Jumbo Nutella Banana Muffins
This post may contain affiliate links. Please read my disclosure policy for details.
These moist, soft, and fluffy Jumbo Nutella Banana Muffins are packed with banana flavor with a chocolate, hazelnutty Nutella in every delicious bite. These muffins are the ultimate sweet breakfast treat and can also be used as a great after-school snack or dessert!
If you have bananas going brown on your counter, this Jumbo Nutella Banana Muffins recipe is such a great way to use those in the most delicious way. These moist muffins have a fluffy, lightly spiced banana batter with Nutella in the middle and top.
If you are like me, a chocolate hazelnut spread lover, I know you will absolutely love the combo! How can you possibly go wrong with Nutella?
These baked goodies are also excellent for making ahead of time! Plus, they are easy to make and perfect for a breakfast treat, snack, or dessert that satisfies children and adults alike. Grab a jar of Nutella spread and bake these today!
Ingredients You Need
- Nutella. The star of the show! It is a brand of sweetened hazelnut and cocoa spread.
- Ripe bananas. For the best banana flavor, I highly recommend using overripe bananas, but not mushy and way too brown. Allowing your bananas to ripen to the point of browning results in a tender, sweet, and flavorful muffin. If you’re not quite ready to bake, overripe bananas freeze beautifully.
- Egg. Egg adds moisture and richness, and binds everything together.
- Light brown sugar. I use brown sugar instead of regular granulated sugar in this recipe. Brown sugar has molasses, which absorbs moisture and keeps your cake moist longer. It also adds a nice caramelly flavor to the banana bread. You can use both light and dark brown sugar in this recipe. If you want deeper flavors, go with dark brown sugar, but if you don’t want the molasses to overpower the banana flavor in the recipe, go with light brown sugar.
- Vanilla extract. To enhance the flavor.
- Vegetable oil. It makes the muffins moist. We want a neutral-flavored oil here so the flavor does not compete with the banana flavor.
- All-purpose flour. The flour gives the muffins structure and keeps the batter nice and thick
- Baking soda & baking powder. For maximum rise, we’re using both leaveners here.
- Salt. Salt helps balance the flavors of all the ingredients in the muffin.
- Cinnamon powder. The cinnamon is optional. You can leave it out if you don’t like cinnamon flavor.
How to Fill The Muffins With Nutella
Spoon dollops of Nutella on a baking sheet lined with parchment paper or silicone mat and freeze for at least 30 minutes until firm enough to pick up.
Fill the muffin half full with the banana batter. Place the frozen Nutella in the middle and cover it with more batter.
Add a small dollop of Nutella on top of each muffin and give it a swirl with a butter knife or toothpick before baking.
Baking Tips
- Use overripe bananas. As bananas ripen, they turn sweeter with a stronger flavor, and they make for more moist banana muffins.
- Warm the Nutella before swirling. If your Nutella is older, it may be hard to swirl it. Heat it in the microwave for a few seconds and give it a good stir to help soften it. We don’t need it to be piping hot – just warm enough to make it a bit runnier.
- Best served warm. These muffins are delicious at room temperature, but they’re even better warm.
- How to get bakery-style muffin tops. The secret is to give your muffins a boost of extra heat when they first go in the oven to help the outside of the muffins to set quickly while the inside of the muffins continues to rise, resulting in the muffin top/domed look. Bake the muffins at 425°F/220°C for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F/180°C and continue baking until done.
How to Store
Once the muffins have completely cooled, store them in an airtight container at room temperature. There is no need to keep them in the refrigerator. They will last for up to 3 days. If you want that fresh-baked taste back, you can give them a quick zap in the microwave to warm them.
More Muffin Recipes
- Lemon Poppy Seed Yogurt Muffins
- Sour Cream Double Chocolate Muffins
- Ham and Cheese Muffins
- Blueberry Crumble Muffins
- Moist Chocolate Chip Muffins
Jumbo Nutella Banana Muffins
Ingredients
- 2/3 cup (200 gr) Nutella, divided
- 3 1/2 – 4 (350 gr) ripe medium bananas
- 1 egg
- 3/4 cup (150 gr) light brown sugar
- 1 tsp vanilla extract
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 cups (190 gr) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon powder, optional
Instructions
- Line a baking pan with baking paper or silicone mat. Place sixteen 1/2 tbsp sized dollops of Nutella onto the baking pan. Freeze for at least 30 minutes or until firm enough to pick up.
- Preheat oven to 425℉/220℃. Line the jumbo muffin pans with muffin liners.
- In a large bowl, mash bananas with a fork. Leave the bananas as chunky or as smooth as you prefer.
- Add egg, brown sugar, and vanilla extract. Whisk until combined. Add vegetable oil and whisk until incorporated.
- Sift in all-purpose flour, baking soda, baking powder, salt, and cinnamon powder. Mix until well incorporated. Don't overmix.
- Use a cookie scoop or a spoon to fill the muffin half full. Press 2 pieces of frozen Nutella into the center of each muffin, then top with the remaining batter.
- Spoon 1 tsp of Nutella into each banana muffin and use a butter knife or a toothpick to swirl it in. If the Nutella is too thick, you can heat the Nutella in the microwave for 15 seconds to make it thinner.
- Bake the muffins for 5 minutes at 425℉/220℃. Then, keeping the muffins in the oven, reduce the oven temperature to 350℉/180℃. Bake for an additional 25-30 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow the muffins to cool for 10 minutes in the muffin pans, then transfer to a wire rack to continue cooling.
- These can be served slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Best recipe!