Nutella Donut Muffins

by Barry Lewis


300g self raising flour (2 cups)

130g caster sugar (2/3 cup)

75ml veg oil (1/3 cup)

1 egg

175ml buttermilk (3/4 cup)


150g nutella (1 cup)

250g icing sugar (4 cups)

225g butter, room temperature (1 cup)

Nutella and chopped hazlenuts to fill and top the muffins

These Nutella Donut Muffins are absolutely gorgeous cakes! Baked donut style muffins filled with nutella and hazlenuts topped with nutella buttercream! These really are quite phenomenal and are made up of requests sent in by you guys, although this is a baked donut recipe these muffins still have a donut vibe going on and the nutella running through it is amazing after biting into one!

In a mixing bowl add all of the dry ingredients – the self raising flour, sugar and salt. To one side in a jug measure out the wet ingredients – the egg, buttermilk, vegetable oil and vanilla extract, give a gentle stir and then pour into the dry, mixing well with a spoon until the wet and dry is merged and dough like. Grease a muffin tin and add a large spoonful into each hole. Bake in the oven for 20 minutes at gas mark 3 or equivalent – see temperature conversion chart.

Once done allow to cool on a wire rack before using a sharp knife to cut the middles out of the cakes, leave the lids to one side, fill with nutella and hazlenuts (it helps if you warm the nutella in the microwave to get it moving a bit more freely for this) return the lid to the top of the cake and repeat with all the others.

Top with a buttercream nutella icing and more hazelnuts.
The nutella buttercream is made by beating together until smooth the room temperature butter and sifted icing sugar in batches, then finally stirring through the nutella until completely combined, ensure it is one consistent colour then transfer to a piping bag to finish each cake. Delicious!