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Easy Vegan Nutella Muffins

What makes these the BEST Vegan Nutella Muffins? Not only are they loaded with hazelnuts and chocolate, but each muffin is baked with a tall muffin top, with delicious buttery chocolate streusel. Those domed tops are studded with extra chocolate and sugar to give them a delicious crunchy crust that sets these the BEST chocolate muffins EVER!

If you LOVE this recipe, make sure to check out my Vegan Lemon Drizzle Muffins, Vegan Chocolate Chip Muffins, and Vegan Caramel Apple Muffins.

Vegan Nutella Muffins

If you’re a ‘Nutella’ fan, you’ll go CRAZY for this recipe! This muffin recipe is based off my Lemon Drizzle Muffins. They are flavourful, moist, delicious and loaded with chocolate flavour. Oh, and they’re loaded with vegan ”Nutella”. If that doesn’t make your mouth water, keep reading!

These muffins are sure to impress with their height, texture and of course, FLAVOUR! You’ll be shocked that they’re made entirely dairy-free and eggless! Made with simple plant based / vegan ingredients that you can find in your pantry, you or who ever you make these muffins for will absolutely love them! And we can’t forget the vegan ‘Nutella’ – so good!

Close up of chocolate muffins with a nutella filling

What makes these the BEST Nutella muffins?

I don’t throw around the term ‘best’ often because it can set a very high expectation, but with these muffins, there’s honestly no room for let down!! They’re rich, moist, decadent, nutty, and not too sweet. I could go on and on, but here are the top 5 reasons why these chocolaty ‘Nutella’ muffins are so good:

  • The method: This recipe uses a couple of tips and tricks, which will allow you to make the best high top muffins each time!
  • The ingredients: The ingredients for this recipe are simple, and easy to put together. Most of the ingredients can be found in your local supermarkets, or could even be in your kitchen cupboards already!
  • The domed top: A muffin isn’t a muffin without a gorgeously high domed top. These muffins have just that!!
  • The streusel: Before the muffins are baked, each one is topped with a generous sprinkle of chocolate streusel. While it makes the muffins look scrumptious, it also adds a crunchy top and helps with the high top.
  • Nutella: This recipe uses vegan friendly ‘Nutella’ from the brand ‘Natures Store‘. It tastes identical to the original Nutella, but of course it’s free from dairy and is a cruelty-free alternative.
Chocolate muffin with nutella filling

How to make Vegan Nutella Muffins?

You’ll be super impressed with how easy this recipe is! Muffins are amongst one of my all time favourite bakes as they ALWAYS taste amazing and impress anyone you make them for. You won’t be going to a bakery to get your muffins ever again, trust me!!

  1. Streusel

    Rub together all the streusel ingredients together until crumbly. Set aside for topping off the muffins.

  2. Muffins

    Whip up a batch of ‘Nutella’ muffin mixture. Add this into muffin or cupcake cases, drizzle with vegan ‘Nutella’. Before baking add a sprinkle of chocolate streusel over the top of each muffin. Place into the oven and bake until a skewer inserted comes out clean.

  3. Nutella filling

    Core and fill each muffin with vegan ‘Nutella’. This adds extra rich, chocolaty flavour and a delicious creamy chocolate filling once you bite into the muffin.

Nutella muffin batter in cupcake cases

The secret to tall muffin tops

To get the best bakery worthy muffins, these are a few simple tips and tricks you’ll want to know. First off, once the batter is mixed, allow it to rest for 1 hour at room temperature before it’s baked. During this hour is when the magic happens. Allowing the batter to rest will allow the raising agents and leaveners to to their thing!

After the hour, swirl on top some of the vegan ‘Nutella’, then sprinkle over the streusel. The streusel will not only add a delicious crunch, but it helps with the height. When the muffins bake, watch the domed tops with the streusel grow and become super tall and fluffy.

It blows my mind how GOOD these muffins are. No-one will be able to tell these are vegan, trust me!!

Chocolate muffin in a plate

Looking for more chocolate recipes? Check these out:

Gluten-free Vegan Chocolate Cake

Vegan Flourless Cake

Mini Vegan Chocolate Orange Cheesecakes

Vegan Chocolate Sweet Rolls

Baked Vegan Chocolate Cheesecake

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Chocolate muffins with a vegan nutella filling

Easy Vegan Nutella Muffins

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Start your day off right with these perfectly moist and rich Vegan Nutella Muffins. They’re soft, delicious and loaded with chocolate!


Units Scale

Ingredients for the streusel

  • 60g of plain flour
  • 40g of caster sugar
  • 15g of cocoa powder
  • 80g of dairy-free butter (room temperature)

Ingredients for the muffins

  • 6 teaspoons of ground flaxseed + 6 teaspoons of water
  • 370g of plain flour / all purpose flour
  • 30g of cocoa powder
  • 3 teaspoons of baking powder
  • 1 teaspoon of ground arrowroot
  • 1/4 teaspoon of Xanthan gum
  • 200g of caster sugar
  • 60g of dairy-free plain / vanilla yogurt
  • 115g of dairy-free butter (room temperature)
  • 300ml of dairy-free milk (room temperature)
  • 25g of roughly chopped hazelnuts
  • Vegan Nutella (for drizzling and filling)


Method (streusel)

  1. In a medium-sized bowl, stir together the flour, sugar and cocoa powder.
  2. Add in the room temperature butter and use a fork to mix and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a soft paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely combined. Set aside while you make the chocolate muffin mixture. Make the streusel the day before and store in the fridge in a sealed container.

Method (muffins)

  1. Preheat the oven to 180°C fan and line two 6 cup cupcake tins with cupcake / muffin liners.
  2. In a small bowl combine the flaxseed with the water, stir until a paste and set aside. This will turn thick and jelly like.
  3. In a medium sized mixing bowl, sieve in the flour, cocoa powder, baking powder, arrowroot, xanthan gum and sugar. Mix to break up any lumps.
  4. In a separate bowl, add in the yogurt, room temperature butter, milk and flaxseed. Mix to combine. Pour the wet into the dry and mix until just incorporated. Fold in the chopped hazelnuts. Don’t over-mix!
  5. Using an ice-cream scoop or spoon, divide the mixture between the cases. Make sure the batter reaches the top of the liners.
  6. Drizzle some of the ”Nutella” on top of the batter.
  7. Sprinkle a good amount of the chocolate streusel on top of each muffin, making sure the tops are covered.
  8. Place into the middle of the oven and bake for 12 minutes at 180°C fan. After 12 minutes, reduce the oven temperature to 160°C fan and bake for a further 16-18 minutes, or until the skewer / toothpick inserted into the middle of the muffins come out clean.
  9. Remove from the oven and allow the muffins to cool in the tin.
  10. Transfer some of the Vegan ‘Nutella’ into a piping bag, and once the muffins are cool, core the middle and fill with ‘Nutella’. You can even drizzle more over the top and finish with a sprinkle of chopped hazelnuts. 
  11. Serve and enjoy! 


To store: Store the muffins in a sealed container in the the fridge for up to 1-2 days. Allow to come to room temperature before serving and enjoying! 

  • Prep Time: 10 minutes
  • Cook Time: 30-35
  • Category: muffins
  • Method: Baking
  • Cuisine: American


  1. Sara
    April 20, 2023 / 6:31 pm

    Any substitution for the xanthan gum?

  2. Karolina
    April 20, 2023 / 11:32 pm

    Can I skip adding Xanthan gum?

    • April 21, 2023 / 12:11 am

      Hello, I add the xanthan gum into muffins as it helps with the texture of the muffin, but you are welcome to leave it out. xx

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