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!

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.

Print

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. 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 pure vanilla extract
  • 1/2 cup (120ml) milk
  • 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. 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 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. 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.

Notes

  1. Freezing Instructions: Muffins freeze well, up to 3 months.
  2. Flour: Instead of white whole wheat flour, you may use all-purpose flour or half whole wheat flour/half all-purpose flour.

Keywords: nutella stuffed muffins

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.

68 Comments

  1. Just made these and I have to say they are absolutely amazeballs!! Best recipe EVER I think xx

  2. Imogen Waddington says:

    Fresh out of the oven and my oh my!

    Thank you for this great recipe, so great my boyfriend even said they’re the best yet!

  3. 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

  4. Chelsea B. says:

    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!

  5. 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?

    1. I would use some butter, shortening, or vegetable oil to very, very lightly grease the pan.

  6. 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!)

  7. Alexis Ross says:

    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

  8. 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!

  9. 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!

    1. Hey Megan! Yep, you may easily double this muffin recipe. Enjoy!

  10. 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!

    1. Your apple version sounds so good, Stacy! Thanks for sharing.

  11. 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!

  12. 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!

    1. I’m really unsure! I hardly have any experience with gluten free flours in baking.

  13. 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! ❤️

  14. Missusoononymous says:

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

  15. 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

    1. 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.

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

    1. 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.

  17. 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!

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

    1. Absolutely!

  19. And I agree with Devon, everything I have ever made off your site is delicious…I actually just made your cinnamon chocolate chip loaf (which calls for canola oil) and it made me think maybe I could substitute it in this recipe. Anyway love your treats 🙂 so thank you

  20. Liana Hakobjanyan says:

    Thanks a lot for the recipe. One of the best muffins I’ve ever found on the net. Really inspiring.

  21. Sally!!! I made few of your recipes, your pizza dough is our staple one. My friends go gaga over your salted caramel sauce, be it with those mini Oreo cheesecakes or with anyyyything else and now this! These cupcakes are just unbelievable yummy !!! Mine didn’t look as nice but those spices and Nutella omg I could sleep on them ! A dream! Thank you very much for sharing these treasures!

  22. Peggy, Singapore says:

    Sally, Tried these over last weekend, they were Yummilicious! Will definitely be  a staple item in my household! 

  23. Hi Sally.  Would you recommend making these in a mini muffin tin?  If so, how long should it be baked for?  Thanks!

    1. 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.

  24. Just made these and they turned out ah-mazing! Added a bit extra nutella (because: nutella <3). I used your hashtag on instagram!

  25. Miam Miam & Yum says:

    Hi Sally, 

    Like the other recipes of yours that I have tried, these muffins were very good. Thanks for sharing the recipe!

    I have also made a Biscoff-stuffed & glazed version of them and I am sure many would enjoy them – they are on my blog if you wish to take a look if you’ve got 2 spare minutes 🙂

    Keep up the good work,

    Love from Oxford, England

  26. Love your recipes.  My kids are allergic to nuts, so I struggle with some recipes.  Any suggestions for substitutions?

    1. Jam! Works like a charm. I love raspberry jam in these.

  27. These are terrific!! I’ve baked around 10 small muffins with a muffin electric oven. Also, I did 90g of whole wheat flour and 100g of all purpose, and the texture is so soft and moist! Thank you from Italy 🙂

  28. I made these today and they are wonderful! I reduced the ingredients by a third and used a medium egg rather than a large and got six good sized muffins from it :). I did add a little bit more Nutella than was strictly necessary, but I doubt anyone would blame me for that. They were super easy and I managed to whip them up whilst my two year old and six month old were napping. Toddler has just woken up and has already pointed at them and told me he wants cake!
    Mine didn’t rise evenly so I’m wondering if I perhaps didn’t combine the baking powder well enough. They still look and taste lovely with their pretty cinnamon sugar topping though so I’m happy 🙂

  29. 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! : )

    1. It does get a little clumpy unfortunately. So you could always thaw then top with butter/cinnamon sugar then.

  30. Question: Would these muffins be okay to freeze? Thank you

    1. Yes, up to 3 months.

1 2

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×