The Ultimate Nutella Coffee Muffins

The combination of chocolate and hazelnuts made into a spread was a genius idea. This exact thought sent me on a 20 minute detour to find out more information about Nutella!

Nutella was actually invented by a man by the name of Pietro Ferrero in 1946.

He was a pastry maker in Italy and created this addicting paste from hazelnuts, sugar and just a little cocoa. Nutella was called “SuperCrema” before given its “Nutella” name by Pietro’s son.

In 1965 the iconic logo and jar was made, and ever since then everyone has been obsessed with it! Amiright?!

Nutella was Europe’s sweeter counterpart to peanut butter and remained largely out of the American diet until 1983. 

However, I personally feel like Nutella did not gain popularity until rather recently, perhaps 10 years ago it started to really gain traction. And I’m not mad about it!

I mean, look at these Nutella swirls on top of these muffins!

While I have never been a huge fan of spreading it on toast like the breakfast commercials used to say, I do love to bake with it!

These Nutella filled muffins only require a few pantry staple ingredients which makes for the simplest and most delicious Nutella Coffee Muffins around.

The oozing hazelnut center paired with the subtle notes of coffee and banana flavors in each bite is literally heaven!

How my Nutella Coffee Muffins are different:

• I use coffee extract and coffee grounds in these muffins! You can also use espresso powder if you have it on hand.
• I use ripe bananas to cut back a little bit on granulated sugars.
• I love to add in flaxseed for a nutritional boost of fiber and omegas.
• No stand mixer required! Just 2 bowls for mixing!

The Difference between a cupcake and a muffin:

Cupcakes are frosted and muffins are not! No matter what goes into your muffin, I’m pretty sure you can label it a muffin as long as you don’t frost it.

And muffins sound healthier then cupcakes so you can totally eat them for breakfast. Who’s with me?!

Tawnie’s Travel update:

In other news, we are leaving for New York Wednesday!! We are so thrilled to be taking a trip as an engaged couple and cannot wait to see what NYC has to offer.

We will be spending part of the trip at my Aunts, and another part in the city. Be sure to follow along on my Instagram to see everything we are up to!

As always, I hope you enjoy this recipe. Please be sure to tag @krolls_korner on social media so I can see your beautiful creations!

More muffin recipes you will love:

Maple Snickerdoodle Muffins

Blueberry Buttermilk Cinnamon Muffins

Boozy Banana Bread Muffins with Spiced Rum

Olive Oil Orange Rosemary Muffins

Plum Perfect Breakfast Muffins

Thank you so much for reading & supporting Kroll’s Korner! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, Kroll’s Korner will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!

The Ultimate Nutella Coffee Muffins

These are the ULTIMATE Nutella Coffee Muffins because they are perfectly flavored, moist and are just so much better than store bought!

5 from 1 review

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 18 small muffins

Author: Tawnie Graham of Kroll’s Korner

Ingredients

• ▢ 2 cups All-Purpose Flour
• ▢ 1/3 cup freshly brewed coffee
• ▢ 2 tsp. espresso powder
• ▢ 1 Tbsp. ground flaxseed
• ▢ 1 tsp. baking soda
• ▢ 1 tsp. baking powder
• ▢ 1/2 tsp. salt
• ▢ 2 large ripe bananas, mashed or 3 small
• ▢ 1 cup sugar (I do 1/2 brown, and 1/2 granulated white)
• ▢ 1/3 cup vegetable oil
• ▢ 2 large eggs
• ▢ 2 tsp. coffee extract
• ▢ 1/2 cup Nutella

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Instructions

• Preheat oven to 400° F and line a muffin tin* with liners or spray with nonstick baking spray.
• In a medium sized mixing bowl, mix together the flour, espresso powder, flaxseed, baking soda, baking powder and salt. Set aside.
• In another mixing bowl, whisk together bananas with the sugar. Then whisk in the oil, eggs, brewed coffee and coffee extract. Then gradually mix in the flour into the wet mixture. Dough will be thick.
• Fill each muffin tin about 1/2 of the way up. Place ~1-2tsp. of Nutella in the middle and then top the muffin with more batter. Bake for 15-17 minutes for small muffins and 17-20 minutes larger muffins, or until toothpick comes out clean!

Notes

This recipe can make 6 jumbo large muffins or 18 smaller cupcake sized muffins.

 

If you’d like to make a glaze on top combine 3/4 cup powdered sugar, 2 Tbsp. unsweetened cocoa powder, 3 Tbsp. milk and 3 Tbsp. Nutella together and drizzle over the top of the cooled muffins. 

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Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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