Soft Vanilla Nutella Swirl Muffins

Name: Nutella Swirl Muffins
Prep time: 18 min
Cook time: 19 min
Total time: 47 min
Yield: 12 muffins
Cuisine: Greek
Ingredients: 2 cups all-purpose flour, spooned and leveled; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter, melted and cooled for 5 minutes; 2 tablespoons neutral oil, such as canola, vegetable, or avocado oil; 2 large eggs, room temperature; 3/4 cup whole milk, room temperature; 1/2 cup plain whole-milk Greek yogurt, room temperature; 2 teaspoons vanilla extract; 3/4 cup Nutella or another chocolate-hazelnut spread; 2 tablespoons finely chopped toasted hazelnuts; 1 tablespoon coarse sugar

Imperial June 10, 2026June 10, 2026

Quick Recipe Version (TL;DR)

Yield: 12 muffins
Prep Time: 18 minutes
Cook Time: 19 minutes
Total Time: 47 minutes, including 10 minutes cooling time

Quick Ingredients

2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled for 5 minutes
2 tablespoons neutral oil
2 large eggs, room temperature
3/4 cup whole milk, room temperature
1/2 cup plain whole-milk Greek yogurt, room temperature
2 teaspoons vanilla extract
3/4 cup Nutella or chocolate-hazelnut spread
Optional: 2 tablespoons chopped toasted hazelnuts and 1 tablespoon coarse sugar

Do This

1. Heat oven to 425°F. Line a 12-cup muffin pan with paper liners.
2. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Whisk butter, oil, eggs, milk, yogurt, and vanilla in a separate bowl until smooth.
4. Fold wet ingredients into dry ingredients just until no dry streaks remain.
5. Fill each cup with batter and Nutella in layers, using 1 tablespoon Nutella total per muffin. Swirl the top lightly.
6. Bake 5 minutes at 425°F, then reduce to 350°F and bake 14 minutes more.
7. Cool in the pan for 5 minutes, then move to a rack for 5 minutes before serving.

Why You’ll Love This Recipe

Dessert-level delicious: Soft vanilla muffins meet rich chocolate-hazelnut ribbons in every bite.
Bakery-style tops: A brief high-heat start helps the muffins rise tall and look beautiful.
Easy to make: No mixer required, just bowls, a whisk, and a muffin pan.
Familiar and crowd-pleasing: Nutella makes these feel special while still being cozy and approachable.

Grocery List

Produce: None required; optional fresh strawberries or raspberries for serving.
Dairy: Unsalted butter, large eggs, whole milk, plain whole-milk Greek yogurt.
Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, neutral oil, vanilla extract, Nutella or chocolate-hazelnut spread, optional toasted hazelnuts, optional coarse sugar.

Full Ingredients

For the Vanilla Muffin Batter

2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled for 5 minutes
2 tablespoons neutral oil, such as canola, vegetable, or avocado oil
2 large eggs, room temperature
3/4 cup whole milk, room temperature
1/2 cup plain whole-milk Greek yogurt, room temperature
2 teaspoons vanilla extract

For the Nutella Swirl

3/4 cup Nutella or another chocolate-hazelnut spread

Optional Topping

2 tablespoons finely chopped toasted hazelnuts
1 tablespoon coarse sugar

Soft Vanilla Nutella Swirl Muffins – Closeup

Step-by-Step Instructions

Step 1: Prepare the pan and heat the oven

Arrange an oven rack in the center position and preheat the oven to 425°F. Line a standard 12-cup muffin pan with paper liners. If you are not using liners, lightly grease the muffin cups with butter or nonstick baking spray.

The high starting temperature gives the muffins a quick lift, helping create rounded, bakery-style tops. You will lower the temperature after the first 5 minutes of baking.

Step 2: Warm the Nutella slightly

Spoon 3/4 cup Nutella into a microwave-safe bowl and warm it for 10 to 15 seconds, just until loosened and easy to dollop. Stir well. It should be soft and glossy, not hot or runny.

If you do not want to use a microwave, place the jar or a small bowl of Nutella in a larger bowl of warm water for 3 minutes, then stir until spreadable.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 3/4 cup granulated sugar. Whisk for about 30 seconds so the leavening is evenly distributed.

This quick whisking step helps the muffins rise evenly and prevents salty or bitter pockets from the baking soda or baking powder.

Step 4: Mix the wet ingredients

In a medium bowl, whisk together the 1/2 cup melted butter, 2 tablespoons neutral oil, 2 large eggs, 3/4 cup whole milk, 1/2 cup Greek yogurt, and 2 teaspoons vanilla extract until smooth and creamy.

Room-temperature eggs, milk, and yogurt help the batter come together smoothly. If the melted butter is too hot, it can scramble the eggs or make the batter greasy, so let it cool for 5 minutes before mixing.

Step 5: Combine the batter gently

Pour the wet ingredients into the bowl of dry ingredients. Using a silicone spatula or wooden spoon, fold the mixture together just until no dry flour streaks remain. The batter should look thick, soft, and slightly lumpy.

Do not beat the batter smooth. Overmixing develops gluten, which can make muffins tough instead of tender. A few small lumps are exactly what you want.

Step 6: Fill, layer, and swirl the muffins

Spoon about 1 tablespoon of batter into the bottom of each muffin cup. Add 1 teaspoon of Nutella to the center of each cup. Top with enough batter to bring each cup about 3/4 full, usually about 1 1/2 tablespoons more batter per cup.

Add 2 teaspoons of Nutella on top of each muffin. Use a toothpick, skewer, or the tip of a small knife to swirl the top in 2 or 3 gentle figure-eight motions. Keep the swirling light so you get distinct ribbons and pockets of chocolate-hazelnut spread instead of fully mixing it into the batter.

If using the optional topping, sprinkle the muffins with 2 tablespoons chopped toasted hazelnuts and 1 tablespoon coarse sugar before baking.

Step 7: Bake until tall and set

Place the muffin pan in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 14 minutes, for a total bake time of 19 minutes.

The muffins are done when the tops are puffed, the vanilla batter looks set, and a toothpick inserted into a vanilla portion of the muffin comes out clean or with a few moist crumbs. Avoid testing directly through a Nutella pocket, since the spread will stay soft and may make the muffin look underbaked.

Step 8: Cool and serve

Let the muffins cool in the pan for 5 minutes. Carefully transfer them to a wire rack and cool for at least 5 minutes more before serving. The Nutella will be warm and soft shortly after baking, then will settle into fudgy ribbons as the muffins cool.

Serve them slightly warm for the most dessert-like texture, or enjoy at room temperature as a sweet breakfast, brunch treat, or afternoon snack.

Pro Tips

Measure the flour correctly: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the muffins dry.
Keep the swirl bold: Swirl only a few times. Too much swirling blends the Nutella into the batter instead of creating pretty ribbons.
Use room-temperature dairy: Cold milk or yogurt can make melted butter firm up into little bits. Room-temperature ingredients create a smoother batter.
Do not overbake: Check the muffins at exactly 19 minutes total bake time. Overbaking can dry out the vanilla crumb.
Test the batter, not the Nutella: A toothpick inserted into a chocolate-hazelnut pocket will come out glossy even when the muffin is fully baked.

Variations

Banana Nutella Muffins: Replace 1/4 cup of the milk with 1/4 cup mashed ripe banana. The muffins will be slightly denser, extra moist, and lightly banana-scented.
Double Chocolate Nutella Muffins: Replace 2 tablespoons of the flour with 2 tablespoons unsweetened cocoa powder and fold 1/3 cup mini chocolate chips into the batter before filling the cups.
Espresso Hazelnut Muffins: Whisk 1 teaspoon instant espresso powder into the wet ingredients and top the muffins with chopped toasted hazelnuts for a deeper chocolate flavor.

Storage & Make-Ahead

Store cooled Nutella swirl muffins in an airtight container at room temperature for up to 3 days. For the softest texture, place a paper towel in the bottom of the container and another paper towel over the muffins before sealing. The paper towels help absorb extra moisture and keep the tops from becoming sticky.

To freeze, wrap each fully cooled muffin tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature for 1 hour, or microwave one muffin on 50% power for 25 to 35 seconds.

For make-ahead prep, whisk the dry ingredients together up to 2 days in advance and store them covered at room temperature. You can also measure the Nutella into small spoonfuls on parchment paper and chill for 20 minutes before baking, which makes layering easier. For best rise, do not fully mix the muffin batter until just before baking.

Nutrition (per serving)