Chocolate nutella muffins – with a crunchie topping

Sometimes only chocolate will do and when you’re in that mood, more is definitely more, so what you really want is chocolate…on chocolate on more chocolate.  Bring on my chocolate nutella muffins. 

This recipe is a chocolate lover’s dream and something kiddies and adults will go crazy for. Gorgeous soft chocolate muffins, covered in a crunchy cinnamon sugar and topped with a gooey layer of nutella and your favourite sweets, in this case crunchies for me. I just love the honeycomb here, and that with the chocolate and cinnamon is brilliant. Something to make and enjoy with friends and family. Simple to make too.  Invite a crowd and they’ll be gone in seconds. 

Ingredients for Chocolate nutella muffins

225g self-rising flour 

50g cocoa powder

1 tsp baking powder

1 ½ tsp instant coffee powder

100g melted butter

¼ tsp salt

2 large eggs

2 tsp vanilla extract

60g caster sugar

225ml milk

For the topping – granulated sugar, 80g melted butter, ground cinnamon and 1 nutella and crushed Crunchie bars on each muffin.

Makes 12 muffins  


Preheat the oven to 200°C/180°C/Gas Mark 6.

Either line a muffin pan with cake cases or using additional butter than listed in the recipe, brush melted butter and dust with flour to ensure that your muffins come out easily. 

Weigh out all the ingredients. 

Mix all the ingredients together in a bowl until just combined. The lovely thing about making muffins is that a lumpy batter makes the lightest muffins, so mix until the mix comes together.

Using a medium ice cream scoop, portion out the muffin batter and bake in the middle of the oven for 20-25 minutes. The muffins will be lightly browned, springy to the touch and coming away from the edges when they are done. 

Leave to cool for 5 minutes in the tin before taking the muffins out. 

Dip each of the muffins into the melted butter and roll them in a mixture of granulated sugar and cinnamon and leave them to cool completely on a wire rack. 

Once cooled, top each muffin with approx. teaspoon of nutella and crushed crunchies or your chocolate sweet of choice.


Do not over mix your muffin batter, once the ingredients are combined, you’re done. Don’t worry about lumps either, a lumpy batter often makes the lightest muffins, what a baking paradox. 

Make sure to dip your muffins into the butter and sugar when they are still warm, the sugar will stick better that way. 

Using an ice cream scoop ensures that the muffins are an even size but of course you can scoop out the batter with spoons.

The muffins are best eaten on the day that they are made, but if you are going to make them the day before, bake and cover the muffins with the cinnamon sugar.  Then just before you want to eat them, spoon on the nutella and crushed sweets. If you add the Crunchie too soon, the honeycomb will start to melt and become soggy on the muffin, not what you want. 

Love chocolate? Why not check out my Chocolate gift ideas – EmmaBakes selection box for some ideas.

Want more chocolate recipes? Try my Quality Street chocolate cupcakes or have a go with my Double Chocolate Baked Doughnuts. They’re both a chocoholics dream.