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Small Batch Strawberry Nutella Muffins

Sophia Inza
Tart strawberries meet sweet Nutella in this delicious combination of flavors. This muffin is the perfect thing to make with your leftover strawberries. And it's makes only 9 muffins so you can have a treat, but not fill your kitchen with desserts!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course baking
Servings 9 muffins


  • 1 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup half stick unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/4 tsp. almond extract
  • 1/4 cup buttermilk
  • Nutella about 1/3 cup


  • Preheat your oven to 350F. Prepare a muffin tin with liners and set aside.
  • In a small bowl, combine the flour, baking powder and salt. Set aside.
  • In a medium bowl, combine the softened butter and sugar well with a spatula (or whip with a stand/hand mixer). Add the egg, vanilla extract and almond extract. Stir again to combine.
  • Add in half of the flour mixture and stir until combined. Add the buttermilk, stir again. And then the other half of the flour and stir to combine.
  • Add in the chopped strawberries and fold them into the batter until they're evenly distributed.
  • Divide amongst muffin tin. I do 2 tbsp batter, 1/2 tsp Nutella in center, and another tablespoon or two of batter on top. I typically get 9 muffins out of this.
  • Bake for 20-25 minutes or until a toothpick inserted into one comes out clean.
  • Remove from oven and let them cool for 5 minutes before transferring to a wire rack to fully cool.
Keyword baking, breakfast, muffins, nutella, strawberry