These Nutella Banana Muffins are the softest, fluffiest banana muffins with a decadent swirl of chocolate Nutella, and they're super quick and easy to make!
Course Breakfast
Cuisine American
Keyword Nutella Banana Muffins
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 15muffins
Calories 332kcal
Author Michelle
Ingredients
1cupbuttermelted
1cupgranulated sugar
2large eggs
1teaspoonvanilla extract
3-4ripe bananasmashed (or about 1 ½ cups mashed banana)
2cupsflour
1teaspoonbaking powder
½teaspoonsalt
¾cupNutella or chocolate hazelnut spread
Instructions
Preheat oven to 350°F.
Lightly grease and line a muffin tin
Add butter, sugar, eggs, and vanilla to a large mixing bowl. Whisk to combine.
Add bananas and whisk again.
Add flour, baking soda, and salt and stir until just combined. Do NOT overmix.
Scoop batter into muffin tin, filling each cup halfway.
Place Nutella in a microwave safe bowl and cook for 30 seconds to soften slightly. Stir.
Scoop 1 tablespoon Nutella onto each muffin. Swirl with a toothpick to get the marbled look.
Bake in a 350°F oven for 30-35 minutes or until golden and a toothpick comes out clean when inserted.
Allow muffins to cool in pan for 5-10 minutes before removing to cool on a wire rack.
Notes
Overmixing: For the softest, fluffiest muffins, mix until just combined. Lumps are okay. Overmixing will cause your muffins to be tough and dense.
Storage: Store covered at room temperature for up to 3 days. To keep them fresher for longer, store them covered in the refrigerator for up to 5 to 7 days.
Freezer Directions: Place cooled muffins on a baking sheet without touching. Freeze for 2 hours until firm. Transfer muffins to a sealed freezer container, and freeze for up to 3 to 5 months. To thaw, allow to sit at room temperature until soft.