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    Home / Breakfast

    Chocolate Muffins with Nutella and Raspberries

    By Leave a Comment

    These Chocolate Muffins with Nutella and Raspberries are the perfect muffin for a special occasion. Baby or bridal shower brunch? Yep. Birthday breakfast? You bet. However, I've started making these weekly just because sometimes you need to feel celebrated on a Wednesday morning after doing the school routine and getting no sleep, right? Such a delicious and unique combination, you will love it!

    Jump to Recipe
    Nutella Chocolate Chips | the perfect addition to these raspberry nutella muffins, but also a delicious snack!
    Pin me!
    Chocolate Nutella Raspberry Muffins - So rich and delicious and perfect for a special occasion, everyday breakfast or brunch.

    Making Nutella Chocolate Chips - So easy and so amazing!

    What really sets this recipe apart are these Nutella Chocolate Chips. They're really quick to make, and take this muffin to a whole new level. Let's make 'em!

    Start with ½ Cup of chocolate chips (or chopped dark chocolate) and 1 tablespoon butter in a microwave safe bowl. Microwave on high for 30 seconds at a time until fully melted. Be sure to stir every 30 seconds.

    Once melted, stir in ½ Cup of Nutella. (I love this part, and have perhaps licked the spoon.)

    On a small cookie sheet or cake pan lined with parchment paper, spread your Nutella mixture into a thin layer. About ¼ inch.

    Pop it in the freezer for about 30 minutes. Once frozen, remove from the freezer and peel off the parchment. Chop into chunks. Place back in the freezer until ready to use!

    Nutella doesn't harden on its own, so keeping it in the freezer is necessary. I usually double this recipe and snack on these babies every time I need a chocolate treat. Such a fantastic blend of chocolate and hazelnut flavor.

    Chocolate Nutella Raspberry Muffins - So rich and delicious and perfect for a special occasion, everyday breakfast or brunch.

    To make these chocolate muffins, simply...

    First, make sure your Nutella chocolate chips are ready to go. See above for those instructions.

    Preheat your oven to 425°F. Line your muffin tin with liners or spray with non-stick baking spray (this stuff from Williams Sonoma is the BEST).

    In a large bowl, combine oil, milk, eggs, vanilla extract and yogurt (or sour cream).

    In a separate medium-sized bowl combine dry ingredients; flour, unsweetened cocoa powder, sugar, baking powder, baking soda and salt.

    Add dry ingredients into the large bowl with the wet ingredients. Using a spatula, very gently combine until no more streaks of flour remain.

    Gently add the Nutella chocolate chips and chopped raspberries.

    Using a large scoop, like this one, fill each muffin about ⅔ full.

    Bake at 425°F for 5 minutes. This helps push your muffins up so you get a great rise (you can do this with every muffin recipe). Then reduce heat to 375°F and continue baking for 9-12 minutes until fully baked and bounces back.

    Chocolate Nutella Raspberry Muffins - So rich and delicious and perfect for a special occasion, everyday breakfast or brunch.

    Best Tools for Perfect Muffins Every Time

    I recently added a few tools to my kitchen and I'm loving them! One are these awesome muffin and cupcake liners. This pack comes with 100 dark brown and 100 tan liners. It's a great deal, and I love that they don't pull any of the muffin away, I don't need any non-stick spray, it makes for easy cleanup, AND they keep my muffins fresher longer! So many benefits!

    My other new muffin tool is this awesome 3 tablespoon scoop by OXO. This keeps my muffins uniform in size and makes it really easy to scoop them into these liners. I love tools that save me time and extra clean-up! These 2 are a winners for sure!

    Love these Chocolate Muffins with Nutella and Raspberries? Try these other popular muffin recipes!

    • Healthy Everyday Banana Muffin Recipe with NO refined sugar. Perfect for busy mornings, keeps you and the kids happy! So delicious and easy to throw together!
      Everyday Banana Muffins
    • Everyday Pumpkin Muffins - No Refined Sugar
      Pumpkin Muffins - NO Refined Sugar
    Chocolate Nutella Raspberry Muffins - So rich and delicious and perfect for a special occasion, everyday breakfast or brunch.

    Chocolate Muffins with Nutella and Raspberries

    Perfect special occasion muffins
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 18 muffins

    Ingredients 

    For the Nutella Chocolate Chips

    • ½ C semi-sweet chocolate chips
    • 1 tablespoon salted butter
    • ½ C Nutella

    For the Muffins

    • ½ C vegetable oil
    • ½ C milk
    • 2 eggs - lightly beaten
    • 2 teaspoon vanilla extract
    • ⅔ C greek yogurt or sour cream
    • 2 C flour
    • ½ C unsweetened cocoa powder
    • 1 ½ C sugar
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 C Nutella chips
    • 1 pint raspberries - roughly chopped

    Instructions

    For the Nutella Chocolate Chips

    • In a small microwavable bowl, combine chocolate chips and butter. Heat in 30 second intervals until melted, stirring in between. 
    • Once fully melted, add Nutella to chocolate. Spread mixture onto a parchment lined cookie sheet. Spread should be about ¼ inch thickness. Pop in the freezer.
    • Remove Nutella mixture from the freezer and give it a rough chop. Place the Nutella chips back in the freezer until ready to use.

    For the Muffins

    • Preheat oven to 425°F.
    • In a large bowl, combine oil, milk, eggs, vanilla extract and yogurt. Stir well, until fully combined. 
    • In a medium bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt. 
    • Add dry ingredients to wet and fold batter gently until no more streaks of flour remain. 
    • Add chopped Nutella chips and chopped raspberries and gently fold into batter. 
    • Either use muffin liners, or spray muffin pan with non-stick cooking spray. Fill each muffin about ⅔ full. 
    • Bake at 425°F for 5 minutes, then lower the temperature to 375°F. Continue baking for 9-12 minutes until they bounce back when touched.

    Notes

    These chocolate muffins can be stored in an airtight container for up to 5 days at room temperature. ENJOY!
    Chocolate Nutella Raspberry Muffins - So rich and delicious and perfect for a special occasion, everyday breakfast or brunch.

    More Breakfast Recipes

    • Gluten Free Pumpkin Scones
    • Healthy Blueberry Banana Muffins
    • Cinnamon Roll Scone-Gluten Free. Sweet, simple and full of flavor.
      Gluten Free Cinnamon Roll Scones
    • Sweet Buttermilk Muffins filled with raspberry preservesmade gluten free in this simple one bowl recipe. Why have just a muffin, when you can have a donut muffin? Filled with raspberry jam and relaxing moments. Perfect grab and go breakfast the whole family will treasure.
      Buttermilk Raspberry Muffins

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