Nutella Stuffed Chocolate Chip Muffins

There is this restaurant in our small town called Tim Hortons, that has some incredible chocolate chip muffins.

I would say Tim Hortons is a cross between a Dunkin Donuts, Paradise Bakery and Starbucks. I have been trying my best to recreate these dang muffins for the past few months, and I think I finally cracked the code to their Chocolate Chip Muffins.

Then I had to one-up them by making Nutella Stuffed Chocolate Chip Muffins.

Nutella Stuffed Chocolate Chip Muffins

These muffins are soft and moist on the inside, with a golden brown top. The Nutella on the inside adds to the richness of the mini chocolate chips that are layered all throughout the muffins.

Simply put – they are delicious.

So how do you get the Nutella on the inside?

You just lay spoonfuls of the hazelnut goodness onto a wax paper lined baking sheet then pop it in the freezer.

Once they have hardened, stick them right in the center of the muffin batter!

Nutella Stuffed Muffins

The key to a delicious Chocolate Chip Muffin is to sprinkle some extra chocolate chips on top, then give it a little sprinkle of turbinado sugar. They look and taste more “bakery style” that way.

Nutella stuffed Chocolate Chip Muffins

Trust me, I’ve been practicing for a while now!

Nutella Stuffed Chocolate Chip Muffins

Yup, these are definitely my new favorite muffins.

If you’re not a fan of Nutella, then just leave it out. The Chocolate Chip Muffins are still to die for!

Nutella Stuffed Chocolate Chip Muffins

But seriously, the Nutella in the center is uuuuuh-mazing!! 

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Nutella Stuffed Chocolate Chip Muffins

These bakery style muffins are filled with an extra chocolatey surprise!
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Breakfast
Cuisine: American
Servings: 15
Calories: 347 kcal
Author: Shawn

Ingredients

  • 15 tsp chocolate hazelnut spread
  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp butter, softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup Vanilla Yogurt
  • 3/4 cup Vanilla Yogurt
  • 1 cup chocolate chips
  • 2 tbsp turbinado sugar

Instructions

  • On a wax paper lined baking sheet, drop 15 round teaspoonfuls of Nutella (making sure they do not touch). Place the baking sheet in the freezer for at least 2-3 hours, or until the Nutella is frozen solid.
  • Preheat oven to 375 degrees F. Line 15 muffin cups with paper or foil liners and set aside.
  • In a large bowl combine the flour, baking powder, baking soda and salt. Whisk to combine, set aside.
  • Cream the butter and sugar in the bowl of your stand mixer until light and fluffy (2 min). Beat in one egg at a time, then add the vanilla. Scrape down the sides of the bowl.
  • Alternate adding the flour mixture and the yogurts to the butter mixture. (Batter will be really thick) Add the cup of mini chocolate chips, and stir them in.
  • Divide the mixture evenly into the prepared muffin tin (note: fill above the top of the cup). Remove the Nutella from the freezer and quickly push the frozen Nutella into the center of the muffins. Then sprinkle each muffin with the remaining chocolate chips and turbinado sugar.
  • Bake for 20-25 minutes or until the tops are golden brown. Best served slightly warm. Enjoy!

Nutrition

Calories: 347kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 307mg | Potassium: 109mg | Fiber: 1g | Sugar: 32g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg
Keywords: chocolate chips, muffins, Nutella
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
43 Responses
  1. Lauren

    I have just tried making these in trial run for my daughters 3rd bday party on sat!!!!! Omg they are amazing i cannot believe how moist they are! Love themxx

    1. Hi Iva, you’ll want to substitute something with the same consistency. I would go with a sour cream or you could try a plain yogurt, but that is even on the verge of too thin of consistency. Hope this helps!

  2. Janice

    I made these yesterday for my friends birthday. The were D E L I C I O U S. I did make quite a mess trying to put nutella on the baking sheet and and then in to the freezer so at the end I scraped it of the baking paper and filled a silicon ice cube making mold with nutella and it was way less messy and easier to work with. I got these firm nutella cubes that very easily popped out of the mold and I just pushed them into the dough.
    The muffins were gone before I could even taste them and everybody LOVED THEM. Really recommend.

    1. I’ve never tried to substitute the butter in this recipe with coconut oil, but I have heard that using avocado in place of butter is a great alternative? It might turn them a slight green color, but I bet it would work out still. 🙂

  3. Dear Shawn,
    I just tried these (in a hurry!) and they turned out great! Thanks for this recipe.
    I did make alterations, too: no eggs (I had only one and didn’t feel like ‘messing around with egg shell’ so I just left those out. I used european (belgian) dark brown sugar, vanilla sugar instead of vanilla (the only thing vanilla-ish at hand from my cupboards) and finally, I used real Belgian Cooking Chocolate (giant chunks + the ‘real stuff’ 🙂 ), chopped those in big bites and pushed them down the batter in the center of the muffins. Oh yes, i sprinkled normal white sugar on top since again that was what I have, which made the kitchen smell like caramel. Oh goody, they’re almost like french ‘moeuilleux’ in the middle. About 25′ indeed and perfectly tanned, not darkened. The first 10′ of baking time it seemed to me that it would turn out crap since they didn’t rise at all. Leaving the oven for what it is and not hanging around peeking is always a good idea 😉 As said, they turned out like masterpieces. Thanks! 🙂
    Here’s a link to the belgian chocolate giant chunks: http://www.chocojacques.be/nl/het-groot-bloc-dessert-fondant It is written in Dutch but I assume you can hit ‘google translate’. http://www.belgianchocs.com/catalog/jacques-fondant-cullinaire-bloc-dessert-500g-c-11_29-p-62.html?zenid=66636730e38de99e978e0ad6abbb50f3 or to have an impression of how big a pack it is: http://ethicalrelish.files.wordpress.com/2011/12/jacques-bloc.jpg

    Blessings for a tasty and joyful holiday season, from Germany!

  4. Very sweet and would recommend a reduction in sugar,also weights and measures to cater for the British public as having to convert is a bit of a bind,Otherwise a fairly good recipe.

  5. Ifrah

    Hello!
    This is such a great recipe! I just wanted to ask what exactly you meant by vanilla ? Would it be vanilla extract?
    I’m really looking forward to baking these muffins 😀
    Thanks

  6. Rob Long

    YUM! These look awesome! I absolutely love chocolate chip muffins, and nutella would put them over the top!

    I couldn’t help but notice your reference to Tim Hortons. Tims was founded here in Canada, and up here, north of the border, Tims is a national institution! Notice, I simply called them ‘Tims’…here in Canada, that’s how we refer to that coffee chain…simply ‘Tims’ 🙂 Mention Tims to any Canadian and they’ll know EXACTLY what you mean! And I’m in total agreement, their baked goods are very good!!

    Rob
    Saint John, NB

    1. Thank Rob! I’m actually living in BC right now, so I quickly learned about the Tim’s phenomenon when we strolled into town. It’s one of the 5 restaurants here, so we go there often. 😉

      1. ChristyM

        Welcome to BC and to Tim Hortons. It’s cute how you are calling Tim’s a restaurant, I’ve never really thought to classify it as such, it’s always just been Tim’s.
        I agree about their Chocolate Chip muffins. yum.

        1. Haha! I call it a restaurant because we only have a few places to eat here in our small town. I love Tim’s, and eat there more than I would care to admit! 😉

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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