Banana Nutella Muffins
Banana Nutella Muffins are moist, full of banana flavor, and have a delicious nutella center. Make this recipe for a bakery style treat!
Equipment
- 2 12 cup Muffin Pan
Ingredients
- 2 cups (250 g) All Purpose Flour
- 1 tsp (4 g) baking soda
- 1/2 tsp (1 g) Cinnamon
- 1/8 tsp (0.25 g) Nutmeg
- 1/2 tsp (3 g) Kosher Salt
- 4 (400 g) Bananas, (very ripe)
- 2 large (100 g) Eggs
- 3/4 cup (165 g) Brown Sugar
- 1/4 cup (50 g) Sugar
- 4 tbsps (56 g) Salted Butter, (melted)
- 1/4 cup (60 g) Vegetable Oil
- 2/3 cup (180 g) Sour Cream
- 1 tsp (4 g) Vanilla Extract
- 2 cups (600 g) Nutella
Instructions
- Line a 12-cup muffin pan with cupcake liners and then line another 12-cup muffin pan with 6 liners (this recipe makes 18 muffins). Add about 1 tbsp of nutella to each cupcake liner. Place in the freezer while you're making the muffin batter.
- Mash bananas in a large mixing bowl, then add eggs, brown sugar, sugar, melted butter, vegetable oil, sour cream, and vanilla extract. Use an electric hand mixer to mix everything together until smooth, about 3 minutes (it's ok if a few little chunks remain).
- Whisk together the dry ingredients in a separate bowl - all purpose flour, baking soda, cinnamon, nutmeg, and kosher salt. Add to the wet ingredients and continue to mix until fully incorporated, about 30 seconds to 1 minute.
- Cover the batter with plastic wrap and allow it to sit for 1 hour at room temperature. At the 30 minute mark, preheat the oven to 375 degrees F.
- Once the hour is up, remove the muffin pans from the oven. Take the frozen nutella out of the muffin liner and fill the muffin cup 3/4 the way full with the batter. Place the frozen nutella into the batter and fill the muffin cup with batter until just full. Dollop about a teaspoon of nutella on top and use a toothpick to gently swirl the nutella around.
- Repeat for the remaining muffin batter. Bake one pan at a time for 15-20 minutes, until a toothpick comes out clean or with just a few crumbs. Allow the muffins to cool in the pan for at least 10 minutes prior to removing.
Notes
Tips for the BEST Muffins Ever
Use Room Temperature Ingredients: Allow ingredients like eggs and sour cream to come to room temperature before using. This helps them blend better and creates a smoother batter.
Measure Ingredients Accurately: Accurate measurements are crucial in baking. I recommend using a kitchen scale and using metric measurements, however if you don't have a kitchen scale, here's an article for how to measure ingredients properly.
Don't Overmix the Batter: Overmixing can lead to dense muffins. Mix the batter just until the ingredients are just combined. It's okay if there are a few lumps.
Preheat the Oven: Make sure your oven is fully preheated before putting the muffins in. I use an oven thermometer to ensure that my oven is preheated properly to the correct temperature. This ensures even baking and helps the muffins rise properly.
Test for Doneness: Use a toothpick or cake tester to check for doneness. Insert it into the center of a muffin – if it comes out clean or with a few moist crumbs (not wet batter), the muffins are done.
Nutrition
Calories: 421kcal, Carbohydrates: 56g, Protein: 5g, Fat: 20g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 36mg, Sodium: 194mg, Potassium: 311mg, Fiber: 3g, Sugar: 37g, Vitamin A: 201IU, Vitamin C: 3mg, Calcium: 68mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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