1. Can I use all-purpose flour instead of white whole wheat flour?

Yes! All-purpose flour works perfectly in Nutella-Stuffed Cinnamon Sugar Muffins , giving them a softer, more classic muffin texture. It’s a great alternative if you don’t have whole wheat flour on hand.

2. What if I don’t have Nutella?

No Nutella? No problem. You can use any hazelnut spread, peanut butter, cookie butter, or even thick jam as a filling. Your Nutella-Stuffed Cinnamon Sugar Muffins will still turn out delicious with that surprise center.

3. Can I make Nutella-Stuffed Cinnamon Sugar Muffins gluten-free?

Definitely. Use a 1:1 gluten-free flour blend and make sure all your other ingredients, including Nutella, are certified gluten-free. These muffins are easy to adapt for different dietary needs.

4. How do I keep the Nutella from sinking to the bottom?

A top trick: freeze spoonfuls of Nutella before adding them to the batter. This helps the Nutella stay centered inside your Nutella-Stuffed Cinnamon Sugar Muffins as they bake, creating that perfect gooey core.

5. Can I double this recipe for a crowd?

Yes! Doubling the batter works great. Just make sure not to overfill your muffin pan and bake in batches if needed. You’ll have plenty of Nutella-Stuffed Cinnamon Sugar Muffins to share—or hoard.

6. Do I need muffin liners for this recipe?

Nope! Muffin liners aren’t necessary. Simply grease the pan well and your Nutella-Stuffed Cinnamon Sugar Muffins will release easily after a short cool-down.

7. How long do Nutella-Stuffed Cinnamon Sugar Muffins stay fresh?

Stored in an airtight container, these muffins stay fresh for up to a week. For longer storage, freeze them and reheat later to enjoy your Nutella-Stuffed Cinnamon Sugar Muffins warm and gooey.

8. Can I make the batter in advance?

It’s best to bake the muffins right after mixing the batter. However, you can prep your dry ingredients and Nutella portions ahead to quickly assemble your Nutella-Stuffed Cinnamon Sugar Muffins the next day.

9. Can I get creative with the filling?

Absolutely. Use flavored Nutella, mix in chopped nuts, or swirl in pumpkin purée for fall vibes. There are endless ways to customize your Nutella-Stuffed Cinnamon Sugar Muffins .

10. What’s the best way to reheat Nutella-Stuffed Cinnamon Sugar Muffins?

For that fresh-baked feel, microwave a muffin for 15–20 seconds or warm it in a 350°F oven. Want to revive the cinnamon sugar topping? Brush with melted butter and redip. Your Nutella-Stuffed Cinnamon Sugar Muffins will taste like they just came out of the oven.

Nutella-Stuffed Cinnamon Sugar Muffins: 7 Irresistible Secrets

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.

Ingredients

Scale

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

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.)
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.
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.
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.
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.

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)