This recipe for Nutella Muffins is sweet, chocolatey and rich with a light and airy texture, perfect for breakfast or an afternoon treat. If you are a chocolate lover, especially if you like the smooth hazelnut-chocolate spread, you have to give this simple banana Nutella muffins recipe a try.
Muffins are one of my go-to breakfasts for busy mornings. We are always rushing to get out the door for school and work, and I love starting my day with a quick bite I can grab and go. Whether it's tangy Blackberry Banana Oat Muffins, hearty Banana Carrot Muffins or irresistibly sweet Banana Oat Muffins, it's fair to say I'm the muffin man in my house.
Why You'll Love This Recipe
- Basic ingredients you can find at any grocery store
- Simple method that is hard to mess up
- Easily adjustable depending on dietary restrictions and flavor preferences
- Perfect for meal prep
- Sweet, rich and creamy Nutella filling but less sugar than you'd think
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Ingredients that matter
This recipe has similar ingredients to my Banana Chocolate Chunk Muffins recipe but with the addition of creamy chocolate filling. Here are the ingredients you'll need for this recipe:
- Nutella. Use this deliciously creamy chocolate and hazelnut spread as a sweet filling. If you love this chocolate spread, try my Nutella Overnight Oats recipe.
- All-Purpose Flour: This standard flour provides the perfect texture for tender muffins.
- Baking Powder & Baking Soda: A mixture of baking powder and baking soda provides a light and airy texture without any metallic taste.
- Sugar. Regular granulated sugar adds a touch of sweetness to the muffins and the streusel topping. Since the recipe also uses banana, there is less sugar than you will likely find in other recipes.
- Ripe Bananas. Use very ripe bananas to provide sweetness and moisture to these chocolatey muffins.
- Eggs. Use large eggs, room temperature if possible.
- Sour Cream. I prefer full-fat sour cream, but you can also use plain yogurt or Greek yogurt. These all provide some body and moisture to the muffins.
- Butter. Unsalted butter is best to control the sodium level of this recipe.
- Table Salt. Use table salt to avoid any big crystals of salt in your batter.
- Hazelnuts. Chopped hazelnuts provide a delicious flavor to the streusel topping.
- Chocolate Chips. Yes, these are Nutella stuffed muffins, but adding a bit of chocolate chips really enhances the chocolatey flavor.
- Vanilla Extract. A splash of vanilla extract gives a pleasant floral flavor to the muffin base.
See recipe card for quantities.
How To Make Banana Nutella Muffins
Homemade muffins are a lot easier to make than you'd think. Simply whisk together the dry ingredients and wet ingredients separately, then mix them together just until combined. Below are more details on how this recipe comes together.
- Preheat the oven to 375F and line a standard size muffin tin with paper cups. Set aside. Whisk together the all-purpose flour, baking powder, baking soda and salt in a mixing bowl.
- Mash two ripe bananas until mostly smooth (it's okay if they are a bit chunky).
- Add the eggs, sour cream, melted butter, sugar and vanilla and whisk until smooth.
- Carefully add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix.
- Add the chocolate chips and gently stir to combine.
- Make the streusel topping by stirring together flour, sugar and chopped hazelnuts in a small bowl. Add room temperature butter and use your fingers or a fork to combine into a sandy texture.
- Fill the muffin cups half full with the batter. I like to use a small (2 tablespoon) cookie scoop for even distribution.
- Spoon in ½ tablespoon of Nutella into the center of each cup.
- Cover the chocolate spread with more batter, about another 2 tablespoons. It's okay if the muffin cups are completely full.
- Divide the streusel topping evenly over the muffins and bake in the oven until a toothpick comes out clean, 24-26 minutes. Cool at room temperature for 5 minutes then remove the muffins from the tin and cool on a wire rack for at least 10 minutes, preferably 30 minutes.
Hint: Be sure to whisk the dry ingredients together well to avoid any pockets of baking powder or baking soda, which will create an unpleasant metallic taste.
Substitutions
These easy Nutella stuffed banana muffins are perfect as is (trust me, my family devours them!), but there are plenty of opportunities to tweak the recipe based on your dietary restrictions or flavor preferences.
- Gluten-Free - Simply swap the all-purpose flour out for a one-to-one gluten-free flour blend to make these muffins gluten free.
- No Bananas - If you don't want to use bananas you can still make these muffins. Simply up the sugar to ⅓ cup and use ½ cup of sour cream or yogurt. They obviously won't be banana and Nutella muffins, but they will be very chocolate forward.
- No Hazelnuts - Skip the chopped hazelnut topping all together or swap in ¼ cup of oats in their place.
- Melted Butter - You can use vegetable oil or melted coconut oil in place of the melted butter for the muffin base.
Adam's Pro Tips
One of the biggest mistakes when making muffins is overmixing the batter. To ensure these Nutella filled muffins are tender and not dense or overly chewy, gently fold the dry mixture into the wet ingredients. You can use a flexible spatula and scrape the bottom of the bowl in a scooping motion. Mix just until no streaks of flour remain.
Give the batter a little time to rest. This will help limit the amount of gluten in the muffins. If you make the streusel topping, that will be plenty of time for the batter to relax.
Storage
Store leftover muffins lightly covered at room temperature for up to 2 days. Or, you can transfer them to an airtight container or zip top bag and store in the refrigerator for up to 4 days. Note that the longer the muffins sit (room temperature or refrigerated), the more they'll become moist from the mashed bananas.
You can freeze homemade muffins in a freezer-safe zip top bag for up to 3 months. Remove them to the refrigerator overnight and enjoy the next morning.
Serving Suggestions
Try enjoying one of these banana & Nutella muffins with a homemade smoothie like our Blackberry Strawberry Banana Smoothie. Or serve these chocolatey muffins with some yogurt and more berries, along with coffee or tea. Or try these ideas:
- Enjoy Nutella muffins as a mid-morning snack
- Serve them to your kids for an after-school snack (my girls got a lot of muffins when I was developing this recipe)
- Crumble leftover muffins into a yogurt parfait
FAQ
Start by making a basic muffin batter with flour, baking powder, baking soda and salt. Stir into a mixture of mashed bananas, sour cream, eggs, melted butter or oil, sugar and vanilla until just combined. Fill muffin cups halfway with the batter then spoon in ½ tablespoon of Nutella into the center of the cup and cover with more batter. Bake in a 375 oven until set, about 25 minutes.
I recommend adding enough muffin batter to fill the muffin cups halfway then adding a spoonful of Nutella and covering it with more batter.
Bananas add a sweet and fruity flavor and a moist texture. If you want to skip bananas, add a bit more sugar and sour cream or yogurt to your muffin batter.
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Recipe
Nutella Muffins
- Total Time: 1 hour
- Yield: 12 muffins 1x
Description
This recipe for Nutella Muffins is sweet, chocolatey and rich with a light and airy texture, perfect for breakfast or an afternoon treat. If you are a chocolate lover, especially if you like the smooth hazelnut-chocolate spread, you have to give this simple banana Nutella muffins recipe a try.
Ingredients
Muffin Batter
1 ½ cup all-purpose flour
1 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 medium bananas, very ripe
2 large eggs
⅓ cup unsalted butter, melted (or vegetable oil or melted coconut oil)
⅓ cup sour cream or plain yogurt
¼ cup granulated sugar
1 tsp. vanilla extract
½ cup chocolate chips
6 Tbsp. Nutella, divided
Streusel Topping
¼ cup chopped toasted hazelnuts
2 Tbsp. all-purpose flour
2 Tbsp. granulated sugar
2 Tbsp. butter, room temperature
Instructions
1) Preheat oven to 375F and line a muffin tin with paper cups.
2) Make the muffin batter by whisking together flour, baking powder, baking soda and salt in a medium bowl. In a separate large mixing bowl, mash the bananas until mostly smooth. Add the eggs, melted butter, sour cream, sugar and vanilla and whisk until smooth. Add the dry ingredients and carefully mix and fold until well incorporated and no dry streaks remain, being careful not to overmix. Add the chocolate chips and mix to combine
3) Fill the muffin cups halfway with the batter, about 2 heaping tablespoons (use a small cookie scoop, if possible). Add ½ tablespoon of Nutella to the center of each cup then top with the remaining batter (it's okay if the batter fills each cup).
4) To make the streusel topping, stir together hazelnuts, flour and sugar in a small bowl. Add the room temperature butter and rub together with your fingers or a fork to create a sandy texture.
5) Sprinkle the top of each muffin with the streusel topping. Bake in the oven until set and a toothpick inserted into the middle comes out clean, 24-26 minutes. Cool at room temperature for 5 minutes then remove the muffins from the tin and cool at room temperature on a wire rack for at least 10 minutes, preferably 30 minutes. Enjoy warm or room temperature.
Notes
Store leftovers covered at room temperature for up to 2 days or in the refrigerator for 4 days.
You can freeze leftovers in an airtight container for up to 2 months
You can omit the streusel topping, if desired.
To make this recipe gluten-free, try swapping in a one-to-one gluten-free flour blend.
No bananas? No problem. Simply leave them out and instead use ⅓ cup sugar and ½ cup sour cream or yogurt.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
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