How to make easy Nutella muffins from scratch?

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 1/2 tablespoon of Nutella into the center of the cup and cover with more batter. Bake in a 375 oven until set, about 25 minutes.

How to fill muffins with Nutella?

I recommend adding enough muffin batter to fill the muffin cups halfway then adding a spoonful of Nutella and covering it with more batter.

Do you have to use bananas in muffins?

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.

Nutella Muffins - The Real Recipes

Name: Nutella Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour; 1 1/2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. table salt; 2 medium bananas, very ripe; 2 large eggs; 1/3 cup unsalted butter, melted (or vegetable oil or melted coconut oil); 1/3 cup sour cream or plain yogurt; 1/4 cup granulated sugar; 1 tsp. vanilla extract; 1/2 cup chocolate chips; 6 Tbsp. Nutella, divided; 1/4 cup chopped toasted hazelnuts; 2 Tbsp. all-purpose flour; 2 Tbsp. granulated sugar; 2 Tbsp. butter, room temperature

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

Scale

Muffin Batter

1 1/2 cup all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. table salt

2 medium bananas, very ripe

2 large eggs

1/3 cup unsalted butter, melted (or vegetable oil or melted coconut oil)

1/3 cup sour cream or plain yogurt

1/4 cup granulated sugar

1 tsp. vanilla extract

1/2 cup chocolate chips

6 Tbsp. Nutella, divided

Streusel Topping

1/4 cup chopped toasted hazelnuts

2 Tbsp. all-purpose flour

2 Tbsp. granulated sugar

2 Tbsp. butter, room temperature

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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 1/2 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 1/3 cup sugar and 1/2 cup sour cream or yogurt.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: breakfast
Method: baking
Cuisine: American