Homemade Nutella Filled Donut Muffins

These scrumptious Homemade Nutella Filled Donut Muffins are the perfect treat for anyone with a sweet tooth. Moist and fluffy on the inside, crispy on the outside, and filled with a rich Nutella surprise – they’re the ultimate breakfast or snack time delight!

Ready Time

1 hrs 15 mins

Yields

9 servings

Ingredients

All-purpose flour: 2 1/4 cups
Granulated sugar: 1 1/2 cups
Baking powder: 2 teaspoons
Salt: 1 teaspoon
Whole milk: 1 cup
Large eggs: 2
Unsalted butter, melted: 4 tablespoons
Pure vanilla extract: 1 teaspoon
Semi-sweet chocolate chips: 1 cup
Hazelnuts, toasted and chopped: 1/2 cup
Confectioners’ sugar: 2 tablespoons
For the Nutella filling:
Nutella: 1/2 cup
Confectioners’ sugar: 1 tablespoon

Instructions

Preheat your oven to 375°F (190°C).

Line a 9-cell muffin tin with paper liners.

In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, whisk together the milk, eggs, melted butter, and vanilla extract.

Add the dry ingredients to the wet ingredients and stir until just combined.

Do not overmix.

Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

Allow the chocolate to cool slightly.

Fold the melted chocolate into the muffin batter until well combined.

Fold in the chopped hazelnuts.

Divide the batter evenly among the muffin cups.

Bake for 20-22 minutes or until a toothpick inserted comes out clean.

Let the muffins cool completely in the pan.

To make the Nutella filling, whisk together the Nutella and confectioners’ sugar until smooth.

Once the muffins are completely cool, use a small round cookie cutter or the rim of a glass to create a hole in the center of each muffin.

Fill each muffin with a tablespoon of the Nutella filling.

Dust the tops of the muffins with confectioners’ sugar and serve.

Notes

Make sure to use high-quality chocolate chips for the best flavor. Toasting hazelnuts brings out their flavor, so don’t skip this step.

Don’t overmix the batter, as it can lead to dense muffins.

Let the muffins cool completely before filling and dusting, or they might break apart. If you don’t have a small round cookie cutter, the rim of a glass works perfectly.

These muffins are best consumed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

The Nutella filling can be made ahead of time and stored in the fridge for up to 1 week.