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Nutella Cheesecake Swirl Muffins-Pinterst 018

Freshly Baked Fridays…Nutella and Cheesecake Swirl Muffins


  • 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


  • Preheat the oven to 425 degrees F.
  • Spray the pan with cooking spray in the event that the muffins spread too much.
  • Place 16 paper liners in muffin pans. These muffins will be quite large.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  • With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, yogurt, sour cream, and milk.
  • Sift together the flour, baking powder, baking soda, and salt.
  • *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.
  • With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
  • 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.
  • 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.)
  • 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.
  • 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)
  • Take one scoop of the cheesecake filling and scoop on top.
  • Squirt Nutella onto the cheesecake filling layer.
  • 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.
  • 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.