Nutella-Stuffed Cinnamon Sugar Muffins.

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

Cinnamon-sugar donut muffins stuffed with Nutella. My favorite way to eat this chocolate spread! sallysbakingaddiction.com

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. ;)

Nutella Stuffed Cinnamon Sugar Muffins | sallysbakingaddiction.com

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 Cinnamon Sugar Muffins | sallysbakingaddiction.com

Nutella Stuffed Cinnamon Sugar Muffins | sallysbakingaddiction.com

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. ;)

Nutella-Stuffed Cinnamon Sugar Muffins | sallysbakingaddiction.com

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.

Nutella Stuffed Cinnamon Sugar Muffins | sallysbakingaddiction.com

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 mufins.

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. ;)

Nutella Stuffed Cinnamon Sugar Muffins by sallysbakingaddiction.com

Dunk right into the butter and then the cinnamon sugar mixture.

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.

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!

Nutella Stuffed Cinnamon Sugar Muffins by sallysbakingaddiction.com

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

 

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Nutella-Stuffed Cinnamon Sugar Muffins

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

Yield: 8-9 muffins

Ingredients:

Muffins

  • 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

Directions:

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.

*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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Nutella Swirled Pumpkin Pie

 

What are your plans for this beautiful Sunday?

I started the day with a 5 mile run and now I am baking up a storm and taking care of Jude.  He had a small tumor removed on his hind leg last week.  He looks so pathetic and sad! Breaks my heart.

   

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

  1. #
    61
    Sandiposted May 11, 2013 at 4:44 pm

    Thank you for posting this recipe! I hadn’t found this on your blog yet and they look soooo super yummy! I need to try these ASAP!! I LOVE Nutella!

    Reply

    • Sallyreplied on May 11th, 2013 at 5:23 pm

      Let me know how you like them! Thanks Sandi.

      Reply

  2. #
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    Erin @ Texanerin Bakingposted May 12, 2013 at 1:19 pm

    Whole wheat?! YES! You’re awesome, Sally! :D

    I would have never guessed these were whole wheat. I’ve just ordered a bunch of white whole wheat flour to pick up when I’m in the US in a few weeks and now I know of at least one thing I’m going to make with it! Woohoo. Can’t wait! Thanks for posting both naughty and not so naughty recipes. I’m sure we all appreciate it. :)

    Reply

  3. #
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    Maggieposted May 15, 2013 at 3:53 am

    It is almost 1 AM and I have a nice bunch of these muffins cooling on the counter ready for breakfast!! :) I couldn’t resist making them tonight. I didn’t have any Nutella so I put in Biscoff as I see some suggested in previous comments…I will be looking forward to the alarm in the morning! Thanks for the great recipe! (as always! ) :)

    Reply

    • Sallyreplied on May 15th, 2013 at 10:49 am

      I love them with biscoff spread, Maggie! Hope you enjoy them today. :)

      Reply

  4. #
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    Heather Rposted May 23, 2013 at 1:28 pm

    Love the lack of dishes when making this recipe. I missed this recipe the first time around so I’m so happy you posted them again Sally. They are so delicious! You can’t go wrong with Nutella and I adore cinnamon. I also love that these are whole wheat so I don’t feel too bad about eating them. Thanks Sally!

    Reply

    • Sallyreplied on May 23rd, 2013 at 2:46 pm

      I’m glad I reposted them too, Heather. Thank you!

      Reply

  5. #
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    Barbaraposted May 26, 2013 at 11:38 am

    Another home run Sally! These are terrific! Baking up some big ol’ jumbo ones to put in our 4H concession stand next weekend!

    Reply

    • Sallyreplied on May 26th, 2013 at 1:16 pm

      Barbara, I have to bake these in my jumbo muffin pan. Yum!

      Reply

  6. #
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    Gayatriposted June 2, 2013 at 1:56 am

    Thanks for sharing this recipe, Sally! The muffins turned out amazing!

    Reply

    • Sallyreplied on June 3rd, 2013 at 1:14 pm

      I can’t wait to check them out on your blog, Gayatri!

      Reply

  7. #
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    Anneliesposted June 5, 2013 at 5:37 pm

    Hi Sally,
    After having baked and baked and baked your delicious pretzels over and over again the past couple of weeks (and tomorrow for breakfast… again!), I came across this recipe, I can’t wait to try it! My husband is allergic to egg, so I will try it with a suitable egg-replacer. I have also run out of Nutella (how is it possible, argh!), but wonder whether it would work equally well with Speculoos spread (I think you call it Biscoff spread in America?). I will certainly give them a whirl (albeit with Speculoos spread for now), I know this will be another winner in our household. And def always re-post, people like me would have missed out otherwise :) Whoever doesn’t agree with re-posting should look away. Gorgeous website xxx

    Reply

    • Sallyreplied on June 5th, 2013 at 6:31 pm

      Annelies – you may definitely use biscoff instead of Nutella. I’ve done that plenty of times before! Let me know how you both like them. Thanks so much!

      Reply

  8. #
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    Stefanieposted June 6, 2013 at 9:45 am

    I made these last night. WOW! They are really easy to make. I am donating them to my church’s bake sale this weekend. They’re getting eight of them as I ate the 9th (I had to try it of course!). Thanks so much, Sally!

    Reply

    • Sallyreplied on June 6th, 2013 at 11:11 am

      How perfect! I hope everyone loves them at the bake sale. Thanks Stefanie!

      Reply

  9. #
    69
    Cherishposted June 9, 2013 at 6:22 pm

    Finally made these. Mmmmmm. :D

    Reply

  10. #
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    Sarahposted June 23, 2013 at 6:59 pm

    I finally made these today (a double batch) & they are everything I thought they would be! Another triumph, Sally! The only thing I’ll Chang in the future is MORE Nutella.

    Reply

    • Sallyreplied on June 23rd, 2013 at 8:15 pm

      So glad you love them Sarah!

      Reply

  11. #
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    Crystalposted June 25, 2013 at 7:33 pm

    Will I absolutely ruin them if I mix by hand? They look so good but I can’t afford a mixer right now. They just look sooooo good! I need thenm in my life d:

    Reply

    • Sallyreplied on June 25th, 2013 at 7:57 pm

      It’s impossible to cream butter by hand. I’ve tried it plenty of times. Unfortunately, it just never works right!

      Reply

  12. #
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    SKposted June 26, 2013 at 12:52 am

    I made these babies last night and they were OUTTA THE WORLD! They tasted as gud as they looked…soft, fluffy, full of gooey Nutella, and a robust cinnamon flavor! Awesome! Next time i’d try coffee in place of cinnamon in the muffin batter for a change of flavor. A big thanks for the recipe!!!!

    Reply

    • Sallyreplied on June 26th, 2013 at 9:25 am

      Coffee- now that sounds amazing in these!

      Reply

  13. #
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    Juliana Vencigueraposted July 8, 2013 at 5:08 pm

    Hi Sally, how are you?
    I found your blog a couple of days ago and I am simply in love with your recipes and your pictures.
    I was really looking forward to trying this recipe, but I gotta say it didn’t work and I am especially sad because I don’t know why.
    I’m an amateur in the kitchen, but I’m used to make some pretty good stuff.

    I used the pan I normally use to bake cupcakes and filled the tins up to the top. The thing is the batter didn’t grow up as yours did, it grew to the sides and it was also very breakable despite the moisture.

    Should I have used a bigger pan? Or should I have put less batter in each tin? Or maybe the batter wasn’t perfect?

    I know this is probably asking too much, but as some other food blogs, maybe you could take pictures of each step of your recipes. It would help a lot amateur cooks like me.

    I’m really sorry for the big comment, it’s just that your muffins look so amazing, I just wish I could make them too.

    Thank you,
    Juliana.

    Reply

    • Sallyreplied on July 9th, 2013 at 1:38 pm

      Hi Juliana! Thanks for the suggestion to take more photos of the process. I have begun to do a little bit of that, but with writing my cookbook and only having a chance to bake int eh evening – it’s tough to shoot during the day. But I will take it into consideration! If you used a regular 12-count muffin pan, then it’s not the pan size that is the issue. It sounds like you may have filled them too high. Try filling them less next time. I think that will help. Thank you!

      Reply

      • Juliana Venciguerareplied on July 9th, 2013 at 11:41 pm

        Hey, thank you so much for your quick reply.
        I’ll definetely try those again and with less batter in each tin.
        I’ll let you know if it worked :)

        Thanks again, you are very sweet.

  14. #
    74
    Nicoleposted July 15, 2013 at 6:27 pm

    Okay, I may bake those chocolate chip muffins quite frequently- I modified the recipe by mixing protein powder in the milk for my overly-active man…but i love love loved these! They were so easy and definitely not hard on the eyes, the cinnamon (my all time favorite spice) sugar tops plus that gooey Nutella surprise in the middle–terrific!

    Reply

    • Sallyreplied on July 15th, 2013 at 6:29 pm

      So glad you loved these Nicole – and that the extra kick of protein worked well in the recipe.

      Reply

  15. #
    75
    Vickiposted July 24, 2013 at 1:50 pm

    These look so delicious! I am definitely going to try them out, thinking of using strawberry jam in the middle instead of nutella!

    Reply

    • Sallyreplied on July 24th, 2013 at 2:23 pm

      Strawberry jam inside is so good – I’ve tried it before!

      Reply

  16. #
    76
    MJposted July 26, 2013 at 7:28 pm

    Hi Sally,

    This is the second recipe I’ve tried from your blog – and you’re two for two! These muffins are great! My son and I made mini muffins and I think I skimped just a bit on the nutella, but even so, they’re still wonderful. I’m already trying to decide which recipe to try next!! Thanks so much for sharing.

    Reply

    • Sallyreplied on July 26th, 2013 at 8:32 pm

      MJ, I’m so glad that you and your son love these muffins! Truly one of the best.

      Reply

  17. #
    77
    Mafeposted July 27, 2013 at 11:55 am

    I just made these muffins and I LOVE them, they are sooo fluffy and delicious. I used all porpouse flour and margarine instead of butter. THANK YOU for sharing your recipes with us, they are absolutely perfect!

    Reply

    • Sallyreplied on July 27th, 2013 at 1:16 pm

      Hi Mafe! So glad you made these. They are wonderful and I’m glad you agree!

      Reply

  18. #
    78
    Jamposted July 27, 2013 at 9:59 pm

    Hi Sally!
    Great recipe! I have a question though, if I’m baking it ahead of time and will refrigerate it, do I have to dunk them in the melted butter and cinnamon sugar or only when it’s about to be eaten? Thank you! :)

    Reply

    • Sallyreplied on July 28th, 2013 at 9:25 am

      Hi Jam – it truly doesn’t matter. I like to dunk them right before eating, though. Whichever you prefer.

      Reply

  19. #
    79
    Mariamposted July 29, 2013 at 9:19 am

    I’ve made this recipe twice in a row because of how delicious they were, they were perfection.
    The only thing I’m concerned about is the fact that the Nutella inside the muffins didn’t have the same melt-y consistency it’s supposed to have, it was more like it was dried out or something, it still tasted great though….(I followed all the ingredients and steps exactly)
    Any advice on how to get that melty Nutella consistency?
    Thanks!

    Reply

    • Sallyreplied on July 29th, 2013 at 2:07 pm

      Hi Mariam – is your nutella old? Sometimes Nutella gets a bit harder over time, so I always use fresh Nutella when I make these. Other than that, I’m not sure.

      Reply

  20. #
    80
    Jenviousposted August 9, 2013 at 3:14 am

    Hi Sally.
    These looks amazing and I am baking them today, but I only have caster sugar. Is that okay or does it work better with the granulated?

    Reply

    • Sallyreplied on August 9th, 2013 at 10:25 am

      Hi Jenvious! You definitely need regular granulated sugar instead of caster.

      Reply

  21. #
    81
    Dianaposted August 26, 2013 at 3:55 pm

    Hi Sally,

    Did you use regular muffin pan or mini? These look fabulous and I can’t wait to try them. Thanks for sharing!

    Reply

    • Sallyreplied on August 26th, 2013 at 4:33 pm

      Hey Diana! I used a regular muffin pan. Enjoy!

      Reply

  22. #
    82
    Sandieposted August 26, 2013 at 11:43 pm

    Hello Sally,

    Love the blog. We are not a fan of the nutmeg, however. Can we do without it for this recipe?

    Reply

    • Sallyreplied on August 27th, 2013 at 7:15 am

      Hi Sandie – yes, you may leave the nutmeg out of the muffin batter.

      Reply

  23. #
    83
    Jasmineposted August 31, 2013 at 3:53 am

    Hey Sally,
    can’t wait to try this recipe! Nutella never goes wrong! I was just wondering if I could substitute the milk with buttermilk as I have some leftovers from previous baking session! Would it affect the taste?

    Thanks!

    Reply

    • Sallyreplied on August 31st, 2013 at 6:44 am

      Hi Jasmine! You sure can use buttermind instead. It won’t affect the taste of the final baked muffin at all.

      Reply

      • Jasminereplied on August 31st, 2013 at 8:17 am

        Thanks a lot for the prompt reply Sally! Anxious to try them out now!

  24. #
    84
    Cucaposted August 31, 2013 at 9:45 am

    I baked these muffins yesterday and fell in love with them! They’re perfect without being too sweet :)
    Thanks for sharing this amazing recipe!

    Reply

    • Sallyreplied on September 1st, 2013 at 1:48 pm

      That’s great Cuca!

      Reply

  25. #
    85
    Bikageoffposted September 27, 2013 at 2:20 pm

    Hi Sally
    I have made several of your recipes and this was the first. I was so happy with them that they have become a staple now and I even made them for the cookery section of the local flower show and won a First – and that was without the judges even getting to the Nutella bit!
    I love the cinnamon apple rolls too – I am in Ireland at the moment – usually in the UK – and we cant get Cinnabons – just a great memory of American holidays – and they satisfy my Cinnabon lust!

    Reply

    • Sallyreplied on September 28th, 2013 at 3:42 pm

      I am very glad to hear that you have tried and have enjoyed a few of my recipes! I love these muffins so much! As well as those cinnamon apple rolls. They are truly amazing, especially this time of year!

      Reply

  26. #
    86
    Mandaposted September 28, 2013 at 1:33 pm

    My first attempt was a success! Love that it is whole wheat, can fool myself it is good for me! ;)
    Thank you for putting out truly easy yummy recipes! My baking addiction got a good source of inspiration!

    Reply

    • Sallyreplied on September 28th, 2013 at 3:37 pm

      Heck yeah! Love these whole wheat muffins, Manda. I’m so glad to have inspired your baking addiction. ;)

      Reply

  27. #
    87
    Audreeposted October 5, 2013 at 1:35 pm

    Hi Sally,
    I LOVE YOUR BLOG SO MUCH!!! I was just wondering if I could sub the whole egg for two egg whites? or is the whole egg necessary? (I have a friend who is allergic to egg yolk)

    Reply

    • Sallyreplied on October 6th, 2013 at 9:07 am

      Hi Audree! Thanks so much for saying hi. You certainly could sub 2 egg whites for the whole egg.

      Reply

  28. #
    88
    Bronwen Webbposted October 16, 2013 at 4:35 am

    Hi Sally,

    I love this recipe!! I made the muffins and my partner was so excited by them. It’s his birthday this weekend and I wanted to make him a giant cinnamon donut cake with Nutella in the through the centre. Would this recipe work as a large cake?

    Reply

    • Sallyreplied on October 16th, 2013 at 12:34 pm

      Hi there! Oh I just love these muffins. You could most definitely use this recipe in an 8×8 inch baking pan. The recipe only makes 8-9 muffins, so I fear the cake will be very thin. OR you could bake this recipe in a 9×5 loaf pan and swirl Nutella throughout. I’m just thinking (typing) out loud. I’ve never tried that before, but I assume it would work. I am unsure of the exact baking time though.

      Reply

  29. #
    89
    Amandaposted October 21, 2013 at 6:31 pm

    These turned out SO great! I’d been dying to try making these and finally brought them to a potluck lunch and it was a HUGE HIT!!! Thanks for the amazing recipe! Who doesn’t love nutella??!

    Reply

    • Sallyreplied on October 21st, 2013 at 8:21 pm

      I agree- how can you not LOVE that chocolate hazelnutty spread? Happy everyone loved these muffins Amanda!

      Reply

  30. #
    90
    Ikiposted November 11, 2013 at 7:54 pm

    Hi Sally,

    I just made these muffins in the mini muffin pans and they turned out fantastic!! The bonus is that it took only 15 minutes total to bake!
    I will definitely make them again and my husband is thrilled with them too. The batch made 15 mini muffins and it looks like they will be gone before the end of the the week! Thanks!

    Reply

    • Sallyreplied on November 11th, 2013 at 8:36 pm

      I love making them mini-size. So glad you both love them. Thanks for reporting back!

      Reply

  31. #
    91
    Yiottaposted November 16, 2013 at 5:22 am

    Hi!!
    This recipe looks AMAZING!!!
    I was wondering can i make it as 1 big cake, i would double the recipe and cook it in a 8 or 10 inch cake pan?
    I have a brunch date with some girlfriends tomorrow morning and would love to take this!!!

    Thanks!!!

    Reply

    • Sallyreplied on November 16th, 2013 at 10:47 am

      You sure can! In an 8×8 inch baking pan. Though I am unsure of the baking time. But this batter will fit into that size pan.

      Reply

      • Yiottareplied on November 16th, 2013 at 11:33 am

        Ok i will try it and let you know!!!! I will stick a toothpick in to see if its dry!!!!

      • Yiottareplied on November 17th, 2013 at 6:26 am

        Oh my gosh it was lovely!!!!!! I doubled the ingredients baked in a 10 inch pan and doubled the time too!!! It was soooooo nice!!!!!!

  32. #
    92
    Michaelposted December 3, 2013 at 6:06 am

    Oh my word! These will be perfect for this time of year. They’d definitely help with both my nutella and cinnamon addictions as well! Straight on my “to bake” list for my friend’s christmas party!

    Reply

    • Sallyreplied on December 3rd, 2013 at 7:05 am

      You might want to double the recipe for a party. These always disappear!

      Reply

  33. #
    93
    Hannah Ellenposted December 5, 2013 at 1:49 pm

    Hello,
    These look absolutely gorgeous and id like to make them for my boyfriend tomorrow, however i don’t have a muffin tin, could i use cup cake cases/tin and how long would i cook them for?

    Your blog is so inspiring! x

    Reply

    • Sallyreplied on December 5th, 2013 at 3:37 pm

      You could most definitely use this recipe in an 8×8 inch baking pan. The recipe only makes 8-9 muffins, so I fear the cake will be very thin. OR you could bake this recipe in a 9×5 loaf pan and swirl Nutella throughout. I’ve never tried that before, but I assume it would work. I am unsure of the exact baking time though.

      Reply

  34. #
    94
    LKposted December 12, 2013 at 2:42 pm

    Just followed this recipe exactly, they came out perfect! Will be making again soon for friends and even more for our family.

    Thank you so much for sharing!!

    Reply

    • Sallyreplied on December 12th, 2013 at 3:46 pm

      Great! So glad you love them. Thanks LK!

      Reply

  35. #
    95
    Elizabethposted December 19, 2013 at 1:45 am

    Oh my god. Oh my god. Oh my god. OH MY GOD!!!

    This is the epitome of human society. We can all just stop now, since cinnamon-doughnut-Nutella-muffins exist. This is it. The human race has MAXED OUT with this recipe.

    Thank you, Sally, for restoring my faith in existence.

    Reply

    • Sallyreplied on December 19th, 2013 at 2:37 pm

      Haha! Elizabeth, your comment is hysterical. I’m certainly glad you love these muffins!

      Reply

  36. #
    96
    Kellyposted January 8, 2014 at 12:50 pm

    These were fabulous! Next time I’m going to try baking them with a cinnamon streusel topping (mostly for appearance).

    Reply

  37. #
    97
    Megposted January 13, 2014 at 10:24 am

    I made these today, so easy, and they look so delicious! I doubled the quantities and managed to get 17 regular sized muffins and one half sized muffin, and no flat tops here, thanks to your fab tips!

    If anyone’s curious, I worked out the calories as around 250 per muffin, so not even that naughty!

    Thanks so much for the fab recipe!

    Reply

    • Sallyreplied on January 13th, 2014 at 10:25 am

      Thanks for reporting back Meg! Doubling the recipe is always a good idea. The 8 muffins go so quickly!

      Reply

  38. #
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    Leslieposted January 27, 2014 at 7:27 pm

    Yum! I want to make these for a friend who just had a baby :) Quick question, how should I adjust the recipe/baking time to make these as mini muffins? Thanks!

    Reply

    • Sallyreplied on January 27th, 2014 at 7:29 pm

      Hey Leslie! I’d say about 8-10 minutes. Very quick for mini muffins. Congrats to your friend!

      Reply

  39. #
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    Ellen Reneeposted February 9, 2014 at 12:44 pm

    I am very glad that you did a recipe round-up for new readers like me! I don’t recall how I ended up on your site (maybe Nosh On It?? – were you featured there?) but I did and have been following ever since. I had never noticed these little beauties but it is going on the “short list”…I assume all of us recipe collectors have these lists? :o) I love having an indulgent (and healthy options too!) individual sized goodie made up in the freezer…and I love recipes that can be frozen! I don’t know how you apartment dwellers deal with having only the refrigerator freezer – I have 2 refrigerators (when we bought all new stainless appliances for the kitchen I kept the old one to put in the basement) PLUS I have a deep freeze….all packed with food!! I do everything from scratch.. bread, precook dried beans, steel cut oatmeal, make up many types of soups, probably have 6 different types of cookie dough’s…all go in the freezer. This muffin shall be in my freezer very soon! Thank you!

    Reply

    • Sallyreplied on February 9th, 2014 at 1:09 pm

      Hi Ellen! Yes, I was featured on Nosh On It earlier this year. So glad you found my blog. Thank you for reading! You’ll certainly love these muffins. One of the most popular recipes on my blog, for sure. I wish I had two refrigerators!

      Reply

  40. #
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    valentinaposted February 22, 2014 at 6:45 pm

    Hi sally, im in Love with your blog! it’s so pretty, the graphic is amazing, and your pics too! and you too of course.
    I might have fallen in love with your recipes, so tasty and beautiful too see, i just love to watch your pics and dream to taste this amazing desserts you make, cause i’m a disaster baking LOL

    ill spread your sugar around,
    love from italy, valentina

    Reply

    • Sallyreplied on February 23rd, 2014 at 10:38 am

      Thank you so much Valentina. :) This comment MADE my morning.

      Reply

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    Carolynposted February 24, 2014 at 12:34 am

    Oh Ma Ga. Just made these. These muffins are one of those things that make me say “I’m so thankful for Pinterest.”

    Reply

    • Sallyreplied on February 24th, 2014 at 2:26 pm

      Yes. Carolyn, I’m SO grateful for Pinterest! Amen to that!

      Reply

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    SHAHEEDAHposted February 26, 2014 at 2:07 am

    Hi, I can’t wait to make your nutella muffins, they look sooo good, but I have 2 questions before I make them. What is granulated sugar? I’m from South Africa, is it icing sugar or castor sugar? Also should I set my oven to 180C the first time? I don’t understand the temperature in F, looking forward to your reply, so I can get started on these delicious muffins, thank you so much :)

    Reply

    • Sallyreplied on February 26th, 2014 at 8:25 pm

      180C would be fine for these muffins. Granulated sugar is not icing sugar or castor sugar. Castor sugar could be used to replace it in this recipe. Enjoy!

      Reply

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    Whitneyposted March 8, 2014 at 1:45 pm

    My batter turned out more like dough. I thought I followed the recipe correctly, so I don’t know what I did wrong. Any guidance? I definitely want to give it another try!

    Reply

    • Sallyreplied on March 8th, 2014 at 3:55 pm

      The batter is definitely thick; most of my muffin batters are. That’s normal! Hope you liked their taste when they were baked.

      Reply

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    Morganposted March 10, 2014 at 12:21 pm

    DELICIOUS! I made these for a work meeting, and they were a HUGE hit! Thank you for all your creative ideas!

    Reply

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    Graceposted March 22, 2014 at 8:57 am

    Hi Sally! I live in the Middle East and I love all of your recipes! I really want to make this recipe of yours but, the only ingredient I don’t have is the nutmeg:( Is there any other suggestions or substitutes that I could use that would help me? You see, they don’t have all ingredients or stuff here in the Middle East. So, please write back soon! :)

    Reply

    • Sallyreplied on March 23rd, 2014 at 11:59 am

      You may simply leave the nutmeg out, Grace.

      Reply

      • Gracereplied on March 23rd, 2014 at 12:52 pm

        Thanks!

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    Mary Lposted March 23, 2014 at 1:33 pm

    can I make mini-muffins with this recipe?

    Reply

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    Tiffanyposted March 27, 2014 at 9:51 pm

    I was out of Nutella and used chocolate chips. It was delicious. I sprinkled cinnamon and sugar in the middle on top of the chips too. Ten minutes was good for my mini pan. Thanks for the recipe.

    Reply

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    Jenniferposted March 31, 2014 at 6:40 pm

    Do we just put the muffins we didnt eat in a ziplock bag and put them right in the freezer? Can we do that with all your muffin recipes?
    Thanks!

    Reply

    • Sallyreplied on March 31st, 2014 at 6:59 pm

      Hey Jennifer! Yep, that works. I usually freeze leftover muffins in a large ziplock bag and mark it with the date. They’re good for about 3 months. All my muffin recipes can be frozen like that. Enjoy!

      Reply

      • Jenniferreplied on March 31st, 2014 at 7:07 pm

        Thanks! Have you ever just let them unthaw on the counter? If so… how long did it take?

        • Sallyreplied on March 31st, 2014 at 8:17 pm

          No and I’m unsure. I usually microwave them for 30 seconds until they’re defrosted.

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    Tiffanyposted April 5, 2014 at 12:19 am

    Oh my! These were amazing! I wanted to make them last weekend but ran out of cinnamon, so I’ve been thinking about them all week! My little girls and I love baking together, and your recipes are quickly becoming my go to picks! We’ve made your Snickerdoodles several times (my four year olds favorite!) and you chocolate chip cookies (my husband’s favorite!) several times as well. This one was probably my two year old favorite, and really easy for them to help me with.

    Thank you for sharing your amazing recipes!

    Reply

    • Tiffanyreplied on April 5th, 2014 at 12:21 am

      Oops! Sorry for all the typos! ;)

      Reply

    • Sallyreplied on April 6th, 2014 at 10:47 am

      Thanks Tiffany! I’m so glad you and your family love my recipes so much. What an amazing comment to read today – I appreciate it so much! Love those snickerdoodles. One of my favorite cookies!

      Reply

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    Robertaposted April 7, 2014 at 5:54 am

    Hi Sally, this recipe looks amazing!
    Can I use vanilla extract instead of vanilla essence? I’m not in the US and I can’t find vanilla essence here. I’m really looking forward to trying those :)

    Reply

    • Sallyreplied on April 7th, 2014 at 6:36 am

      Hi Roberta! This recipe calls for vanilla extract.

      Reply

      • Robertareplied on April 7th, 2014 at 6:55 am

        I’m sorry!! I messed up with another recipe I was looking at. But thank you sooo much for answering anyway and for sharing your wonderful recipes.

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    Monika Scotlandposted April 11, 2014 at 4:43 am

    Hello there!
    First, let me thank you for this amazing recipe!!
    I made it couple of days ago and it went to the top of my and my boyfriends cakes/sweets. Hot or cold, straight from the oven or couple of days old, muffins are super soft. I managed 10 muffins from the recipe and 3 days later there are none left ;)
    I’ll definitely be making them again!
    Thank you, again, very much for sharing!!!

    Reply

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    Stephanie Rockposted April 16, 2014 at 10:56 am

    Tried these on Saturday and they were simply delicious! Everyone who tasted loved it, they loved it so much that I’m making another batch today. Thanks for the yummy recipe Sally!!! :)

    Reply

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