Breakfast with nutella just got real over here with swirls of chocolate hazelnut spread in every bite! These nutella muffins are healthy, gluten-free, and refined sugar-free - using my homemade nutella recipe (or you can use a store-bought spread).
Preheat the oven to 375 degrees F. Line a muffin pan with cupcake liners and spray them with cooking oil to prevent the muffins from sticking.
In a large bowl combine the flour, sugar, baking powder, and salt. Then add in the milk, oil, egg, and vanilla and mix together to create muffin batter. It will be a little thick.
Scoop in the nutella and mix it partially so it has swirls of both white and chocolate. Scoop the batter into the 12 muffins cups equally and bake in the oven for about 15-17 minutes or until a tester comes out clean.
Let the muffins cool for about 5 minutes then transfer to a cooling rack to finish cooling before store.
Notes
How to store muffinsNutella muffins are best eating the same day they are baked. Most baked goods are! But these muffins will taste best consumed within 3 days. Store them in an airtight container on the counter.Freezing muffinsTo freeze these muffins, put them in a freezer bag with the air removed as much as possible to prevent freezer burn. Store nutella stuffed muffins in the freezer for 1-3 months.Thawing and warming muffinsTo thaw frozen nutella muffins let them set on the counter for about 1-2 hours until thawed. You can warm them up in the microwave by placing a damp paper towel on top and heating them for 5-10 seconds until slightly warm. This makes the chocolate hazelnut spread swirls melty and delicious!*Nutrition is calculated using store-bought chocolate hazelnut spread.