Banana Nutella Muffins — soft, moist banana muffins with a creamy Nutella center and a swirled top. These bakery-style muffins are rich, tender, and perfect for breakfast or dessert.
Muffins sell out fast in bakeries for a reason — they’re portable, comforting, and versatile. This version combines ripe bananas and a touch of sour cream with pockets of Nutella for gooey chocolate-hazelnut centers and pretty swirls on top. The recipe yields large, bakery-style muffins with a soft crumb and plenty of flavor.
Ingredient Notes and Substitutions
Sour cream: Full-fat sour cream gives the best texture and richness. If you prefer, plain full-fat Greek yogurt works as a substitute.
Overripe bananas: Use bananas with brown or heavily spotted peels for maximum sweetness and moisture. Avoid underripe bananas, which lack flavor and moisture.
Recipe Instructions
1
Scoop the Nutella. Portion teaspoon-sized dollops of Nutella onto a parchment-lined baking tray and freeze until firm.
2
Whisk the dry ingredients. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
3
Whisk the wet ingredients. In a large mixing bowl combine buttermilk, melted butter, mashed ripe banana, granulated sugar, eggs, sour cream, canola oil, and vanilla until evenly mixed.
4
Combine dry and wet. Gently whisk the dry ingredients into the wet until just combined. The batter should remain slightly lumpy — avoid overmixing for tender muffins.
5
Fill and stuff. Line a 12-cup muffin pan with liners. Spoon about 3–4 tablespoons of batter into each liner, press a frozen Nutella portion into the center, then top with another 3–4 tablespoons of batter so the batter sits higher than the liner edge.
6
Swirl and bake. Warm remaining Nutella for about 20 seconds until pourable, spoon about 1 teaspoon on each muffin top, then swirl gently with a toothpick or skewer. Bake at 425°F (220°C) for 8 minutes, then reduce oven to 350°F (175°C) and bake another 12–14 minutes, or until the tops spring back when touched.
Tips for Bakery-Worthy Muffins
Weigh your ingredients. Using a kitchen scale gives the most consistent results, especially for flour measurements.
Ripe bananas are key. They add sweetness and moisture — choose bananas with brown spots for the best flavor.
Don’t overmix. A slightly lumpy batter yields the lightest, most tender muffins.
Warm Nutella slightly. Heating the spread briefly makes it easier to spoon and swirl.
Overfill liners a bit. Filling the liners slightly higher creates a bakery-style domed top.
Storage and Freezing
Storage: Store leftover muffins at room temperature in an airtight container or zip-top bag with a paper towel to absorb moisture for 2–3 days.
Freezing: Freeze individual muffins wrapped in plastic wrap and stored in an airtight container or freezer bag for up to one month. Thaw at room temperature or warm briefly in the microwave.
More Banana Recipes
- Banana pudding brownies
- Baked banana donuts
- Banana cream pie macarons
- Banana bread with brown butter
If you try this recipe, please leave a comment and a rating — feedback helps refine the recipe and makes it easier for others to find. Enjoy your bakery-style Banana Nutella Muffins!
Banana Nutella Muffins
Ingredients
- 1/2 cup Nutella
- 3 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup mashed ripe banana
- 1/2 cup salted European butter, melted
- 1/4 cup sour cream, room temperature
- 1/4 cup canola oil
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C).
- Scoop Nutella into teaspoon portions on a parchment-lined tray and freeze until firm.
- Whisk flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk buttermilk, mashed banana, melted butter, sugar, eggs, sour cream, oil, and vanilla.
- Stir the dry ingredients into the wet ingredients until just combined.
- Line a 12-cup muffin pan with paper liners.
- Fill each liner with about 3–4 tbsp batter (half full), press a frozen Nutella portion into the center, then top with another 3–4 tbsp batter, slightly overfilling the liner.
- Warm the remaining Nutella for about 20 seconds until pourable. Spoon about 1 tsp on top of each muffin and gently swirl with a toothpick or skewer.
- Bake at 425°F for 8 minutes, then lower heat to 350°F and bake 12–14 more minutes, until the tops spring back.
Notes
*Measure dry ingredients correctly. Use the spoon-and-level method or, preferably, a kitchen scale for best results. Avoid scooping flour directly with measuring cups.
Calories: 410 kcal |
Carbohydrates: 53 g |
Protein: 6 g |
Fat: 19 g
Nutrition information is an estimate and not guaranteed to be exact.