These Nutella banana muffins are simple to make and come out soft, fluffy, and full of warm cinnamon-banana flavor with Nutella swirled inside and on top. The combination of ripe bananas and chocolate-hazelnut spread creates a decadent muffin that’s great for breakfast or a snack.
No mixer is required — just a bowl and a whisk. The batter is quick to pull together, and the Nutella creates beautiful pools and swirls as the muffins bake, giving each bite a ribbon of chocolate-hazelnut goodness.
The Nutella settles on top of the batter and then gets gently folded into the muffin as it rises, producing pretty swirls and a rich flavor contrast to the spiced banana crumb.
Why This Recipe Works
- Banana bread in muffin form — this recipe adapts a classic cinnamon banana bread batter into individual muffins for faster baking and easy portioning.
- Simple and hands-on — a no-mixer recipe that’s approachable for bakers of all levels and fun for kids to help with.
- Nutella swirls — melted Nutella is added between layers of batter and again on top, creating melty pockets and decorative swirls after baking.
Ingredient Notes
A few tips about key ingredients. For the complete ingredient list, see the recipe card below.
- Unsalted butter — melt and cool to room temperature. If the butter is too hot it can affect the batter texture.
- Brown sugar — light brown sugar works well and adds moisture and depth of flavor.
- Eggs — use large eggs at room temperature for best incorporation.
- Sour cream — full-fat sour cream adds tenderness and moisture; bring it to room temperature before mixing.
- Ripe bananas — bananas with light brown speckles are ideal for sweetness and soft texture.
- Nutella — Nutella or a similar chocolate-hazelnut spread works; melt slightly for easier swirling.
Step By Step Instructions
This recipe is straightforward and doesn’t require an electric mixer. You will need a 12-cup muffin tin and muffin liners; use six liners spaced across the pan to encourage a taller rise.
Step 1: Combine dry ingredients. In a medium bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
Step 2: Mix wet ingredients. In a large bowl, mash the ripe bananas until smooth. Add melted, cooled butter, brown sugar, eggs, sour cream, and vanilla extract. Whisk until combined.
Step 3: Fold in the dry mix. Add the flour mixture to the wet ingredients and whisk until just combined. Do not overmix — a few streaks of flour are fine.
Step 4: Assemble muffins. Use a cookie scoop to portion batter into the prepared liners so they are half full. Spoon about 1 teaspoon of melted Nutella onto each portion and lightly spread with a butter knife. Top with another scoop of batter to fill the liners, then add an additional teaspoon of Nutella and swirl gently across the top.
Spacing the liners across the pan (only 6 liners in a 12-cup pan) helps the muffins rise taller and bake more evenly.
Step 5: Bake. Preheat oven to 425°F and bake the muffins for 5 minutes. Reduce the oven temperature to 375°F and continue baking for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Expert Baking Tips
- Measure flour correctly by spooning into the cup and leveling, or use a kitchen scale. Overpacked flour can make muffins dense and dry.
- Use bananas with brown speckles for optimal sweetness and moisture; slightly less ripe bananas will still work but may yield a slightly different flavor.
- Baking fewer muffins in a larger pan (six liners spread across a 12-cup pan) produces a taller rise and a better crumb.
FAQ
Yes. The recipe will yield about 6 jumbo muffins. Bake at 425°F for 10 minutes, then reduce to 375°F and bake an additional 20–25 minutes, or until a toothpick comes out clean.
Dry muffins are usually caused by overbaking or adding too much flour. Check your oven temperature and test muffins a few minutes earlier if your oven runs hot. Measure flour accurately to avoid packing it into the cup.
Yes, mini muffins will work. Baking time will be shorter, so watch them closely and test for doneness earlier.
Storing and Freezing
Store cooled muffins in an airtight container at room temperature for up to 5 days. Keep them away from direct sunlight or heat to preserve moisture.
Freezing
Freeze muffins in an airtight container for up to 30 days. Thaw at room temperature for 1–2 hours before serving, or warm briefly in the microwave for a soft, freshly-baked texture.
Other Muffin Recipes To Try
If you enjoyed this recipe, please leave a star review and share photos of your muffins on Instagram. Try other muffin and banana-based recipes for variety and more baking inspiration.
Nutella Banana Muffins
Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 tsp Ground cinnamon
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup Brown sugar, packed
- 2 Large eggs, room temperature
- 1/4 cup Sour cream, room temperature
- 3 Ripe bananas, mashed
- 1 tsp Pure vanilla extract
- 2/3 cup Nutella
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with six liners and space them across the pan to encourage a higher rise.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. Melt the butter and let it cool to room temperature.
- In a large bowl, mash the bananas. Add the cooled melted butter, brown sugar, eggs, sour cream, and vanilla. Whisk until smooth and combined.
- Fold the dry ingredients into the wet ingredients until just combined. Melt the Nutella briefly so it’s easy to spoon.
- Scoop batter into the prepared liners until half full. Spoon 1 teaspoon of Nutella onto each, spread lightly, then top with another scoop of batter. Add another teaspoon of Nutella on top and swirl gently.
- Bake at 425°F for 5 minutes, then reduce the oven to 375°F and bake for 10–12 more minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
For high altitude baking, add an extra 2 tablespoons of flour.
Bring dairy ingredients to room temperature before baking for best texture.