I’ve made doughnut muffins a couple of times on this blog in different various forms. It’s one of my favorite recipes. Shaped like a muffin, the mini muffins taste very much like a sugar cake donut, except that it is baked instead of fried and doesn’t use any yeast. So far I’ve made mini donut muffins with chocolate glaze, mini pumpkin donut muffins, and cinnamon sugar pumpkin donut muffins.

It’s so easy to whip together, and you don’t even need a mixer. I’ve been playing around with different variations of the recipe. The other day, I got the idea to add some nutella. Since these are great breakfast treats, adding nutella seemed like a great idea.

I didn’t want to mix the nutella directly into the batter because this often causes the nutella flavor to get lost. So for my first attempt, I added a dollop of nutella to the middle of each. Unfortunately, once they baked, the nutella sank to the bottom. They tasted great, but I didn’t like the chocolate being stuck at the bottom.

So then I decided to try swirling the nutella with the batter. And these came out much better. The nutella taste still stands out and you get little bits of pure nutella mixed with the batter, but because it is swirled with the batter, it also doesn’t sink down. They look pretty cool swirled also and don’t need any decorating on top.

I couldn’t stop popping these in my mouth, they were so tasty. These make a perfect breakfast treat!

Nutella Swirl Donut Muffins (adapted from recipe found on Stylish Cuisine)


3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup fat free milk
1 tsp vanilla extract


1. Preheat oven to 350F. Grease mini muffin tin with cooking spray.

2. In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt and nutmeg. Mix until combined.

3. Then mix in vegetable oil, milk and vanilla extract.

4. Fill each mini muffin cup about 2/3 full with batter. Add a dollop of nutella to each and swirl it around a few times with a knife.

5. Bake for 10-12 minutes. Allow muffins to cool before serving.


22 Responses to “Mini nutella swirl muffins”

  1. Jen — February 27, 2011 at 1:06 pm

    These look amazing! How do you think they would be if I substituted apple sauce for the vegetable oil?

    • Kirbie replied: — February 27th, 2011 @ 10:55 pm

      I haven’t tried it with applesauce, but I think it should work. I’ve substituted for applesauce in other recipes with no problem. Let me know how it turns out!

  2. Dionne @ Try Anything Once — February 27, 2011 at 1:24 pm

    These muffins are beautiful and I just know they’re amazing. They have Nutella in them! I swear that stuff is nearly magical. I have a fascination with donut muffins…if I had a mini muffin pan I’d be obsessed with the mini ones too!

    • Kirbie replied: — February 27th, 2011 @ 10:55 pm

      Nutella is magical. It makes everything taste better!

  3. Rachel — February 27, 2011 at 11:01 pm

    I love anything with Nutella in it. I’ve seen so many baked goods with it lately, that it’s making me crazy! These sound so darn easy I might have to try them!

    • Kirbie replied: — February 28th, 2011 @ 9:27 am

      These are pretty easy to make. It took me maybe all of ten minutes to put the batter together, spoon it out, swirl. Clean up is pretty easy too since I only used one bowl to make these.

  4. Laura — February 28, 2011 at 4:03 pm

    I have been a Nutella nut lately so this recipe is perfect

    • Kirbie replied: — February 28th, 2011 @ 10:47 pm

      I think I could eat nutella everyday and not be sick of it.

  5. Jen — February 28, 2011 at 4:39 pm

    (Same Jen as above) I made these today! They are amazing! When I break one of the muffins in half it’s almost like I spread Nutella right on it, so good! I did use apple sauce instead of vegetable oil and since they’re still so good I don’t think it made a difference. Thanks so much for the recipe! Would you mind if I put a post up about it on my blog? I’ll link back to this post, of course :)

    • Kirbie replied: — February 28th, 2011 @ 10:48 pm

      I don’t mind at all if you post it on your blog if you link to me. So glad to hear it worked with applesauce. I actually saw someone else try it with applesauce just today.

  6. SinFoodie — April 2, 2011 at 6:46 am

    I discovered your blog today and totally loved it. There are many recipes here which I would love to make. I made these nutella swirl muffins today itself and they came out very good. Thanks for the recipe. Have linked your recipe on my blog. :-)

    • Kirbie replied: — April 2nd, 2011 @ 8:30 am

      So glad you enjoyed the muffins and are enjoying my blog!

  7. Krizzia — November 30, 2011 at 2:15 pm

    found this website today and was looking for a quick fix and seeing as i’ve been eating nutella all day today this recipe was perfect.. baking as a hobbie at a young age is so rare nowadays but i have a real passion for it! looking forward to trying your other recipes! :D

    • Kirbie replied: — November 30th, 2011 @ 2:37 pm

      Hi Krizzia- So glad you found my blog and I hope you enjoy the recipes. There’s a whole subsection of just Nutella ones!

  8. Diella — December 10, 2011 at 10:49 pm

    I’m a newbie at baking and I was wondering would it be fine to add bananas to this recipe?

    • Kirbie replied: — December 12th, 2011 @ 9:24 am

      Hi Diella- I’ve never tried it so I’m not really sure. Are you planning on adding chunks of banana or banana mash? Banana chunks shoudln’t change the recipe much. Banana mash will add some liquid to the batter so the other ingredients may need to be adjusted.

  9. Holy — September 16, 2012 at 2:31 pm

    This is awesome. I just got 4 cans of Nutella for my birthday, best present, haha!

    • Kirbie replied: — September 16th, 2012 @ 8:40 pm

      That is an awesome present!

  10. Jen — October 22, 2012 at 10:12 am

    is it okay to leave out the nutmeg?

    • Kirbie replied: — October 22nd, 2012 @ 11:05 am

      Well, I’m not sure how you will feel about the taste without the nutmeg. The nutmeg is key to the doughnut taste for these doughnut muffins

  11. Moi — December 18, 2012 at 4:13 pm

    Is it okay if I leave out the egg or should I substitute something in?

    • Kirbie replied: — December 19th, 2012 @ 12:08 am

      You definitely need the egg for it to work or possibly a substitute, but I don’t know what.

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