Description

These Banana Nutella Muffins are moist, flavorful, and packed with the rich, creamy taste of Nutella swirled into every bite. Perfectly ripe bananas add natural sweetness, while a blend of brown and granulated sugar provides a balanced sugary touch. With a tender crumb and gooey chocolate-hazelnut swirls, these muffins make an ideal breakfast treat or snack any time of the day.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (240 grams)
1 teaspoon baking soda (6 grams)
½ teaspoon baking powder (2 grams)
½ teaspoon kosher salt

Wet Ingredients

½ cup unsalted butter, melted (113 grams, 1 stick)
6 ripe bananas, mashed (about 3 cups or 675 grams)
½ cup brown sugar (107 grams)
¼ cup granulated sugar (50 grams)
2 large eggs, room temperature (100 grams)
1 teaspoon pure vanilla extract (4 grams)

Additional

⅓ cup Nutella (90 grams, store-bought or homemade)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two 12-count muffin tins with 18 paper liners and set aside to streamline the baking process.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. This ensures even distribution of the leavening agents for uniform rising.
Combine Wet Ingredients: Using a hand mixer, beat the melted butter, mashed bananas, brown sugar, granulated sugar, eggs, and vanilla extract on medium speed for 3 minutes until the mixture is smooth and well incorporated.
Add Dry to Wet: Gently fold the dry flour mixture into the wet ingredients just until combined, taking care not to overmix to keep the muffins tender.
Prepare Nutella Swirl: Place the Nutella in a small microwave-safe bowl and warm it for about 30 seconds until it becomes pourable and easy to swirl.
Fill Muffin Tins: Spoon the batter into the muffin liners, filling each about ¾ full. Drop spoonfuls of warmed Nutella over the batter, then use a knife to gently swirl the Nutella into the batter for a marbled effect.
Bake: Bake in the preheated oven for 15-18 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
Cool: Transfer the muffins to a wire cooling rack and let them cool for about 15 minutes before serving, allowing flavors to set and muffins to firm up slightly.

Notes

Use very ripe bananas for the best natural sweetness and flavor.
Do not overmix the batter after adding the flour to avoid dense muffins.
If Nutella is too thick to swirl, warming it slightly makes swirling easier.
Ensure the eggs are at room temperature to help the batter combine smoothly.
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.