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.
Donut-like muffins dipped in cinnamon-sugar and stuffed with Nutella.
- 5 Tablespoons (71g) 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* (spooned & 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
- 1/4 cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- 3 Tablespoons (43g) unsalted butter
- Preheat oven to 425°F (218°C). Spray 12-count 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.
- Freezing Instructions: Muffins freeze well up to 3 months.
- Special Tools (affiliate links): 12-count Muffin Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack
- 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
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