Name: Pistachio Muffins Filled with Nutella®
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 large eggs; ½ cup granulated sugar (100 g); ⅓ cup plus 1 tablespoon sunflower oil (100 ml); ⅓ cup plus 1 tablespoon milk (100 ml); 1⅔ cups Italian 00 flour or all-purpose flour (200 g); 2 teaspoons baking powder (8 g); ½ cup pistachio flour or finely ground pistachios (50 g); ¾ cup Nutella® (180 g); Chopped pistachios, as needed

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These pistachio muffins are soft, fluffy, and filled with a creamy Nutella® center that makes every bite rich and satisfying. The delicate pistachio flavor pairs beautifully with the chocolate-hazelnut filling, while the crunchy pistachio topping adds the perfect finishing touch. Ideal for breakfast, dessert, or an afternoon coffee break, these bakery-style muffins are simple to make and impossible to resist.

Why You’ll Love This Recipe

Soft and moist texture with a delicate pistachio flavor
Creamy Nutella® filling hidden inside every muffin
Easy to prepare in just 30 minutes
Perfect for breakfast, dessert, or special occasions
Beautiful bakery-style appearance with minimal effort
Made with simple pantry ingredients
Great for serving at brunches, birthdays, or holidays

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins

2 large eggs
½ cup granulated sugar (100 g)
⅓ cup plus 1 tablespoon sunflower oil (100 ml)
⅓ cup plus 1 tablespoon milk (100 ml)
1⅔ cups Italian 00 flour or all-purpose flour (200 g)
2 teaspoons baking powder (8 g)
½ cup pistachio flour or finely ground pistachios (50 g)

For Filling and Decorating

¾ cup Nutella® (180 g)
Chopped pistachios, as needed

Directions

Preheat your oven to 350°F (175°C) for a conventional oven or 340°F (170°C) for a fan oven. Line a 12-cup muffin pan with paper liners.
In a large mixing bowl, beat the eggs and sugar with an electric mixer for about 2 minutes until the mixture becomes pale and slightly foamy.
Slowly pour in the sunflower oil while mixing continuously. Add the milk and continue mixing until smooth.
Sift in the flour and baking powder. Mix on low speed just until the batter becomes smooth and fully combined.
Add the pistachio flour or finely ground pistachios and gently mix for another 1 to 2 minutes until evenly incorporated.
Divide the batter evenly among the muffin liners. A small ice cream scoop works perfectly for neat and even portions.
Spoon about 1 tablespoon of Nutella® into the center of each muffin. Cover lightly with a little extra batter if needed so the filling stays inside while baking.
Sprinkle chopped pistachios over the tops of the muffins for extra crunch and flavor.
Bake for approximately 20 minutes, or until the muffins are puffed, lightly golden, and a toothpick inserted near the edge comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack.
Serve warm for a delicious gooey Nutella® center or let them cool completely for a softer, creamy filling.

Servings and timing

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Replace Nutella® with pistachio cream for an extra pistachio-rich version.
Add mini chocolate chips to the batter for more chocolate flavor.
Use almond milk instead of regular milk for a slightly nuttier taste.
Add orange zest to brighten the flavor profile.
Top with powdered sugar after baking for an elegant finish.
Use white chocolate spread instead of Nutella® for a sweeter variation.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days.

To freeze, place the cooled muffins in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature before serving.

To reheat, microwave each muffin for about 10–15 seconds to make the Nutella® center soft and creamy again. You can also warm them in a 300°F oven for about 5 minutes.

FAQs

Can I use all-purpose flour instead of Italian 00 flour?

Yes, all-purpose flour works perfectly in this recipe and still gives soft, fluffy muffins.

What is pistachio flour?

Pistachio flour is simply finely ground pistachios. You can make it at home using a food processor.

Can I make these muffins without Nutella®?

Yes, you can leave out the filling or replace it with pistachio cream, chocolate ganache, or another spread.

How do I keep the Nutella® from sinking?

Try placing a small amount of batter at the bottom first, then add the Nutella®, and cover lightly with more batter.

Can I make these muffins ahead of time?

Yes, they stay fresh for several days and can also be frozen for later.

Do I need an electric mixer?

An electric mixer helps create a lighter texture, but you can also mix the batter by hand with a whisk.

Can I use roasted pistachios?

Yes, roasted unsalted pistachios work very well for both the batter and topping.

Why are my muffins dry?

Overbaking or overmixing the batter can cause dry muffins. Mix gently and bake just until done.

Can I add chocolate chips?

Absolutely. Chocolate chips pair beautifully with pistachio and Nutella®.

Are these muffins best served warm or cold?

They are delicious both ways, but slightly warm muffins give you the creamiest Nutella® center.

Conclusion

These pistachio muffins filled with Nutella® are the perfect combination of soft texture, rich chocolate filling, and nutty pistachio flavor. They look elegant, taste incredible, and come together quickly with simple ingredients. Whether served for breakfast, dessert, or an afternoon treat, these muffins are guaranteed to impress everyone at the table.