The muffins taste like a homemade version of cinnamon sugar cake donuts from the brand Entenmann’s. You know the kind?
This is a very popular recipe on the site and 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 in the microwave for about 45 seconds straight from the freezer.
And did we mention? There’s some whole wheat goodness hiding in the muffins. Simply use a mixture of whole wheat flour + all-purpose flour OR all white-whole wheat flour (that’s what we usually do, just like we do with our apple pie muffins). The recipe makes 8-9 very soft, moist muffins and can easily be doubled.
While we 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.
Nutella-Stuffed Cinnamon Sugar Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8-9 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
Donut-like muffins dipped in cinnamon-sugar and stuffed with 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, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) milk, at room temperature
- 1 and 1/2 cups (190g) white whole wheat 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 ground cinnamon
- 3 Tablespoons (45g) unsalted butter
Instructions
- Preheat oven to 425°F (218°C). Spray muffin pan with cooking spray and set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, 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 over-mix – stir until *just* combined.
- Spoon 1 heaping Tablespoon of batter into muffin cup. 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’s ok. Repeat layering batter and Nutella into each muffin cup. (Recipe makes about 8-9 muffins.) Fill the empty muffin cups halfway with water to help prevent pan from warping. (Optional, but it doesn’t hurt.)
- Bake at 425°F (218°C) for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350°F (177°C) and bake for an additional 13-17 minutes until batter is set. Cool muffins in the pan for about 5 minutes.
- While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter in the microwave. In a separate small bowl, stir the sugar and cinnamon together. Dip the top of each muffin into the melted butter, then 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.
Notes
- Freezing Instructions: Muffins freeze well up to 3 months.
- Flour: Instead of white whole wheat flour, you can use all-purpose flour or half whole wheat flour/half all-purpose flour.
Keywords: nutella stuffed muffins
See more recipes with Nutella.
These are fantastic! I really like that there’s white whole wheat flour too- you can’t tell that they’re slightly healthy!
★★★★★
Sally is there a way to make these as jumbo muffins? How much filling is needed, how much batter in the muffin liner and how will the cook time change?
Hi Donna, For jumbo size muffins you can follow the same oven temperature and baking times as these Jumbo Blueberry Muffins.
Made this for a special birthday treat and it was AMAZING!!! The cinnamon muffin part alone is incredible, then to have the middle gooey and warm Nutella inside made it a treat within a treat. Making this again tomorrow. Instant family favorite! Thank you, Sally!
★★★★★
Hi Sally,
I have tried making these muffins for my friend who has been on DECHOX for a month. They absolutely loved it!!
As for me, heavenly soft and just beautiful texture!
Thank you for such a great recipe!
I used half wheat flour and half of plain flour-the results were great!
You are really thorough with your recipes and instructions so no room for mistakes !
Thank you so much again!
I also tried making your chocolate cookies. Who ever has tried them, has asked for what recipe I have followed. I have proudly shared “Sally’s baking addiction”.
Thank you for being such an amazing mentor.
Love you loads
Honey xxx
★★★★★
These are incredible!!!!
★★★★★
Omg, these are absolutely divine made duffins for the 1st time with them and doubled the recipe, didn’t have butter so just used stork and they were just amazing!!! Thank you for this wonderful recipe which will be in my regulars now x
★★★★★
Hi Sally, I noticed that only the butter was room temperature, not the milk and egg. Is this correct or should all refrigerated ingredients be room temperature?
I Love your recipes, I’ve made the Smith Island cake, Vertical Lemon-Blueberry Cake, Triple Chocolate Cake, Dark Chocolate Mousse Cake and a few others.
Thanks,
Jeffrey
★★★★★
These were awesomely soft and the crunch of cinnamon sugar on top was perfect. Used up an old jar of Nutella. Thank you so much!
★★★★★
Hi Sally I made these the other day to take to work but my husband wanted a taster so he had the first one right out of the oven and he loved it. Even though we are off due to the pandemic, myself and a few ladies had to go to work so I decided I would bake these as a treat. One of the ladies cannot eat Nutella so I substituted it with apricot jam and the muffins were a big hit. I am going to make them again for my family with the Nutella which I’m sure they will love. Thanks for such a great recipe.
Mil
★★★★★
Very simple to make with little hands helping. And little mouths enjoyed them too!! Will definitely be making them again. Delicious 🙂
★★★★★
Hi Sally, I got 14 out and made it in my silicone cups, love the nutella. My grandson couldnt stop eating it. Best muffins ever. Made them a long time ago and lost the recipe so just asked Mr. Google….and up u came ❤️ x ✨⭐✨
★★★★★
These muffins are amazing! Thank you for this recipe, Sally! I will be making this again. xx
★★★★★
Best muffins ever! Made them time and time again, always a success
★★★★★
Can i use all purpose flour instead of wheat flour?
Instead of white whole wheat flour, you may use all-purpose flour or half whole wheat flour/half all-purpose flour.
Hello Sally
I got a very thick batter for those.
Is that ok or have I done something wrong ?!
Hi Rania– this recipe yields a thick batter.
Can I use coconut oil instead of butter?
Hi Hamsa, solid coconut oil will work instead of butter.
Question: Would these muffins be okay to freeze? Thank you
Yes, up to 3 months.
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! : )
It does get a little clumpy unfortunately. So you could always thaw then top with butter/cinnamon sugar then.
Love your recipes. My kids are allergic to nuts, so I struggle with some recipes. Any suggestions for substitutions?
Jam! Works like a charm. I love raspberry jam in these.
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.
Hi Sally! I just want to know if I can ditch the nutmeg?
Absolutely!
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.
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.
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! ❤️
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
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?
I would use some butter, shortening, or vegetable oil to very, very lightly grease the pan.
So so SO yummy! I highly recommend these. The Nutella is the perfect surprise when you bite into them! As a kid I’ve always loved cinnamon donuts where the crumbs are all over your face when you’re done; these muffins definitely took me back to those memories. I’m going to tell everybody I can about this recipe!
I have to admit, when I read the recipe, I was a bit skeptical about the cinnamon sugar/Nutella combo. I love cinnamon sugar liberally sprinkled on my toast, but with Nutella, my favorite thing in the world? I wasn’t sold.
WAS I EVER WRONG!!!! The second batch in just as many days is cooling on the counter as I type this. These are just unbelievably good, dense but not heavy, chewy, just sweet enough, and the Nutella…oh, the Nutella!
From the bottom of my heart, thank you. You can be certain that these delightful treats will be enjoyed for many years to come. <3
Just made these and I have to say they are absolutely amazeballs!! Best recipe EVER I think xx