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Nutella Banana Muffins
Natacha

Bakery-Style Nutella Banana Muffins

Moist banana muffins swirled with rich chocolate hazelnut spread and baked with high bakery-style domes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups ripe bananas, mashed (about 3 bananas)
  • 2 cups all-purpose flour
  • ½ cup unsalted butter, melted
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup Nutella or chocolate hazelnut spread

Method
 

  1. Preheat oven to 425°F (220°C) and line a 12-cup standard muffin tin with paper liners.
  2. Whisk mashed bananas, melted butter, brown sugar, granulated sugar, eggs, and vanilla in a large bowl.
  3. Whisk flour, baking powder, baking soda, and salt in a separate bowl.
  4. Fold dry ingredients into wet banana mixture until just combined without overmixing.
  5. Divide half of the batter among muffin cups, add 1 teaspoon of Nutella to each center, and top with remaining batter.
  6. Drop another teaspoon of Nutella on top of each muffin and swirl with a wooden skewer.
  7. 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.
  8. Cool in tin for 5 minutes, then transfer muffins to a wire rack.

Notes

Microwaving Nutella for 15 seconds makes it fluid and easy to swirl into muffin batter.