Nutella-Stuffed Cinnamon Sugar Muffins

Bake my Nutella chocolate chip cookies next!

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!

More Nutella recipes to love: Nutella brownies, Nutella tart with toasted hazelnut crustNutella chocolate chip cookies, Nutella swirl cheesecake bars, s’mores Nutella crepes, and mocha Nutella cupcakes.

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) white whole wheat flour 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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© 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.

308 Comments

Comments

  1. Neha on May 11, 2018 at 10:12 am

    Tried these today. Perfect 8 yummmmm muffins.
    Only thing my tops were a bit crusty is it meant to be that way or it’s bcoz of my oven or mixing??

  2. Ashley Kim on May 13, 2018 at 11:16 pm

    The recipe says all purpose flour but your note says you cam use that as an alternative. Is it supposed to say whole wheat, and are the portions the same?

    • Sally on May 14, 2018 at 5:50 am

      Hi Ashley! It should be white whole wheat flour. Regardless of which flour you use, the measurements are the same, yes!

  3. Christine on May 14, 2018 at 11:31 am

    Any suggestions on what I can use instead of Nutella to make these peanut and nut free do my whole family can enjoy?

    • Sally on May 14, 2018 at 11:38 am

      Hi Christine! What about sunflower seed butter, jam, or biscuit spread?

  4. Nicole on May 14, 2018 at 4:31 pm

    This might sound like a stupid question, but for this you don’t have to buy a special baking pan do you? Like can I bake these in the same tins I bake cupcakes?

    • Sally on May 15, 2018 at 12:44 pm

      Yes, a muffin pan and a cupcake pan are the same! Happy baking!

Reviews

  1. Neha on May 11, 2018 at 10:12 am

    Tried these today. Perfect 8 yummmmm muffins.
    Only thing my tops were a bit crusty is it meant to be that way or it’s bcoz of my oven or mixing??

Questions

  1. Ashley Kim on May 13, 2018 at 11:16 pm

    The recipe says all purpose flour but your note says you cam use that as an alternative. Is it supposed to say whole wheat, and are the portions the same?

    • Sally on May 14, 2018 at 5:50 am

      Hi Ashley! It should be white whole wheat flour. Regardless of which flour you use, the measurements are the same, yes!

  2. Christine on May 14, 2018 at 11:31 am

    Any suggestions on what I can use instead of Nutella to make these peanut and nut free do my whole family can enjoy?

    • Sally on May 14, 2018 at 11:38 am

      Hi Christine! What about sunflower seed butter, jam, or biscuit spread?

  3. Nicole on May 14, 2018 at 4:31 pm

    This might sound like a stupid question, but for this you don’t have to buy a special baking pan do you? Like can I bake these in the same tins I bake cupcakes?

    • Sally on May 15, 2018 at 12:44 pm

      Yes, a muffin pan and a cupcake pan are the same! Happy baking!

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