Banana nutella muffins––soft and moist banana muffins with a creamy Nutella center and swirled top. They are the ultimate bakery-worthy treat!
Muffins were always the #1 seller in every bakery I’ve worked at, so I knew I had to create a version that’s just as irresistible at home! These banana nutella muffins feature swirls of Nutella, adding a rich, chocolatey touch to the moist, banana-filled batter.
Like my bakery-style blueberry muffins and lemon raspberry muffins, they’re irresistibly moist, flavorful, super easy to make, and perfect for a sweet breakfast treat!
Table of Contents
Ingredient Notes and Substitutions
Sour cream: Use full-fat sour cream for soft, melt-in-your-mouth muffins (like my cinnamon roll muffins). If needed, you can substitute it with plain, full-fat Greek yogurt!
Overripe banana: Like with my cookie banana bread, opt for ripe bananas with a black-spotted peel. Do not use an underripe banana!Â
Recipe Instructions
1
Scoop the nutella. Scoop teaspoon-sized dollops of Nutella onto a parchment-lined baking tray. Chill in the freezer until ready to use.
2
Whisk the dry ingredients. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside.
3
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.
4
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.
5
Fill the center of the muffins. Fill the liners with batter, press the nutella into the center, then scoop more batter on top.
6
Swirl and bake! Spoon a teaspoon of the warmed nutella on top of each muffin. Use a toothpick or skewer to swirl the chocolate into the batter gently. Then bake!
Tips for Bakery-Worthy Muffins
Use a kitchen scale. Baking with a scale is my #1 baking tip!
Use a ripe banana. Ripe bananas hold more moisture, making the muffins extra moist. They are also more flavorful than underripe bananas.
Don’t overmix the batter. The muffin batter should look slightly “clumpy,” resulting in fluffy, tender muffins!
Microwave the nutella. The nutella can be challenging to swirl straight from the jar. I heat it in the microwave for about 20 seconds, which makes it runnier.
Overfill the muffin liners. You must overfill the liners just a tad to get the classic bakery-style muffin look!
Storage and Freezing
Storage: Any leftover muffins can be stored at room temperature in a ziplock bag or airtight container with a paper towel for 2-3 days.
Freezer: You can also freeze them individually, which is perfect when you crave one. Wrap each muffin in plastic wrap and keep them in an airtight container or freezer bag for up to one month.
More Banana Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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
Ingredients
- 1/2 cup Nutella
- 3 1/2 cups all-purpose flour, *See notes below for measuring*
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup mashed ripe banana
- 1/2 cup salted European butter, melted
- 1/4 cup sour cream, room temperature
- 1/4 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 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 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 1/2 cups (300 g) buttermilk, 1 cup (200 g) granulated sugar, 2 (95 g) large eggs, 1/3 cup (88 g) mashed ripe banana, 1/2 cup (113 g) salted European butter, 1/4 cup (60 g) sour cream, 1/4 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
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
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!