Easy Vegan Nutella Muffins Recipe

If you are craving a chocolatey treat that feels indulgent yet stays plant-based, these Easy Vegan Nutella Muffins are exactly what you need. Imagine soft, perfectly moist muffins that pack a punch of rich vegan Nutella with every bite. They are wonderfully fluffy with a slight cocoa depth, topped with a crumbly chocolate streusel that gives delightful texture. Whether you want a comforting breakfast or an irresistible snack, these muffins bring pure joy without any fuss. I promise, once you try these Easy Vegan Nutella Muffins, they’ll quickly become a favorite to bake again and again.

Ingredients You’ll Need

This recipe uses simple ingredients that come together effortlessly but each one plays a crucial role in creating that perfect balance of taste and texture. From ground flaxseed acting as a vegan egg substitute to the dairy-free yogurt that adds tenderness, each component ensures your Easy Vegan Nutella Muffins are as delicious as they are wholesome.

• Ground flaxseed + water: This combination forms a flax “egg” that binds the muffins without eggs.
• Plain flour (all purpose flour): The base of the muffins, lending structure and softness.
• Cocoa powder: Provides deep chocolate flavor both in the muffin and streusel topping.
• Baking powder: Helps muffins rise light and fluffy.
• Ground arrowroot: Adds tenderness and improves cake-like texture.
• Xanthan gum: A vegan-friendly binder that keeps crumb structure intact.
• Caster sugar: Sweetens the muffins beautifully without overpowering.
• Dairy-free plain or vanilla yogurt: Brings moisture and softness to every bite.
• Dairy-free butter: Adds richness and helps create the delightful streusel.
• Dairy-free milk: Keeps the batter smooth and lends extra tenderness.
• Chopped hazelnuts: Adds crunch and nutty flavor that’s perfect with chocolate.
• Vegan Nutella: The star ingredient for drizzling, filling, and topping these muffins.

How to Make Easy Vegan Nutella Muffins

Step 1: Prepare the chocolate streusel topping

Start by mixing plain flour, caster sugar, and cocoa powder in a medium bowl. Add room temperature dairy-free butter and gently toss everything together with a fork until the mixture is clumpy but well combined. It’s important not to overwork this mixture so the streusel stays crumbly rather than paste-like. Once ready, set it aside or make it ahead and refrigerate in a sealed container for an even easier baking day.

Step 2: Make your flax egg

In a small bowl, combine the ground flaxseed with water and stir it well. Let this sit for a few minutes until it thickens into a jelly-like paste. This substitution replicates eggs’ binding effect while keeping your muffins 100% vegan.

Step 3: Mix the dry ingredients

Sift together plain flour, cocoa powder, baking powder, ground arrowroot, xanthan gum, and caster sugar into a large mixing bowl. This step breaks up any lumps and distributes all the leavening evenly, ensuring your muffins rise beautifully.

Step 4: Combine the wet ingredients

In a separate bowl, whisk together dairy-free yogurt, room temperature butter, dairy-free milk, and your prepared flax egg. This wet mix adds moisture, richness, and that irresistible tenderness in every bite.

Step 5: Bring it all together

Pour the wet ingredients into the dry mixture and mix gently until just combined. Avoid over-mixing to keep the muffins light and airy. Fold in the chopped hazelnuts carefully to add a pleasant crunch and a nutty accent that complements the chocolate perfectly.

Step 6: Fill and top the muffins

Divide the batter evenly between cupcake liners placed in two 6-cup muffin tins, filling each to the top. Drizzle vegan Nutella over the batter generously, then sprinkle the chocolate streusel right on top, covering each muffin generously for that perfect crunchy finish.

Step 7: Bake to perfection

Bake initially at 180°C fan for about 12 minutes to start the rise, then reduce the temperature to 160°C fan and continue baking for 16-18 minutes more. This two-stage bake helps achieve muffins that are tender inside with a crumbly, delicious top. Test with a toothpick – it should come out clean when done. Let your Easy Vegan Nutella Muffins cool in the tin, then core the center and pipe in more vegan Nutella before serving!

How to Serve Easy Vegan Nutella Muffins

Garnishes

A simple sprinkle of chopped hazelnuts over the finished muffins adds a gorgeous, nutty crunch and inviting look. If you want to go a step further, dust a little cocoa powder or powdered sugar on top for a bakery-style touch that will impress your friends or family instantly.

Side Dishes

Pair your muffins with a fresh fruit salad or a bright, zesty orange juice to balance the richness of the chocolate. A dollop of coconut cream or dairy-free yogurt also complements the creamy Nutella filling, making your snack or breakfast balanced and satisfying.

Creative Ways to Present

Serve these muffins slightly warm with a side cup of your favorite plant-based milk latte, or arrange them on a rustic board with vegan chocolate chunks, nuts, and berries for a charming brunch spread. They also shine beautifully dipped into warm vegan hot chocolate as a decadent treat.

Make Ahead and Storage

Storing Leftovers

You can store your Easy Vegan Nutella Muffins in an airtight container in the refrigerator for 1-2 days. Bring them back to room temperature before eating to enjoy their soft texture and rich flavors at their best.

Freezing

If you want to keep muffins longer, freeze them in an airtight container or freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator or on the counter to preserve their delightful texture and taste when you’re ready to enjoy them again.

Reheating

Warm your muffins gently in a preheated oven at 160°C for about 5-8 minutes or microwave on low power for 20-30 seconds. This brings back their fresh-baked softness and brings out the melty goodness of the Nutella filling once again.

FAQs

Can I use regular eggs instead of flaxseed?

While eggs can be substituted, the flaxseed and water combo is a tried-and-true vegan alternative that provides the needed binding without altering flavor or texture, keeping these muffins perfectly vegan.

Is it necessary to use arrowroot and xanthan gum?

These ingredients improve the texture of vegan baked goods by adding tenderness and helping with structure, but if unavailable you can try other plant-based binders or omit them with slightly different results.

Can I substitute the dairy-free butter with oil?

Dairy-free butter adds richness and aids in creating the crumbly streusel, but you can replace it with a mild-flavored oil like sunflower or canola for the batter. For the streusel, solid fats work best for texture, so stick to vegan butter.

How do I make my own vegan Nutella?

Mix roasted hazelnuts, vegan chocolate, and a sweetener like maple syrup or powdered sugar in a food processor until smooth. Adding a bit of plant milk helps achieve that creamy, spreadable consistency you love.

Are these muffins suitable for gluten-free diets?

This recipe uses plain wheat flour, so it’s not gluten-free as is. However, with careful substitution using a gluten-free flour blend and ensuring all other ingredients are gluten-free, you could adapt this recipe accordingly.

Final Thoughts

You really can’t go wrong with a batch of these Easy Vegan Nutella Muffins. They bring together simplicity, rich flavors, and that cozy, homemade charm that makes you feel like you’ve discovered a real gem. Whether you’re new to vegan baking or a longtime fan, these muffins offer a delightful way to brighten your day and treat yourself effortlessly. I hope you enjoy making and sharing them as much as I do!