly throughout the batter. Larger chips can be heavier and may settle toward the bottom.

Can I use another chocolate hazelnut spread?

Absolutely. Any thick chocolate hazelnut spread can work in place of Nutella. The consistency may vary slightly, so freezing the filling before using it is still recommended.

Why did my muffins not rise very high?

Overmixing, too much flour, an inaccurate oven temperature, or skipping the batter-resting period can all affect the rise. Also make sure your baking powder and baking soda are fresh.

Can I make smaller muffins?

Yes. Use a standard muffin pan and reduce the amount of batter in each cup. The baking time will also need to be reduced, so start checking them earlier than the jumbo version.

How do I get a gooey Nutella center?

Freeze the Nutella before stuffing the muffins and avoid overbaking them. The center will soften as the muffin bakes but should remain rich and creamy inside.