These muffins have a slight mocha flavor and ribbon of Nutella® in the middle. They go great with your morning cup of coffee!



Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line 14 muffin cups with paper liners and set aside.

  • Combine sugar and butter in a large bowl; beat until creamy. Dissolve espresso powder in hot water. Add to the butter mixture along with the yogurt, eggs, and vanilla. Mix well.

  • Whisk flour, cocoa powder, baking powder, and salt together. Fold into the wet ingredients just until combined. Do not overmix.

  • Divide 1/2 of the batter evenly among the prepared muffin cups, filling only halfway. Drop a heaping teaspoon of chocolate-hazelnut spread in the center of each. Top with the remaining batter.

  • Bake in the preheated oven until the center springs back lightly touched with your finger, 15 to 18 minutes. Cool for 10 minutes in the pan before transferring muffins to a cooling rack to cool completely.

Nutrition Facts

262.8 calories; protein 4.9g 10% DV; carbohydrates 40.7g 13% DV; fat 9.5g 15% DV; cholesterol 45.1mg 15% DV; sodium 186.3mg 8% DV. Full Nutrition