Nutella-Stuffed Cinnamon Sugar Muffins: 7 Irresistible Secrets

🧁 Introduction: A Muffin That’s Basically a Dessert Hug

Imagine biting into a soft, cinnamon-kissed muffin — warm from the oven — and suddenly hitting a molten core of creamy Nutella. That’s not just breakfast; that’s dessert disguised as a muffin. These Nutella-Stuffed Cinnamon Sugar Muffins are everything you crave from a bakery-style treat: tender on the inside, slightly crisp on the outside, and generously rolled in cinnamon sugar.

The best part? They taste just like your favorite cinnamon sugar donut, but come together with simple pantry staples — no frying involved. Whether you’re hosting brunch, surprising your kids after school, or treating yourself with your morning coffee, these muffins bring the joy of a donut and the comfort of home baking into one unforgettable bite.

🤎 What Are Nutella-Stuffed Cinnamon Sugar Muffins?

Nutella-Stuffed Cinnamon Sugar Muffins are what happens when a classic breakfast muffin meets your favorite filled donut — and they fall in love. These indulgent, donut-like muffins are soft and fluffy with a rich Nutella center and a buttery cinnamon sugar coating that crackles slightly with every bite. Think of them as the muffin version of churros and donuts combined.

Unlike traditional muffins that rely solely on mix-ins like chocolate chips or fruit, this recipe takes things up a notch with a hidden spoonful of Nutella tucked in the center of each muffin. The result? A surprise of smooth, hazelnut-chocolate spread that perfectly complements the warm spices and tender crumb.

These muffins aren’t just delicious — they’re versatile. Whether you’re looking to impress brunch guests, pack a sweet lunchbox surprise, or just treat yourself on a cozy weekend, this recipe delivers. And because they’re baked (not fried), you get all the flavor of a donut with none of the mess or grease.

They also lean slightly healthier thanks to white whole wheat flour, without sacrificing flavor or texture. So go ahead — call them muffins and eat them for breakfast guilt-free.

🥣 Ingredients You’ll Need (And Why They Matter)

When it comes to making Nutella-Stuffed Cinnamon Sugar Muffins, each ingredient plays a crucial role — from the buttery base to the gooey Nutella core and that cinnamon sugar sparkle on top. Let’s break it down:

🔸 Dry Ingredients Breakdown

• White Whole Wheat Flour (1½ cups / 190g): Offers a slightly nutty flavor and more nutrients than all-purpose flour while keeping the muffins soft and tender. You can also use all-purpose flour for a lighter texture.
• Baking Powder (1½ teaspoons): The rising star that gives your muffins their dome.
• Ground Cinnamon (½ teaspoon): Adds that cozy warmth throughout the batter.
• Ground Nutmeg (¼ teaspoon): A pinch goes a long way — it deepens the flavor profile.
• Salt (½ teaspoon): Balances sweetness and enhances every bite.

🔸 Wet Ingredients & Flavor Boosters

• Unsalted Butter (5 tbsp / 71g): Softened to room temp for a fluffy, rich batter.
• Granulated Sugar (½ cup / 100g): Sweetens the base and creates a golden crumb.
• Large Egg: Binds the batter and gives structure.
• Vanilla Extract (1 tsp): Rounds out the flavor with a sweet, aromatic finish.
• Milk (½ cup / 120ml): Moistens the batter — whole milk preferred for richness.

🔸 Nutella: The Star of the Show

• Nutella (8 heaping teaspoons): Spoon it into the center of each muffin for a melty, chocolate-hazelnut surprise. Want to switch it up? Try almond butter, cookie butter, or a dairy-free chocolate spread.

🔸 Cinnamon-Sugar Topping

• Granulated Sugar (¼ cup / 50g) + Ground Cinnamon (2 tsp): This sweet coating gives each muffin its donut-like finish.
• Unsalted Butter (3 tbsp / 43g): Melted and brushed on top so the cinnamon sugar sticks perfectly.

♻️ Ingredient Swaps & Tips:

• No white whole wheat flour? Use half whole wheat + half all-purpose, or go fully all-purpose for ultra-soft muffins.
• Dairy-free option: Substitute with plant-based butter and almond or oat milk.
• Nut allergy? Use a chocolate sunflower butter alternative instead of Nutella.

👨‍🍳 How to Make Nutella-Stuffed Cinnamon Sugar Muffins

These Nutella-Stuffed Cinnamon Sugar Muffins come together in less than an hour and deliver bakery-quality results without any special equipment. Just follow these easy steps for gooey, cinnamon-coated perfection.

🔧 Step-by-Step Instructions

🔹 1. Preheat and Prep

• Preheat your oven to 425°F (218°C).
• Spray a 12-count muffin pan with nonstick spray (no liners needed).
• Tip: Fill any empty muffin cups halfway with water to prevent warping.

🔹 2. Mix the Wet Ingredients

• In a large bowl, cream 5 tablespoons softened butter and ½ cup sugar together until smooth.
• Beat in 1 large egg, 1 teaspoon vanilla extract, and ½ cup milk — all at room temperature for best results.

🔹 3. Combine the Dry Ingredients

• In a separate bowl, whisk together 1½ cups white whole wheat flour, 1½ teaspoons baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt.
• Gently mix dry ingredients into the wet mixture until just combined. Don’t overmix — a few lumps are fine.

🔹 4. Layer the Muffins

• Add 1 heaping tablespoon of batter to each muffin cup.
• Spoon 1 heaping teaspoon of Nutella into the center of each.
• Top with another heaping tablespoon of batter to cover the Nutella.
• It’s okay if the cups look full — these muffins are meant to rise tall.

🔹 5. Bake in Two Phases

• Bake at 425°F (218°C) for 5 minutes, then — without opening the oven — reduce the temperature to 350°F (177°C) and continue baking for 13–17 minutes.
• Muffins are done when golden and a toothpick inserted into the side (not the center!) comes out clean.

🔹 6. Cool and Coat

• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
• While still warm, brush muffin tops with melted butter and dip generously in the cinnamon sugar mixture.

💡 Pro Tips:

• Use a small cookie scoop for clean Nutella placement.
• For gooier centers, freeze teaspoons of Nutella before inserting.
• Don’t skip the double-temperature bake — it gives a perfect domed top.

🧁 Pro Baker Tips for Muffin Success

Whether you’re a seasoned baker or just starting out, these tips will help ensure your Nutella-Stuffed Cinnamon Sugar Muffins come out perfectly every single time. From batter basics to baking science, a few small tweaks can make a big difference.

🔹 1. Always Use Room Temperature Ingredients

Cold milk, eggs, or butter can cause the batter to seize or not mix evenly. Letting your ingredients come to room temperature helps the batter blend smoothly and creates a more uniform texture.

🔹 2. Don’t Overmix the Batter

It’s tempting to keep stirring until the batter is silky-smooth, but resist the urge! Overmixing activates the gluten in the flour, which leads to tough, rubbery muffins. Mix until just combined — it’s okay if there are a few small lumps.

🔹 3. Use a Piping Bag (or Zip Bag) for the Nutella

For less mess and more precision, scoop Nutella into a piping or zip-top bag and snip the corner. Pipe a small mound into the center of each muffin cup. You’ll get consistent filling without smearing the sides.

🔹 4. Freeze the Nutella First for Cleaner Layers

Want a perfect molten center that stays in place? Scoop teaspoons of Nutella onto parchment and freeze for 15–20 minutes. Place the frozen dollops into the batter — they’ll stay centered and melt beautifully as the muffins bake.

🔹 5. Don’t Skip the Two-Temperature Bake

That initial 425°F burst helps the muffins rise high and form that classic domed top. Dropping the temp to 350°F finishes baking without over-drying. This bakery trick gives your muffins structure and softness.

🔹 6. Coat While Muffins Are Still Warm

Timing is key for the cinnamon sugar topping. The melted butter sticks better, and the sugar adheres evenly when the muffins are warm (but not hot). This creates the signature donut-style texture and crunch.

🎨 Creative Variations to Try Next Time

One of the best things about Nutella-Stuffed Cinnamon Sugar Muffins is how customizable they are. This flexible recipe allows you to play with different fillings, flours, and flavor profiles without losing that irresistible donut-like texture and cinnamon-sugar charm.

🥜 1. Peanut Butter-Stuffed Cinnamon Muffins

Love peanut butter? Swap out the Nutella in your Nutella-Stuffed Cinnamon Sugar Muffins for smooth or crunchy peanut butter. The nutty richness pairs beautifully with the cinnamon sugar topping and creates a salty-sweet flavor bomb.

🍌 2. Banana-Nutella Muffins

Turn your Nutella-Stuffed Cinnamon Sugar Muffins into a fruity delight by mixing in ½ cup of mashed banana into the batter. It adds moisture and a tropical twist, making the muffins even more tender and flavorful.

🧁 3. Mini Muffin Version (Perfect for Parties)

Hosting a crowd? Make mini versions of these Nutella-Stuffed Cinnamon Sugar Muffins by using a mini muffin tin and adjusting the baking time. They’re bite-sized, adorable, and just as gooey and satisfying.

🌾 4. Gluten-Free & Dairy-Free Options

To make your Nutella-Stuffed Cinnamon Sugar Muffins allergy-friendly, use a gluten-free flour blend and dairy-free milk alternatives like almond or oat milk. Pair with a vegan chocolate hazelnut spread for a 100% plant-based treat.

🍂 5. Fall-Inspired Churro Muffins

Enhance your Nutella-Stuffed Cinnamon Sugar Muffins with cozy fall spices like cloves or pumpkin pie spice. Add a swirl of pumpkin purée with the Nutella for a seasonal twist that feels like autumn in every bite.

🧊 Storage and Freezing Tips

One of the best parts of baking Nutella-Stuffed Cinnamon Sugar Muffins — aside from eating them warm with gooey centers — is knowing they store incredibly well. Whether you’re planning ahead or savoring leftovers, here’s how to make sure every bite stays fresh and flavorful.

🥡 How to Store Nutella-Stuffed Cinnamon Sugar Muffins

• Once cooled completely, store your Nutella-Stuffed Cinnamon Sugar Muffins in an airtight container at room temperature.
• These muffins stay fresh and moist for 5 to 7 days without losing their donut-like texture.
• In warmer climates, storing the muffins in the fridge can help extend freshness — just bring them back to room temp before serving.

❄️ Can You Freeze Nutella-Stuffed Cinnamon Sugar Muffins?

Yes — these Nutella-Stuffed Cinnamon Sugar Muffins are freezer-friendly!

• Wrap each muffin tightly in plastic wrap or foil.
• Place them in a freezer-safe bag or container and freeze for up to 3 months.
• Thaw overnight in the fridge or warm in the microwave for 15–20 seconds.

🔥 How to Reheat Muffins the Right Way

• Reheat your Nutella-Stuffed Cinnamon Sugar Muffins in the microwave for 20 seconds or pop them in a 350°F oven for 5–7 minutes.
• For an ultra-fresh finish, brush the top with a little melted butter and redip in cinnamon sugar.

🛑 Common Storage Mistakes

• Never store Nutella-Stuffed Cinnamon Sugar Muffins uncovered — they’ll dry out quickly.
• Avoid sealing hot muffins in containers, which traps moisture and makes the sugar topping soggy.

No matter how you store them, these Nutella-Stuffed Cinnamon Sugar Muffins are just as dreamy the next day — or even the next week.

Read Also: Snickerdoodle Cupcakes with Cinnamon Swirl Frosting – 12 Irresistible Reasons to Bake Them

❓ Frequently Asked Questions (FAQs)

🎉 Conclusion: Nutella-Stuffed Muffins You’ll Bake Again and Again

If you’re looking for the kind of treat that combines bakery-quality indulgence with the ease of home baking, these Nutella-Stuffed Cinnamon Sugar Muffins are your answer. From the soft, pillowy interior to the hidden Nutella core and that sparkling cinnamon sugar finish, every bite is pure joy.

What makes these muffins truly irresistible is their versatility — perfect for breakfast, dessert, or an afternoon pick-me-up. And because Nutella-Stuffed Cinnamon Sugar Muffins freeze beautifully, you can always have a batch ready when the craving strikes.

So go ahead — preheat that oven, grab your favorite jar of Nutella, and experience the donut-muffin hybrid your taste buds didn’t know they needed.

Have questions, feedback, or your own twist on the recipe? Drop a comment below and share your version of these Nutella-Stuffed Cinnamon Sugar Muffins. Don’t forget to tag your creations on social media — we love seeing your kitchen masterpieces!

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Read Also: Pumpkin Swirl Cheesecake: 5-Star Creamy Recipe You’ll Love

Nutella-Stuffed Cinnamon Sugar Muffins: 7 Irresistible Secrets

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• Author: Olivia Reed
• Total Time: 33 minutes (prep + cook)
• Yield: 8–9 muffins 1x

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Description

A bakery‑style muffin that tastes like a cinnamon‑sugar donut with a molten Nutella center—soft, indulgent, and irresistibly coated in cinnamon sugar. Includes pro tips for flawless results every time.

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Ingredients

Scale 1x2x3x

Muffins

• 5 tablespoons (71 g) unsalted butter, softened to room temperature

• ½ cup (100 g) granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• ½ cup (120 ml) milk, at room temperature

• 1½ cups (190 g) white whole wheat flour (spooned & leveled)—or use all‑purpose or a half‑whole‑wheat/half‑AP mix

• 1½ teaspoons baking powder

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon salt

• 8 heaping teaspoons Nutella (for that irresistible gooey center)

Cinnamon‑Sugar Topping

• ¼ cup (50 g) granulated sugar

• 2 teaspoons ground cinnamon

• 3 tablespoons (43 g) unsalted butter, melted

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Instructions

1. Preheat & Prep
   Preheat the oven to 425°F (218°C). Grease a 12‑cup muffin pan. (Optional: fill empty cups halfway with water to avoid warping.)

2. Create the Batter
   Cream the softened butter and sugar until smooth. Mix in the egg, vanilla, and milk. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the wet until just combined—don’t overmix.

3. Layer the Muffins
   Spoon about 1 heaping tablespoon of batter into each muffin cup. Add 1 heaping teaspoon of Nutella in the center, then cover with another heaping tablespoon of batter.

4. Bake in Two Stages
   Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce to 350°F (177°C) and bake for an additional 13–17 minutes, until the batter is set and the tops are golden.

5. Cinnamon‑Sugar Dip
   Let muffins cool in the pan for 5 minutes, then transfer to a rack. Dip the tops in melted butter and then into the cinnamon‑sugar mixture for that perfect donut‑like coating.

 

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Notes

Make Ahead Tip: Freeze Nutella in small dollops for 15–20 minutes before baking to keep the filling centered.

Storage: Store in an airtight container at room temperature for up to one week. For longer storage, freeze up to 3 months.

Reheating: For warm, soft muffins, microwave for 15–20 seconds or bake at 350°F for 5–7 minutes. Refresh the topping by brushing with melted butter and redipping in cinnamon sugar.

• Prep Time: 15 minutes
• Cook Time: ~18 minutes (5 + 13)
• Category: Muffins / Breakfast
• Method: Baking
• Cuisine: American / Baking

Nutrition

• Serving Size: 1 muffin
• Calories: ~200–250 (estimate)
• Sugar: High (cinnamon sugar + Nutella)
• Sodium: Moderate
• Fat: Moderate to high (butter + Nutella)
• Saturated Fat: Moderate
• Unsaturated Fat: Present (from hazelnuts)
• Trans Fat: Minimal (from conventional ingredients)
• Carbohydrates: High (flour + sugar)
• Fiber: Moderate (whole wheat flour)
• Protein: Low to moderate (egg + milk)
• Cholesterol: Present (butter, egg)