Oreo Nutella muffins are the ultimate treat for chocolate lovers! These bakery-style muffins are incredibly moist, packed with crunchy Oreo pieces, and feature a gooey Nutella center that melts in your mouth. While they look impressive, these muffins come together in just minutes with simple pantry ingredients.
I’m a firm believer that everything tastes better with chocolate, and these Oreo Nutella muffins prove my point perfectly. The combination of classic Oreo cookies and creamy hazelnut spread creates a match made in dessert heaven. Here’s why I keep coming back to this recipe:
Could these Oreo Nutella muffins be any more delicious? I think not! With simple ingredients you probably already have in your kitchen, you can whip up a batch in no time. Make sure to read the recipe card below for the full details:
Preheat your oven to 400°F/200°C (conventional oven) and line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the sugar, flour, baking powder, baking soda, salt, and lemon zest until well combined. The lemon zest might seem unusual, but trust me it brightens up the chocolate flavors beautifully.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth and well combined. Make sure there are no streaks of egg yolk remaining.
Pour the wet ingredients into the dry ingredients and gently fold everything together with a spatula. The batter doesn’t have to be perfectly smooth; a few lumps are completely fine, but overmixing will make your muffins tough!
Fold the 8 broken Oreo cookies into the batter. I like to break them into chunks rather than crushing them into crumbs so that you get those lovely cookie pieces throughout.
Divide the batter evenly among the muffin cups using an ice cream scoop or large cookie scoop. Fill each liner almost to the top, leaving about ¼ inch (½ cm) of space below the rim. Muffins rise beautifully when the cups are generously filled, giving you that classic domed top.
Sprinkle the remaining chopped Oreo pieces over the tops of the muffins. Then spoon about 1 teaspoon of Nutella onto the center of each muffin. There’s no need to cover the Nutella with additional batter as it will sink and create wonderful chocolate pockets while baking.
Bake for 20 minutes, then let the muffins cool for a few minutes in the pan before removing them to cool completely on a wire rack.
BAKING TIP: You can check for doneness by inserting a toothpick into the cake portion of the muffin (avoiding the melted Nutella) and it should come out clean. If it doesn’t, bake for a few extra minutes.
These muffins can be stored in an airtight container outside the fridge for 3-4 days. Keep in mind that the crunchy Oreo pieces on top will soften slightly over time, but they’ll still taste amazing.
Absolutely! Once completely cool, wrap each muffin individually in plastic wrap and transfer to an airtight freezer bag. They’ll keep well in the freezer for up to 2 months. Thaw overnight on the countertop or microwave for about 20-30 seconds for that fresh-baked taste.
If this Oreo Nutella muffin recipe has satisfied your chocolate cravings, you’re not alone! My collection of indulgent recipes keeps growing with Oreo inspiration:
Lemon zest might seem like an odd addition, but it actually enhances the chocolate flavor by providing a subtle brightness. You won’t taste the lemon directly. It just makes the chocolate taste more chocolatey!
Absolutely! Any hazelnut chocolate spread will work beautifully. You could also try peanut butter, cookie butter, or even a dollop of caramel sauce for a different twist.
That’s completely normal! The Nutella is heavier than the muffin batter, so it often sinks during baking. But don’t worry, it creates a delicious surprise at the bottom of your muffin. For a more centered Nutella pocket, you could freeze small scoops of Nutella first, but honestly, the sinking effect is part of this recipe’s charm!
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