Banana Nutella Muffins
Banana nutella muffins––soft and moist banana muffins with a creamy Nutella center and swirled top. They are the ultimate bakery-worthy treat!
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.
- 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 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
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
