Nutella Stuffed Banana Muffins
Soft banana crumb, a molten chocolate-hazelnut centre, and a crackly sugar top — the bakery muffin your bananas were destined for.
In a nutshell: This authentic american nutella stuffed banana muffins comes together in just 37 mins using simple whole ingredients. The chef's secret: cold chocolate-hazelnut spread holds its shape during filling and melts into a pocket. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Nutella stuffed banana muffins: moist banana muffins with a molten chocolate-hazelnut centre. A bakery-style bake for overripe bananas.
Key Equipment
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- 12-cup muffin tin
- Paper liners
- Large mixing bowl
- Whisk
- Cookie scoop
Chef's Pro-Tips
- Chill the spread: cold chocolate-hazelnut spread holds its shape during filling and melts into a pocket instead of marbling through the batter.
- Test at the edge, not the centre: a toothpick in the molten middle will always look wet — test near the rim to judge doneness honestly.
- Do not overmix: stir just until the flour disappears, or the muffins turn tough instead of tender.
Ingredients
12
servings
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3 ripe bananas, mashed, about 1 1/4 cups
-
½ cup granulated sugar
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½ cup brown sugar, packed
-
⅓ cup vegetable oil
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2 eggs, room temperature
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1 tsp vanilla extract
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1.75 cups all-purpose flour
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1 tsp baking soda
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½ tsp kosher salt
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½ tsp ground cinnamon
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¾ cup chocolate-hazelnut spread, such as Nutella, chilled
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2 tbsp turbinado sugar, for sprinkling
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Step-by-Step Instructions
Heat the Oven
Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. Chill the chocolate-hazelnut spread in the fridge so it scoops cleanly.
Mix the Batter
Whisk the mashed bananas, both sugars, oil, eggs and vanilla in a large bowl until smooth. Fold in the flour, baking soda, salt and cinnamon just until no dry streaks remain — do not overmix.
Fill and Stuff
Spoon about 2 tablespoons of batter into each liner. Drop a heaped teaspoon of chilled chocolate-hazelnut spread into the centre of each, then top with another tablespoon of batter to cover it.
Sugar and Bake
Sprinkle the tops with turbinado sugar. Bake for 20-22 minutes until the tops are golden and spring back lightly, and a toothpick inserted near the edge (not the centre) comes out clean.
Cool Briefly
Cool in the tin for 5 minutes, then transfer to a rack. Serve warm while the centres are still molten, or at room temperature.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — they keep 3 days in an airtight container at room temperature, or freeze for up to 3 months. Warm frozen muffins for 20 seconds in the microwave to re-melt the centres.
Very ripe — heavily speckled or nearly black skins. Underripe bananas make dry, bland muffins; the riper the banana, the moister and sweeter the crumb.
Yes — peanut butter, cookie butter, or jam all work the same way. Chill thicker spreads first so they hold their shape during filling.
The spread was too warm or the batter too thin. Chill the spread well and make sure the first layer of batter fully covers the bottom of each liner.
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