Mini Nutella Muffins are super easy to make using only 5 ingredients. They are fudgy, rich, chewy, decadent, brownie like, naturally gluten free and impossible to resist.
If you are like me and love Nutella straight out of the jar then you are in the right place! These Nutella muffins are super fudgy, chewy from almond flour, dotted with chunks of dark chocolate chips and it is hard to stop with just one.
Although these bite size treats might not fall into the category of a breakfast muffin recipe, these have been a guilty pleasure of mine for years because they have the decadence and flavor of chocolate brownies (like this almond flour brownies) in the form of a mini bite like the mini banana muffins.
It all comes together from scratch in one bowl and you can make with or without a mixer. We shared this recipe several years ago but decided to give a face lift with more details, photos and video.
You can make a large batch of these treats to save them for up to 2 months in the freezer and they take minutes to thaw. Besides the deep chocolate flavor, what you’ll love most about this Nutella muffin recipe is its ease just like these Nutella brownies or Nutella mug cake.
If you are new to baking or baking from scratch intimidates you, then these Nutella muffins are a good place to start. They are super easy to make with just one bowl and a wooden spoon.
They are really hard to mess up because the absence of gluten in almond flour helps them stay moist even if you accidentally over mix. They’re super quick to make and absolutely addictive, especially for the choco-holics in your life. The ingredient list is minimal and you probably already have most of the ingredients on hand.
You don’t need any fancy equipment to make this. Everything is mixed together in one bowl and then scooped into a mini muffin pan. Cleaning up is as easy as making this recipe! Try this Chocolate Peanut Butter Fudge or Almond Butter Cups if you want another tasty chocolate-filled treat or this no bake brownie bites for a healthier alternative.
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Why you'll love this recipe?
- Texture - These muffins don't really have a soft, cake like texture like orange muffins because there is no leavening, fat or regular flour in the recipe. They are dense, chewy and satisfies your chocolate craving.
- Quick and Easy - My favorite part of this recipe other the deep, dark chocolatey flavor is that it's made using only 5 pantry ingredients, they made in one bowl, don't necessarily need a mixer, straight forward and makes clean up a breeze.
- Flourless - Using almond flour makes them chewy instead of cakey with gooey bits of melted chocolate throughout. They are also naturally grain free and gluten free.
- Bite sized - They are not only great for portion control but also perfect to be packed in school lunch boxes.
- Triple chocolate - A chocoholics dream! We added cocoa powder along with chocolate hazelnut spread and finished off with a mix of chocolate chips.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
Ingredients
- Nutella -If you are opening a new jar to make this recipe then make sure to give a good stir to redistribute the oils before using.
- Egg - Use a large egg at room temperature or straight out of the fridge.
- Cocoa powder — Use 100% or dutch processed cocoa powder.
- Almond flour - Make sure to use super fine almond flour not almond meal.
- Chocolate chips — You can make these Nutella muffins with just 4 ingredients and skip the chocolate chips. However, extra chocolate with chunks of ooey gooey melted chocolate ain't gonna hurt. You can use bittersweet chocolate, dark chocolate, or milk chocolate chips.
Tip: Dutch processed cocoa powder will work as there’s no baking soda or baking powder called for in the recipe to change the reaction.
Substitutions or variations
- Love Nutella? Fill half the muffin pan with batter, add a dollop of Nutella and then top with more batter.
- Use 3 tablespoons of all purpose flour instead of the ¼ almond flour. The mini muffins will have a domed top, more cakey in texture, less moist but tender and has mild sweetness.
- Sprinkle coarse sea salt on top before baking which adds a nice depth of flavor.
- Use a different variety of chocolate chips like bittersweet, milk, peanut butter, butterscotch or white.
- Use mini chocolate chips or a roughly chopped chocolate bar instead.
- Add some crunch and stir in chopped walnuts or toasted pecans.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
- Add one large egg, super fine almond flour and cocoa powder into a medium bowl.
- Add chocolate hazelnut spread.
3. Using a hand held electric beater, beat on high speed for about 30 seconds or stir by hand using a wooden spoon until thoroughly combined and smooth.
Tip: If mixing by hand, add Nutella into the glass bowl, microwave for 10 to 12 seconds or until lukewarm, stir until smooth and then stir in remaining ingredients.
4. Stir in semi sweet chocolate chips.
5. Transfer batter into paper lined mini muffin pan and top with more chocolate chips.
6. Bake at 325 degrees for 20 minutes or until done.
Helpful tips
- Use an electric mixer for ease. Although these Nutella muffins can be simply mixed with a wooden spoon, using an electric mixer makes the job a breeze.
- Don't over bake. Mini muffins like these mini banana muffins, don’t take long to bake as regular ones. So, check one or two minutes before the recommend time. Insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they are ready.
- Microwaving the Nutella until warm and runny will help make the combining of ingredients quicker and easier, especially when making by hand.
Tip : Under baking them ever-so-slightly will result in more fudginess.
Storing and Freezing
To store: Store the Nutella muffins in an airtight container or sealed ziplock bag at room temperature for 3-4 days.
To freeze: These freeze wonderfully! Once they have completely cooled, transfer them to a freezer-safe bag, seal well and freeze for up to two months and leave it on the counter to thaw for a few minutes.
Recipe FAQs
Almond flour not only amps up the fudginess but also make them moist and dense. That being said, if you are out of all purpose flour, then use 3 tablespoons of all purpose flour instead of the ¼ almond flour for a cake like texture and mild sweetness.
Yes. Nutella does not contain any ingredients derived from wheat or other cereals and is suitable for those following a gluten free diet.
Egg offers binding in the flourless recipe and is a key ingredient. We do not recommend an egg substitute.
These Nutella muffins can be made using a standrad muffin pan instead (make sure to increase the baking time). Baking without a muffin pan? Use silicone or foil muffin liners on a baking stray in mason jar lids.
If you don't have mini muffin liners then make sure to grease the mini muffin pan with melted butter or spray a generous coating of non-stick cooking spray. And, wait until the mufifns are completely cool before trying to remove from the pan.
More almond flour desserts to try
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Nutella Muffins
Equipment
Ingredients
- ½ cup Nutella
- ¼ cup super fine almond flour
- 1 large egg
- 1 tablespoon cocoa powder
- 3 tablespoons semi sweet chocolate chips
Instructions
- Pre heat oven to 325 degrees F. Line a mini muffin pan with 10 paper liners and set aside.
- Add Nutella, almond flour, egg and cocoa powder into a medium bowl. Using an electric beater or a wooden spoon, mix until thoroughly combined or smooth. Stir in 2 tablespoons chocolate chips.
- Divide batter evenly between prepared 10 muffin liners and top with remaining chocolate chips.
- Bake for 19 to 20 minutes or until a toothpick inserted in the middle of a muffin has no wet batter clinging to it.
- Place pan on a wire rack to cool and enjoy warm or at room temperature
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.
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All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.
Katherine | Love In My Oven
SO heavenly!! These look so good! I also love that they're only 4 ingredients! 🙂
Maria Doss
Thank you Kathy:)
Kelly @ Kelly Lynns Sweets and Treats
Nutella is the BEST!! Totally love that this is 4 ingredients and so easy to make. I bet these are yummy with a cup of coffee 🙂
Maria Doss
Indeed!!
Ashika | Gardening Foodie
I love these Nutella brownie muffins, and gluten free, even better. With just 4 ingredients, I am definitel giving this a try 🙂
heather (delicious not gorgeous)
this looks so decadent and chocolatey! always in the mood for nutella (:
Maria Doss
It sure is, thanks Heather:)
camish
oh wow, these seem amazing. how do you get them to rise without any baking soda or powder?
also do you have the nutritional value for these muffins? thanks a lot.
Maria Doss
Hi Camish, These muffins do not rise as much. They do have a perfect moist and fudgy brownie texture (thanks to Nutella and almond flour). As far as nutrition value goes, we do not have it as of now, but there are many free nutrition calculators online like this one - https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hope it helps:)
J. Santos
These Nutella brownie muffins are so good. However, I a trying to avoid sugar, so I cannot eat these too often. They are moist just like a brownie on the inside and have a nice balanced chocolate taste. This recipe is so easy and simple. I cannot believe a recipe this simple produces something so delicious.
Maria Doss
Hi Santos, glad you liked these muffins! Happy holidays:)