Bakery-Style Nutella Chocolate Chip Muffins
These Bakery-Style Nutella Chocolate Chip Muffins are soft, fluffy, and topped with perfectly golden, domed muffin tops. Studded with melty chocolate chips and filled with a gooey Nutella center, these indulgent muffins taste just like your favorite coffee shop treat and are best served warm with a hot cup of coffee.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: Provides structure and the soft, fluffy crumb that gives these bakery-style muffins their classic texture.
Baking Powder: Helps the muffins rise tall and develop those signature domed muffin tops.
Baking Soda: Works with the buttermilk to create a light, tender crumb.
Salt: Enhances flavor and balances the sweetness of the muffins and chocolate.
Salted Butter: Adds rich flavor and moisture to the muffin batter.
Avocado Oil: Keeps the muffins extra moist and soft while adding a neutral flavor.
Granulated Sugar: Sweetens the muffins and helps create golden bakery-style tops.
Eggs: Provide structure and richness for a soft, fluffy muffin texture.
Buttermilk: Adds moisture and slight tang while helping create tender muffins.
Greek Yogurt: Makes the muffins extra moist and fluffy with a slight creamy richness. Sour cream is a great substitution!
Vanilla Extract: Enhances the flavor of the chocolate and adds warm bakery-style sweetness.
Mini Chocolate Chips: Distribute evenly throughout the batter for melty chocolate in every bite.
Turbinado or Coarse Sugar: Sprinkled on top for a crunchy bakery-style muffin topping.
Nutella or Chocolate Hazelnut Spread: Creates a rich, gooey chocolate-hazelnut center inside the muffins.
Why You’ll Love Bakery-Style Nutella Chocolate Chip Muffins:
Bakery-Style Muffin Tops: Tall, golden, domed tops just like your favorite coffee shop muffins.
Soft And Fluffy Texture: Tender crumb that stays moist and fluffy in every bite.
Gooey Nutella Center: A rich, chocolate-hazelnut filling that melts into the warm muffins.
Loaded With Chocolate Chips: Studded with melty chocolate chips for extra chocolate flavor.
Perfect Coffee Pairing: A cozy bakery-style treat that’s perfect with a hot cup of coffee.
Simple Homemade Recipe: Easy to make with pantry staples and no complicated steps.
Great For Breakfast Or Dessert: Sweet enough for dessert but perfect for a morning treat.
Tips for Making Bakery-Style Nutella Chocolate Chip Muffins:
Don’t Overmix The Batter: Fold the dry ingredients into the wet just until combined to keep the muffins soft and fluffy.
Let The Batter Rest: Allowing the batter to rest for 15–20 minutes hydrates the flour and creates taller, lighter muffins.
Space Out The Muffins: Filling every other muffin well helps the muffins expand properly and form bakery-style domed tops.
Fill The Liners Fully: Filling the muffin liners to the top helps create large, bakery-style muffin tops.
Start With High Heat: Baking at 425°F for the first few minutes helps the muffins rise quickly and form tall domes.
Reduce The Temperature After: Lowering the oven temperature ensures the centers cook through without overbrowning the tops.
Use Turbinado Sugar On Top: A sprinkle of coarse sugar adds a bakery-style crunch and sparkle to the muffin tops.
Use Mini Chocolate Chips: Smaller chips distribute more evenly throughout the batter for chocolate in every bite.
Let Muffins Cool Slightly Before Filling: Allowing them to cool for a few minutes makes it easier to hollow out the center.
Don’t Cut Through The Bottom: When creating the center hole for the Nutella, stop before reaching the base so the filling stays inside.
Serve Warm For The Best Texture: Warm muffins keep the chocolate chips melty and the Nutella center perfectly gooey.
How to Store Bakery-Style Nutella Chocolate Chip Muffins:
Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm before serving.
Freezer: Freeze muffins in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
To Reheat: Warm in the microwave for 15–20 seconds or in a 300°F oven for 5–8 minutes until soft and heated through.
FAQs:
Q: How do I get tall bakery-style muffin tops?
A: Bake the muffins at a high temperature (425°F) for the first 5 minutes, then lower the temperature to finish baking. This quick burst of heat helps create tall, domed muffin tops.
Q: Why should the muffin batter rest before baking?
A: Resting the batter allows the flour to fully hydrate, which results in softer, fluffier muffins with better structure.
Q: Can I use regular chocolate chips instead of mini chocolate chips?
A: Yes. Regular chocolate chips work well, though mini chips distribute more evenly throughout the batter.
Q: Can I make these muffins ahead of time?
A: Yes. Bake the muffins in advance and store them in an airtight container, then fill with Nutella before serving or just after reheating.
Q: How do I fill the muffins with Nutella?
A: Create a small hollow in the center of each muffin using the end of a piping tip, spoon, or knife, then pipe or spoon the Nutella into the hole.
Q: Can I freeze these muffins?
A: Yes. Freeze the baked muffins in a freezer-safe container for up to 2 months, then thaw and warm before serving.
Q: Can I make jumbo muffins instead?
A: Yes. Divide the batter into jumbo muffin liners and increase the baking time slightly while following the same temperature method.
Love these? Check out some of my other breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these bakery-style nutella chocolate chip muffins. Happy baking!
