Banana Nutella muffins are the ultimate bakery-worthy breakfast treat. These are soft and moist banana muffins with a creamy Nutella center and swirled top!
If you’ve tried my lemon raspberry and cinnamon bun muffins, you’ll know I have perfected soft and fluffy bakery-style muffins! I’m also a huge fan of Nutella, so I knew I had to swirl and fill them with chocolate hazelnut spread.
They are perfect for a sweet, on-the-go breakfast or as a dessert for brunch. If you have extra bananas on hand, you must try my banana donuts!
Table of Contents
Why We Love These Banana Nutella Muffins
- These banana muffins are filled and swirled with gooey chocolate hazelnut spread.
- They are truly bakery-worthy! They stay moist for days from the fresh banana and European butter and are perfectly dense yet fluffy.
- Swirled muffins look intimidating, but the muffin batter comes together in just two simple steps.
- These fluffy Nutella muffins make perfect breakfast or brunch treats!
Ingredient Notes and Substitutions
Nutella: If you can’t find any Nutella, any store-bought chocolate hazelnut spread will work. Buy a big jar of Nutella and use the rest of it to make my Nutella cookie bars!
Sour cream: Full-fat sour cream is best for this recipe. If you need to substitute it, plain Greek yogurt works well!
Buttermilk: Both full and low-fat buttermilk will work, but full-fat is recommended. Coconut milk is a great substitution!
Butter: I recommend using a European full-fat butter like Kerry Gold for this recipe. It makes the muffins super moist and gives them a bakery-worthy flavor! You can definitely use regular butter, they will not be as moist though.
Overripe banana: Your banana should be ripe with a dark, black spotted peel. Use any extras to make my banana pudding brownies!
Oil: Any flavorless oil like vegetable or canola oil can be used in this recipe.
Find the full ingredient measurements and instructions in the recipe card below!
recipe instructions
You will need a large mixing bowl, a 12-cup muffin pan, and paper liners. Before you start, preheat the oven to 425 F/220 C.
STEP ONE: Scoop the Nutella. Scoop teaspoon-sized dollops of Nutella onto a parchment-lined baking tray. Chill in the freezer until ready to use.
STEP TWO: Whisk the dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
STEP THREE: Whisk the wet ingredients. In a large mixing bowl, whisk together the buttermilk, melted butter, mashed banana, granulated sugar, eggs, sour cream, canola oil, and vanilla extract until combined.
STEP FOUR: Combine the dry and wet ingredients. Whisk the dry ingredients into the wet ingredients until just combined. Do not overmix! The batter will naturally look “clumpy”, which is perfect.
STEP FIVE: Fill the center of the muffins. Scoop a little less than 1/4 cup of the batter (I like using an ice cream or large three-tablespoon-sized cookie scoop to do this easily!) into the muffin liners. The batter should fill each one about halfway. Then press one of the frozen Nutella balls into the center.
STEP SIX: Swirl and bake! Scoop another 3-4 tablespoons of the batter on top of the Nutella to seal it in. The batter will fill higher than the muffin liner which is what you want!
Spoon a teaspoon of the warmed Nutella on top of each muffin. Use a toothpick or skewer to gently swirl the chocolate into the batter.
Bake the muffin tray at 425 F for 8 minutes, then decrease the heat to 350 F and bake for another 12-14 minutes.
Professional Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Use a ripe banana. Ripe bananas hold more moisture which makes the muffins extra moist! They are also more flavorful than underripe bananas.
- Don’t overmix the batter. Muffin batter should look a little “clumpy” and will result in fluffy, tender muffins!
- Microwave the Nutella. The Nutella can be difficult to swirl when it’s straight from the jar. I heat it in the microwave for about 20 seconds which makes it runnier.
- Overfill the muffin liners. To get the classic bakery-style muffin look, you need to overfill the liners just a tad!
Storage and Freezing
Store any leftover muffins in a ziplock bag or airtight container with a paper towel for 2-3 days at room temperature.
You can also freeze them individually, which is perfect when you are just craving one. Wrap each individual muffin in plastic wrap and keep them in an airtight container or freezer bag for up to one month.
Recipe FAQs
I do not recommend using unripened bananas! They do not hold as much moisture or flavor.
No, you can leave these muffins out at room temperature! They can be refrigerated but should come to room temperature before eating.
Make sure to store your muffins properly in an airtight container to prevent them from getting stale.
Definitely! It does not have to be the brand Nutella, any hazelnut spread will work.
More Delicious Muffin Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Banana Nutella Muffins
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
- 1/2 cup Nutella
- 3 1/2 cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup mashed ripe banana
- ½ cup salted Kerry Gold butter, melted, or other European high-fat butter butter *see notes*
- ¼ cup sour cream, room temperature
- ¼ cup canola oil
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 425 F/220 C.
- Scoop the Nutella into teaspoon portions onto a parchment lined baking tray. Chill the freezer until ready to use.1/2 cup Nutella
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.3 1/2 cups (420 g) all-purpose flour, 2 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate large mixing bowl, whisk together the buttermilk, mashed banana, melted butter, sugar, eggs, sour cream, oil, and vanilla extract.1 ½ cups (300 g) buttermilk, 1 cup (200 g) granulated sugar, 2 (95 g) large eggs, 1/3 cup (88 g) mashed ripe banana, ½ cup (113 g) salted Kerry Gold butter, melted, ¼ cup (60 g) sour cream, ¼ cup (40 g) canola oil, 1 tablespoon vanilla extract
- Whisk the dries into the wets.
- Line a 12-cup muffin tray with paper liners.
- Fill the liners with about 3-4 tbsp of batter (filling the liner about half full).
- Then press in one of the frozen nutella filling into the center of each one.
- Scoop another 3-4 tbsp of the batter on top. The batter should be fuller than the top of the liner. (see post for visual)
- Warm the rest of the nutella in the microwave for 20 seconds until it runs smoothly off the spoon.
- Spoon about 1 tsp of the nutella on top of each muffin. Then use a toothpick, skewer, or butter knife to gently swirl the chocolate and batter together.
- Bake for 8 minutes at 425 F, then decrease the heat to 350 and continue baking for another 12-14 minutes or until the tops bounce back when touched.
Notes
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- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
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- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
-
- Use a ripe banana.
-
- Don’t overmix the batter. Muffin batter should look a little “clumpy” and will result in fluffy, tender muffins!
-
- Microwave the nutella. The nutella can be difficult to swirl when it’s straight from the jar. I heat it in the microwave for about 20 seconds which makes it runnier.
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- Overfill the muffin liners. To get the classic bakery-style muffin look, you need to overfill the liners just a tad!
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Would we be able to substitute the all purpose flour for gluten free flour or almond flower to make this recipe gluten free?
Hi Sandy! I have heard many people have success substituting the all-purpose with Bob’s Red Mill 1:1 Gluten Free Flour in many of my recipes. I haven’t tried it myself but I would go with that brand if you try it. I don’t recommend using almond flour. Let me know how they turn out if you try them!
So you happen to have this recipe with sourdough starter?
I don’t, so sorry!
I’m really not a muffin person…but Cambrea you have completely converted me! These muffins are MOIST, not dry and sad like most I’ve had. They have a subtle banana flavor and the nutella center is truly divine.
That is AMAZING! Thanks so much for the kind review Alena!