Nutella-Stuffed Cinnamon Sugar Muffins.

Donut-like muffins dipped in cinnamon-sugar and stuffed with Nutella. These are my favorite way to eat Nutella!

Donut-like muffins dipped in cinnamon-sugar and stuffed with Nutella. The BEST way to eat Nutella!

One of the best things about running my blog is that there are no rules.

I love peanut butter, I love cookies, I love salted caramel, and I definitely love sprinkles. And my recipe archive reflects that!  They are the flavors and desserts I personally love to make. My baking addiction demonstrates that.

Being in the blogworld for a little over a year, I’ve learned that reposting old recipes may be taboo or against the rules. However, I recently made my Nutella-Stuffed Cinnamon Sugar Muffins again and they were too pretty to not photograph with my new camera. And too pretty to not share with my newer readers. This muffin recipe is a goldmine and I want to make sure no one misses it!

Donut-like muffins dipped in cinnamon-sugar and stuffed with Nutella. The BEST way to eat Nutella!

The muffins taste like donuts.  Like those cinnamon sugar cake donuts from Entenmanns.  A breakfast including those donuts was always one of my favorites growing up.  Last summer I went on a mission to recreate something very similar, but give it a little upgrade. Enter Nutella. 😉

The muffins have been so popular with my readers for a good reason: they are out of this world!  A real treat first thing in the morning. They freeze well, so you may enjoy them anytime you want without making them fresh. Just heat them up for about 45 seconds straight from the freezer.  Such a comforting treat with a warm cup of coffee or tea. For breakfast, for snacking, as dessert, or at midnight.  These are perfect any time of day when that chocolate/donut/cinnamon-sugar craving hits.

And did I mention? They are whole wheat too. Simply use a mixture of whole wheat flour + all-purpose flour OR all white-whole wheat flour (that’s what I do).  The recipe makes 8-9 very soft, moist muffins and can easily be doubled.

Donut-like muffins dipped in cinnamon-sugar and stuffed with Nutella. The BEST way to eat Nutella!

Making these muffins is easy. It takes about 30 minutes start to finish, and the ingredients are all mixed in 1 bowl.  Any recipes where I can avoid doing extra dishes are favored in this house. I loathe dishes, so this is one of my favorite recipes to make.

The muffins bake up to be quite tall. Tall domed muffins with a gorgeous crackled top. I used the tricks I shared in this post to ensure a high-topped muffin. Be sure to read that post if you’re curious to learn how to bake tall, bakery-style muffins. Once they come out of the oven, give them a generous dunk into melted butter and then another dunk into a shallow bowl of cinnamon/sugar. I coat them heavily with the good stuff.

While I love the cinnamon sugar coating on top, the absolute best part is the melty Nutella hiding inside. A surprise burst of chocolate in every single bite. You can even top with MORE Nutella. You only live once. 😉

Donut-like muffins dipped in cinnamon-sugar and stuffed with Nutella. The BEST way to eat Nutella!

No one can resist these muffins. I brought them to work before and they were gone within minutes.  A cinnamon/nutmeg spiced whole wheat batter, stuffed with a generous portion of Nutella, and then dunked into butter and more cinnamon.  Readers have told me that this is my best recipe!

And I would happen to agree. Easy, quick, buttery, and irresistible. That’s what I’m talkin’ about!

Have you tried them yet? Let me know what you think about them!



Nutella-Stuffed Cinnamon Sugar Muffins

Yield: 8-9 muffins

Donut-like muffins dipped in cinnamon-sugar and stuffed with Nutella. These are my favorite way to eat Nutella!



  • 1/3 cup (5 Tablespoons or 75g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk (cow, almond, soy)
  • 1 and 1/2 cups (190g) white whole wheat flour*
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 8 teaspoons Nutella

Cinnamon-Sugar Topping

  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons cinnamon
  • 3 Tablespoons (45g) unsalted butter


Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.

In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix - stir until *just* combined.

Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter and Nutella into each muffin tin. I got exactly 8 muffins. Fill the empty muffin tins halfway with water for even baking.

Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350F and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes.

While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.

Muffins stay fresh in an airtight container up to 1 week.  Muffins freeze well, up to 3 months.

Additional Notes:

*Instead of white whole wheat flour, you may use all-purpose flour or half whole wheat flour/half all-purpose flour.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


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Donut-like muffins dipped in cinnamon-sugar and stuffed with Nutella. The BEST way to eat Nutella!





268 Responses to “Nutella-Stuffed Cinnamon Sugar Muffins.”

  1. #
    Heliaposted May 29, 2014 at 3:41 pm

    Hi Sally,
    this recipe sounds fun! but i’ve tried a recipe alike, only with jam instead of nutella, and the jam sank to the bottom. was this not the case for any of your attempts? had to result to making a yogurt cake mixture, something of a thicker consistency, for the jam to stay in the middle. Thanks.
    (oh, and loving the nutella inspiration!)


    • Sallyreplied on May 29th, 2014 at 6:09 pm

      This batter is quite thick and I’ve never had sinking issues with Nutella or jam.


  2. #
    Meaganposted May 30, 2014 at 10:55 am

    I made these for an elderly couple we visit, and they were a huge, huge hit!

    So I got to thinking about what they’d be like as a cake and decided to try. I doubled the recipe, used a full cup of butter, coconut milk, half white flour, half whole wheat, and about 1/2 of a jar of Nutella. Baked it in an 8×8″ pyrex in my toaster oven for 25 min. It was a bit underdone in the middle, but was otherwise too fabulous to mind one iota!
    For the topping, I let the cake cool, then mixed 3/4 c. brown sugar with 1/4 c. melted butter and spread over the top. Then sprinkled about 1 c. shredded coconut on top of that and broiled for 5 min. THEN I added mini chocolate chips while it was still warm so they would melt slightly. Pretty darn tasty if I say so myself!


    • Sallyreplied on May 30th, 2014 at 11:13 am

      Sounds delicious Meagan!


  3. #
    Sallyposted June 5, 2014 at 3:56 am

    Hi!!! Sounds Delish? Have you tried it with mini muffin pans?


    • Sallyreplied on June 5th, 2014 at 11:34 am

      I have – the bake time is around 8-9 minutes.


      • Aaishah hassanreplied on February 3rd, 2015 at 6:05 pm

        If I use the mini muffin tin, would it still be at 425?

  4. #
    Maizurahposted June 6, 2014 at 4:04 am


    I am so glad I came across this recipe. I baked them this morning and it was a success. My mom really loves it. Am going to bake for my family gathering tomorrow! Thanks for sharing this recipe. =)

    Love from Singapore,


  5. #
    Alexis Rossposted July 8, 2014 at 5:31 am

    Just made these and they are amazing!! So easy to make and turned out really well. All I can say is thanks for a fabulous recipe and YUM <3


  6. #
    Isabel (from Chile)posted July 9, 2014 at 10:22 pm

    Sally, you are amazing! I just disco ered the blog few days ago and I love it! I made the nutella cinnamon muffins and they are awsome! Thanks a lot for sharing your recipies with the world! Best wishes from a chilean fan :-)


  7. #
    Angie Sposted July 16, 2014 at 2:58 pm

    Hi Sally,
    These sound amazing, but then what doesn’t taste better with Nutella right?
    Just wondering, would I get the same amazing results with all regular flour?


    • Sallyreplied on July 16th, 2014 at 3:28 pm

      All regular flour is just fine, Angie! Enjoy.


  8. #
    sumyposted July 24, 2014 at 11:22 am

    These were awesomely soft and amazing and used up an old jar of Nutella. Thank you so much!


    • sumyreplied on July 24th, 2014 at 11:28 am

      Oh, and i had to make them with 1/4 cup of oil instead of an egg as there were none left in the house but you couldn’t even tell the difference 😛


  9. #
    Radhikaposted August 14, 2014 at 2:53 am

    Sally, these muffins were really great tasting but i had a few doubts to clear. When I mixed in the egg and milk into the creamed sugar-butter, the entire mixture curdled. I continued with the flour addition but the batter was quite lumpy in appearance. Is that how it should be? Anyway, the final product was delicious!


    • Sallyreplied on August 14th, 2014 at 2:54 pm

      Yep, that’s normal. The flour soaks it all up. Glad you enjoy their taste!


  10. #
    Edyposted August 25, 2014 at 2:07 pm

    I absolutely loved these!! They were absolutely delicious. I tried substituting an equal amount of Greek yogurt for the butter and they came out really good! just an idea to reduce fat content and add some protein. Definitely will make these again!


  11. #
    Meganposted August 26, 2014 at 3:04 pm

    HEY SALLY – LOVE THESE MUFFINS! My boyfriend is OBSESSED. I have to make them for a party. Can this recipe easily be doubled??


    PS – I dont know what I did before you came around! :):) All your recipes are a HIT! Thanks!


    • Sallyreplied on August 27th, 2014 at 7:59 am

      Hey Megan! Yep, you may easily double this muffin recipe. Enjoy!


  12. #
    Stacyposted August 30, 2014 at 10:33 pm

    I made these last weekend, and my husband absolutely loved them. I think they may have become his new favorite. They turned out so lovely, and the 5 min cook time at high heat makes such a perfect dome. This morning, I had a ton of apples in the crisper, so I decided to swap out the Nutella for apples. I just threw them in a frying pan with a little butter, cinnamon and sugar and cooked for a few minutes, they turned out really well. Thanks for the great recipes, they are now my go to for all things baking!


    • Sallyreplied on September 1st, 2014 at 10:28 am

      Your apple version sounds so good, Stacy! Thanks for sharing.


  13. #
    Ingaposted September 18, 2014 at 12:11 pm

    These are PERFECT! Thank you so much! My friend is going to love them (I made them for her Birthday). I will try them with your Nutella-Topping, hope it goes along well.


    • Ingareplied on September 22nd, 2014 at 11:45 am

      It did 😀


  14. #
    Jubelposted October 3, 2014 at 1:54 am

    My roommate and I just made these at 1 A.M. in the morning and they were absolutely delicious! Your recipes are amazing and always turn out perfectly!


  15. #
    Rindyposted October 12, 2014 at 5:12 am

    Hi Sally,

    I am wondering the texture difference between this muffin and your chocolate chip muffin. I love how light and moist texture of the choco chip muffin. However you stated that this one has more of a donut texture. Does that mean this one is more dense? If so, can i use the choco chip muffin recipe instead and add the nutella filling? Really dying to try this one for breakfast tomorrow! Nutella filling with sugar cinnamon topping sounds absolutely delicious!


    • Sallyreplied on October 12th, 2014 at 6:20 pm

      Hi Rindy – you may absolutely use my chocolate chip muffin recipe and add the Nutella filling to those.


  16. #
    Pamposted October 18, 2014 at 7:51 pm

    When making these in a mini-muffin pan, would I still bake them a short time at 425? If so, how long? The total baking time you recommend for mini muffins is 8-10 minutes; so would I bake at 425 for about 3 minutes and then lower the temp to 350 for the remaining time? So excited to try these!


    • Sallyreplied on October 18th, 2014 at 8:51 pm

      Hi Pam – for mini muffins, there is no need for the higher temperature. Just 8-10 minutes at 350


  17. #
    shirazposted November 10, 2014 at 10:42 am

    Thank You for sharing,Bless you.


  18. #
    anandhiposted November 22, 2014 at 11:06 am

    Hi sally , this recipe looks delicious but i dont have a muffin tray. How can this recipe be made into a cake? How long will it have to be baked?


  19. #
    Ira Verganiposted December 8, 2014 at 4:53 pm

    Sally, I need your help. I have tried this recipe before both in regular size muffins and mini-muffins and they were great. This time I made them and the batter ended up being more like a dough. I know the batter is supposed to be thick but this one was really a dough. They are still good but nothing compared to the real texture that they are supposed to have. I am trying to figure out what I did wrong, can you help me? Here are my variables: I doubled the recipe, everything times two. I used all purpose flour (done that in the past and no problems). I used the hand held mixer for everything. Given the texture I am guessing it is a flour related thing (it was really sticky and thick, impossible to pour and had to get it in with a spoon and wet finger) but cannot figure out what. Thanks much, this is my favorite recipe and I want to make it right!


    • Sallyreplied on December 8th, 2014 at 7:30 pm

      How did the muffins taste? It does sound like an issue with flour. Do you think you overmeasured or undermeasured? Perhaps try making them again, adding an extra couple Tablespoons of flour.


      • Ira Verganireplied on December 8th, 2014 at 11:53 pm

        Sally, thanks for the prompt response. The taste was fine, just the texture, it was more like a bread I would say. My son stole one (they are for a baking buffet that the school offers to the teachers) and he said that although the texture was not “cupcake” like they were really good. I believe that it is more likely that I over measured. I will try again soon and will report back.

      • Ira Verganireplied on December 10th, 2014 at 2:02 pm

        Yeyyyyyyy!!! I made them again last night and they were perfect! The problem may have been that I did not cream the butter and sugar enough. Also , this time instead of measuring with cups I used my scale so I was super super exact with the flour. Anyway, I am happy again because I know that my favorite muffins ever are not jinxed!

  20. #
    gnomeposted December 12, 2014 at 11:21 am

    Hi Sally,

    I would like to make them for a party, but would need to bake them a day before . Will they still taste as good the next day?


  21. #
    SNposted December 15, 2014 at 7:45 am

    Hi, I have some extra buttermilk from a previous recipe that I would like to use up. Do you have thoughts on replacing the milk with buttermilk in this recipe; would it alter the taste/texture in a significant way? Thanks!


    • Sallyreplied on December 15th, 2014 at 8:34 am

      The muffins may be a tiny bit more moist– I think you’ll like it. So, yes buttermilk is OK!


  22. #
    Parieposted December 21, 2014 at 3:37 pm

    Hi Sally,

    This recipe combines all that I love in this world! That being said, I am baking for some relatives with sensitive stomachs this Christmas and have purchased coconut flour for these gluten-free individuals. Any thoughts on this? I have read coconut flour is more absorbent then regular flour so to use less. Just curious if you think this would be a good idea for this recipe or if there is a better recipe that would work better for flour substitution? Thanks so much in advance!


    • Sallyreplied on December 21st, 2014 at 4:50 pm

      I’m really unsure! I hardly have any experience with gluten free flours in baking.


  23. #
    Natalieposted December 24, 2014 at 5:34 am

    Hi Sally – just made these for the first time! Amazing! Accidentally put a tablespoon of Nutella rather than a teaspoon – realised when they were in the oven, however there was just more chocolatey goodness! Result! ❤️


  24. #
    Missusoononymousposted January 15, 2015 at 9:24 am

    My goodness! These are AMAZING! so tasty and so easy….a big winner – will be making many more times as my hubby loves them. 😀


  25. #
    Ceciliaposted January 16, 2015 at 2:55 pm

    Hi Sally

    Made these last night, and they tasted wonderful….on problem was, the blob of Nutella sank to the bottom. How can I prevent this next time?



    • Sallyreplied on January 16th, 2015 at 6:25 pm

      The batter is so thick! I usually never run into this issue. Could you try using more batter on the bottom layer? Maybe that will help.


  26. #
    Sara Bryceposted January 26, 2015 at 7:58 pm

    Hi Sally, I’ve made these muffins several times with multiple requests for them in between. I just made a double batch and wondered how the cinnamon sugar top fares in the freezer? Thanks, Sara


    • Sallyreplied on January 27th, 2015 at 7:28 am

      Sara, these freeze wonderfully. I like to thaw them overnight in the refrigerator and then bring them to room temperature before eating in the morning. Or a quick 15 seconds in the microwave works too.


  27. #
    Devonposted February 4, 2015 at 11:30 pm

    Sally – Would you say using just whole wheat flour would be okay or do you strongly recommend using half white half wheat ?


    • Sallyreplied on February 5th, 2015 at 2:44 pm

      You can use whole wheat flour, yes. But the muffins may taste a little dense, not really as soft as these. I personally don’t mind it, but others might. Give it a try.


  28. #
    Devonposted February 6, 2015 at 8:55 pm

    Omg Sally, I made these today and I used the advised 1/2 white, 1/2 wheat flour instead of just all wheat and man these are delicious. I definitely think the nutmeg AND nutella is what makes these perfect. And I made a double batch. I just love everything you post! Probably 90% of my bakery pins on Pinterest are from your site and everything I’ve baked is delicious! Thank you so much for posting this recipe because I will definitely be making these again!


  29. #
    Faithposted February 19, 2015 at 5:06 pm

    Hi Sally! I just want to know if I can ditch the nutmeg?


    • Sallyreplied on February 20th, 2015 at 2:38 pm



  30. #
    Rachelposted March 1, 2015 at 9:17 pm

    I want to adapt this recipe to make 24 mini muffins. How do I do that?


    • Sallyreplied on March 2nd, 2015 at 3:56 pm

      Simply use a mini muffin pan and about 1/2 teaspoon of nutella per muffin. The bake time will be considerably less.


  31. #
    Lisaspeechposted March 26, 2015 at 9:44 pm

    These look amazing…just wondering if you (or anyone out there) has ever substituted the butter in the muffins with canola or vegetable oil?


  32. #
    Lisaspeechposted March 26, 2015 at 9:48 pm

    And I agree with Devon, everything I have ever made off your site is delicious…I actually just made your cinnamon chocolate chip loaf (which calls for canola oil) and it made me think maybe I could substitute it in this recipe. Anyway love your treats :) so thank you


  33. #
    Barbaraposted April 26, 2015 at 8:55 pm

    Please forgive my ignorance, but what does “cream the butter and sugar together” mean? Is this different than just plain mixing? Thanks!


    • Sallyreplied on April 27th, 2015 at 9:08 am

      Creaming the butter and sugar together means beating the two together until a creamy consistency is achieved.


  34. #
    Kateposted April 29, 2015 at 11:32 am

    Can you make the dough ahead of time and keep refrigerated until ready to bake?


    • Sallyreplied on April 29th, 2015 at 11:35 am

      No. The baking powder begins reacting when moistened and the muffins must be baked right away.


  35. #
    Elkeposted May 26, 2015 at 11:56 am

    Hey Sally!
    Great recipe, I made these a few days ago in a jumbo muffin pan, creating six delicious muffins!
    I want to make them again tomorrow, but for a bigger group. Ideally, I would like to double the recipe. However, I only have 1 jumbo muffin pan for 6 muffins, so I would have to bake them after each other. Is it okay to leave the muffin batter for about 20 mins until the first set of muffins are out of the oven? Or do you recommend preparing the muffin batter separately two times? 


    • Sallyreplied on May 26th, 2015 at 9:04 pm

      You can do either. I usually just prepare two separate batters and bake them one after the other. For me, this is easier than doubling the recipe.



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