★★★★★

Nutella Stuffed Donut Holes

These Nutella Stuffed Donut Holes are the perfect way to start your day. They’re baked right in a muffin tin so you can have delicious homemade donuts any morning of the week!

Speaking from experience, these donut holes taste extra delicious paired with a hot cup of coffee or a Brown Sugar Latte.

Nutella Stuffed Donut Holes: bite sized sugar coated donut holes filled with nutella!

Why this Recipe Works

  • Baked, not fried. We use a mini muffin pan to make our donut holes!
  • One bowl recipe. Fewer dishes to wash means more time to enjoy homemade donuts.
  • Nutella filling. Cocoa and hazelnut spread gives the donut holes a luscious creamy center.
  • Quick and easy donuts. They’re ready in about 30 minutes!

We love homemade donuts around here. Have you tried these Chai Donuts yet? I still dream about them.

Using a mini muffin pan is the perfect hack if you don’t have a donut pan. I also love that donut holes bite sized so you can eat MORE of them.

These Nutella Donut Holes are a fun breakfast treat to enjoy at home or bring to any gathering.

Ingredient Notes

Baking powder – This allows the donuts to rise as they bake, making them soft and fluffy, no yeast necessary.

Egg – Let your egg come to room temperature so it’s easier to incorporate into the dough.

Kosher salt – I always use kosher salt in my baking. Here’s why.

Sugar topping – A coating of butter and sugar gives these donuts a perfect sweet exterior.

Nutella – This is a decadent spread made from sweet chocolate and hazelnut. You can use the name brand stuff or a generic store brand version (sometimes labeled simply “hazelnut spread”.) Either will be delicious!

Once you have your cabinet stocked with Nutella, you can make my other favorite Nutella recipes like these Nutella Swirled Blondies too.

Easy Instructions

  1. Make the donut holes:

Blend the donut ingredients together with an electric mixer. Scoop the donut batter into a greased mini muffin pan. Bake for about 13 minutes, then let the donut holes cool slightly in the pan.

2. Fill with Nutella:

Remove the donut holes from the pan. They’re easiest to fill if you flip them on their side. Use a frosting bag to pipe Nutella into each donut hole.

I puncture the side of the donut hole and squeeze in the filling until I see the donut expand slightly. Be careful not to overfill!

3. Roll in sugar:

Once all the donuts are filled roll them in melted butter. Then immediately roll each one in granulated sugar until well coated.

Tips and Tricks

  • Enjoy Nutella Donut Holes within 24 hours for best taste.
  • Once cooled, keep the donut holes sealed in an airtight container when you’re not eating them.
  • Use a 1 tablespoon scoop to transfer the batter into the pan. This ensures the donut holes are equally sized and bake evenly.
  • Swap out the Nutella for another creamy sweet spread. Chocolate Biscoff would be heavenly in these donut holes too.
  • These are just as tasty rolled in powdered sugar instead of granulated. Try it both ways!

Recipe FAQs

I don’t have a mini muffin tin. Can I still make donut holes?

If you don’t have a mini-muffin tin you could make these in a regular muffin tin instead. They’ll be more like donut muffins than true donut holes, but still taste great!
You will need to add some baking time if making these in a regular muffin tin.

Can these be fried?

I don’t recommend frying these donut holes. They are more of a cake-style donut batter than a fried yeast donut dough.

Can I use table salt instead of kosher salt?

Yes, you can, but use only half the amount listed in the recipe.

Can I freeze Nutella Donut Holes?

Absolutely. These filled donut holes can be stored wrapped in freezer bags and kept frozen for 2 – 3 months. Let them thaw overnight and enjoy for breakfast the next day!

What’s the only thing better than donut holes? Nutella stuffed donut holes!

Nutella Stuffed Donut Holes: Sugar coated donut holes filled with nutella!

More Breakfast Recipes

Yield: 24 donut holes

Nutella Stuffed Donut Holes Recipe

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes

Ingredients

For the donut holes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • ⅓ cup granulated sugar
  • 4 Tablespoons unsalted butter, softened
  • 1 large egg
  • ⅓ cup milk

For the topping and filling:

  • 3 Tablespoons melted unsalted butter
  • ½ cup granulated sugar
  • ½ cup Nutella (chocolate hazelnut spread)

Instructions

  1. In a large bowl, add all donut hole ingredients and blend with electric mixer until combined, about 2-3 minutes. Lightly grease mini muffin pan with baking spray. Spoon (using a 1Tbsp scoop) into muffin cups and bake in a 350 degree oven for about 13-15 minutes.
  2. Remove from oven and cool about 5-10 minutes in pan. Flip each donut hole onto it's side, as it makes it easier to fill with Nutella. Fill a piping bag with Nutella, and using a tip (I used a size 5 tip), squirt the Nutella into the side of the donut hole, applying enough pressure to see the donut hole expand. Repeat until all donut holes are filled.
  3. Melt butter and place in small bowl. Add sugar to a separate bowl. Drop donut into the butter, roll around. Then drop into sugar, coating generously. Allow to set (about 10 minutes). ENJOY. These are best enjoyed in 24 hours.

Nutrition Information:

Yield:

24

Serving Size:

1 donut

Amount Per Serving: Calories: 106Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 50mgCarbohydrates: 14gFiber: 0gSugar: 9gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 22, 2014

Comments & Reviews

  1. Gosh I love you Aimee!  Thanks for always making me smile!  These will be perfect for New Year’s morning.   Gonna fill some with the cheesecake from your pumpkin Bundt cake then pipe in some with nutella & some with raspberry jam.  Heck I may even make some savory with ham & cheddar before baking.   By the time I’m done I won’t have any travel woes. 🙂

  2. Hi!! Love all your recipes! You rock! Would like to make these but can i bake them in a normal cupcake pan? I dont have a mini one! I will still put a tbsp of dough in them.
    Any advice will help!
    Thanks!
    Yiotta

  3. would you be able to use sea salt or table salt instead of kosher salt? as i know kosher salt is bigger then table salt but smaller than sea salt
    I’m from melbourne australia and have never seen it in in the grocery stalls :/

    1. Hi Alana. You can use table salt, but only use half the amount. Sea salt would work fine too (as an even substitution). ENJOY!

  4. I have everything to make this except the mini muffin tray & these look so good I’d really like to make them today. Do you think I could fry the donuts in oil?

    1. I’ve never fried them as this is more of a baked recipe, not yeast based frying version. Sorry!

  5. You poor poor thing! So glad you got home safe!

    and in other news-nutella inside of donut holes sound like the holy grail of breakfast food-SO. MAJESTIC!

  6. I love doughnuts. I love doughnuts holes. Doughnut holes stuffed with nutella? I AM MAD WITH MY LOVE FOR THESE DOUGHNUTS, AIMEE!!

  7. I wish I could have a couple of these donuts right now to get through the rest of the afternoon!

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