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.

69 Comments

  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

    1. Hi Jeffery, All ingredients (unless otherwise stated!) should be room temperature. This post on room temperature ingredients might be of interest to you!

  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

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

×