Banana Nutella Muffins
These decadent Nutella banana muffins are filled with Nutella and bake up so tender and moist! They're a breakfast must.
Servings: 12
Calories: 448kcal
Ingredients
Nutella Banana Muffins:
- 1 1/2 cups mashed, ripe bananas - about 3 medium bananas 375g
- 1/2 cup vegetable or canola oil 112g
- 2 large eggs, room temperature 112g
- 1/3 cup buttermilk, room temperature 80g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 2 cups all-purpose flour 250g
- 1 1/2 cups granulated sugar 300g
- 1 tsp baking soda 6g
- 1/2 tsp fine salt 3g
- 1 cup chopped hazelnuts, toasted - optional 175g
Muffin Filling and Toppings
- 1 cup Nutella 300g
- 1/2 cup sanding sugar or coarse sugar
Instructions
Banana Nutella Muffins
- Preheat the oven to 425°F / 220°C and line a muffin pan with 12 paper liners. Set aside.
- In a large bowl, whisk together 1 1/2 cups finely mashed bananas, 1/2 cup vegetable oil, 2 large eggs, 1/3 cup buttermilk, and 1 tsp vanilla extract until combined.
- Sift 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt into the wet ingredients. If you don't have a sifter, whisk the dry ingredients together in a separate bowl, then add them to the wet ingredients.
- Add in 1 cup of chopped hazelnuts (optional), then whisk together until just combined and you can no longer see streaks of flour.
- Scoop about 2/3 of the batter evenly between the 12 muffin cups.
- Heat 1 cup of Nutella in the microwave for 15 seconds to make it thinner. Spoon about 2 tsp of Nutella on top of each muffin, then top with the remaining muffin batter. This will give the muffins a delicious Nutella center.
- Drizzle the remaining Nutella over the top of the muffins and swirl it into the batter using a toothpick or scribe.
- Then sprinkle a tablespoon of sanding sugar on top of each muffin to give these muffin tops a nice crunch once they're baked.
- Bake the muffins for 5 minutes at 425°F / 220°C to give the muffins a nice rise and a perfectly domed top, then (keeping the muffins in the oven and the oven door closed) reduce the oven temperature to 350°F / 175°C. Continue to bake for an additional 14-17 minutes, or until the tops are golden brown.
- Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.
- These can be served slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Video
Notes
Tips for Making the Best Banana Nutella Muffins:
- Don't over-mix your batter! Mix until the flour has just been incorporated. There should still be some small chunks in the batter, and it shouldn't be all the way smooth.
- Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
- Use a cookie scoop to easily fill your muffin liners.
- Sprinkle additional granulated sugar or coarse sanding sugar on top of your muffins to give them a perfectly crunchy muffin top.
- Follow the baking instructions to a T!! Baking the muffins at a higher temperature at the start of the process gives them that perfect domed muffin top.
- To make gluten free banana Nutella muffins, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
Making These Banana Nutella Muffins in Advance:
These muffins can last at room temperature in an airtight container for up to 3 days or in the fridge for up to a week. You can also freeze these muffins for up to a month. Let them thaw overnight in the fridge, then bring to room temperature or warm them up in the microwave.Doubling This Recipe:
To make 2 dozen banana Nutella muffins, double the ingredients and fill 24 muffin liners. Bake as instructed above.Making Mini Banana Nutella Muffins:
One batch of batter can be used to make about 24 mini banana Nutella muffins. Fill a lined mini muffin pan with batter and bake at 375°F / 190°C for 12-16 minutes.Nutrition
Serving: 1 | Calories: 448kcal | Carbohydrates: 77g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 238mg | Fiber: 4g | Sugar: 51g