Nutella Breakfast Muffins: Nutella Breakfast Muffins Recipe for Mornings

My First Nutella Surprise

I first made these for my grandson, Leo. He was having a tough Monday. I wanted a sweet surprise in his lunchbox. So I tucked a spoonful of Nutella inside a muffin.

His smile that afternoon was everything. He said it was like finding a chocolate treasure. I still laugh at that. It turned a regular day into something special.

Why The Little Things Matter

This matters because food is more than eating. It is a small act of love. A hidden bit of joy can change someone’s whole day.

It also teaches us patience. You must let the muffins cool before the drizzle. Good things come to those who wait. What small food surprise made you smile recently?

Let’s Make Them Together

First, get your oven warm to 350 degrees. Mix all your batter things until smooth. Now, the fun part. Put a little batter in each muffin cup.

Add a big spoon of Nutella right in the middle. Cover it up with more batter. It’s like making a secret pocket. Doesn’t that smell amazing already?

The Magic of Buttermilk

You might wonder about the buttermilk. It makes the muffin soft and tender. It’s the secret to a perfect crumb. Fun fact: you can make your own buttermilk! Just add a tablespoon of lemon juice to a cup of milk.

Let it sit for five minutes. See? No fancy store trip needed. Do you usually have buttermilk at home, or do you make your own?

Finishing Your Treasures

Bake them for about 15 minutes. They should be golden and springy. Let them cool in the pan. This is important so they don’t fall apart.

Finally, warm a little more Nutella. Drizzle it over the top. That shiny ribbon makes them extra special. Now, the hardest part. Letting them cool before you eat one!

Share The Joy

These muffins are for sharing. Wrap one up for a friend. Leave one for a family member. It spreads the happiness.

This matters because shared food connects us. It says, “I was thinking of you.” Tell me, who would you make these for first?

Ingredients:

Ingredient	Amount	Notes
Eggs	2
Oil	⅔ cups
Granulated sugar	⅔ cups
Flour	1 ½ cups
Baking powder	½ teaspoons
Baking soda	¼ teaspoons
Vanilla	2 teaspoons
Buttermilk	1 cup
Nutella	1 cup	For the batter
Nutella	Extra, warmed	For drizzling on top

My Secret for Happy Mornings: Nutella Breakfast Muffins

Good morning, sunshine! Let’s make a sweet start. I remember my grandson’s face when he first tried these. His eyes got so wide! These muffins are like little hugs for your taste buds. They have a gooey Nutella heart. Doesn’t that sound amazing?

We’ll mix everything in one bowl. That means less washing up! I still laugh at the time I used the whole jar of Nutella. My husband was so surprised. Let’s get our oven warming to 350 degrees. Line your muffin tin with pretty paper cups.

• Step 1: Grab your big mixing bowl. Crack in the two eggs. Add the oil and sugar. Now pour in the flour, baking powder, and baking soda. Don’t forget the vanilla! Mix it all until it’s smooth and happy. It will look like thick pancake batter.
• Step 2: Time for the buttermilk. It makes the muffins so tender. Pour it in and stir gently. (My hard-learned tip: No buttermilk? Use a cup of milk with a tablespoon of lemon juice. Let it sit for 5 minutes!). The batter will become nice and pourable.
• Step 3: Here’s the fun part. Spoon a little batter into each cup. Just enough to cover the bottom. Now, add a spoonful of Nutella right in the center. Cover it completely with more batter. Try to seal the Nutella inside like a secret!
• Step 4: Bake them for 15-17 minutes. Your kitchen will smell wonderful. They’re done when they turn light gold. They should spring back when you touch them. Let them cool for 10 minutes. What’s your favorite smell from the kitchen? Share below!
• Step 5: Warm a little extra Nutella in a bowl. Drizzle it over the cooled muffins. This makes them extra special. I love making swirls and patterns. Now, the hardest part is waiting to take a bite!

Cook Time: 17 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast, Baking

Let’s Mix It Up: Three Tasty Twists

Once you know the basic recipe, you can play! Here are my favorite little changes. They make each batch a new adventure. My neighbor loves the banana version.

• Berry Surprise: Add a few fresh raspberries to the batter. The tart berry with sweet Nutella is perfect.
• Banana Bread Style: Mash one ripe banana into the batter. It adds a lovely, cozy flavor.
• Crunchy Top: Sprinkle the tops with chopped hazelnuts before baking. You get a wonderful crunch.

Which one would you try first? Comment below!

Serving Them With Style

These muffins are great all on their own. But sometimes, you want to make a plate pretty. For a real treat, I serve them warm. The Nutella inside is softly melted then.

Place one on a small plate. Add a handful of strawberries on the side. A dollop of whipped cream looks lovely too. For drinks, I love a cold glass of milk. It’s the classic pair. For the grown-ups, a hot latte is just right.

Which would you choose tonight? The cold milk or the frothy latte? Either way, you have a perfect little breakfast.

Keeping Your Muffins Happy for Later

Let’s talk about keeping these muffins fresh. They are best the day you make them. But life is busy. I understand. To store them, let them cool completely first. Then pop them in an airtight container. They will stay good on the counter for two days.

You can freeze them for a rainy day, too. Wrap each cooled muffin tightly in plastic wrap. Then place them all in a freezer bag. They will keep for about two months. I once forgot a batch in my freezer for weeks. Finding them felt like a sweet treasure!

To reheat, just warm a frozen muffin in the microwave for 30 seconds. It tastes like it just came from the oven. Batch cooking like this matters. It gives you a quick, homemade breakfast on rushed mornings. Have you ever tried storing muffins this way? Share below!

Simple Fixes for Common Muffin Troubles

Sometimes baking doesn’t go as planned. That’s okay. Here are three common issues. First, if your muffins are dry, you may have over-mixed the batter. Just stir until the flour disappears. I remember when my grandson mixed batter for ten minutes. We got little breads, not muffins!

Second, if the Nutella sinks to the bottom, your batter might be too thin. Make sure you use the right amount of flour. This matters because a good batter holds the sweet surprise in the middle. Third, if the tops aren’t golden, your oven might run cool. An oven thermometer helps a lot.

Knowing these fixes builds your confidence. You learn that small changes make big differences in flavor and texture. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The results are wonderful.

Q: Can I make the batter ahead? A: I don’t recommend it. The baking powder works best right away.

Q: What can I use instead of buttermilk? A: Mix one cup milk with one tablespoon lemon juice. Let it sit for five minutes.

Q: Can I double the recipe? A: Absolutely. Just use two mixing bowls if yours is small. *Fun fact: The word “muffin” might come from an old German word for “cake.”*

Q: Any optional tips? A: Add a pinch of salt to the batter. It makes the chocolate flavor pop. Which tip will you try first?

From My Kitchen to Yours

I hope you enjoy making these muffins. The smell of them baking is pure joy. It reminds me of my own kitchen, full of family and laughter. I would love to see your creations. Sharing food connects us all.

Please show me your beautiful muffins. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Thank you for baking with me today.

Happy cooking!
—Anna Whitmore.