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
- What Goes Into Churro Donut Holes
- How To Make Nutella Churro Donut Holes
- Tips For Making Nutella Churro Donut Holes
- Recipe FAQ’s
- Nutella Churro Donut Holes Recipe
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.
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!
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IngredientsUSMetric1x2x3x
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.
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
Thank You! https://cafedelites.com/nutella-churro-donut-holes/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
