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Banana Nutella Muffins Recipe

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3.9 from 11 reviews

These Banana Nutella Muffins combine the natural sweetness of ripe bananas with the rich, creamy indulgence of Nutella, creating a moist and flavorful treat perfect for breakfast or snack time. The addition of toasted hazelnuts adds a delightful crunch, while the sanding sugar topping gives a pleasant crisp finish. With a simple preparation and a unique double-batter technique, these muffins have a beautifully domed top and a luscious Nutella center that will satisfy any sweet tooth.

Ingredients

Wet Ingredients

  • 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)

Dry Ingredients

  • 2 cups all-purpose flour (250g)
  • 1 1/2 cups granulated sugar (300g)
  • 1 tsp baking soda (6g)
  • 1/2 tsp fine salt (3g)

Additional Ingredients

  • 1 cup chopped hazelnuts, toasted - optional (175g)
  • 1 cup Nutella (300g)
  • 1/2 cup sanding sugar or coarse sugar

Instructions

  1. Prepare the Oven and Muffin Pan: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners to ensure easy removal of the muffins after baking.
  2. Combine Wet Ingredients: In a large bowl, whisk together the mashed bananas, vegetable oil, eggs, buttermilk, and vanilla extract until the mixture is smooth and well combined.
  3. Sift Dry Ingredients: Sift together the all-purpose flour, granulated sugar, baking soda, and salt into the wet mixture. If you don't have a sifter, whisk these dry ingredients together separately before adding them in.
  4. Add Hazelnuts: Stir in the chopped toasted hazelnuts if using. Mix gently until just combined, ensuring there are no visible streaks of flour but being careful not to overmix, which could make the muffins tough.
  5. Fill Muffin Cups with Batter: Scoop about two-thirds of the batter evenly into each of the 12 muffin cups, distributing it carefully.
  6. Prepare Nutella Center: Warm the Nutella in the microwave for 15 seconds to make it more spreadable. Spoon approximately 2 teaspoons of the warmed Nutella onto the center of each muffin cup filled with batter.
  7. Top with Remaining Batter: Divide the remaining batter evenly over the Nutella layer to cover it completely, sealing the Nutella inside the muffin.
  8. Swirl Nutella Topping: Drizzle the remaining Nutella over the tops of the muffins and use a toothpick or skewer to create swirls in the batter for an attractive look and extra flavor.
  9. Add Sugar Crunch: Sprinkle about one tablespoon of sanding sugar or coarse sugar evenly over each muffin to create a crunchy topping once baked.
  10. Bake at High Temperature: Place the muffins in the oven and bake for 5 minutes at 425°F (220°C) to help the muffins rise quickly and develop domed tops.
  11. Continue Baking at Lower Temperature: Without opening the oven door and keeping the muffins inside, reduce the temperature to 350°F (175°C) and bake for an additional 14 to 17 minutes, until the tops turn golden brown and a toothpick inserted near the edge comes out clean.
  12. Cool the Muffins: Let the muffins cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
  13. Storage: Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • For a nut-free version, omit the hazelnuts entirely or substitute with seeds like pumpkin or sunflower seeds.
  • Make sure bananas are very ripe for optimal sweetness and moisture.
  • Warming the Nutella slightly makes it easier to swirl and distribute evenly.
  • Do not overmix the batter to keep the muffins tender and fluffy.
  • Use paper liners to prevent sticking and make clean-up easier.
  • The initial high-temperature bake helps the muffins develop a beautiful dome and lighter texture.

Find it online: https://simpleplatter.com/banana-nutella-muffins-recipe/