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Fudgy Banana Nutella Muffins

Bakery-style, incredibly moist banana muffins featuring thick, gooey layers of swirled Nutella chocolate hazelnut spread inside and out.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 large overripe bananas mashed
  • 0.33 cup unsalted butter melted
  • 0.25 cup neutral oil canola or vegetable
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 0.25 cup whole milk or sour cream
  • 1.5 tsp vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon optional
The Swirl
  • 0.75 cup Nutella or chocolate hazelnut spread, slightly warmed

Equipment

  • 12-cup muffin tin
  • Muffin liners
  • Mixing bowls
  • Whisk and spatula

Method
 

  1. Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk melted butter, oil, brown sugar, and white sugar. Add the egg, milk, and vanilla, whisking until smooth.
  3. Fold the mashed bananas into the wet ingredients.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Spoon a tablespoon of batter into each liner. Drop a small spoonful of warmed Nutella in the center, then cover with more batter until the liner is nearly full.
  7. Add a final dollop of Nutella on top of each muffin and use a toothpick to gently swirl it into the surface.
  8. Bake at 425°F for 5 minutes. Keeping the oven door closed, reduce heat to 350°F (175°C) and bake for 13-16 more minutes until a toothpick comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For the highest, bakery-style domes, let the prepared batter rest at room temperature for 30-60 minutes before scooping into the tin.