Vegan Muffins with Vegan Nutella

list Desserts
Vegan Muffins with Vegan Nutella

These Vegan Muffins with Vegan Nutella are an absolute treat! When it comes to Nutella in desserts, you simply can't go wrong. Now that a vegan version of Nutella is available on the market—with a taste almost identical to the classic one but slightly less sweet—it’s the perfect addition to these muffins.

Made with a simple batter free from eggs, butter, and dairy, these muffins are moist, fluffy, and easy to prepare. You only need a fork to mix the ingredients, and a little patience to fill them once baked. The result? Pure indulgence! Even non-vegans will love them because, let’s be honest, Nutella—vegan or not—wins everyone over.

Recipe Details

  • Total Time: 40 minutes
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Cuisine: Italian , Vegan

Ingredients

  • 200 g all-purpose flour
  • 100 g brown sugar
  • 65 g vegetable oil (e.g., sunflower or canola)
  • 120 g soy milk (or other plant-based milk)
  • 1 tsp baking powder
  • 1 pinch salt
  • Zest of 1 lemon
  • Vegan Nutella, as needed
  • Hazelnut granules, for decoration

Step 1: Prepare the Batter

  1. In a mixing bowl, whisk together the soy milk, vegetable oil, brown sugar, and lemon zest using a fork or whisk.
  2. Add the flour, baking powder, and salt. Continue mixing until you get a smooth, lump-free batter.

Step 2: Bake the Muffins

  1. Line a muffin tin with paper cases and fill each about 1 cm from the top.
  2. Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes.
  3. The muffins are done when they are golden, well-risen, and a toothpick inserted in the centre comes out clean.

Step 3: Fill and Decorate

  1. Allow the muffins to cool completely.
  2. Using a knife, cut out a small cavity in the centre of each muffin. Fill with a teaspoon of vegan Nutella.
  3. Replace the removed muffin top to seal the filling.
  4. Spread a thin layer of vegan Nutella over the top and sprinkle with hazelnut granules for decoration.

Variations

  • Nut-Free Option: Use a seed-based chocolate spread instead of Nutella and skip the hazelnut topping.
  • Gluten-Free Alternative: Swap the all-purpose flour for a gluten-free flour blend.
  • Extra Flavour: Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
  • Chocolate Boost: Mix in some vegan chocolate chips for an extra chocolatey treat.

Storage Tips

Store the muffins in an airtight container or under a glass dome for 2-3 days to keep them fresh and moist.