Nutella Muffins

a hand holding half a chocolate muffin above a muffin pan.

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.

Course Dessert

Cuisine American

Keyword Nutella muffins

Prep Time 5

Cook Time 20

Total Time 35

Servings mini muffins

Calories 131kcal

Author Maria Doss

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

Video

Notes

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.

Mixing by hand - Microwaving the Nutella until luke warm (10 to 12 seconds) and runny will help make the combining of ingredients quicker and easier, especially when making by hand.

Don't over bake - Insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they are ready. In fact under baking them ever-so-slightly will result in more fudginess.

Use all purpose flour instead - 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. Also, check for doneness in 17 to 18 minutes.

Nutrition