Banana Nutella Muffins Recipe

Introduction

These Banana Nutella Muffins combine the rich, creamy taste of Nutella with the natural sweetness of ripe bananas. Soft and moist with a delightful swirl of chocolate, they make a perfect breakfast treat or an indulgent snack any time of day.

Ingredients

• 1/2 cup Nutella
• 3 1/2 cups all-purpose flour (*see notes below for measuring*)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1/3 cup mashed ripe banana
• 1/2 cup salted European butter (melted)
• 1/4 cup sour cream (room temperature)
• 1/4 cup canola oil
• 1 tablespoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Scoop Nutella into teaspoon-sized portions onto a parchment-lined baking tray and freeze until ready to use.
3. Step 3: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4. Step 4: In another large mixing bowl, whisk buttermilk, mashed banana, melted butter, sugar, eggs, sour cream, canola oil, and vanilla extract until combined.
5. Step 5: Gradually whisk the dry ingredients into the wet ingredients until just combined.
6. Step 6: Line a 12-cup muffin tray with paper liners.
7. Step 7: Fill each liner halfway with 3-4 tablespoons of batter.
8. Step 8: Press one frozen Nutella portion into the center of each muffin cup.
9. Step 9: Spoon another 3-4 tablespoons of batter over the Nutella, filling the liners slightly above halfway.
10. Step 10: Warm the remaining Nutella in the microwave for about 20 seconds until smooth and easy to spoon.
11. Step 11: Spoon about 1 teaspoon of Nutella on top of each muffin, then gently swirl it into the batter using a toothpick, skewer, or butter knife.
12. Step 12: Bake muffins for 8 minutes at 425°F (220°C), then reduce oven temperature to 350°F (175°C) and bake for another 12-14 minutes, or until the tops spring back when lightly touched.

Tips & Variations

• For best results, measure flour by spooning it into the cup and leveling it off rather than scooping directly from the bag to avoid packing.
• Use ripe bananas for maximum flavor and natural sweetness.
• Swap salted European butter for unsalted butter and add a pinch more salt if preferred.
• Try adding chopped nuts like walnuts or hazelnuts for extra crunch.
• If you don’t have sour cream, Greek yogurt can be a good substitute.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in a microwave for about 20 seconds to enjoy warm and melty Nutella.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used in a pinch, but to mimic buttermilk’s tang and acidity, add 1 tablespoon of lemon juice or vinegar per cup of milk and let it sit for 5 minutes before using.

Can I make these muffins dairy-free?

Yes, you can substitute non-dairy milk with a tablespoon of lemon juice for buttermilk, use a plant-based butter alternative, and replace sour cream with a dairy-free yogurt. Make sure your Nutella or chocolate spread is also dairy-free.

Banana Nutella Muffins Recipe

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★★★★★

4.4 from 145 reviews

These Banana Nutella Muffins combine the rich, creamy flavor of Nutella with moist banana-infused batter for an indulgent treat. Featuring a Nutella core and swirled topping, these muffins are perfect for breakfast, snacks, or dessert. The recipe balances the natural sweetness of ripe bananas with a tender crumb using buttermilk and sour cream, delivering a perfect soft texture with a luscious chocolate twist inside.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Nutella Filling

• 1/2 cup Nutella

Dry Ingredients

• 3 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 1/2 cups buttermilk (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1/3 cup mashed ripe banana
• 1/2 cup salted European butter (melted)
• 1/4 cup sour cream (room temperature)
• 1/4 cup canola oil
• 1 tablespoon vanilla extract

Instructions

1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the muffins.
2. Prepare Nutella Portions: Spoon the Nutella into teaspoon-sized portions onto a parchment-lined baking tray. Freeze these until firm to create the filling cores.
3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute leavening agents and salt.
4. Mix Wet Ingredients: In a separate large bowl, whisk together the buttermilk, mashed banana, melted butter, sugar, eggs, sour cream, canola oil, and vanilla extract until smooth and combined.
5. Combine Mixtures: Gradually whisk the dry ingredients into the wet ingredients just until combined to avoid overmixing and ensure tender muffins.
6. Prepare Muffin Tin: Line a standard 12-cup muffin tray with paper liners for easy removal and clean-up.
7. Fill Bottom Batter: Spoon about 3-4 tablespoons of batter into each liner, filling them about halfway.
8. Add Nutella Core: Press one frozen Nutella portion into the center of each partially filled muffin cup for a gooey center.
9. Top with More Batter: Add another 3-4 tablespoons of batter over the Nutella, filling the liners fully—batter should rise above the liner edges slightly.
10. Warm Remaining Nutella: Microwave the remaining Nutella for about 20 seconds until smooth and pourable for topping.
11. Swirl Nutella Topping: Spoon approximately 1 teaspoon of the warmed Nutella on top of each muffin, then use a toothpick or skewer to gently swirl the chocolate into the batter, creating an attractive marbled effect.
12. Bake Muffins: Place the tray in the oven and bake for 8 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 12-14 minutes, or until the muffin tops bounce back when lightly pressed, indicating doneness.

Notes

• For accurate flour measurement, spoon flour into the measuring cup and level it off rather than scooping directly from the bag.
• Using room temperature ingredients helps create a smoother batter and better texture.
• Freezing the Nutella spoonfuls prevents them from melting quickly into the batter during baking, creating a delicious chocolate center.
• Watch the muffins closely in the final minutes of baking to avoid overbaking and drying out.
• Allow muffins to cool slightly before removing from the tin to keep the structure intact.

Keywords: banana muffins, Nutella muffins, breakfast muffins, chocolate swirl muffins, easy muffin recipe