Nutella Banana Muffins Recipe
Are you looking for a magical way to use those overripe bananas on your counter? You must try this ultimate Nutella Banana Muffins Recipe today. Making this Nutella Banana Muffins Recipe is incredibly fun and easy for bakers of all skill levels.
Equipment
- 12-cup muffin pan
- Paper muffin liners
- Two large mixing bowls
- Sturdy fork for mashing
- Silicone spatula
- Measuring cups and spoons
- Butter knife or toothpick
- Wire cooling rack
Ingredients
- Overripe bananas – 3 large, heavily spotted
- Unsalted butter – 1/2 cup, melted and cooled
- Granulated white sugar – 1/2 cup
- Large egg – 1, room temperature
- Pure vanilla extract – 1 teaspoon
- All-purpose flour – 1 1/2 cups
- Baking soda – 1 teaspoon
- Fine sea salt – 1/4 teaspoon
- Nutella – 1/2 cup, or any chocolate hazelnut spread
Instructions
Preheat and Line
- Preheat your kitchen oven to 350°F (175°C) so it reaches the perfect baking temperature. Line your 12-cup muffin pan with paper liners to prevent any sticking during cooking.
Mash the Bananas
- Place your peeled overripe bananas into a large mixing bowl. Use your sturdy fork to mash them thoroughly until they are completely smooth and free of large lumps.
Mix Wet Ingredients
- Pour the melted unsalted butter and granulated white sugar directly into the mashed bananas. Add the large egg and vanilla extract, then stir vigorously until the mixture is fully combined.
Whisk Dry Ingredients
- In your second mixing bowl, combine the all-purpose flour, baking soda, and fine sea salt. Use a spoon to mix the dry ingredients together gently so the leavening agent distributes.
Combine the Mixtures
- Pour your dry flour mixture into the wet banana bowl. Use your silicone spatula to fold the ingredients together gently just until the flour disappears into a thick batter.
Fill the Cups
- Divide your banana muffin batter evenly among the twelve paper liners in the pan. Each muffin cup should be filled roughly three-quarters of the way to leave room for rising.
Add the Nutella
- Drop one generous teaspoon of fresh chocolate hazelnut spread directly onto the top of each batter-filled cup. Work quickly so the spread stays nicely on the surface of the batter.
Swirl the Tops
- Take your butter knife or a toothpick and drag it gently through the hazelnut dollop. Create beautiful figure-eight patterns to swirl the chocolate deeply into the top layer of batter.
Bake to Perfection
- Place the muffin pan in the hot oven and bake for twenty minutes. The tops should spring back when touched, and a toothpick inserted should come out with no wet batter.
Cool and Serve
- Remove the warm pan from your oven carefully. Let the baked treats rest inside the hot pan for five minutes before moving them to a wire rack to cool down.
Notes
- Use very brown bananas: The blacker and spottier your bananas look, the sweeter and moister your final muffins will taste.
- Do not overmix batter: Stir your ingredients just until combined to ensure your muffins stay incredibly light, fluffy, and tender.
- Soften the chocolate spread: If your hazelnut spread is too thick to swirl, microwave it for ten seconds to soften it up.
- Add a nutty crunch: Fold a half cup of chopped walnuts or pecans into the banana batter for a lovely texture.
- Try a peanut butter swap: You can easily swap the chocolate spread for creamy peanut butter if you prefer that flavor.
- Storage: Keep your leftover muffins in a sealed airtight container at room temperature for up to three days, or in the refrigerator for up to one week.
- Reheating: Heat a single muffin in the microwave for ten seconds to make the chocolate swirl gooey again, or split and heat in a toaster oven at 300°F for three minutes for crisp edges.
- Freezing: Wrap each cool muffin tightly in plastic wrap and store them inside a freezer bag for two months.
- Pairings: Serve with a hot mug of black coffee, a savory spinach omelet, or a tall glass of milk.