This post may contain affiliate links. Please read our disclosure policy.
Nutella Churro Donut Holes are oven baked instead of fried, but you’d never know the difference. Each little bite is filled with creamy Nutella and coated in buttery cinnamon sugar, giving you that same irresistible churro flavor without the mess of deep frying.
They’re the ultimate churro donut recipe for anyone craving that classic fairground treat at home. Soft, golden, and dangerously addictive, these Churro Donuts are baked to perfection and come in at just 64 calories each. Trust me, one bite of these Nutella Churro Donut Holes and you’ll be hooked.
What Makes This Dish So Good
These Churro Donut Holes capture everything you love about churros, from the warm cinnamon sugar to the buttery crunch and melt-in-your-mouth softness, without ever touching a fryer. What makes this recipe special is how it delivers that unmistakable churro flavor in a lighter, oven baked form that’s just 64 calories each. You get the same golden, crisp edges and soft center as a deep fried churro donut recipe, but with far less oil, mess, and guilt.
Each donut hole hides a surprise Nutella center, making them irresistibly indulgent yet easy enough for a weekday treat. They bake up in minutes, coat beautifully in buttery cinnamon sugar, and fill your kitchen with that classic fairground aroma. These Nutella Churro Donut Holes prove that a healthier twist doesn’t mean compromising on flavor; it just makes it easier to enjoy more than one.
What Goes Into Churro Donut Holes
A few simple ingredients are all you need to make these golden, cinnamon-sugar coated Churro Donut Holes filled with creamy Nutella.
- Flour: Plain or all-purpose flour gives the donut holes their soft and tender structure.
- Nutella: Melted Nutella creates that rich, creamy filling that oozes from the center of every bite.
- Butter: A touch of melted butter helps the cinnamon sugar stick perfectly, adding extra flavor and that golden, bakery-style finish.
- Cinnamon Sugar: The sweet and spicy mix that makes these churro donuts so addictive, made with simple granulated sugar blended with warm ground cinnamon.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Nutella Churro Donut Holes
- Preheat the Oven: Set your oven to 350°F (175°C) and spray a 24-count mini muffin tray with cooking spray. Wipe away excess with a paper towel and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly combined.
- Add Wet Ingredients: Make a well in the center and pour in the oil, egg, vanilla, and milk. Whisk everything together until the batter is smooth and lump-free.
- Fill the Muffin Tray: Spoon about 2 teaspoons of batter into each muffin hole, filling them three-quarters full to give the donut holes room to rise.
- Bake: Bake for 10 to 15 minutes or until golden in color and a toothpick inserted in the center comes out clean. Let them cool for 5 minutes before transferring.
- Prepare the Coating: In a shallow bowl, mix the sugar and cinnamon together. Brush each warm donut lightly with melted butter to help the coating stick.
- Coat the Donut Holes: Toss each donut hole in the cinnamon sugar mixture until fully coated and beautifully golden.
- Fill: Spoon melted Nutella into a piping bag fitted with a narrow nozzle. Gently fill each donut until it puffs up slightly.
These Churro Donut Holes are the kind of treat that make any moment feel special, especially when paired with something equally cozy. Try them with a cup of Peanut Butter Nutella Hot Chocolate for a rich, indulgent sip that melts right into the cinnamon sugar flavor. If you’re in the mood for something fruity, a side of Strawberry Cheesecake Crepes adds a bright, creamy contrast that’s absolutely irresistible.
For a little extra sweetness, pair these donut holes with Churro Lava Cakes for the ultimate dessert duo. Together, they make a warm, bakery-style combo that feels like a weekend morning at home — simple, sweet, and just a little luxurious.
Tips For Making Nutella Churro Donut Holes
- Don’t overfill the donut holes. A little Nutella goes a long way. Stop piping once you feel the donut puff up slightly to keep them from bursting.
- Coat while warm. Toss the donuts in cinnamon sugar while they’re still slightly warm so the butter helps the coating stick beautifully.
- Use a squeeze bottle if you don’t have a piping bag. It’s an easy, mess-free way to fill each donut hole with Nutella.
- Make them ahead. Bake the donut holes a day before and fill them right before serving for the best texture and freshness.
Recipe FAQ’s
Yes! You can use a regular muffin pan, but only fill each hole halfway so the donuts stay bite-sized. The baking time may be slightly longer, so keep an eye on them.
You can, but baking keeps them lighter and just as delicious. If you do fry, use medium heat and turn them until golden brown on all sides.
A piping bag fitted with a narrow tip works best, but a squeeze bottle or even a ziplock bag with the corner snipped off does the trick too.
Watch how we make Nutella Churro Donut Holes right here!
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I 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
I’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
My daughter cant have gluten so can I use gluten free flour ? And then do i still need to use baking soda ?
Hi 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
Sounds 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.
Hey 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
Just made these, my boyfriend loved them! haha
There wasn’t a lot of space for the nutella though 🙂
That’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
These 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.
Wow Michael than you so much! I’m so happy you like them!
You have done it again my dear 🙂 These are gorgeous! Must try them out! Pinned!
Thank you beautiful! I hope you do! They’re worth the effort! Xx
Hi, 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
Hi! I’m not too sure unfortunately as I haven’t tried any other flour with these? What type of substitution do you normally use?
Oh my gosh yes….my family makes a sort of “churro muffin” recipe but yeah. After seeing this with Nutella, that might all change…
-Kelsey
Hahaha DO IT! Unbelievably amazing! Your family will love you, I’m sure of it 😉
Oh, wow, they look incredible again! I love the swirl of the nutella in the top photo, so beautiful!
Wow 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!
EPIC! These look incredibly delicious and are calling my name!!! …Irresistible finger licking that’s for sure! 🙂
Haha I hear you! Xx