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Nutella Cheescake Swirled Muffins

Say hello to being naughty at breakfast!  These Nutella Cheesecake muffins are your dessert for breakfast!  Tender, moist muffing filled with gooey Nutella and creamy a cheesecake filling.  They make breakfast a sin…

I woke up one morning with muffins on my mind.  Not just any muffins, gooey and cake like muffins that are moist and tender yet sweet and sticky.  I thought about them all day.

I wrecked my brain for ideas on how to accomplish.  I am not a baker after all.

These Nutella Cheesecake muffins is the best dessert recipe for any breakfast!  Tender, moist muffing filled with gooey Nutella and creamy a cheesecake filling.  They make breakfast a sin... #moistmuffins #breakfast #cheescakerecipe

However, I did graduate from culinary school, which included many a pastry and baking class.  I discovered old recipes and baking books from those classes and searched through my chicken scratch notes for any clues on how to create this perfect muffin.

Suddenly, it hit me.  In my pantry, in front of all my baking equipment stood a 6.6 pound bucket of Nutella.   Yes, BUCKET.  Don’t ask how I acquired it, I know people, who know people, who have access to giant tubs of Nutella. As I looked at this Nutella it became so perfectly clear to me.  The ooeyness that I craved would come from my beloved Nutella.  I searched the fridge for my creamy component and I found my Costco brick of cream cheese and decided it’s about time this brick gets smaller.

As for my tender and light muffins, I used an old recipe that I have been using for muffins for years, the only difference was that I removed the berries, citrus and sugar topping.

And on a very cold winter night in Chicago,  I sprung to my kitchen after putting my munchkin to bed and played around with these muffins.  Adding in more cream cheese, more flour, less yogurt, more Nutella, until the last batch came out.  And they were perfect.  I ate them piping hot.  Warm.  And cold.  I ate them with Nutella drizzled on top and with powdered sugar.  They were just as I had envisioned them.  Light, tender, moist and gooey.  I walked around them, photographing them from every angle as if they were going to be on the swimsuit cover of Sports Illustrated. I was happy.  And I fell asleep in a muffin and Nutella induced dream…

Here are a few steps that I thought should be visual 🙂

Place the Nutella into the microwave for a minute to make it more liquid and pour into squirt bottle. (HINT: Keep bottle warm submerged in a bowl of hot water so the Nutella does not harden.) You can buy these at Bed Bath and Beyond or even dollar stores have them. These Nutella Cheesecake muffins are your dessert for breakfast!  Tender, moist muffing filled with gooey Nutella and creamy a cheesecake filling.

Take the Nutella and squirt it on the bottom of the muffin cups as well as on the side. It does not have to look neat. Be generous with it. These Nutella Cheesecake muffins are your dessert for breakfast!  Tender, moist muffing filled with gooey Nutella and creamy a cheesecake filling.

Scoop the muffin batter into the prepared muffin liners just one third of the way up with an ice cream scoop or spoon. These Nutella Cheesecake muffins are your dessert for breakfast!  Tender, moist muffing filled with gooey Nutella and creamy a cheesecake filling. (HINT: Spray your scoop or spoon with pan spray so that the batter does not stick to the scoop) These Nutella Cheesecake muffins are your dessert for breakfast!  Tender, moist muffing filled with gooey Nutella and creamy a cheesecake filling. Take one scoop of the cheesecake filling and scoop on top.  Squirt Nutella onto the cheesecake filling layer.
These Nutella Cheesecake muffins are your dessert for breakfast!  Tender, moist muffing filled with gooey Nutella and creamy a cheesecake filling.

Repeat these steps once more.

Once you reach the top layer of Nutella, squirt some out onto the top and swirl it through the cheesecake filling layer with a tooth pick. These Nutella Cheesecake muffins are your dessert for breakfast!  Tender, moist muffing filled with gooey Nutella and creamy a cheesecake filling. Place into the oven for 5 minutes at 425-degrees and then drop the temperature to 375.

This allows your muffins to rise and get those big and beautiful tops. Bake for 20-25 minutes or until the muffins a tooth pick comes out clean. Let rest for 5 minutes before moving to a cooling rack to cool. Serve with more drizzles of Nutella and powdered sugar.

Print

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Nutella Cheesecake Swirl Muffins-Pinterst 018

Freshly Baked Fridays…Nutella and Cheesecake Swirl Muffins


Ingredients

Scale
  • Muffins
  • 1 1/2 sticks unsalted butter (at room temperature)
  • 1 1/2 cups sugar
  • 3 extra-large eggs (at room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 4 ounces light sour cream (about 1/2 cup)
  • 4 ounces vanilla Greek yogurt (about 1/2 cup)
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • Cheesecake Filling
  • 4 ounces cream cheese
  • 1/3 cup granulated sugar
  • 1 beaten egg
  • 2 tsp vanilla extract
  • 1 cup of Nutella
  • 1 squirt bottle (as pictured)

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Spray the pan with cooking spray in the event that the muffins spread too much.
  3. Place 16 paper liners in muffin pans. These muffins will be quite large.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  5. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, yogurt, sour cream, and milk.
  6. Sift together the flour, baking powder, baking soda, and salt.
  7. *one trick I learned was to sift all the dry ingredients on a piece of parchment paper. That way the parchment paper can be folded up and easily poured into the mixing bowl without making a mess.
  8. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
  9. Combine all the ingredients for the cream cheese filling in a standing mixer and set aside. It will be on the liquid side, do not worry.
  10. Place the Nutella into the microwave for a minute to make it more liquid and pour into squirt bottle. (HINT: Keep bottle warm submerged in a bowl of hot water so the Nutella does not harden.)
  11. Take the Nutella and squirt it on the bottom of the muffin cups as well as on the side. It does not have to look neat. Be generous with it.
  12. Scoop the muffin batter into the prepared muffin pans just one third of the way up with an ice cream scoop or spoon. (HINT: Spray your scoop or spoon with pan spray so that the batter does not stick to the scoop)
  13. Take one scoop of the cheesecake filling and scoop on top.
  14. Squirt Nutella onto the cheesecake filling layer.
  15. Repeat these steps once more.
  16. Once you reach the top layer of Nutella, squirt some out onto the top and swirl it through the cheesecake filling layer with a tooth pick.
  17. Place into the oven for 5 minutes at 425-degrees and then drop the temperature to 375. This allows your muffins to rise and get those big and beautiful tops.
  18. Bake for 20-25 minutes or until the muffins a tooth pick comes out clean.
  19. Let rest for 5 minutes before moving to a cooling rack to cool.
  20. Serve with more drizzles of Nutella and powdered sugar.

 Originally published January 31st 2014

Print
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Nutella Cheesecake Swirl Muffins-Pinterst 018

Freshly Baked Fridays…Nutella and Cheesecake Swirl Muffins


  • Author: Mila Furman

Ingredients

Scale
  • Muffins
  • 1 1/2 sticks unsalted butter (at room temperature)
  • 1 1/2 cups sugar
  • 3 extra-large eggs (at room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 4 ounces light sour cream (about 1/2 cup)
  • 4 ounces vanilla Greek yogurt (about 1/2 cup)
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • Cheesecake Filling
  • 4 ounces cream cheese
  • 1/3 cup granulated sugar
  • 1 beaten egg
  • 2 tsp vanilla extract
  • 1 cup of Nutella
  • 1 squirt bottle (as pictured)

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Spray the pan with cooking spray in the event that the muffins spread too much.
  3. Place 16 paper liners in muffin pans. These muffins will be quite large.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  5. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, yogurt, sour cream, and milk.
  6. Sift together the flour, baking powder, baking soda, and salt.
  7. *one trick I learned was to sift all the dry ingredients on a piece of parchment paper. That way the parchment paper can be folded up and easily poured into the mixing bowl without making a mess.
  8. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
  9. Combine all the ingredients for the cream cheese filling in a standing mixer and set aside. It will be on the liquid side, do not worry.
  10. Place the Nutella into the microwave for a minute to make it more liquid and pour into squirt bottle. (HINT: Keep bottle warm submerged in a bowl of hot water so the Nutella does not harden.)
  11. Take the Nutella and squirt it on the bottom of the muffin cups as well as on the side. It does not have to look neat. Be generous with it.
  12. Scoop the muffin batter into the prepared muffin pans just one third of the way up with an ice cream scoop or spoon. (HINT: Spray your scoop or spoon with pan spray so that the batter does not stick to the scoop)
  13. Take one scoop of the cheesecake filling and scoop on top.
  14. Squirt Nutella onto the cheesecake filling layer.
  15. Repeat these steps once more.
  16. Once you reach the top layer of Nutella, squirt some out onto the top and swirl it through the cheesecake filling layer with a tooth pick.
  17. Place into the oven for 5 minutes at 425-degrees and then drop the temperature to 375. This allows your muffins to rise and get those big and beautiful tops.
  18. Bake for 20-25 minutes or until the muffins a tooth pick comes out clean.
  19. Let rest for 5 minutes before moving to a cooling rack to cool.
  20. Serve with more drizzles of Nutella and powdered sugar.
  • Category: Dessert
  • Cuisine: American

Pin For Later These Nutella Cheesecake muffins are your dessert for breakfast!  Tender, moist muffing filled with gooey Nutella and creamy a cheesecake filling.

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40 Comments

      1. Paloma Here you are:

        177.5 g Butter
        350 g sugar
        3 large eggs
        1 tsp vanilla
        120 g sour cream
        120 g Vanilla Greek (or regular) yogurt
        60 g of milk
        591 g flour
        2 tsp baking powder
        1/2 tsp baking soda

        Cheesecake Filling
        120 g cream cheese
        80 g sugar
        1 beaten egg
        2 tsp vanilla
        235 g of nutella

  1. LOOKS SO DELICIOUS. I MIGHT HAVE TO MAKE THESE EVEN IF THEY ARE TOTALLY OFF MY DIET! DO YOU THINK THEY WOULD FREEZE WELL?

  2. Do I bake these for a total of 20 to 25 minutes? 5-10 minutes after I turn the over down to 375. Also I hope you didn’t mean that I could pour the parchment paper into the mix.(7)

    1. Hi Wendy! Thanks for stopping by! You bake for 20-25 minutes after the temperature drop. And no don’t put the parchment in there, it’s just used as a simple way to pour the flour into the bowl without making a mess.

  3. That looks absolutely to-die-for!!! Would it be ok without the Greek yoghurt? Any other alternatives if I dont have that?

  4. Are these muffin tins regular size? If so should they be filled to the very top in order to get two layers of ingredients in each cup? Or were we suppose to use jumbo cups? We made them and they totally burned during the first 15 minutes. The second batch we cooked at 375 for 25 minutes and they were fine. Trying to figure out what went wrong. Would appreciate any advice.

    1. Hi Carol!!! I actually used regular muffin tins and I did it once with larger muffin inserts and the other with smaller. With the larger ones I just did not fill them to the top. I ended up having two layers either way. As far as them burning, I’m wondering if your oven runs too hot? I always make muffins this way and they never burn. However if 375 worked for you, I say go for it! If you have any other questions please let me know

  5. Oh, My. GOODNESS. Your recipe was such a scrumptiously dangerous find! Suddenly I MUST have access to a 6.6 pound bucket of Nutella. I can’t wait to make these for Valentine’s Day! (Now to find myself a Nutella dealer…)

  6. wow! those look so good!! I’ve never used Nutella before… i may have to make this now! 🙂 (from a SITS girl!)

    1. Rachael! Nutella is amazing! I have a whole slew of recipes called the Nutella chronicles… And it’s all Nutella recipes!!’ Thanks for stopping by glad to have made a new bloggy friend!

  7. I have never tried Nutella but every time I’m in the grocery store, I see it and I want to try it but convince myself I don’t need it because I don’t know what to do with it. Now I have a reason to grab some! I love, love, love muffins…and cheesecake. I need to try these. Yes, I said need. It’s that serious!

  8. This looks so good. Believe it or not I’ve never had Nutella before. I think this recipe is worth my first romp with it. Looks super easy and something that the children can help me out with!

    1. Oh Mimi…. You must have Nutella! It’s revolutionary!!! I tasted it for the first time in Italy when I was 7… And I never forgot it.. I have a series of recipes titled Nutella chronicles… And they are all fairly easy and awesome!

  9. Hello Mila,
    When you say bake for 5 mins at 425 and reduce temperate. Do I remove the muffins after 5 mins and then wait until the temperature of my oven drops and then put them back in? Thanks
    So excited to make these…love nutella!

    1. Nope. Just reduce the temperature. These can be finicky depending on your oven temperature, so just make sure you do the toothpick test when the timer goes off at the end. Let me know if you have any other questions! And if you are such a fan of Nutella check out the rest of the Nutella chronicles on the blog!

  10. literally drool is coming out of my mouth – nutella and cheesecake are my 2 fave indulgence and these just look unbelievable! can not wait to make these!!! happy to have found you via #foodiefridays! looking forward to reading more and connecting – have a great weekend!

    1. Thanks for stopping by Foodie Fridays! Yes I am absolutely in love with these flavors as well! Cannot wait to hear about your experiences with them.

  11. This is an awesome flavor combination!! Would these work in jumbo muffin tins, I wonder? I love getting to play with the squirt bottle too… my kids would have fun helping me with these. Pinned to try!

    1. Hi Jill!!! You know what’s funny…I just bought gigantic muffin tins! I wanted to try it in those as well! And yes this is a wonderfully fun recipe to have the kiddos help out with!

  12. Hey just wanted to give you a quick heads up and let you
    know a few of tthe pictures aren’t loading correctly. I’m not ure why but I think its a linking issue.
    I’ve tried it in two different weeb browsers
    and both show the same outcome.

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