Triple Chocolate Nutella Muffins

Whisking Wolf
by Whisking Wolf
12 servings
33 min

Skip the bakery and make Triple Chocolate Nutella Muffins at home with this ultra fudgy no-fuss recipe. Stuffed with cocoa and dark chocolate chips then swirled with Nutella these decadent muffins are a chocoholic’s dream come true.

Have you ever been so tired that your coffee needs coffee? That’s me every morning. Thanks to a mix of insomnia and a cat that enjoys meowing in the middle of the night, I never fall asleep until the sun’s up and the alarm’s going off.

When Michael Jackson couldn’t sleep his doctor used a magic potion of propofol to help him catch some zzzz’s. Now the King of Pop is sleeping for all eternity but that still sounds better than being awake 24/7. Evidently humans need 8 hours of sleep per night to function properly, which explains why my life’s a hot mess of malfunction.

Sometimes sleep eludes me because I’m more excited about breakfast than Christmas morning. It’s impossible to rest when there are triple chocolate Nutella muffins waiting for me in the kitchen. That’s the case today. For once a cat isn’t to blame for my ass-dragging tiredness. Instead, the fault lies with a dozen chocolaty muffins.

I’m not even mad.

How could I hold a grudge against a muffin made with a trio of chocolates? Certainly it’s not possible. These rich, fluffy treats have one-upped double chocolate muffins–and it’s about damn time. It shouldn’t have taken so long to happen, everybody knows good things come in threes. The French are famous for their ménage à trois sexcapades so maybe I’ll be famous for a ménage à trois muffin.

Then again, maybe not since it sounds obscene.

The last thing I want is to distract from this A-rated recipe with an X-rated implication. Everything in French sounds dirty. Forget I mentioned ménage à trois and focus on the English phrase: three-way. No, check that! I meant to say the English word triple.

See where my brain goes when it gets no sleep? Basically off the freaking rails.

Triple, triple, triple. Okay, I’m back on track. Triple Chocolate Nutella Muffins are stuffed with Dutch-process cocoa, dark chocolate chips then swirled with chocolate-hazelnut spread for a muffin that’s a chocoholic’s dream. For triple chocolate bakery style muffins at home, you’ve gotta try this no-fuss recipe ASAP.

Triple Chocolate Nutella Muffins
Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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  • 2 large eggs room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup canola oil
  • 2/3 cup full fat Greek yogurt plain, room temperature
  • 1 tsp vanilla pure
  • 1/2 cup buttermilk room temperature
  • 1 1/2 cups all-purpose flour properly measured
  • 1 Tbsp baking powder
  • 1/3 cup Dutch-process cocoa powder *not all natural cocoa powder
  • 1/4 tsp sea salt fine
  • 1 cup chocolate chips
  • 1/2 cup Nutella

Preheat oven to 400 degrees. Add liners to a muffin tin and set aside.
In a large bowl, vigorously whisk eggs and brown sugar until light and thickened.
Slowly stream oil into the bowl, whisking continuously until combined.
Add Greek yogurt, vanilla and buttermilk. Whisk until incorporated.
In a separate bowl sift together flour, baking powder, Dutch-process cocoa powder and salt. Toss in chocolate chips and stir to coat with flour mixture.
Gradually add dry ingredients to wet. Stir until just combined to avoid overmixing. (Do not break up dry lumps in the batter.)
Distribute batter evenly among 12 muffin liners.
Swirl 2 teaspoons of Nutella on top of each muffin.
Bake for 5 minutes at 400 degrees then lower oven temperature to 350 and bake for an additional 10 to 15 minutes. Muffins are done when a toothpick inserted in the center of a muffin comes out with a few moist crumbs.
Transfer muffin tin to a wire rack to cool for 5 minutes before removing muffins to cool completely on rack.
  • Dutch-process cocoa powder gives this recipe moist, fudgy results. However, if you must substitute natural cocoa powder the ingredients will need to be modified. Natural cocoa powder requires less baking powder than Dutch-process (only 1 1/2 teaspoons total) and the addition of 1 1/2 teaspoons of baking soda.
  • I used Ghirardelli 60% Cacao Dark Chocolate Chips but feel free to substitute semi-sweet or milk chocolate chips.
  • For the moistest chocolate muffins take care to avoid overmixing and overbaking.
  • After baking, cool muffins in the pan for 5 minutes then remove from pan and cool to room temperature on a wire rack. If warm muffins remain the pan too long then the bottoms will be wet and soggy.
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  • Paul-Jean Garrison Paul-Jean Garrison on Dec 15, 2020

    Do you have nutritional info for these muffins?

    • Whisking Wolf Whisking Wolf on Dec 16, 2020

      Unfortunately, my recipe app does not auto-generate nutritional information. However, there are a number of free websites that tally nutritional stats after you cut and paste the ingredients into the calculator.