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Christmas recipe

Star shaped English muffins with Nutella®

Reach for the stars.

English muffins are good, but star-shaped English muffins are so much better. They’re the perfect base for Nutella® and great for a cozy holiday breakfast.

3 h 0 min
Star shaped English muffins with NUTELLA® hazelnut spread | Nutella

INGREDIENTS for 9 portions

  • 1½ cups milk

  • 2 tsp yeast

  • 2 tsp sugar

  • 4 cups flour

  • 3 tsp butter, melted

  • 3 tsp butter, melted

  • Semolina (or cornmeal), for dusting baking sheet

  • 9 tsp NUTELLA® hazelnut spread, 1 tsp per serving

  • 1 heaped tsp Nutella® (15g) per portion


  1. STEP 1

    Gently warm milk in a pan until lukewarm or body temperature, 98°F.

    Add yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth. 

  2. Star shaped English muffins with NUTELLA® hazelnut spread step2 | Nutella
    STEP 2

    In a large bowl, mix the yeast mixture, flour, butter and a pinch of salt into a soft dough. Add a dash of extra milk or flour, if needed to ensure consistency of dough is soft. Knead until smooth and elastic (about 5 minutes). 

    Transfer to a greased bowl, cover and set aside in a warm place to rise for 1 hour, or until doubled in size.

  3. Star shaped English muffins with NUTELLA® hazelnut spread step3 | Nutella

    Turn the dough out onto a lightly floured surface, gently knead the dough together. Knock back the dough and roll out on a lightly floured surface to about 1” thick. Cover with a towel for 1 hour, or until doubled in size. 

    Using a star-shaped cookie cutter (or any simple holiday shape) cut out shapes out of the dough. 

    Transfer shapes to a parchment lined baking sheet dusted with semolina (cornmeal), let rest for 15 minutes. Sprinkle more cornmeal over the tops to ensure even coating on each English muffin.

    Pre-heat oven to 325ºF 

  4. Star shaped English muffins with NUTELLA® hazelnut spread step4 | Nutella
    STEP 4

    Heat a non-stick pan over medium-low heat. Working in batches, gently lift each English muffin with a spatula and place it on the heated non-stick pan for about 2 minutes, each side, until lightly browned on both sides. 

    Place the English muffins back on the baking sheet and bake them for 5-10 minutes. 

    Let English muffins cool for at least 30 minutes before slicing in half and spreading with NUTELLA® hazelnut spread. Serve with a glass of milk and a side of fruit.

Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

Good to know

Wondering what to do with your empty Nutella® jar? You can upcycle it! 

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