These Banana Nutella Muffins are indulgent inside and out! A classic banana muffin, filled with Nutella and drizzled with chocolate hazelnut glaze!
I have been a fan of Nutella since I was a kid, and there are all kinds of fun ways to incorporate the chocolate spread into baking.
You can make Nutella cookies in all kinds of different forms - with the Nutella as part of the batter, as the filling, or as a frosting. You can bake it into breads, or cakes, or whatever else.
Even in terms of making Nutella muffins, there are various ways to make beautiful muffins with the stuff.
You can make Nutella swirl muffins - I like doing them as plain, banana, or chocolate muffins with a delicious swirl of Nutella running through the batter.
The chocolate hazelnut spread can be used in place of the fat (and some of the sugar) in almost any easy muffin recipe, instantly elevating it.
Chocoholics can add to chocolate chip muffins for an extra kick of chocolatey goodness, but - TBH - Nutella AND chocolate chips is veering a bit too far into cupcake territory to be a “muffin”, IMHO.
Start with moist banana muffins, and use the spread as a filling in the center of the muffin!
This easy recipe starts out with a classic banana muffin, which is both filled with Nutella, and drizzled with an easy chocolate hazelnut glaze made from it.
These decadent, fluffy muffins are a great way to start the day... so let’s get to it!
These Nutella banana muffins are made using really simple ingredients - if you don’t already have the items from this ingredient list on hand, they’ll be easy to find in any grocery store!
A few notes:
Overripe bananas are the best bananas to use for this recipe - they mash well, are key to producing moist muffins, and have the most robust sweet banana flavor.
Don’t worry about brown spots - if the bananas aren’t full-out rotten, it’s all good!
IMHO, the best banana muffins are made with bananas you wouldn’t want to eat - blackened peels, mushy interior, etc.
I used Nutella - the iconic chocolate hazelnut spread - for both the centers of these fluffy banana muffins, as well as for the base of the drizzle.
A small jar of Nutella is enough to make this recipe - the filling works out to somewhere between 1 teaspoon Nutella to a tablespoon of Nutella, depending on how generous you are with scooping it.
Can’t find name brand Nutella, or can’t use it for some reason?
No problem, you can swap it out 1:1 for other similar spreads. Some options to try:
I use all purpose flour for this Nutella banana muffin recipe, but cake flour works well also.
If you’d like to use whole wheat flour, I recommend replacing up to half of the flour with it.
I’ll usually use just whichever I have on hand, but I think I slightly prefer light brown for this recipe.
Milk and Butter
You can use whatever kind of milk you like. When I first designed this banana bread muffins recipe, I was using 2% milk.
For the past several years, we have been using unsweetened almond milk, instead - much easier on our sinuses!
If you need to make these as dairy free homemade Nutella muffins, you can use the plant based milk of your choice, and swap the butter out for vegetable oil or melted lard.
Of course, be sure to use a filling that you can use - Nutella has skim milk powder in it!
Rounding out this recipe, you will need:
.... I just don’t have anything to add, for these ingredients!
All of my muffin recipes use regular 12-cup muffin tins, and this is no exception.
I like to line every cavity with a cupcake liner - plain paper liners if I just want to avoid extra cleanup, printed if I’m feeling fancy or festive!
How to Make Banana-Nutella Muffins
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:
A few hours - or the night - before making the muffins, line a baking sheet with parchment paper.
Use two small spoons to scoop a heaping teaspoon of Nutella - about 2 teaspoons worth - onto the prepared pan. You’ll need 12 little mounds / balls of Nutella.
Cover with plastic wrap and place in the freezer until solid.
Preheat oven to 375 F. Line 12 muffin cups with muffin liners, or spray with baking spray.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt; set aside.
Peel bananas. In a separate bowl, mash bananas and brown sugar together until relatively smooth.
Add eggs, milk, melted butter, and vanilla, stir until well combined.
Note: I don’t’ recommend using an electric mixer unless you have to - overworked batter means tough muffins!
Place one frozen Nutella lump in the center of each muffin cup, leaving room around each one.
Bake muffins in a 375 degree F oven for 22 to 25 minutes or until golden and a wooden toothpick or butter knife inserted in the top of each muffin comes out clean.
Note: Only insert it about ⅓ of the way down. If you hit Nutella, it’ll be wet no matter how done it is!
Whisk together the Nutella and about half of the powdered sugar until smooth.
Add the remaining powdered sugar, a little at a time, continuing to whisk until it’s thick and completely incorporated.
Add the milk, whisk until smooth. You want it VERY thick, but you can add extra milk if you need - or heat for 20 seconds in the microwave.
Note: For a thin drizzle as pictured, heat the glaze in the microwave for about 20 seconds and whisk well.
You'll want to drizzle this immediately, while it's still warmed.
Cool muffins to room temperature before transferring to an airtight container for storage in the fridge.
If you don’t care about keeping the drizzle pretty, you can toss them in a freezer bag - we do!
Muffins will be good for about 5 days or so, best when served reheated at least to room temperature.
More Muffin Recipes!
Are you a fellow fan of muffins? I have some more marvelous recipes for tender homemade muffins!
Apple Blueberry Muffins
Banana Nut Muffins
Breakfast Corn Muffins
Cardamom Pear Streusel Muffins
Carrot Cake Muffins
Cranberry Orange Pistachio Muffins
Cream Cheese Stuffed "Everything" Muffins
Healthier Apple Oatmeal Muffins
Maple Pumpkin Spiced Muffins
Nutmeg Coffee Cake Muffins
Orange Almond and Date Muffins
Peach Cobbler Muffins
Pina Colada Muffins
Red Velvet Muffins
Sweet Potato Muffins
Also, be sure to check out our Breakfast and Brunch Recipes section for all kinds of great recipes!
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Banana Nutella Muffins
- ½ cup Nutella
- 3 Very ripe bananas
- ⅔ cup Brown Sugar
- 2-¼ cups All-purpose flour
- 1 ½ tsp. Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 Large eggs lightly beaten
- ⅓ cup Milk
- ¼ cup Unsalted butter melted and cooled
- 1 tsp. Pure vanilla extract
- 3 tablespoon Nutella
- 1 cup Confectioners / Icing / Powdered Sugar
- 1 ½ tablespoon Milk
- A few hours - or the night - before making the muffins, line a baking sheet with parchment paper.
- Use two small spoons to scoop small amounts of Nutella - about 2 teaspoons worth - onto the prepared pan. You’ll need 12 little mounds / balls of Nutella.
- Place in the freezer until solid.
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.
- Peel bananas. In another bowl, mash bananas and brown sugar together until relatively smooth.
- Add eggs, milk, melted butter, and vanilla, stir until well combined.
- Add banana mixture to the flour mixture, stir just until moistened (batter should be lumpy.)
- Spoon some batter into muffin cups, filling each about ⅓ full.
- Place one frozen Nutella lump in the center of each muffin cup, leaving room around each one.
- Divide the remaining batter between the muffin cups, allowing the batter to fully encase the filling.
- Bake in a 375 degree F oven for 22 to 25 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- (Note: Only insert it about ⅓ of the way down. If you hit Nutella, it’ll be wet no matter how done it is!)
- Allow muffins to cool slightly, then prepare the drizzle:
- Whisk together the Nutella and about half of the powdered sugar until smooth.
- Add the remaining powdered sugar, a little at a time, continuing to whisk until it’s thick and completely incorporated.
- Add the milk, whisk until smooth. You want it VERY thick, but you can add extra milk if you need.
- Remove muffins from muffin cups; drizzle with glaze, and serve warm!
- Cool leftover muffins to room temperature before transferring to an airtight container for storage in the fridge.
- If you don’t care about keeping the drizzle pretty, you can toss them in a freezer bag - we do!
- Muffins will be good for about 5 days or so, best when served reheated at least to room temperature.