One rainy afternoon in Krakow, I found myself in a tiny bakery tucked between cobblestone streets. The owner, a grandmother with flour-dusted hands, handed me a warm slice of babka. The rich, chocolatey swirl melted in my mouth, and I knew I had to bring that magic home.
Advertisements1
These Babka Nutella Muffins capture that same indulgent spirit but in a quick, individual form. No yeast, no waiting for dough to rise – just a simple batter that bakes into tender muffins with a beautiful Nutella ribbon running through each one.
Perfect for weekend brunches, lunchbox surprises, or a cozy afternoon treat with coffee. They're dangerously easy to make, and the aroma will have your whole house gathering in the kitchen.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
Use a good quality all-purpose flour. For a whole-grain twist, substitute half with whole wheat flour.
1/2 cup (100g) granulated sugar
Adds sweetness and helps create a tender crumb. You can reduce to 1/3 cup if you prefer less sweet.
1 1/2 teaspoons baking powder
Ensure it's fresh for proper rise. If in doubt, test by adding a bit to hot water – it should fizz.
1/2 teaspoon baking soda
Balances acidity and helps browning. No substitute needed.
1/4 teaspoon salt
Enhances flavors. Use fine sea salt.
1 large egg
Brings structure. For a vegan version, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
1/2 cup (120ml) buttermilk
Adds moisture and tang. No buttermilk? Mix 1/2 cup milk with 1/2 tbsp lemon juice, let sit 5 minutes.
1/4 cup (60g) unsalted butter, melted
Use unsalted to control salt. Coconut oil works as a dairy-free substitute.
1 teaspoon vanilla extract
Pure vanilla adds depth. Imitation works but pure is better.
1/2 cup (150g) Nutella
Use your favorite chocolate-hazelnut spread. For a homemade version, blend hazelnuts with cocoa and sugar.
Tips & Tricks
Don't overmix the batter
Overmixing develops gluten, making muffins tough. Mix until just combined, a few lumps are fine.
Layer the Nutella properly
Spoon half the batter into each muffin cup, add a dollop of Nutella, then top with remaining batter. Use a knife to create a swirl pattern.
Use paper liners
These muffins are sticky with Nutella, so liners make removal easy and keep the muffins moist.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a separate bowl, whisk egg, buttermilk, melted butter, and vanilla until smooth. Pour into dry ingredients and stir until just combined – do not overmix.
4. Fill Muffin Cups
Spoon about 1 tablespoon of batter into each muffin cup, then add a teaspoon of Nutella on top. Cover with another tablespoon of batter, filling each cup about 3/4 full.
5. Create Swirls
Using a toothpick or skewer, gently swirl the batter in each cup a few times to create a marbled effect.
6. Bake to Perfection
Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean (except for chocolate). The muffins should spring back when lightly pressed.
7. Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Delicious Variations
Make it vegan
Use a flax egg, plant-based milk with a teaspoon of vinegar, and coconut oil instead of butter.
- Add 1/2 cup of chopped toasted hazelnuts or dark chocolate chips to the batter for extra crunch.
- Swap Nutella for any chocolate-hazelnut spread or even peanut butter with chocolate chips for a different twist.
How to Store Babka Nutella Muffins
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Wrap individually in plastic wrap and place in a freezer bag; freeze for up to 3 months.
Reheating
Microwave for 15-20 seconds or warm in a 350°F (175°C) oven for 5 minutes to refresh.
Frequently Asked Questions
Q: Can I use a different chocolate spread?
Yes, any chocolate-hazelnut spread works. For a richer flavor, use a dark chocolate spread; for a fruity twist, try raspberry jam.
Q: How do I know when the muffins are done?
Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. The tops should be golden brown and spring back when lightly pressed.
Q: Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly denser but still delicious.
Q: Why did my muffins sink in the middle?
Sinking usually happens if the batter is overmixed or if the oven temperature is too low. Make sure your oven is preheated and don't open the door during baking.
I hope you enjoy these delightful Babka Nutella Muffins! If you try them, leave a comment below and share your experience. And remember, the best recipes are the ones you make your own. Explore beyond the guidebook.
Babka Nutella Muffins
Babka Nutella Muffins are a swirl of chocolate-hazelnut goodness in a soft, fluffy muffin, perfect for breakfast or dessert.
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup (150g) Nutella
📋 Instructions
- 1Preheat and Prep — Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2Mix Dry Ingredients — In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- 3Combine Wet Ingredients — In a separate bowl, whisk egg, buttermilk, melted butter, and vanilla until smooth. Pour into dry ingredients and stir until just combined – do not overmix.
- 4Fill Muffin Cups — Spoon about 1 tablespoon of batter into each muffin cup, then add a teaspoon of Nutella on top. Cover with another tablespoon of batter, filling each cup about 3/4 full.
- 5Create Swirls — Using a toothpick or skewer, gently swirl the batter in each cup a few times to create a marbled effect.
- 6Bake to Perfection — Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean (except for chocolate). The muffins should spring back when lightly pressed.
- 7Cool and Enjoy — Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Elena writes about travel and cultural immersion, focusing on off-the-beaten-path destinations and authentic experiences. She shares practical advice for budget-conscious travelers who want to connect with local communities.
