The first warm bite of a Nutella Ricotta Stuffed Muffins gives you that tender, slightly springy crumb that melts on your tongue, while a ribbon of hazelnut-chocolate warmth oozes from the center and the ricotta keeps every bite moist and comforting. The smell is a slow Sunday morning—buttery, vanilla-sweet with a whisper of toasted cocoa—and the texture dances between pillowy muffin and creamy filling, the kind of thing you want to share with a neighbor or tuck into a lunchbox for a pleasant surprise.
These muffins are the kind of simple comfort food that gathers people around the table without fuss. They pair beautifully with a bowl of soup or a salad for an easy family brunch, and they hold up well if you make a big batch for potlucks or holiday gatherings. When guests walk in, the kitchen will smell like a memory: warm butter, vanilla, and chocolate promising a little indulgence. If you like ricotta in sweet treats, you might also enjoy a ricotta-stuffed brownie cup for a different take on creamy fillings; it’s a good companion when you’re planning treats for a week of company. ricotta-stuffed brownie cups
This version is simple and almost foolproof, made with straightforward pantry staples and a quick filling method that even a busy afternoon baker can manage. With a reliable baking temperature and a short bake time, you’ll get consistent results. Keep a spoon handy for dolloping Nutella into each muffin, and you’ll be rewarded with gooey centers every time. It’s perfect for when you want to bake something that feels special without a lot of ceremony.
Why this recipe works
What makes these muffins sing is the balance of ingredients and the easy method. The all-purpose flour gives structure without being heavy, while the ricotta folds into the batter to add moisture and a gentle tang that softens the sweetness. Sugar and vanilla bring out the comforting flavors we all expect in a muffin, and the melted butter lends richness and a tender crumb. Baking powder gives just the right lift so the muffins rise gently around that center of Nutella, creating a pocket of molten delight.
Texture is the heart of this recipe. Ricotta keeps the crumb soft and slightly dense in a way that feels homey and satisfying, not dry or cakey. The melted butter replaces part of the oil you might usually use, giving a more luxurious mouthfeel. Milk thins the batter enough to pour and settle evenly in the muffin cups, so you get a consistent distribution that frames the Nutella rather than swallowing it up. The Nutella itself melts into a glossy center during baking; its higher fat content helps it stay smooth and creamy instead of firming up too quickly. That contrast—soft, tender muffin against warm, silky filling—is what keeps everyone going back for another.
Ease of cooking is another reason this recipe succeeds. The steps are straightforward: mix dry, mix wet, fold together, fill, and bake. You don’t have to temper chocolate or make a custard; the ricotta requires no straining and the Nutella needs no tempering. Even novice bakers can time these and expect consistent results. The bake time is forgiving; you’re looking for a toothpick to come out clean from the cake portion, not from the filling, so don’t be alarmed if the center shows a glossy streak of Nutella when you test. For a little variation in texture, you can fold in a few chopped hazelnuts or a sprinkle of coarse sugar on top before baking for a gentle crunch. If you want a fruit note, a tablespoon or two of orange zest folded into the batter will brighten the flavor without overwhelming the comforting base.
If you enjoy finding simple ways to make classic treats a little different, try the bright, citrus-ricotta combinations that play well with this same approach; they give a lovely contrast to rich fillings and are a sweet way to share something homemade. cranberry orange ricotta muffins
How to prepare Nutella Ricotta Stuffed Muffins
Begin by gathering all your ingredients and setting them out at room temperature; it makes mixing easier and gives a more uniform batter. You’ll whisk together the dry ingredients in one bowl and mix the ricotta with milk, melted butter, eggs, and vanilla in another until everything is smooth. The most satisfying part is the assembly—filling each cup halfway, spooning in a little Nutella, and then watching the batter rise like a soft pillow around the filling as it bakes. There’s a quiet pleasure in pressing a spoonful of warm batter into tins and seeing a neat dollop of Nutella tucked into each one before they go into the oven.
As you fill the cups, take your time to make sure the Nutella is centered so every muffin has its sweet surprise. The hands-on moment of dolloping and smoothing is calming and reminds me of afternoons spent with my mother, swapping stories as we worked. After baking, allow the muffins to cool slightly so the centers settle; warm is lovely, but cooling a few minutes keeps the Nutella silky rather than runny. Enjoy them with a cup of tea, and save a few for guests who will appreciate the extra care.
Ingredients
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 1 cup Nutella
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the ricotta, milk, melted butter, eggs, and vanilla extract.
- Mix the wet ingredients until smooth.
- Add the wet ingredients to the dry ingredients.
- Mix the batter until just combined.
- Fill each muffin cup halfway with batter.
- Add a teaspoon of Nutella in the center of each cup.
- Top with more batter until the cups are full.
- Bake for 18–20 minutes.
- Check by inserting a toothpick into the cake portion; it should come out clean.
- Allow the muffins to cool before serving.
Serving ideas
These muffins are lovely on their own, but here are a few simple pairings to make a cozy meal or a pretty spread:
- A bowl of warm tomato or vegetable soup for an easy lunch.
- A mixed green salad dressed lightly with lemon for a lighter brunch.
- A platter of fresh fruit such as sliced pears, berries, or orange segments to add brightness.
For a drink, serve with a mug of strong coffee or a creamy latte. Herbal tea, like chamomile or a mild black tea, also complements the ricotta and chocolate without overpowering the flavors.
Storing this recipe
To keep these muffins fresh, store them in an airtight container at room temperature for up to two days. If you want them to last longer, refrigerate for up to five days; let them come to room temperature or warm briefly before serving. For longer storage, freeze cooled muffins individually on a tray until solid, then transfer them to a freezer bag for up to three months. Thaw overnight in the refrigerator or at room temperature for a couple of hours. To reheat, warm in a 325°F oven for about 8–10 minutes or microwave for 20–30 seconds, watching carefully so the Nutella stays silky and doesn’t get too hot.
Helpful tips
Measure with confidence. Too much flour can make muffins dry and heavy, so spoon flour into the measuring cup and level it off rather than scooping directly from the bag. This small step keeps the crumb tender and light.
Center the Nutella. When you add the Nutella to each cup, use the back of a teaspoon to create a small well and drop the Nutella into the middle. If the Nutella is very stiff, soften it briefly in the microwave—5 to 10 seconds—so it dollops cleanly. Keeping it centered ensures an even distribution of filling; if it sits too close to the edge, the filling can peek out or sink unevenly during baking.
Don’t overmix. Once you combine the wet and dry bowls, fold until the batter is just combined. A few small streaks are fine; overmixing develops gluten and results in a tougher muffin. The goal is a tender crumb that springs back slightly when touched. Use a gentle folding motion and scrape the bowl to make sure everything is evenly incorporated.
Test for doneness the right way. Because of the Nutella centers, a toothpick may touch filling and look glossy. Instead, check the cake portion near the edge or insert the toothpick into one side of the muffin. The toothpick should come out clean or with a few moist crumbs, not wet batter. If the edges are golden and the tops spring back lightly, they’re likely done.
Adapt for texture. If you like a little crunch, fold in a handful of chopped toasted hazelnuts or sprinkle coarse sugar on the tops before baking. If you want a lighter, more cake-like muffin, replace half the ricotta with plain yogurt and reduce milk by a tablespoon.
Take your time with these steps and enjoy the process. Baking is as much about the rhythm and comfort of doing as it is about the finished treat. These tips help prevent common missteps—too-dense crumb, uneven filling, or dry muffins—so you can feel proud sending them out to guests or tucking one into a lunch.
Recipe variations
- Add citrus: Fold 1–2 teaspoons of orange or lemon zest into the batter for a bright contrast to the chocolate center.
- Swap filling: Replace Nutella with chocolate ganache, a spoonful of jam, or a flavored hazelnut spread for a different center.
- Mix-ins: Stir in 1/2 cup fresh or dried fruit (blueberries, chopped dried cherries) or 1/3 cup chopped toasted nuts for extra texture.
Common questions
Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it for up to 24 hours before filling the tins. Let it sit at room temperature for 15–20 minutes before scooping for easier handling.
Q: How do I prevent the Nutella from sinking to the bottom?
A: Fill each cup halfway with batter, add Nutella, then top with batter so the filling sits in the middle. Slightly thicker batter helps suspend the filling during baking.
Q: Can I use low-fat ricotta?
A: Yes, but full-fat ricotta gives a richer texture. Low-fat versions work, though the muffins may be a touch less tender.
Q: How can I make these dairy-free?
A: Substitute a dairy-free ricotta alternative and use a plant-based butter and milk. Choose a dairy-free chocolate-hazelnut spread for the filling.
Conclusion
These simple, comforting Nutella Ricotta Stuffed Muffins are a warm reminder of easy afternoons and welcoming kitchens—soft, indulgent, and made with ingredients you likely have on hand. If you’d like an idea that leans into citrus with a similar ricotta approach, take a look at this orange ricotta muffin inspiration: Orange Ricotta Chocolate Chip Muffins – Two Peas & Their Pod. Enjoy sharing these with family and friends; they’re the kind of treat that brings people together. Nutella Ricotta Stuffed Muffins