Double Chocolate Muffins Filled with Nutella and Pretzels
These double chocolate muffins are moist and fluffy with a gooey Nutella center. Pretzels give them a slight crisp, making them the perfect combination between sweet and salty.
Sweet & Salty!
It is not a secret that I’m a huge chocolate lover so anytime I have the chance to make something chocolaty, I’m going all in! Nutella on the other hand is also a weakness of mine (guilty!). These double chocolate muffins incorporate cocoa powder, semi-sweet chocolate chips and Nutella. However, I don’t enjoy desserts that feel too much sugary and heavy. Pretzels are a total game changer to this recipe since they balance the sweetness and give a salty aftertaste which really adds up to the flavor. This muffin is moist and fluffy with a gooey Nutella center. Moreover, it has the right amount of crunchiness and salt from the mini hard pretzels. I’m really passionate about these double chocolate muffins (if you can tell!) and I hope you try the recipe soon.
Key Steps for Success
Room Temperature Ingredients:
To set yourself for success you should always make sure to carefully read the recipe ingredients and notes. For these double chocolate muffins you will need room temperature eggs, milk and sour cream.
Sift the Dry Ingredients:
No one likes a dense or even worse, dry muffin. Flour and especially cocoa powder tend to be lumpy. By sifting the dry ingredients, before adding to the wet ones make the mixing process easier and ultimately results in a fluffy and airy muffin.
Do not Overmix the Batter:
Mix the dry ingredients until just barely combined. When you overmix the batter, most of the air pockets disappear. Eventually, the muffins will not turn out pillow-soft and airy. If you feel unsure when to stop, remember that as soon as the flour is not visible in the mixing bowl, you are done.
Baking Soda & Baking Powder:
When I tested the recipe for the first time I used only baking powder. Although the muffins rose well they did not had a perfect oval shape. Using both baking powder and baking soda will create a beautiful cracked baked top and will help the double chocolate muffins rise perfectly! Baking soda also helps to balance the acidity of the sour cream without taking away from the chocolaty decadent flavor.
Oven Temperature:
Baking in very high temperature for the first 8 minutes (425°F) will make the muffins rise fast and it will create nice cracked tops. Then, by turning the oven down to 350°F, the baking will continue and the muffins will be cooked all way through but still remain moist.
How to Make Double Chocolate Muffins Filled with Nutella and Pretzels
Make Your Own Muffin Liners:
If you don’t have muffin liners handy you can easily make your own! Simply, cut parchment paper in 6×6 inches squares using a scissor and press them in the muffin pan cases using the bottom of a water glass. Trim the edges to your liking after adding the batter or leave untouched. I prefer making my own liners cause it makes the muffins look prettier. Your family or friends will think these double chocolate muffins are from the best bakery in town!
Sift the Dry Ingredients:
In a medium bowl sift together the all purpose flour, unsweetened cocoa powder, baking powder and baking soda. Add the salt and stir all together. Set aside.
Mix the Wet Ingredients:
In another large bowl whisk together by hand the eggs and sugar till light in color for about two minutes. Pour the milk, sour cream, vegetable oil and vanilla extract and stir till each ingredient is incorporated.
Add the Dry Ingredients to the Wet:
Add the flour mixture in thirds and fold gently using a spatula. Do not overmix. Fold in the semi-sweet chocolate chips. The mixture should be thick.
Fill the Muffin Cases & Bake:
Using an ice cream scoop or two spoons fill the muffin cases almost half way. Add one tablespoon of Nutella to the center of each muffin case.
Press one mini pretzel on top of the Nutella center for each muffin case. Divide the remaining batter to each muffin case and top with extra chocolate chips.
Bake for 8 minutes at 425°F (200C for fan ovens). Turn the oven down to 350°F (175C for fan ovens) and bake for another 8 minutes or until a toothpick inserted comes out clean. Remove from oven and let the muffins cool for 5 minutes inside the muffin pan before transferring to a cooling rack.
Top each muffin with a mini pretzel and enjoy!
I’m calling all chocoholics to try this recipe! Who doesn’t like to start the day with double chocolate muffins? A good breakfast sets the right mood. Ready in less than an hour and no mixer is needed. Enjoy responsibly!
Double Chocolate Muffins Filled with Nutella and Pretzels
Ingredients
- 2 ½ cups All Purpose Flour Sifted
- 1/2 cup Unsweetened Cocoa Powder Sifted
- 1 tsp Baking Powder Sifted
- 1 tsp Baking Soda Sifted
- 1/2 tsp Salt
- 2 Large Eggs Room Temperature
- 1/2 cup Granulated Sugar
- 1 cup Milk Room Temperature
- 1/2 cup Sour Cream or Plain Greek Yogurt at Room Temperature
- 1/2 cup Vegetable Oil
- 2 tsp Pure Vanilla Extract
- 1/2 cup Semi-Sweet Chocolate Chips Plus More for Topping
- 12 tbsp Nutella
- 12 Mini Hard Pretzels Plus More for Topping
Instructions
- Preheat oven to 425°F (200C for fan ovens).
- Line a standard 12-cup muffin pan with muffin liners and set aside.
- In a medium bowl sift together the all purpose flour, unsweetened cocoa powder, baking powder and baking soda.
- Add the salt and stir all together. Set aside.
- In another large bowl whisk together by hand the eggs and sugar till light in color for about two minutes.
- Pour the milk, sour cream, vegetable oil and vanilla extract and stir till each ingredient is incorporated.
- Add the flour mixture in thirds and fold gently using a spatula. Do not overmix.
- Fold in the semi-sweet chocolate chips. The mixture should be thick.
- Using an ice cream scoop or two spoons fill the muffin cases almost half way.
- Add one tablespoon of Nutella to the center of each muffin case.
- Press one mini pretzel on top of the Nutella center for each muffin case.
- Divide the remaining batter to each muffin case and top with extra chocolate chips.
- Bake for 8 minutes at 425°F (200C for fan ovens). Turn the oven down to 350°F (175C for fan ovens) and bake for another 8 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let the muffins cool for 5 minutes inside the muffin pan before transferring to a cooling rack.
- Top each muffin with a mini pretzel and enjoy!
Notes
- If you don’t have muffin liners handy you can easily make your own. Simply, cut parchment paper in 6×6 inches squares and press them in the muffin pan cases using the bottom of a water glass. Trim the edges to your liking after adding the batter or leave untouched.
- I only own a 6 cup muffin pan so I baked the muffins in two batches.
- Make sure the eggs, milk and sour cream are at room temperature.
- Sifting the dry ingredients will result in a fluffy and airy muffin.
- Using both baking powder and baking soda will create a nice cracked baked top and will help the muffins rise easily.
- The recipe works with any non-dairy milk. I used almond milk!
- The sour cream/plain Greek yogurt will make the muffins moist.
- Avoid using olive oil since it will make the muffin heavy and dense. Besides, vegetable oil you can use canola oil because both have neutral flavor.
- Mix the dry ingredients until just barely combined. If you overmix, the muffins will not turn out pillow-soft and airy.
- Semi-sweet chocolate chips work best for me but feel free to use bittersweet or even dark chocolate chips if you prefer a more intense and bitter flavor. I would not suggest using milk chocolate chips.
- I pop the Nutella jar into the refrigerator for a few minutes before using. It makes it easier to spoon it out.
- You can add mini pretzels whole or chopped in the batter. It works both ways!
- Baking in very high temperature for the first 8 minutes will make the muffins rise beautifully and it will create nice cracked tops. Then by turning the oven down the baking will continue and the muffins will be cooked all way through but still remain moist.
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- As the center of the muffin will be wet due to the Nutella when testing if it’s done, insert the toothpick into multiple spots to make sure it’s baked.
- Muffins should be consumed ideally on the same day for ultimate freshness but they store well for up to 5 days in an airtight container at room temperature.
- Muffins may be frozen for up to 1 month. Thaw overnight in the refrigerator.
- Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!
Nutrition
How to Make Double Chocolate Muffins Moist?
Using sour cream or plain Greek yogurt will make the muffins moist. Also, not overmixing the muffins batter will result in a moist and pillow-soft muffin.
Can I Freeze Double Chocolate Muffins?
Yes! Muffins may be frozen for up to 1 month. Thaw overnight in the refrigerator when ready to eat.
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
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These muffins were so delicious and a huge hit! I think sour cream is the best secret weapon for baking, because these were perfectly moist without being too dense. The temperature tip to get the perfect muffin tops was so helpful, too. We realized we didn’t have any Nutella, so we decided to swap for Sokofreta cream. Thank you for sharing this recipe!
Hi Maria,
Thank you for trying the recipe and sharing your valuable feedback. I’m glad you enjoyed the muffins and found the tips helpful.
PS. I will have to try the sokofreta cream! It sounds delicious ????