Nutella Coconut Muffins: Easy & Delicious Recipe
Indulge in the delightful flavors of Nutella and coconut with these easy-to-make muffins. Perfect for breakfast or a sweet treat, each bite is a heavenly experience combining moist texture, rich Nutella swirls, and a subtle coconut crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Shredded Coconut (reserve 2 tablespoons for topping)
Wet Ingredients
- 1 cup Whole Milk (or buttermilk/plant-based milk)
- 1 Large Egg (room temperature)
- 1/2 cup Melted Unsalted Butter or Neutral Oil
- 1 teaspoon Vanilla Extract
Other
- 1 cup Nutella
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners and lightly coat the inside of the liners with non-stick spray for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Add most of the shredded coconut (except the reserved 2 tablespoons) and mix until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk whole milk, large egg, melted unsalted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture and fold gently until just combined. Be careful not to overmix to keep muffins tender and light.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin liners, filling each about two-thirds full to allow room for rising.
- Add Nutella Swirl: Spoon about a teaspoon of Nutella on top of each muffin batter portion. Use a toothpick or skewer to swirl the Nutella into the batter gently, creating a marbled effect.
- Add Coconut Topping: Sprinkle the reserved 2 tablespoons of shredded coconut over each muffin to add an extra texture and coconut flavor.
- Bake: Bake the muffins at 400°F (200°C) for 5 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for another 13-17 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute whole milk with buttermilk or a plant-based milk alternative if preferred.
- Ensure the egg is at room temperature to blend better with wet ingredients.
- The Nutella swirl can be adjusted based on your preferred amount for a richer taste.
- Do not overmix the batter to keep the muffins light and fluffy.
- For added texture, toasted shredded coconut can be used for topping.
- Leftover muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
