Banana Nutella Muffins
These banana Nutella muffins are full of banana flavor, moist, and perfectly swirled with rich chocolatey Nutella goodness.
Equipment
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspooons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon diamond crystal kosher salt or 1/2 teaspoon table salt
- 2 cups (450 g) mashed bananas (about 4 large ripe bananas)
- 1 cup (200 g) granulated sugar
- 2 large eggs at room temperature
- 1/4 cup (57.5 g) sour cream at room temperature
- 1/2 cup (120 g) buttermilk at room temperature
- 5 tablespoons unsalted butter melted & slightly cooled
- 2 teaspoons vanilla extract
- 1/2 cup (150 g) Nutella
Instructions
Prep
- 30 minutes prior, set out the buttermilk, sour cream and eggs to allow to come to room temperature.
- Prep a 12-cup muffin pan with liners or spray with nonstick cooking spray.
- Position an oven rack in the center position. Preheat oven to 400°F.
- Mash the bananas with a potato masher in a medium size bowl. Set aside.
Muffin Mix
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, ground cloves, and salt together until combined. Set aside.
- In a medium-sized bowl, whisk the granulated sugar and eggs together for about 30 seconds. Whisk in the sour cream, buttermilk, unsalted butter, vanilla extract, and mashed bananas. Pour the dry ingredients into the wet ingredients, and whisk until combined.
- Heat the Nutella in the microwave for about 20 seconds to soften.
- Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter. Top the muffins with the remaining batter and scoop another half teaspoon of Nutella and swirl.
- Bake at 400℉ (204℃) for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before serving.
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Notes
Storage Recommendations
They will stay fresh in an airtight container at room temperature for 2 days, or in the refrigerator for about 5 days. If you choose to refrigerate them, I recommend heating them in the microwave for about 15 seconds before serving. Keep in mind that the texture of muffins will naturally change over time, and it's best to consume them within a day or two of baking for the freshest and most enjoyable texture.
Freezing. Once completely cooled, place them in a resealable bag, then freeze for up to 3 months. You can either thaw them at room temperature or warm them up in the microwave when you’re ready to enjoy. I freeze them right away and place the frozen muffin in my kid's lunch box so it is thawed by snack time! Great make-ahead recipe!
Dairy ingredients should be at room temperature. Follow this guide to bring dairy up to room temperature quicker.
Banana Bread: Here’s my favorite banana bread recipe.
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