Nutella-Stuffed Cinnamon Sugar Muffins.

Donut muffins dipped in cinnamon-sugar and stuffed with Nutella. For real.

NUTELLA stuffed muffins! Coated in cinnamon sugar and completely irresistible.

One of the best things about running a 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.

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!

NUTELLA stuffed muffins! Coated in cinnamon sugar and completely irresistible.

The muffins taste like donuts. Like those cinnamon sugar cake donuts from Entenmanns. You know the kind? 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 popular for a good reason: they are out of this world! A real treat first thing in the morning. They freeze well, so you can 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.

And did I mention? They’re 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.

NUTELLA stuffed muffins! Coated in cinnamon sugar and completely irresistible.

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.

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. 😉

NUTELLA stuffed muffins! Coated in cinnamon sugar and completely irresistible.

I dare you to resist these! 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’m not arguing.  Have you tried them yet? Let me know what you think about them!

Nutella-Stuffed Cinnamon Sugar 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 (any milk works!)
  • 1 and 1/2 cups (190g) white whole wheat flour1 (spoon & leveled)
  • 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.

Recipe Notes:

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

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© 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.

NUTELLA stuffed muffins! Coated in cinnamon sugar and completely irresistible.


See more recipes with Nutella.

NUTELLA stuffed muffins! Coated in cinnamon sugar and completely irresistible.
NUTELLA stuffed muffins! Coated in cinnamon sugar and completely irresistible.


  1. Hi Sally.  Would you recommend making these in a mini muffin tin?  If so, how long should it be baked for?  Thanks!

    • Yes, that can be done! Simply use a mini muffin pan and about 1/2 teaspoon of nutella per muffin. The bake time will be considerably less. Maybe 10-13 minutes.

  2. Sally these are amazing !!! Everyone I have made them for love them. I would love to make this as a cake-possible?? Also I used egg replacer as I don’t eat egg. Can I use yogurt instead and if so, how much?


  3. Hello Sally!

    I have a question about the oven temperature. When i lower the temperature do i just turn the oven on a lower heat or do i also open the door until the temperature is at 350°F?
    PS: I really love your blog! keep up the great work. Greetings from germany

  4. Amazing recipe! No offense, but your other muffin recepies have turned out a bit wierd with a rubbery texture, but this one came out perfectly spongy ans moist. The mixture was quite sticky so it took a long time to get on the muffin cases, but it was worth it when they came out. I swirled them with nutella instead of stuffing them, though. The problem was, though, it made really little cupcakes and with a big family i need like 25 cupcakes if i want the cupcakes to last more than one day. We ate them all if them at lunchtime. Next time ill double the recipe!

  5. Hi,
    I made these last night but found the batter really really thick and heavy. The muffins came out a bit dry! I want to try again and make the muffins more moist. Does anyone have any suggestions? Not sure if adding more milk to the batter would help?
    Thanks so much!:)

  6. Just made these and they turned out ah-mazing! Added a bit extra nutella (because: nutella <3). I used your hashtag on instagram!

  7. I just made these for my son and he really liked them!  Overall, these are tasty muffins, but I found the batter to be a bit dry and tough.  I’ve made Nutella muffins with pumpkin and this garners a more moist muffin.  

  8. Hi Sally, 

    Like the other recipes of yours that I have tried, these muffins were very good. Thanks for sharing the recipe!

    I have also made a Biscoff-stuffed & glazed version of them and I am sure many would enjoy them – they are on my blog if you wish to take a look if you’ve got 2 spare minutes 🙂

    Keep up the good work,

    Love from Oxford, England

  9. Love your recipes.  My kids are allergic to nuts, so I struggle with some recipes.  Any suggestions for substitutions?

  10. These are terrific!! I’ve baked around 10 small muffins with a muffin electric oven. Also, I did 90g of whole wheat flour and 100g of all purpose, and the texture is so soft and moist! Thank you from Italy 🙂

  11. I made these today and they are wonderful! I reduced the ingredients by a third and used a medium egg rather than a large and got six good sized muffins from it :). I did add a little bit more Nutella than was strictly necessary, but I doubt anyone would blame me for that. They were super easy and I managed to whip them up whilst my two year old and six month old were napping. Toddler has just woken up and has already pointed at them and told me he wants cake!
    Mine didn’t rise evenly so I’m wondering if I perhaps didn’t combine the baking powder well enough. They still look and taste lovely with their pretty cinnamon sugar topping though so I’m happy 🙂

  12. Can I substitute egg with something else in this recipe as I want to make it for someone who doesn’t take eggs..I love this recipe and look forward to trying it! Thanks a ton! 🙂

  13. Hi Sally! Do you find that the cinnamon sugar topping on these muffins survives freezing? Does it fall off easily or get clumpy due to any condensation during the thawing process? If anyone else has frozen these and has any advice, I’d appreciate it. Thanks! : )

  14. Question: Would these muffins be okay to freeze? Thank you

  15. Hi Sally!
    I want to use brown butter in this. How much extra milk would I have to use to make up for the moisture? And would I measure the butter to 5T before or after browning it?


    • I would simply brown 5 Tbsp of butter. I suggest bringing it back to room temperature so it is solid and then creaming it. For the milk, maybe add another Tbsp or 2.

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