Strawberry Nutella Muffins
Updated May 06, 2021
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Pin ItI am still on my strawberry kick. If we run out it it is a very sad day so we try to keep our refrigerator stocked with strawberries at all times. I used some of my precious strawberries to create Strawberry Nutella Muffins. Last year, I made Pumpkin Nutella Bread and fell in love, so I thought I would try adding Nutella to my strawberry muffins. These muffins are out of this world. There really are no words to describe their deliciousness.
Strawberries and Nutella are a match made in heaven. I may have dipped a few strawberries in the Nutella jar while making these muffins. I needed a pre-muffin snack. Don’t judge-I am pregnant:)
I chopped up fresh strawberries and gently folded them into my muffin batter. I filled half of the muffin cups with strawberry batter and then added a spoonful of Nutella. I covered the Nutella with the remaining batter and sprinkled the muffins with turbinado sugar.
I had a hard time taking photos of these muffins. I was too anxious to taste them. Finally, I unwrapped a muffin and took a big bite. Pure joy! These strawberry Nutella muffins are almost too good to be true.
The muffins are tender with juicy strawberry pieces that are surrounded by rich Nutella. I also love the sugary muffin tops. They are pretty and add a nice sweet crunch.
So, should you make these muffins for breakfast or dessert? It’s up to you. I think they are good anytime of the day. Just promise me you will make these Strawberry Nutella Muffins. They are too good not to share!
Strawberry Nutella Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1/4 cup canola or vegetable oil
- 1 large egg
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- 1/3 cup Nutella
- Turbinado sugar, for sprinkling on top of muffins
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
- In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.
- Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.
- Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with turbinado sugar.
- Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.
Nutrition
Have you tried this recipe?
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Holy moly. These are in my oven right now. You have no idea how obsessed I’ve been with strawberries and nutella (together) for the past 3 days or so. I might just scream, I’m so excited! 😀
I used your idea to make a cake. Wow…..that’s all I can say. 🙂
This muffins are sooo delish! I went strawberry picking this weekend and have been waiting to make these muffins until I did. They are soo good I already have plans to make a second batch! Thanks for the recipie 2 peas & their pod!! Def a keeper!!
Hi! I discovered you a week or so ago, and am in love 🙂
So I have a confession – I had never tried Nutella before (THE HORROR!!!)……..but have been obsessed with this recipe since I saw it!! I ran out to the grocery store at 10pm the other night, intent on making these – but there were no good strawberries to be had (damn you, Food World!) Grrrrrrr…….
Finally, today I was able to make it to the store, and my daughters (8 & 4) and I ALL tried Nutella for the first time together (Seriously – how on earth have I missed this?!?!?!) AND made these incredible muffins!!!!!!!
OH. MY.
I’ll be here often – thanks! 🙂
Any idea how frozen strawberries would work in this? I have a whole gallon in my freezer.
I haven’t tried the muffins with frozen berries, but I am sure they would work! Let me know if you make them!
Just wanted to say thanks for this recipe. They are amazing when warm out of the oven. My kids and I adore these muffins and have fun making them together too. So delicious and fun.
You are welcome! Glad you liked the Strawberry Nutella Muffins!
I just made these for breakfast this morning and they were a huge hit! My youngest, who is not always a fan of fruit in muffins, asked me when I was going to make more. Thanks for another awesome recipe Maria!
Yay! Glad your son enjoyed the muffins!
I kinda feel like these would be a little party in my mouth. Delish!!!!
I made these muffins this morning. They were AMAZING!!!! Thanks for sharing the recipe.
Hi Maria, I wanted to let you know that I adapted these muffins: I made them with whole wheat flour and made a few other changes. Thanks for the inspiration. What a great idea!
Finally made these and posted them on my website. They were awesome! Thanks so much for yet another awesome recipe Maria!
You are welcome! So glad you liked the muffins!
I just baked them! SUPER easy to make and delicious!! I ate 3 at once… If my husband didn’t stop by and hadn’t seen them I think I would have eaten many more!!!! How to change the recipe to be able to make 12?
I recently made a bunch of them (love love love) and decided I shouldn’t (but wanted to) eat them all. I made a lot of people happy during my Muffin delivery run! I love this recipe… 🙂
These muffins turned out great! My kids loved them! Thanks!
These look great, I can’t wait to try them! But I’m from Portugal and we don’t use buttermilk here – what can I substitute it for??
You can use regular milk.
I made them yesterday and they turned out great, thank you!
Just made these muffins this morning as a test run for a Valentine’s brunch I’ll be hosting this weekend. The verdict – yummy!
I used frozen strawberries which I thawed slightly before chopping. And, since I had forgotten to purchase buttermilk, I followed instructions I found online for a buttermilk substitute (1 T lemon juice + 1 c. milk. Let stand for 5 minutes and then use in recipe like buttermilk).
The muffins were moist and not overly sweet, which is good considering there’s a nice layer of Nutella in there to give them plenty of sweetness. One thing I will try next time, as suggested above, is to warm the Nutella a bit before drizzling it on the muffin batter.
I just made these today for Valentine’s and they tasted gorgeous! Thanks for sharing the recipe!
I am wondering, though, how long will I be able to store them for?
I store them on the counter. They are good for 1-2 days.
Hey, how many muffins does that make? thanks!
It makes 9 regular size muffins.
These are too scrumtious for words! Made them this morning and they were a wonderful hit with my grandson as well…….Loved that they’re not too sweet. The little sprinkling of coarse sugar on top is just the right touch.
Thank you!
could you use frozen strawberries?
I haven’t used frozen strawberries, but I am sure they would work out just fine. Enjoy!
Mmmmmmmmmmmmh delicious just took them out of the oven. The kids will love me when they come from school 🙂 what a nice treat to start the weekend !!!
Hi, came across your blog and this is wonderful! I’m a photographer and a foodie so I appreciate both the recipe and all the photos. Can’t wait to try the recipe tomorrow morning! I already see other recipes I want to make. =)
Thank you so much!
I made these last night and brought them in to work for a friend’s birthday today. I’ve had several positive comments. They are a dense, not overly sweet muffin that I would love to warm up and slather more nutella on (if I were home). Hopefully there will be one leftover for me to take home 🙂 Thanks!
Just made these tonight, for my husband to take to work tomorrow. OMG – had this recipe bookmarked for about a year, and sorry I didn’t make these 12 months ago. They are awesome – love the strawberry and nutella combo. Like a chocolate covered strawberry in a muffin! Thanks for the recipe.
I loved them and blogged about them! I forgot to sprinkle the turbinado sugar though, haha. Definitely will make again. I’ve linked you in my blogroll because I bake from your site a lot 🙂
Glad you liked the muffins!
This is the first website I’ve ever commented on and these are the first cupcakes I have ever managed to get round to making and I just want to say that these are fantastic! A perfect balance of fruitiness and chocolate in a muffin. My flatmates love them, and they’re so easy to make. To anyone reading I thoroughly recommend these!
Hi, I just made these. They smell great. I haven’t tried them because they are cooling. My batter was REALLY dry. Is that normal? It was hard to shape the top nicely like yours. Is there a trick? love your blog!
Thanks!
So yummy! Just made these for a treat and they are to die for!
I didn’t want to risk the Nutella explosion with the toddler so I subbed chocolate chips and they are delicious! Planning on making again soon with the Nutella for the husband and I – thank you! 🙂
The canola oil in this recipe ruined it!!!!! All I can taste was the oil! When i substituted for butter oh my god were they heavenly!
I love Nutella and I love chocolate so of ourselves I’ll be making these when our British strawberries are back in season!
What if we don’t have any turbinado sugar?:)
You don’t have to use it, I just like the sugary crunch!
I made this recepie twice and somehow it does not turn out good.
There’s a strong salty taste. Maybe I could do without the buttermilk?
What could be causing the salty taste?
Can I substitute canola oil for sunflower seed oil? And can I substitute the buttermilk with milK?
Yes! Enjoy!
I made them and let’s just say there is no where nearly enough liquid in this recipe and it’s kinda bland for the batter would recommend that this recipe be revised and duplicated for mountain range areas
I love your site- wonderful recipes and fresh ideas! I will look forward to following your blog! I love to cook, too- I’m always trying something new!
Thanking my lucky stars that I came across this recipe. Absolutely delicious and so easy to make. My hubby and I devoured 2 each! Yum yum, adding to our recipe book.
Can you almondmilk instead of buttermilk?
Sure!