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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.

Ingredients

Scale

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

Find it online: https://leofoster.com/banana-nutella-muffins-recipe/