Kirbie's Cravings

Mini nutella swirl muffins

photo of Mini nutella swirl muffins on a cake platter

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.
photo of muffins on a baking rack
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.
photo of mini muffins on a plate
I couldn’t stop popping these in my mouth, they were so tasty. These make a perfect breakfast treat!

Nutella Swirl Donut Muffins

Servings: 24 mini muffins
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
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. This version includes Nutella which I swirled into each muffin.


  • 3/4 cup granulated 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
  • nutella


  • Preheat oven to 350°F. Grease mini muffin tin with cooking spray.
  • In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt and nutmeg. Mix until combined. Then mix in vegetable oil, milk and vanilla extract.
  • 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.
  • Bake for 10-12 minutes. Allow muffins to cool before serving.


Recipe adapted from Stylish Cuisine

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

close-up photo of Mini nutella swirl muffins

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22 comments on “Mini nutella swirl muffins”

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

    • 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. 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!

  3. 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!

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

  5. (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 🙂

    • 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. 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. 🙂

  7. 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! 😀

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

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

  10. is it okay to leave out the nutmeg?

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

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