Hazelnuts are one of the greatest complements to chocolate, but they are incredibly hard to find anytime besides the holidays. Thankfully, Nutella—the perfect combination of hazelnut and chocolate in a delicious spread—is available year round.

These Nutella Mini Donuts are the perfect way to serve up a scrumptious dose of your favorite chocolate hazelnut spread!

INGREDIENTS

• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup Nutella
• 1⁄2 cup granulated sugar
• 1 large egg
• 3⁄4 cup whole milk
• 2 tablespoons vegetable oil

FOR FROSTING

• 2 tablespoons Nutella
• 1⁄2 cup powdered sugar
• 1 tablespoon whole milk

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions.
2. If using donut pans, preheat oven to 350°F and grease donut pans.
3. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a medium bowl, cream together Nutella and sugar. Carefully add egg, milk, and oil, mixing until thoroughly combined.
5. Then, alternating the flour mixture and milk, combine all ingredients until there are no lumps.
6. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until donuts spring back when touched. Remove from oven, transfer to a cooling rack, and let cool completely.
7. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until the donuts spring back when touched. Transfer donuts to a cooling rack and let cool completely.
8. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together Nutella and powdered sugar. Slowly add milk, whisking constantly, until you get a smooth frosting.
9. Dip the top of each donut into the frosting and transfer to a wire rack. Let frosting set for 5 minutes and then serve. Donuts can be refrigerated in an airtight container for up to 3 days but are best when eaten fresh.

These mini donuts make the perfect tiny dessert or rich breakfast. Try covering them with sprinkles, chopped nuts, or toasted coconut.

Yields: Makes 2 Dozen Mini Donuts.

Ingredients

• Cooking spray
• 1 ¼ cup of cake flour
• ½ cup of sugar
• 1 ¼ teaspoons of baking powder
• ¾ teaspoon of salt
• ½ cup of buttermilk
• ½ teaspoon of vanilla
• 1 large egg (beaten)
• 1 ½ teaspoons of unsalted butter

For the Glaze

• ½ cup of Nutella (at room temperature)
• 1/3 cup of heavy cream

Method of Preparation

• Preheat the oven to 425º F. Spray the mini donut pan with cooking spray.
• Sift the flour, baking powder, salt, and sugar together in a large mixing bowl.
• Whisk together the buttermilk, vanilla, butter, and eggs until they are just combined.
• Fill the donut pan about 1/3 full. Tap the pan on the counter to level out the batter and release any air bubbles.
• Bake the donuts for 4 to 6 minutes. The tops of the donuts should spring back, but may not be significantly browned.
• Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
• Whisk the glaze ingredients together in a medium bowl. Add additional cream if the glaze is too thick.
• Dip the tops of the donuts in the glaze and shake off excess glaze.
• If you’d like to add toppings, add them immediately. Serve once the glaze has set.

These donuts look relatively simple because they are just covered in sugar. But the Nutella filing gives this simple sugar donut an extra rich flavor.

Yields: Makes About 12 Donuts.

Ingredients

• 1 package of active dry yeast (2 ½ teaspoons)
• 2/3 cup of room temperature milk
• 3 ½ all-purpose flour
• 1 1/3 cups of sugar
• 2 teaspoons of kosher salt
• 3 eggs
• 7 tablespoons of butter, cut into pieces (room temperature)
• Oil for frying Nutella for filling

Method of Preparation

• Using a stand mixer fitting with a dough hook, combine the yeast and the milk.
• Allow the yeast to dissolve, then add the flour, salt, eggs, and 1/3 cup of the sugar. Mix on low for about 4 minutes.
• Add the butter in pieces, and continue to mix for 5 to 6 minutes.
• Remove the dough from the bowl and wrap it in plastic wrap. Refrigerate for 6 to 15 hours.
• Set the dough on a lightly floured surface. Roll it out to be about ½ inch thick.
• Cut out the donuts with a biscuit cutter.
• Arrange the donuts on a lightly greased baking sheet. Cover the baking sheet, and allow the donuts to raise for 2 or 3 hours in a warm spot. The donuts should almost double in size.
• Heat 3 inches of oil in a heavy pot to 350º F.
• Line a tray with paper towels. Add 1 cup of sugar to a small bowl.
• Fry the donuts on each side until they are golden brown on each side (about 2 minutes on each side). Remove and drain on the paper-towel- lined tray.
• When they are cool enough to handle, then roll the donut in the sugar bowl until completely coated.
• Allow the donuts to cool completely. This usually takes about 30 minutes.
• Fill a pastry bag with a small round tip with Nutella.
• Poke a hole in the side of the donut and insert about 1/3 cup of Nutella.
• Serve immediately.

Hello friends, welcome to Donuts Recipes. Today we are going to make Homemade Nutella Filled Donut Muffins.

I’m a sucker for donuts, and these Nutella filled donut muffins are baked instead of fried and super delicious!

Recipe Summary for Homemade Nutella Filled Donut Muffins

• preparation time: 30 minutes
• cook: 20 minutes
• additional: 5 minutes
• total: 55 minutes
• Servings: 12

Ingredients for Homemade Nutella Filled Donut Muffins

Donut Muffins

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup white sugar
• ¾ cup milk
• ⅓ cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella)

Cinnamon-Sugar Coating

• 3 tablespoons unsalted butter, or more as needed
• ⅓ cup white sugar
• 1 teaspoon ground cinnamon

Powdered Sugar Glaze

• 1 ½ cups sifted powdered sugar, or more as needed
• ¼ cup milk
• 2 teaspoons vanilla extract

Directions for Homemade Nutella Filled Donut Muffins

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2. Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
3. Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
4. Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
5. Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake.
6. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
7. Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl.
8. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
9. Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

Nutrition’s information in Homemade Nutella Filled Donut Muffins

• Servings Per Recipe: 12
• Calories: 453.5
• % Daily Value *
• protein: 5.1g 10 %
• carbohydrates: 67.7g 22 %
• dietary fiber: 0.6g 3 %
• sugars: 51.2g
• fat: 18.8g 29 %
• saturated fat: 4g 20 %
• cholesterol: 24.8mg 8 %
• vitamin a iu: 148.3IU 3 %
• niacin equivalents: 1.7mg 13 %
• vitamin c: 0.1mg
• folate: 36.5mcg 9 %
• calcium: 66.8mg 7 %
• iron: 1mg 6 %
• magnesium: 7.3mg 3 %
• potassium: 60.1mg 2 %
• sodium: 202.4mg 8 %
• thiamin: 0.2mg 15 %
• calories from fat: 169.2