Nutella Churro Donut holes are oven baked not fried, filled with Nutella and coated in Buttery Cinnamon Sugar!
An easier Churro fix right at home, with the unmistakable fried taste, only baked at 64 calories each! Satisfy your cravings without increasing your waistline with these extremely addictive and easy to make Nutella Churro Donut Holes!
Originally Posted March 20, 2015
Donuts
Made with an easy batter, baked until golden, brushed with melted butter, rolled in cinnamon sugar and stuffed with Nutella. It’s hard to believe each donut is only 64 calories. Your new edible obsession is oven-baked, not fried and made with light ingredients, creating the perfect breakfast snack or dessert full of flavour without the fat.
The perfect little snack or something sweet to enjoy with a cup of tea or coffee.
Baked Churro Donut Holes
All done in a mini muffin pan before being stuffed with Nutella, there may be some frantic finger licking between stuffing. These little Churro babies are worth everything and more. Made with a handful of ingredients and take no more than 15 minutes to prep and bake and maybe another 2 minutes to coat.
Add on another 2 minutes to fill…depending on how much finger licking and Churro stealing happens between fills… no one has to ever know.
Fill all the Donut Hole cravings with this Baked Donuts recipe!
Love Churros? Try these recipes!
Red Velvet Churros
Churro French Toast Ice Cream Sandwiches
Dulce De Leche Churro Empanadas
Watch how we make Nutella Churro Donut Holes right here!
Nutella Churro Donut Holes
Ingredients
Donut Holes:
- 1 cup flour (plain / all-purpose flour)
- 2 tablespoons white granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons canola oil
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
Filling:
- 1/3 cup Nutella, melted
Coating:
- 1 tablespoon unsalted butter melted
- 1/3 cup white granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside.
- In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
- Spoon the batter (about 2 teaspoons) into each muffin hole, filling to to 3/4 full. Bake for 10-15 minutes, or until they are golden in colour and a toothpick inserted into the centre of a donut comes out clean. Allow them to cool for 5 minutes and transfer them onto a cooling rack.
- Brush each donut over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; toss each donut hole into the cinnamon sugar mix until evenly coated.
- Fill a piping bag with the Nutella. Using a a narrow nozzle, fill each donut with the Nutella until they puff up and expand (not too much or the donuts will overflow).
Magdalena says
November 22, 2018 atCan i use whole wheat flour instead of white flour?
Karina says
November 24, 2018 atYes, that sounds great! Let me know how it turns out! XO
Alexandra says
November 21, 2018 atThis looks and sounds delicious! I am so excited to try this recipe!
Thanks so much for sharing 🙂
Cindy says
September 15, 2018 atWhat is the best way to melt the Nutella?
Karina says
September 20, 2018 atI like to melt ingredients by the stove but you can use the microwave warming it up a few times and stirring each time. Hope that helps! Enjoy! XO
Paula Guarracino says
September 15, 2018 atcan these be made without Nutella. Would they still be good? I love Churros and these look so easy to make.
Karina says
September 20, 2018 atYes, you are welcome to leave them dry on the inside or add your own chocolate or choice of filling. Enjoy! XO
Ivory says
September 14, 2018 atAlthough I just gained weigh looking at these donuts. However, these donuts looks amazingly yummy
bree says
August 5, 2017 atHi, i hope this is a stupid question. Im in Australia and we use a fan forced oven do you know what the temperature should be for these?
Thanks x
shl says
September 29, 2016 atPlanning to try this out this weekend. Just wondering, do you put nutella fillings after the batter is baked or before? Thanks!!
Karina says
September 29, 2016 atAfter
Tanya says
June 14, 2016 atI have never baked anything in my life and gave this recipe a shot last week. I baked it for my husband and he loved it was very impressed hehe heh thank you for your recipes and getting me inspired to bake!! Ps I don’t know if you like to mention in your recipes that you use an electric oven because mine is gas so things do cook up faster.
ayushi says
April 25, 2016 atCan I use regular milk
Karina says
April 25, 2016 atYes
Yara says
March 23, 2016 atThese are AMAZING!!! I love how light and fluffy they are. So much nicer than the fried donuts you buy at cafes!
Maariyah says
February 27, 2016 atHey, I dont have a small muffin tray so I was thinking I could just make big versions in a 8 muffin tray and just increase the cooking time. Do you have any other ideas? thanks!
Karina says
February 27, 2016 atMaariyah I haven’t tried this myself, but you can definitely use a larger muffin tin. I would suggest to increase baking time by 10 minutes longer. Check them, and if they’re still slightly underdone in the centre, keep them in longer until they’re done 🙂
Nicole Rodriguez says
December 25, 2015 atWas wondering if your batter was a bit sticky and thick not to thick ? Did I miss something ?
Karina says
December 27, 2015 atHi Nicole. The batter should be thick. Did they turn out for you?
Jen says
December 17, 2015 atJust made them.. delicious!! Im not a big baker but this recipe called my name and I had to give it a go. Miraculous they came out great! I dont have a piping back but I have a two year old snd hence lots of Panadol syringes in the house and crazily enough it worked great. 1 1/2 5 ml syringes per donut;p Thank you!!
Karina says
December 19, 2015 atThat’s so awesome to hear Jen! Those Panadol syringes are a life saver in more ways than just medicine 😉
Maria says
November 2, 2015 atHi there, I’m totally new to this filling-with-nutella thing so my question might sound rather dumb. but i was just wondering if you added any milk/water to melt the nutella or just melt it by itself? thank you and can’t wait to try it out! 🙂
Karina says
November 2, 2015 atHi Maria! Not a dumb question at all. Nothing is added to the Nutella to melt it down. It melts by itself 🙂
Mari says
September 21, 2015 atI would like to make one of these little babes :). Before I make any mistake,, is it correct that if I use plain or all-purpose flour i need to add only 1/2 tsp of baking soda or 1 tsp of baking powder+ 1/2 tsp of baking soda? I see that you use a mini muffin pan, can I use the regular one? 🙂
Karina says
September 23, 2015 atWith plain/all purpose you need the 1 teaspoon bp + 1/2 teaspoon bs option! I hope they like them!
Sam says
June 29, 2015 atHi!! These look incredible but I was wondering, does it tastes the same if you eat them a day or two after as it does the day you make it? Or is it a type of food you should eat only the day you make it?
Karina says
July 1, 2015 atThey were still yummy the day after I made them, but didn’t last long enough to the third day! You could also freeze them and reheat when needed. 😉
Katherine says
June 25, 2015 atI made this the first time on the National Donut day this year, my mistake was I did read 1 teaspoon of baking powder and then realized was 1/2 TSp if using multi purpose flour, so the first time was just alright because was kind of hard (not hard just not fluffy). The 2nd time which was last week the recipe came out excellent. Your recipes are awesome Karina! Cheers
Karina says
June 26, 2015 atI’m so glad it worked out and you were able to enjoy the second batch! Thank you so much for letting me know! And thank you for your message! Enjoy the rest of your week Xxxx
Michelle Cardona says
June 1, 2015 atMy daughter cant have gluten so can I use gluten free flour ? And then do i still need to use baking soda ?
Karina says
June 5, 2015 atHi Michelle! After some research on the internet, I have found you can in fact substitute flour for gluten free flour, and use the baking soda to help it rise. You may also need to increase the moisture level in the batter (adding 2-4 tablespoons milk) until the batter is smooth in consistency. Please let me know how you go! Hopefully they work out fine! Xx
Lila says
May 24, 2015 atSounds like a great recipe! I was wondering would there be a difference if I used regular all purpose flour instead of rising? Also instead of using a piping bag because I don’t have one, could I just put the nutella in between the batter before it goes in the oven? Thanks.
Karina says
May 24, 2015 atHey Lila! Yes, the recipe includes all purpose or plain flour/s, and the Nutella would be fine to spoon between the batter! If you try them, I’d love to hear how you go! 🙂 I hope you enjoy them! X
kogvhl says
April 21, 2015 atJust made these, my boyfriend loved them! haha
There wasn’t a lot of space for the nutella though 🙂
Karina says
April 25, 2015 atThat’s awesome! When you squeeze the Nutella in, make sure you push the nozzle in deep and as you squeeze, move it out until its completely out. That way, the whole thing is filled with Nutella 😉 I’ll write that in to the post! Thank you for commenting! I appreciate your feedback Xx
Michael says
April 8, 2015 atThese look amazing I am going to have to try and make them soon. I shared this on my facebook news feed as well hopefully some of my friends will be able to enjoy your great photos and creations as much as I do. XOXO keep up the great work.
Karina says
April 9, 2015 atWow Michael than you so much! I’m so happy you like them!
Girl and the Kitchen says
March 24, 2015 atYou have done it again my dear 🙂 These are gorgeous! Must try them out! Pinned!
Karina says
March 27, 2015 atThank you beautiful! I hope you do! They’re worth the effort! Xx
T says
March 23, 2015 atHi, just wondering if this would work with a flour substitution? If so, any ideas what I can use instead? Anything wheat free. Thanks in advance
Karina says
March 27, 2015 atHi! I’m not too sure unfortunately as I haven’t tried any other flour with these? What type of substitution do you normally use?
Kelsey (@alittlerosemary) says
March 23, 2015 atOh my gosh yes….my family makes a sort of “churro muffin” recipe but yeah. After seeing this with Nutella, that might all change…
-Kelsey
Karina says
March 27, 2015 atHahaha DO IT! Unbelievably amazing! Your family will love you, I’m sure of it 😉
nicole (thespicetrain.com) says
March 23, 2015 atOh, wow, they look incredible again! I love the swirl of the nutella in the top photo, so beautiful!
Karina says
March 23, 2015 atWow thank you so much Nicole! I have such a hard time narrowing down my shots..but I’ll get there eventually. Your feedback means so much to me!
Ify says
March 22, 2015 atEPIC! These look incredibly delicious and are calling my name!!! …Irresistible finger licking that’s for sure! 🙂
Karina says
March 22, 2015 atHaha I hear you! Xx