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Last night I made another batch of my quick banana muffins, only this time I had a serious chocolate craving, so I added Nutella in the center of each muffin, and guess what? a magical thing has happened! Needless to say, I’ll always prefer this muffin version over simple banana muffins. Next time I’m going to add a teaspoon of cinnamon because cinnamon and Nutella are ridiculously good together.
Nutella Stuffed Banana Muffins
YIELD 12 muffins
Ingredients
- 1 ½ cups (200 g/7 oz) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g/5.3 oz) granulated sugar
- 1 large egg
- 3 ripe large bananas , mashed
- ⅓ cup (⅔ stick/75 g) unsalted butter, melted
- ⅓ cup Nutella
Instructions
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Preheat oven to 375F/190C. Grease muffin pan cups or line them with liner papers.
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In a large bowl mix together flour, baking soda, salt, and sugar.
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In a medium bowl, whisk together egg, mashed bananas, and melted butter. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined.
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Fill the muffin cups halfway with batter and drop about a teaspoon of Nutella in the center of each. Fill with batter the rest of the way, filling the cups about ¾ full. Sprinkle the tops with chocolate chips if you like. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and let cool for 10 minutes before removing from pan.
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Muffins will keep fresh and moist for 3 days at room temperature or in the fridge. Serve them at room temperature.
cookie says
I am in love with this recipe.
Nutella + banana=success
Agatha says
Great recipe, but for me it only made for 9 muffins… I would add another third to the ingredients. And I did add the cinammon, thanks for the tip!
Shanice says
OMG….I made these muffins tonight and can I say wow!! They’re awesome!!! I added 1 tsp of both cinnamon and vanilla extract and it taste amazing. To get the nutella nicely in the middle I added one spoon of batter, 1 tsp of nuttella and then another big spoon of batter. I added 6 chocolate chips on the top of each muffin. I love this recipe…I’ll try the lemon tart next! ?
Karabi says
Hi shiran,
Love your recipes, it’s easy for beginners like me and it comes out great each time
I love your vanilla cupcakes
I got a question, can I do this or all of your recipes without eggs and what do I substitute it with
Regards
Karabi
Shiran says
Thank you, Karbai! I have no experience baking without eggs, so I can’t say what works best.
Siobhan says
These muffins are fantastic. Thanks so much for this recipe! I added the vanilla (paste) and cinnamon, but I also added cream and peanut oil to make the mixture a bit more moist. Oh, and I sneakily put in some extra nutella with the banana mixture… And I agree with Agatha, I got exactly 9 muffins too. And they’re delicious: crispy on the top and lovely and moist inside, and that dollop of nutella in the centre was delectable. I particularly love how easy the recipe was! Thanks!
Archana says
Hi Shiran!:)
This Nutella stuffed banana muffin is the best!! 🙂
The first time I made it, it was crispy outside and nice and moist inside.
The second time, it wasn’t crispy outide, although it tasted really good! Would you happen to know how we can make sure the crust is crispy? 🙂 Looking forward to hearing from you!
Shiran says
If you used the same pan, same temperature, and same ingredients, then it would be hard to tell 🙂 But I’m so glad you like it!
FlowerFriend says
Delicious muffins! I’ve made these twice and they were much enjoyed. I appreciate the recipe, which is so easy to follow.
Melissa says
Delicious and moist muffins. I added 1 teaspoon vanilla and 1 teaspoon baking powder and one batch made 11 muffins for me. Next time I will make them a little smaller to get 12 muffins. Kids enjoyed them tool. Thanks for the recipe!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Melissa!