Nutella Banana Muffins
Description: These Nutella Banana Muffins are a delightful fusion of classic banana bread flavors and the irresistible allure of Nutella. Imagine moist, tender muffins packed with the sweet essence of ripe bananas, perfectly complemented by a decadent swirl of hazelnut-chocolate goodness. These aren’t just muffins; they’re a comforting hug in every bite.
Why You Will Love This Recipe:
- Ultimate Comfort Food: These muffins offer a familiar, comforting taste with a playful twist. The banana base is a crowd-pleaser, while the Nutella swirl elevates them to something truly special.
- Perfect for Using Ripe Bananas: Got bananas that are turning brown? Don’t toss them! This recipe is the perfect solution for using those overripe bananas and transforming them into a delicious treat.
- Easy to Make: This recipe is surprisingly simple, using common pantry ingredients and straightforward instructions. Even novice bakers can achieve fantastic results.
- Customizable: Feel free to add your own personal touch! Incorporate chopped nuts, chocolate chips, or even a sprinkle of cinnamon for extra flavor and texture.
- Great for Any Occasion: Whether it’s a quick breakfast, a satisfying snack, or a delightful dessert, these Nutella Banana Muffins are perfect for any time of day.
Introduction
Banana muffins are a staple in many households, often a go-to recipe for using up ripe bananas. But what if we could take this classic comfort food and elevate it to something even more decadent and exciting? Enter Nutella! The creamy, hazelnut-chocolate spread adds a layer of indulgence that perfectly complements the sweet, moist banana base.
This recipe for Nutella Banana Muffins is designed to be easy to follow, even for beginner bakers. We’ll walk you through each step, from preparing the ingredients to creating the perfect Nutella swirl, ensuring that you achieve soft, flavorful muffins every time.
Get ready to experience a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. These muffins are perfect for sharing (or not!), and they’re sure to become a family favorite in no time.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt (I use sea salt or kosher salt)
- 6 medium-sized ripe bananas (mashed, about 2 cups)
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- â…“ cup Nutella
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. If you wish to make more muffins as the original recipe mentions, prepare a 6-cup muffin tin with liners as well.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures that the dry ingredients are evenly distributed, preventing lumps and creating a consistent rise in the muffins.
Step 3: In a large bowl (or the bowl of a stand mixer), mash the ripe bananas until mostly smooth, leaving a few small chunks for texture. Add the melted and cooled butter, brown sugar, granulated sugar, eggs, and vanilla extract. Beat on medium speed for 3 minutes or until well combined and slightly fluffy. This step is crucial for incorporating air into the batter, resulting in lighter, more tender muffins. The slightly longer mixing time helps to break down the bananas further, releasing their natural sweetness and moisture. If you don’t have a stand mixer, a hand mixer or a sturdy whisk will work just fine; just be prepared for a little extra elbow grease!
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are okay at this stage. Overmixing develops the gluten in the flour, resulting in a denser, less tender crumb.
Step 5: Warm the Nutella in a microwave-safe bowl for 20-30 seconds, or until it is softened and easily spreadable. This will make it easier to swirl into the muffin batter.
Step 6: Fill each muffin cup about ¾ full with the banana batter. Drop a dollop (about 1 teaspoon) of the warmed Nutella on top of each muffin. Use a toothpick or a thin knife to gently swirl the Nutella into the batter, creating a marbled effect. Don’t over swirl, as this can muddy the colors of the muffins and make the look unappealing.
Step 7: Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep a close eye on them during the last few minutes of baking to prevent them from overbaking.
Step 8: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from sticking to the pan and allows them to cool evenly.
COOKING Rating:
Easy
Serving Suggestions:
- Enjoy these muffins warm, straight from the oven, for the ultimate comfort food experience.
- Pair them with a glass of milk or a cup of coffee for a satisfying breakfast or snack.
- Serve them as a delightful dessert after dinner.
- These muffins are also great for packing in lunchboxes or taking on picnics.
Tips:
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the muffins will be. Look for bananas that are heavily speckled or even completely brown.
- Don’t Overmix: Overmixing the batter can lead to tough muffins. Mix just until the ingredients are combined.
- Cool Slightly Before Removing: Allowing the muffins to cool slightly in the tin before transferring them to a wire rack will help prevent them from sticking.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: These muffins freeze well. Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.
Prep Time:
20 minutes
Cook Time:
15-18 minutes
Total Time:
35-38 minutes
Nutritional Information: (per muffin, approximately)
Note: Nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: 210
- Protein: 3g
- Sodium: 180mg
Conclusion
These Nutella Banana Muffins are more than just a recipe; they’re an invitation to indulge in a moment of pure bliss. The combination of sweet bananas and decadent Nutella creates a flavor profile that is both familiar and exciting, making these muffins a surefire crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to experience the joy of baking and sharing these delicious treats.
Nutella Banana Muffins: FAQs
Q1: Can I use frozen bananas for this recipe?
A: Absolutely! Frozen bananas work perfectly in this recipe. Just make sure to thaw them completely and drain any excess liquid before mashing. This will prevent the batter from becoming too watery.
Q2: Can I substitute the all-purpose flour with a gluten-free blend?
A: Yes, you can substitute all-purpose flour with a gluten-free blend. However, keep in mind that the texture of the muffins may be slightly different. Look for a gluten-free blend that is designed for baking and contains xanthan gum for added structure.
Q3: Can I add chocolate chips to these muffins?
A: Definitely! Chocolate chips would be a delicious addition to these muffins. You can use milk chocolate, dark chocolate, or even white chocolate chips. Simply fold them into the batter along with the dry ingredients.
Q4: How do I prevent the Nutella from sinking to the bottom of the muffins?
A: Warming the Nutella slightly before swirling it into the batter helps prevent it from sinking. Also, try not to overfill the muffin cups with batter.
Q5: Can I make these muffins ahead of time?
A: Yes, you can make these muffins ahead of time. They can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well, so you can make a big batch and enjoy them later. “
Nutella Banana Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt I use sea salt or kosher salt
- 6 medium-sized ripe bananas mashed, about 2 cups
- ½ cup 1 stick unsalted butter, melted and cooled slightly
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- â…“ cup Nutella
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. If you wish to make more muffins as the original recipe mentions, prepare a 6-cup muffin tin with liners as well.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures that the dry ingredients are evenly distributed, preventing lumps and creating a consistent rise in the muffins.
- Step 3: In a large bowl (or the bowl of a stand mixer), mash the ripe bananas until mostly smooth, leaving a few small chunks for texture. Add the melted and cooled butter, brown sugar, granulated sugar, eggs, and vanilla extract. Beat on medium speed for 3 minutes or until well combined and slightly fluffy. This step is crucial for incorporating air into the batter, resulting in lighter, more tender muffins. The slightly longer mixing time helps to break down the bananas further, releasing their natural sweetness and moisture. If you don’t have a stand mixer, a hand mixer or a sturdy whisk will work just fine; just be prepared for a little extra elbow grease!
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are okay at this stage. Overmixing develops the gluten in the flour, resulting in a denser, less tender crumb.
- Step 5: Warm the Nutella in a microwave-safe bowl for 20-30 seconds, or until it is softened and easily spreadable. This will make it easier to swirl into the muffin batter.
- Step 6: Fill each muffin cup about ¾ full with the banana batter. Drop a dollop (about 1 teaspoon) of the warmed Nutella on top of each muffin. Use a toothpick or a thin knife to gently swirl the Nutella into the batter, creating a marbled effect. Don’t over swirl, as this can muddy the colors of the muffins and make the look unappealing.
- Step 7: Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep a close eye on them during the last few minutes of baking to prevent them from overbaking.
- Step 8: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from sticking to the pan and allows them to cool evenly.
