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!

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
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 8 heaping teaspoons Nutella

Cinnamon-Sugar Topping

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

Directions:

  1. Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.
  2. 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.
  3. Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 heaping 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.
  4. 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.
  5. 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.
  6. 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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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.

300 comments

  1. Hi Sally! I don’t have cooking spray – should I just bake the muffins without greasing the pan, or should I use some vegetable oil?

  2. 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!)

  3. 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!

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

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

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

      • good to know… My kids love these, but I’ve omitted the Nutella, due to my son’s nut allergy, although my girls aren’t allergic.  I want to bake mini ones with Nutella for a breakfast at my husband’s job.  I’m excited!! 

  5. 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

  6. 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

  7. 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 🙂

  8. 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?

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

    • 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 😛

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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.

  15. 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!

  16. 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!

  17. 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!

  18. Thank You for sharing,Bless you.

  19. 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?

  20. 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!

    • 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.

      • 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.

      • 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!

  21. 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?

  22. 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!

  23. 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!

  24. 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! ❤️

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

  26. 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?

    Thanks

    • 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.

  27. 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

    • 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.

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

    • 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.

  29. 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!

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

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