• Prep Time: 15 minutes
  • Cooking Time: 8 minutes
  • Serves: 24

Nutella Stuffed Donut Holes

  • Recipe Submitted by on

 Ingredients List

  • Donuts
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/3 cup milk (I used 2%, but any kind is fine)
  • 5 Tbsp Sour Cream
  • 1 egg, large
  • 1/4 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • Filling
  • 1/4 cup Nutella, or any chocolate hazelnut spread
  • Glaze
  • 1/4 cup milk or heavy cream
  • 1 1/2 - 2 1/2 cups powdered sugar
  • 2 tsp vanilla extract
  • Topping (optional)
  • Sprinkles
  • Crushed Oreos
  • Nuts


Preheat oven to 350 and grease a 24-cup mini muffin tin.
In a large bowl, mix flour, baking powder, white sugar, brown sugar, and salt together.
In a second bowl, mix oil with milk, vanilla extract, egg, and sour cream.
Make a well in the center of the dry ingredients, and pour the wet ingredients into the well.
Stir gently, until just combined. Batter will be thick.
Spoon about 1 - 2 tsp of batter in each muffin cup. Add in a small dollop of Nutella into each (like my picture above), and top with another 1 - 2 tsp of batter (muffin cups should only be about 1/2 - 3/4 of the way full).
Bake for 7-8 minutes or until golden brown. Allow to cool for 10 minutes.
Mix milk (or cream) with 1 1/2 cups powdered sugar and vanilla extract. If the consistency feels too thin, add in more powdered sugar, 1/2 cup at a time.
Dunk donuts fully into the glaze and allow them to set, about 10 minutes or so, before doing a second coating.
Top with sprinkles, crushed Oreos, nuts, etc. if desired.

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