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! 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.

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! 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. ;)

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! 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 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! sallysbakingaddiction.com

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!

 

PrintPrint SaveSave

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.

 

You’ll love these recipes too!

Nutella Swirl Pound Cake

Nutella Swirl Pound Cake

 

Chocolate Cupcakes with Creamy Nutella Frosting

Chocolate Cupcakes with Nutella Frosting

 

Nutella Swirled Pumpkin Pie

Nutella Swirled Pumpkin Pie

 

 

See more recipes with Nutella.

See more muffin recipes.

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

 

 

 

   

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

  1. #
    121
    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!)

    Reply

    • 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.

      Reply

  2. #
    122
    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!

    Reply

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

      Sounds delicious Meagan!

      Reply

  3. #
    123
    Sallyposted June 5, 2014 at 3:56 am

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

    Reply

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

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

      Reply

  4. #
    124
    Maizurahposted June 6, 2014 at 4:04 am

    Hi!

    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,
    Maizurah

    Reply

  5. #
    125
    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

    Reply

  6. #
    126
    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 :-)

    Reply

  7. #
    127
    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?

    Reply

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

      All regular flour is just fine, Angie! Enjoy.

      Reply

  8. #
    128
    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!

    Reply

    • 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 :P

      Reply

  9. #
    129
    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!

    Reply

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

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

      Reply

  10. #
    130
    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!

    Reply

  11. #
    131
    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??

    Thanks!

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

    Reply

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

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

      Reply

  12. #
    132
    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!

    Reply

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

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

      Reply

  13. #
    133
    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.

    Reply

Trackbacks/Pingbacks

  1. Pingback: Recipe: nutella and cinnamon muffins | theMargaretdaily

Leave a Comment