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Chocolate Muffins with Nutella and Raspberries

Perfect special occasion muffins
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 18 muffins


For the Nutella Chocolate Chips

  • 1/2 C semi-sweet chocolate chips
  • 1 Tbsp salted butter
  • 1/2 C Nutella

For the Muffins

  • 1/2 C vegetable oil
  • 1/2 C milk
  • 2 eggs lightly beaten
  • 2 tsp vanilla extract
  • 2/3 C greek yogurt or sour cream
  • 2 C flour
  • 1/2 C unsweetened cocoa powder
  • 1 1/2 C sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 C Nutella chips
  • 1 pint raspberries roughly chopped


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 1/4 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 2/3 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.


These chocolate muffins can be stored in an airtight container for up to 5 days at room temperature. ENJOY!