These Nutella Stuffed Brookie Muffins combine the best of both worlds. Rich fudgy brownies and gooey chocolate chip cookies baked into one giant bakery-style muffin with a hidden Nutella centre. Ultra chocolatey, soft, decadent, and perfect for dessert lovers who can’t choose between brownies, cookies, and muffins.
Why you will love this recipe?
This is the easiest warm chocolate dessert you will ever make and one of the most satisfying. There is no waiting, no chilling, no complicated steps, just one bowl, a handful of pantry ingredients, and a hidden layer of Nutella that melts into the cookie as it bakes. If you have been searching for a small batch cookie recipe, a gooey skillet cookie for one, or a quick Nutella dessert that actually delivers, this is exactly what you need.
Expert Tips for Best Results!
- Chill the Cookie Dough – Cold cookie dough is easier to layer and helps create distinct brookie layers.
- Serve Warm for Maximum Gooeyness – Warm muffins give you melty chocolate, soft cookie texture, and flowing Nutella filling.
- Don’t Overmix the Batter – Fold gently once the dry ingredients are added to keep the muffins soft and fudgy.
- Watch the Bake Time Carefully – For gooey centres, pull them out when the toothpick still has moist crumbs.
- Cover with Foil if Needed – If the tops darken too quickly, loosely tent with foil during baking.
How to make Nutella Stuffed Brookie Muffins?
Step 1: Make the Cookie Layer
In a bowl, whisk together the melted butter, brown sugar, and caster sugar until smooth and combined. Add the egg and vanilla extract and whisk until glossy.
Fold in the flour, baking soda, corn starch, coffee powder if using, and salt. Mix gently until just combined. Stir in the chocolate chips, then cover and refrigerate while preparing the brownie batter.
Step 2: Prepare the Brownie Batter
Melt the butter and semi-sweet chocolate (I use these Cocoa Drops for bakery-style cookies) together in short microwave bursts, stirring between each interval until smooth. Let the mixture cool slightly.
In a large bowl, beat the eggs, caster sugar, brown sugar, and vanilla using a hand mixer for about 5 minutes until pale, thick, and fluffy.
Gently fold the cooled chocolate mixture into the whipped egg mixture. Sift in the flour, cocoa powder, corn starch, baking powder, baking soda, salt, and coffee powder if using. Fold gently until just combined.
Step 3: Assemble the Brookie Muffins
Preheat the oven to 175°C / 350°F and line a muffin tin with paper liners.
Add brownie batter into each liner to fill about ⅓ full. Place a spoonful of chilled cookie dough in the center, then top with another spoonful of brownie batter.
Step 4: Bake
Bake for 22–35 minutes depending on muffin size and your preferred texture. Begin checking around 15 minutes. If the tops start browning too quickly, loosely tent with foil.
A toothpick with moist crumbs means perfectly fudgy muffins. A slightly wet toothpick gives a molten, gooier center.
Step 5: Fill with Nutella
Allow the muffins to cool in the pan for 10–15 minutes. Transfer Nutella into a piping bag. Use a small knife to create a hole in the centre of each muffin and pipe Nutella inside until you feel resistance. Serve warm for the ultimate gooey texture.
Frequently Asked Questions
Can I freeze these muffins?
Yes. Freeze cooled muffins in an airtight container for up to 2 months. Warm before serving for the best texture.
Can I stuff them before baking instead of after?
Yes, but piping Nutella in after baking gives a smoother, gooier centre and prevents it from disappearing into the batter.
How should I store leftover brookie muffins?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Warm slightly before eating.
Why did my brookie muffins turn out dry?
They were likely overbaked. Remove them once the toothpick shows moist crumbs rather than fully dry crumbs.
Watch How to Make it!
Video Coming Soon!
Recipe Card
Nutella-Stuffed Brookie Muffins
Bakery-style Nutella-Stuffed Brookie Muffins made with layers of fudgy brownie batter, chewy cookie dough, and a gooey Nutella filling hidden inside. A rich chocolate dessert recipe perfect for cookie and brownie lovers.
Ingredients
For Cookie Layer:
- 7 tbsp melted butter (98g)
- 1/2 cup soft brown sugar (100g)
- 1/4 cup + 1/2 tbsp caster sugar (57g)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 cup + 7 tbsp all-purpose flour (180g)
- 1/2 tsp baking soda
- 1 tsp corn starch
- 1/2 tsp instant coffee powder (optional)
- 1/2 tsp salt
- 120g semi-sweet chocolate chips
For Brownie Layer:
- 7 tbsp melted butter (98g)
- 2 1/2 tsp oil (20ml)
- 200g semi-sweet chocolate
- 1/4 cup cocoa powder (25g)
- 1 tsp instant coffee powder (optional)
- 1/4 cup soft brown sugar (50g)
- 3 medium eggs
- 3/4 cup caster sugar (150g)
- 1 1/2 tsp vanilla extract
- 1/2 cup + 1 tbsp all-purpose flour (73g)
- 1 tsp corn starch (optional)
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
For Stuffing:
- ~ 150g Nutella
Instructions
- Whisk together the melted butter, brown sugar, and caster sugar until combined. Add the egg and vanilla extract and whisk until smooth and glossy.
- Fold in the flour, baking soda, corn starch, instant coffee powder if using, and salt until just combined. Stir in the chocolate chips. Cover and refrigerate while preparing the brownie batter.
- Melt the butter and semi sweet chocolate together until smooth and let cool slightly.
- In a large bowl, beat the eggs, caster sugar, brown sugar, and vanilla for about 5 minutes until pale, thick, and fluffy. Fold in the melted chocolate mixture.
- Add the flour, cocoa powder, corn starch, baking powder, baking soda, salt, and instant coffee powder if using. Fold gently until just combined.
- Preheat oven to 175°C / 350°F and line a muffin tin with paper liners. Fill each liner about ⅓ full with brownie batter. Add a spoonful of chilled cookie dough layer in the centre, then top with another spoonful of brownie batter.
- Bake for 22–35 minutes, checking after 15 minutes. If the tops brown too quickly, loosely cover with foil. Bake until a toothpick comes out with moist crumbs for fudgy muffins or slightly wet for a molten centre.
- Cool the muffins in the tin for 10–15 minutes. Fill a piping bag with Nutella, make a small hole in the top of each muffin, and pipe Nutella into the centre until you feel resistance. Serve warm.
Cookie Layer
Brownie Layer
Assemble & Bake
Nutella Filling
If you like Muffins recipes like these, you should definitely check out my:
1) Molten Chocolate Fudge Muffins
2) Chocolate Brownie Muffin Recipe
