Nutella Stuffed Cinnamon Sugar Muffins Recipe

The Irresistible Allure of Nutella Muffins

There’s something downright magical about biting into a warm, fluffy muffin—especially when it reveals a gooey pocket of rich, chocolate-hazelnut Nutella at its center. These Nutella Stuffed Cinnamon Sugar Muffins are a heavenly combination of buttery crumb, molten filling, and a golden cinnamon-sugar crust that adds just the right crunch.

Perfect for breakfast, brunch, afternoon tea, or cozy weekend baking, this recipe transforms simple ingredients into a bakery-worthy treat. The best part? You don’t need a stand mixer or fancy tools—just a few bowls and some pantry staples.

The muffins are tender and moist, thanks to melted butter and milk, and the warm cinnamon-spice coating makes them taste like your favorite donut hole—only better. Whether you’re baking a batch for your family, gifting them to friends, or sneaking one as a late-night snack, these muffins are guaranteed to impress.

So grab your muffin tin and your jar of Nutella—let’s make something delicious, comforting, and unforgettable.

What Are Nutella Stuffed Cinnamon Sugar Muffins?

These muffins are a cross between a classic cinnamon sugar donut and a soft vanilla cupcake—but with a luscious Nutella center that takes them to the next level. Each bite delivers warm cinnamon spice, buttery sweetness, and that iconic, creamy hazelnut flavor you know and love.

Unlike frosted cupcakes, these muffins are simple and rustic—no icing required. The magic lies in the contrast: fluffy, tender crumb outside, silky chocolate-hazelnut core inside, and a crisp, golden coating of cinnamon sugar to finish it all off.

They’re not quite cupcakes, and not quite donut muffins, but something even better. Think of them as an everyday indulgence—familiar and comforting, yet still a little special.

Why You’ll Love This Recipe

These Nutella muffins strike the perfect balance between simple and spectacular. They require no stand mixer, making them totally approachable—even for beginner bakers. Just mix, scoop, stuff, and bake.

Here’s why they’ll become a new favorite:

• Kid-approved and great for school lunches or after-school treats.

• Freezer-friendly, so you can stash some away for later indulgence.

• Customizable—swap in jam, peanut butter, or other spreads.

• Perfect for any time—weekend brunches, baby showers, holiday gifts, or cozy mornings at home.

Best served slightly warm, when the Nutella center is still molten and the cinnamon sugar coating is freshly crisped. Trust us: once you’ve had one, you’ll be planning the next batch.

Ingredient Deep Dive – What Makes These Muffins Shine

Nutella

The star of the show! For cleaner stuffing, scoop small mounds of Nutella onto parchment and freeze them for 30 minutes before baking. This helps keep the filling centered and prevents sinking. Homemade chocolate-hazelnut spread can be used if thick and creamy.

Butter

Use unsalted melted butter for richness and moisture. It gives the muffins a soft, cakey texture with just the right amount of density. Salted butter can be used—just reduce added salt by ¼ tsp.

Sugar

Granulated white sugar is used in the batter for structure and sweetness, and in the final cinnamon-sugar coating for texture. You can use organic cane sugar, but superfine sugar works best for the coating.

Cinnamon

For maximum flavor, use Saigon cinnamon (bolder and more aromatic) rather than Ceylon (milder, citrusy). The cinnamon-sugar crust gives donut-shop vibes without frying.

Flour & Leavening

All-purpose flour keeps things light yet structured. Use both baking powder and baking soda for optimal rise and softness.

Milk or Buttermilk

Whole milk creates a soft, tender crumb, while buttermilk adds a subtle tang and extra moisture. You can also substitute part of the milk with sour cream or Greek yogurt for richness.

Eggs & Vanilla

Eggs bind everything together and add richness. Vanilla extract boosts overall flavor—don’t skip it!

 Optional Tweaks:

• Add 1–2 tablespoons sour cream for an extra tender crumb.

• Fold in mini chocolate chips or toasted chopped hazelnuts for texture.

• Try adding a pinch of nutmeg or espresso powder for extra depth.

Tools & Equipment You’ll Need

Here’s what you need to make the magic happen:

• Standard 12-cup muffin tin

• Cookie scoop or small ice cream scoop – for portioning batter evenly.

• Teaspoon or piping bag – to add Nutella cleanly to the center.

• Mixing bowls – one for wet, one for dry.

• Whisk and silicone spatula – for mixing without overworking the batter.

• Wire cooling rack – to cool muffins evenly after baking.

Optional: Parchment or silicone muffin liners if you want clean release and minimal mess.

Prep Tips Before You Bake

Get the best results with these muffin-making prep tips:

✔ Freeze Nutella ahead of time. Scoop 12 teaspoons onto parchment, freeze for 20–30 minutes. Makes stuffing neat and mess-free.

✔ Use room-temp dairy and eggs. Helps the batter mix more evenly and rise better.

✔ Don’t overmix. Stir just until the flour disappears—overmixing leads to tough muffins.

✔ Grease muffin tins well or use parchment liners. This gives you those lovely crisp edges and makes removal easy.

✔ Preheat your oven fully before baking to get that beautiful domed top.

How to Make Nutella Stuffed Cinnamon Sugar Muffins – Step-by-Step

Ready to bake your new favorite muffins? Here’s how to get that gooey Nutella center and perfect cinnamon-sugar coating:

Step 1 – Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or line with parchment muffin liners for easy cleanup and crisp edges.

Step 2 – Mix the Batter
In one bowl, whisk together the wet ingredients: melted butter, sugar, eggs, milk (or buttermilk), and vanilla. In a second bowl, mix your dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—stop when the flour is just incorporated to keep the muffins tender.

Step 3 – Layer & Stuff
Add about 1 tablespoon of batter to each muffin cup. Place a frozen scoop of Nutella (about 1 to 1.5 teaspoons) in the center. Cover with more batter until each cup is about ¾ full.

Step 4 – Bake
Bake for 18 to 22 minutes, or until the muffins are golden on top and spring back when touched. A toothpick inserted on the edge (not the center!) should come out clean.

Step 5 – Coat in Cinnamon Sugar
While the muffins are still warm but not hot, brush the tops with melted butter, then roll or sprinkle them with a mix of cinnamon and sugar. This creates that irresistible crunchy-sweet topping.

Variations & Creative Twists

Want to customize your muffins? Try these fun ideas:

• Mini Muffins: Use a mini muffin tin and reduce bake time to 10–12 minutes. Perfect for lunchboxes and party platters.

• Flavor Add-ins: Stir in mini chocolate chips, chopped hazelnuts, or a touch of orange zest to the batter for extra flavor layers.

• Spread Swaps: Not a Nutella fan? Try cookie butter, peanut butter, or even raspberry jam for a fruity surprise.

• Topping Upgrades: Swap the cinnamon-sugar for a streusel topping or drizzle cooled muffins with Nutella glaze (Nutella thinned with a little warm cream or milk).

Pro Tips for Success

• Freeze Nutella in Advance: Scoop Nutella onto a parchment-lined tray and freeze for at least 1–2 hours. This prevents it from sinking or melting into the batter.

• Don’t Overfill the Muffin Cups: Aim for ¾ full to avoid overflow and ensure even baking.

• Bake Ahead Tip: You can make and store the muffins, but for the best cinnamon-sugar crunch, wait to coat them with butter and sugar until just before serving.

• Boost Flavor: Warm your butter with a pinch of cinnamon before brushing the muffin tops—it deepens the flavor and adds a toasty aroma.

Storage, Reheating & Freezing

• Room Temperature: Store muffins in an airtight container for up to 2–3 days.

• Freezer Friendly: Wrap each muffin tightly in plastic wrap and freeze for up to 2 months.

• Reheating: Microwave individual muffins for 10–15 seconds to rewarm and bring back the gooey Nutella center. For crispy tops, reheat in a toaster oven.

Frequently Asked Questions (FAQ)

Q: Can I use homemade hazelnut spread?
Yes! Just make sure to freeze scoops of it before using to keep the filling intact.

Q: Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend (with xanthan gum included) for best results.

Q: Why is my Nutella sinking to the bottom?
The Nutella wasn’t frozen long enough, or your batter may have been too thin. Ensure your filling is firm and batter thick.

Q: Can I make these dairy-free?
Yes—swap in plant-based butter and milk. Also, check the label on your chocolate-hazelnut spread to confirm it’s dairy-free.

Q: How do I keep the sugar topping from melting?
Let muffins cool for about 5–10 minutes, then apply the butter and cinnamon-sugar. Too much steam will dissolve the coating.