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Jumbo Nutella Banana Muffins Recipe

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5 from 118 reviews

These Jumbo Nutella Banana Muffins are a decadent treat combining ripe bananas with rich Nutella swirls, creating moist, flavorful muffins perfect for breakfast or an indulgent snack. With a tender crumb and a gooey chocolate-hazelnut center, this recipe offers a delightful twist on classic banana muffins, baked to golden perfection.

Ingredients

Scale

Nutella Filling

  • 2/3 cup Nutella

Muffin Batter

  • 3 1/2 – 4 ripe medium bananas
  • 1 egg
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder

Instructions

  1. Prepare Nutella dollops: Line a baking pan with baking paper or a silicone mat. Place sixteen half-tablespoon-sized dollops of Nutella onto the pan and freeze for at least 30 minutes, or until firm enough to handle.
  2. Preheat oven and prepare pans: Preheat your oven to 425°F (220°C). Line jumbo muffin pans with muffin liners.
  3. Mash bananas: In a large bowl, use a fork to mash the ripe bananas to your preferred texture, whether chunky or smooth.
  4. Combine wet ingredients: Add the egg, light brown sugar, and vanilla extract to the mashed bananas. Whisk together until well combined. Then add vegetable oil and whisk until fully incorporated.
  5. Mix dry ingredients: Sift the all-purpose flour, baking soda, baking powder, salt, and cinnamon powder into the wet mixture. Gently mix until everything is just combined, being careful not to overmix to keep the muffins tender.
  6. Fill muffin cups with batter and Nutella: Use a cookie scoop or spoon to fill each muffin liner halfway with batter. Press two pieces of the frozen Nutella dollops into the center of each muffin, then cover with the remaining batter.
  7. Add Nutella swirls: Spoon about 1 teaspoon of Nutella on top of each filled muffin. If the Nutella is too thick, warm it in the microwave for 15 seconds to make it easier to swirl. Use a butter knife or toothpick to gently swirl the Nutella into the batter.
  8. Bake the muffins: Bake for 5 minutes at 425°F (220°C). Without removing the muffins, reduce the oven temperature to 350°F (180°C) and bake for an additional 25-30 minutes until the muffin tops are lightly golden and the centers are set. Check doneness by inserting a toothpick into the center; if it comes out clean, they are done.
  9. Cool muffins: Let the muffins cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
  10. Serve and store: Serve the muffins slightly warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

  • Freezing the Nutella dollops makes it easier to handle and helps prevent them from melting too much during baking, ensuring a gooey center.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • Use ripe bananas with plenty of brown spots for maximum sweetness and moisture.
  • Nutella swirls on top add extra chocolate-hazelnut flavor and an attractive marbled effect.
  • Check muffin doneness with a toothpick to avoid underbaking or drying them out.
  • Store muffins in an airtight container to maintain freshness for up to 3 days.

Keywords: Nutella banana muffins, jumbo muffins, chocolate hazelnut muffins, banana dessert, easy baking recipe

Find it online: https://reemcook.com/jumbo-nutella-banana-muffins-recipe/