Nutella Banana Swirl Muffins (Printable Version)
Moist banana muffins topped with a rich Nutella swirl, perfect for breakfast or snacking.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and cooled
06 - 2/3 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 3 ripe bananas, mashed (about 1 cup)
09 - 1 teaspoon vanilla extract
→ Swirl
10 - 1/2 cup Nutella, slightly warmed
# How To Make It:
01 - Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk the melted butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
04 - Fold the wet ingredients into the dry ingredients until just combined. Do not overmix—some small lumps are fine.
05 - Divide the batter evenly among the muffin cups, filling each about 2/3 full.
06 - Drop about 1 teaspoon of warmed Nutella onto each muffin. Use a toothpick or skewer to gently swirl the Nutella into the batter, creating a marbled effect.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (avoiding the Nutella swirl areas).
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The banana bread meets chocolate hazelnut spread in the most perfect breakfast way that feels indulgent but still wholesome
- They stay incredibly moist for days which is rare for muffins that actually taste this good
02 -
- I learned the hard way that cold Nutella will sink straight to the bottom of your muffins instead of swirling, so take that 15 seconds to warm it up
- Overmixing the batter is the fastest way to ruin these, so stop folding as soon as you no longer see streaks of flour
03 -
- Use an ice cream scoop to fill your muffin tins for perfectly portioned batter and less mess
- Let the muffins cool completely before storing or the steam will make them soggy