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–+ servings
stack of banana nutella muffins
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5 from 1 vote

Banana Nutella Muffins

The best combination of banana bread and Nutella swirl. These muffins are super easy to make and are great for breakfast or a snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: banana, banana bread, muffin, nutella
Servings: 12 muffins
Calories: 238kcal
Author: Kimberly Salem

Equipment

  • Muffin tin and liners
  • Electric mixer (optional)

Ingredients

  • 125 g all-purpose flour (1 cup/4.4 oz)
  • ½ teaspoon baking soda
  • ¼ teaspoon fine grain salt
  • ½ teaspoon cinnamon
  • 2 very ripe bananas, large size (8"-9")
  • 57 g unsalted butter, room temperature (½ stick/4 Tbsp/2 oz)
  • 100 g brown sugar (½ cup/3.5 oz)
  • 1 egg, room temperature
  • 45 g sour cream or buttermilk (3 Tbsp/1.6 oz)
  • ½ teaspoon vanilla extract
  • 12 tablespoon Nutella (at least a 7.7 oz jar)

Instructions

Prepare

  • Preheat your oven to 350°F (177°C/gas mark 4).
  • Add the muffin liners to your baking tin, or spray with nonstick baking spray.

Make the batter

  • In a medium size bowl, add the flour, baking soda, salt and cinnamon, and whisk until combined. Set aside.
  • Peel your bananas and put them into a medium bowl. With a large fork, mash them up and set aside.
  • Add your butter and brown sugar to a large bowl or the bowl of a stand mixer. Beat on medium-high speed for 3-5 minutes, until it is light and fluffy.
  • Add the egg and beat until fully incorporated.
  • Add the mashed bananas, sour cream and vanilla to the butter mixture and beat until fully combined.
  • Add the flour mixture in three sections, mixing just a little bit in between. On low speed, mix until just combined. Do not overmix.

Bake

  • Scoop the batter into the prepared tin. I use an ice cream scoop to get equal sized muffins.
  • With a tablespoon or similar sized spoon, scoop a dollop of Nutella on top of each unbaked muffin. Swirl the Nutella around using a toothpick or skewer.
  • Bake for 20-25 minutes, until the tops are set or the internal temperature reads 205°F (96°C).
  • Let the muffins cool in the pan for about 10 minutes, and then move them to a cooling rack to cool the rest of the way.
  • Store in an airtight container for up to 2 days, or in the fridge for a week. These also freeze very well in a zip top bag.

Nutrition

Calories: 238kcal