Bakery-style Nutella banana muffins combine the natural caramel sweetness of ripe speckled bananas with ribbons of molten chocolate hazelnut spread. Mashed bananas provide rich moisture that yields an ultra-tender bakery crumb. Swirls of dark Nutella run through the center and crest the high domed muffin tops.
Browning melted butter before adding it to mashed bananas creates nutty toasty aromas that harmonize with hazelnut paste. Baking muffins at 425°F for the initial five minutes causes rapid gas expansion from baking powder, producing tall, dramatic bakery domes. Dropping the oven temperature to 350°F finishes baking the interior without burning the sugar-rich Nutella crowns.
Present warm muffins for brunch spreads alongside steaming espresso or platters of crispy Italian hazelnut cookies for nut-loving guests. Store cooled muffins in an airtight container lined with paper towels for up to four days, or freeze individually wrapped for three months.
Bakery-Style Nutella Banana Muffins
Ingredients
Method
- Preheat oven to 425°F (220°C) and line a 12-cup standard muffin tin with paper liners.
- Whisk mashed bananas, melted butter, brown sugar, granulated sugar, eggs, and vanilla in a large bowl.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Fold dry ingredients into wet banana mixture until just combined without overmixing.
- Divide half of the batter among muffin cups, add 1 teaspoon of Nutella to each center, and top with remaining batter.
- Drop another teaspoon of Nutella on top of each muffin and swirl with a wooden skewer.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 14 to 16 minutes.
- Cool in tin for 5 minutes, then transfer muffins to a wire rack.