These Pistachio Nutella Muffins are soft, fluffy, and packed with rich chocolate hazelnut Nutella in every bite! Sprinkled with crunchy roasted pistachios and swirls of creamy Nutella, they’re the perfect bakery-style treat for breakfast, brunch, or dessert.
I combined two of my favourites, Nutella and pistachios, for the ultimate dessert. Now it's no surprise that I'm baking with either of them today, as my love for both goes very deep, but combining them into a fluffy muffin? It's safe to say I've outdone myself with this recipe!
The muffin base is simple, yet soft, with hints of vanilla throughout. Then creamy rich hazelnut Nutella spread gets layered and swirled as the batter is scooped.
I added roasted pistachios into the batter and also sprinkled extra on top, and I love the way it turned out! The combination of the rich Nutella with nutty pistachios is insanely addicting!
These muffins come together in one bowl, with easy ingredients. If you love Nutella and pistachios, this is the recipe for you! I also think substituting the pistachios for chopped hazelnuts would be incredible, or Nutella for pistachio spread!
Step by step instructions
Here is how to make and bake these Pistachio Nutella Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Mix together dry ingredients. In a medium-sized bowl, add in the dry ingredients; flour, baking soda, baking powder, cinnamon, cornstarch, and salt. Mix and set aside.
Step 3 – Whisk sugar and eggs. In a large bowl, whisk the white sugar and eggs until light, combined, and air bubbles form (1-2 minutes).
Step 4 - Add wet ingredients. In a large bowl whisk in the rest of the wet ingredients; vanilla, oil, and buttermilk. Whisk until combined (about 2-3 minutes).
Step 5 - Combine. Add the dry and wet ingredients gently with a spatula, just until a soft muffin batter forms, then mix in the roughly chopped pistachios a few times. Don't over-mix!
Step 6 - Layer. Fill the liners halfway, then swirl Nutella on top. Add more batter on top, filling the liners to the top, then swirl with more Nutella and chopped pistachios.
Step 7 - Bake. The muffins bake for 17-22 minutes, or until a toothpick inserted in the middle comes out dry with no wet batter (chocolate from the Nutella is ok).
Allow to cool, and enjoy!
FAQ
How do I store these muffins?
These muffins are best enjoyed fresh within the first few days. Store in an airtight container for 3 days on the counter, or in the fridge for up to 5 days.
Can I substitute the pistachios?
Yes, I think these muffins would taste great with chopped hazelnuts added. You can also omit the nuts completely.
Should I use salted or unsalted pistachios?
Either or! I prefer unsalted pistachios, but salted works great too!
How do these muffins taste?
They're soft, and perfectly sweetened. I didn't make the batter overly sweet, so the Nutella adds perfect rich chocolate hazelnut flavor without overpowering the muffins. The chopped pistachios adds a 'crunch' and subtle roasted flavor. They are divine!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Pistachio Nutella Muffins
Ingredients
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 2 tsps cornstarch
- 1/4 tsp salt
- 2/3 cups oil
- 3/4 cups white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 cup buttermilk* room temperature
- 1/2 cup pistachios* roughly chopped, plus more for topping
- 1/4 cup Nutella warmed up
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with liners, set aside. Roughly chop the pistachios and set aside.1/2 cup pistachios*
- Combine flour, baking soda, baking powder, cinnamon, cornstarch and salt together. Set aside.2 cups all-purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1/4 tsp cinnamon, 1/4 tsp salt, 2 tsps cornstarch
- In a large bowl, add the white sugar and eggs. Whisk together for a minute or two until well combined and bubbles form.3/4 cups white sugar, 2 large eggs
- Add in oil, buttermilk, and vanilla, and continue whisking until well combined.2/3 cups oil, 1 tbsp vanilla, 1 cup buttermilk*
- Mix in the dry ingredients gently with a spatula just until a soft muffin batter forms, then fold in the pistachios a few times.1/2 cup pistachios*
- Fill each liner halfway with the batter. Then swirl some Nutella in. Add more batter on top, filling the muffins to the top. Finish off by swirling more Nutella and chopped pistachios on top.1/4 cup Nutella
- Bake the muffins for 17-22 minutes. The muffins are ready when a toothpick inserted in the middle comes out dry with no wet batter. There may be some chocolate on the toothpick from the Nutella, but that is normal.
- Allow to cool, and enjoy!
cooktimestory says
Thank you for sharing