Description
These rich and moist Banana Nutella Muffins combine the natural sweetness of ripe bananas with creamy Nutella swirls for a delightful treat. Perfectly balanced with a tender crumb and luscious chocolate-hazelnut pockets, these muffins are easy to make and sure to satisfy your sweet tooth at breakfast or as a snack.
Ingredients
Wet Ingredients
- 200 g Granulated sugar
- 113 g Unsalted butter (room temperature)
- 113 g Oil
- 2 Eggs (room temperature)
- 80 g Whole milk (room temperature)
- 240 g Banana puree
- 2 teaspoon Vanilla extract
- 1 teaspoon White vinegar
Dry Ingredients
- 310 g All purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon Baking soda
Other
- 240 g Nutella (gently melted just until easier to spread)
Instructions
- Prepare muffin tin and preheat oven: Line your muffin tin with muffin liners and preheat your oven to 175°C (347°F) without the fan setting.
- Cream butter and sugar: In a large bowl, cream the room temperature unsalted butter and granulated sugar using an electric hand mixer for several minutes until the mixture is light and fluffy.
- Add wet ingredients: Slowly pour in the oil while continuing to mix. Add eggs one at a time, mixing well after each addition. Then, add vanilla extract and room-temperature milk, whipping the batter briefly. Finally, fold in the banana puree until incorporated.
- Incorporate dry ingredients: Sift together the all-purpose flour, baking powder, and salt. Using a rubber spatula, gently fold the dry ingredients into the wet mixture, being careful not to overmix to maintain a tender texture.
- Activate baking soda: In a small bowl, combine white vinegar and baking soda; this will produce a bubbly reaction. Immediately fold this mixture into the muffin batter until just combined.
- Fill muffin cavities and add Nutella: Spoon or pipe the batter evenly into the muffin liners, filling about 3/4 full. Drop approximately one tablespoon of Nutella into the batter in each cavity, then spoon an additional tablespoon of Nutella on top of each muffin.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for about 22 minutes, or until a toothpick inserted into the muffins comes out clean. Avoid overbaking to prevent dryness.
- Cool and serve: Allow the muffins to cool slightly before serving. They can be enjoyed fresh or stored at room temperature in an airtight container for 2 to 3 days.
Notes
- Make sure all wet ingredients are at room temperature to ensure smooth mixing and even baking.
- Do not overmix the batter after adding the dry ingredients to keep the muffins light and fluffy.
- If Nutella is too thick, gently melt it just until spreadable for easier incorporation.
- Use fresh bananas for the puree for best flavor and sweetness.
- The vinegar and baking soda reaction helps muffins rise and makes them extra tender.
- Store muffins in an airtight container at room temperature; they are best eaten within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
