Nutella-Stuffed Cinnamon Sugar Muffins

stack of cinnamon sugar muffins stuffed with Nutella with a bite taken out of one showing the middle

cinnamon sugar muffins stuffed with Nutella with a bite taken out of one showing the middle on a blue plate

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). The recipe makes 8-9 very soft, moist muffins and can easily be doubled.

cinnamon sugar muffins stuffed with Nutella

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.

cinnamon sugar muffins stuffed with Nutella with a bite taken out of one showing the middle

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stack of cinnamon sugar muffins stuffed with Nutella with a bite taken out of one showing the middle

Nutella-Stuffed Cinnamon Sugar Muffins

  • Author: Sally
  • 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

  1. Preheat oven to 425°F (218°C). Spray muffin pan with cooking spray and set aside.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Muffins stay fresh in an airtight container up to 1 week.

Notes

  1. Freezing Instructions: Muffins freeze well up to 3 months.
  2. 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

cinnamon sugar muffins stuffed with Nutella with a bite taken out of one showing the middle on a blue plate

See more recipes with Nutella.

72 Comments

Comments are closed.

  1. 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?

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

  2. 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?

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

  3. Hi Sally! I’m going to stuff these with strawberry jam instead, and I’ve decided some pink food colouring would make these extra cute! Can I just add that in extra, or should I use less of another liquid so the batter isn’t too wet? Like less milk? Thanks!

    1. Hi Amy! strawberry jam makes a nice filling for these! No need to reduce other liquids if adding a little pink food coloring.

  4. Can I use coconut oil instead of butter?

    1. Hi Hamsa, solid coconut oil will work instead of butter.

  5. Hi Sally,

    Have you ever tried it with mini muffin tins? If I just adjusted the amount of batter an nutella do you think it would still be okay?

    1. Hi Sara! Yes, definitely! You may want to stick with just 1 TEASPOON of Nutella in each. The bake time will be shorter for the mini size.

  6. Is there any replacement for nutmeg? This donut-muffin looks absolutely delicious by the way!

    1. Hi Nouf! You can leave it out, but it really does add that little something extra. I recommend trying it first!

  7. Hello Sally
    I got a very thick batter for those.
    Is that ok or have I done something wrong ?!

    1. Hi Rania– this recipe yields a thick batter.

  8. Can i use all purpose flour instead of wheat flour?

    1. Instead of white whole wheat flour, you may use all-purpose flour or half whole wheat flour/half all-purpose flour.

      1. Emelda Iwueke says:

        Hi Sally! so excited to write to you the first time. These muffins look great and I can feel their taste already even though they’re so far away. Pls I didn’t get Nutella but I want to use an icing sugar/butter/ cocoa powder cream mixture for the filling is that OK?

  9. Best muffins ever! Made them time and time again, always a success

  10. 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 ✨⭐✨

    1. These muffins are amazing! Thank you for this recipe, Sally! I will be making this again. xx

  11. Very simple to make with little hands helping. And little mouths enjoyed them too!! Will definitely be making them again. Delicious 🙂

  12. 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

  13. 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!

  14. jeffrey dunstan says:

    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

  15. 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

  16. These are incredible!!!!

  17. 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

  18. Kristina Rattnanak says:

    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!

  19. 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?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Donna, For jumbo size muffins you can follow the same oven temperature and baking times as these Jumbo Blueberry Muffins.

  20. Hi Sally,
    Would it be okay to use brown sugar instead of granulated?

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