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–+ servings
banana nutella muffin with nutella swirled into the top.
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5 from 4 votes

Banana Nutella Muffins

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!

Equipment

Ingredients

  • ½ cup Nutella
  • 3 ½ 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
  • ⅓ 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
US Customary - Metric

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.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a separate large mixing bowl, whisk together the buttermilk, mashed banana, melted butter, sugar, eggs, sour cream, oil, and vanilla extract.
  • Whisk the dries into the wets.
  • Line a 12-cup muffin tray with paper liners.
  • Fill the liners with about 3-4 tablespoon 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 tablespoon 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 teaspoon 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

If you only have regular butter on hand, you can substitute it in equal parts. Just know that the muffins will not be as moist!
    • 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.
    • 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!