Go Back

Nutella Banana Swirl Muffins

Moist, bakery-style banana muffins marbled with decadent ribbons of chocolate hazelnut spread.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 3 large overripe bananas mashed (about 1.5 cups)
  • 0.33 cup unsalted butter melted and slightly cooled
  • 0.75 cup brown sugar packed
  • 1 large egg room temperature
  • 1 tsp vanilla extract
The Swirl
  • 0.5 cup Nutella chocolate hazelnut spread, slightly warmed

Equipment

  • 12-cup muffin tin
  • Muffin liners
  • Large mixing bowls
  • Toothpick or butter knife

Method
 

  1. Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, mash the bananas. Whisk in the melted butter, brown sugar, egg, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Divide the batter evenly among the muffin liners, filling each about 3/4 full.
  6. Warm the Nutella in the microwave for 15 seconds. Drop a spoonful onto the top of each muffin cup.
  7. Use a toothpick to gently swirl the Nutella into the top of the batter in a figure-eight motion.
  8. Bake at 425°F for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 350°F (175°C) and bake for an additional 12-15 minutes.
  9. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Top with extra melted Nutella if desired.

Notes

Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.