Nutella Banana Swirl Muffins

Warm Nutella Banana Swirl Muffins are just what you want for a quick breakfast. Moist & heavenly!

This muffin recipe is supposed to be up last week, but Bryan and I went on a very last minute trip to San Francisco. We made the decision to go on Tuesday and left on Friday. Totally not my style (I’m a planner), but it ended up to be a nice and relaxing trip. Cute baby, good food, gorgeous vineyards and fancy wine.

Ok, let’s talk about the muffins.

I’m always looking for a quick breakfast in the morning. Something not too big that goes well coffee (or tea) and easy to heat up. Muffins are definitely one of those.

These muffins are made with ripe banana and swirled with Nutella. Two of my favorite things together in one. Although I love Nutella, I try not to overstuff them in the muffins. I think this has just enough Nutella that doesn’t overpower the banana flavors. Also thanks to the addition of sour cream, the muffins are moist.

They are easy to make. Freeze them and reheat in microwave in the morning. Just what you need when you need a quick bite before heading out the door.

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Nutella Banana Swirl Muffins

Course Breakfast

Cuisine American

Keyword muffin, nutella banana muffin, nutella muffin

Servings 12 muffins

Author Lokness

Ingredients

• 240 grams all-purpose flour (2 cups)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1/3 cup canola or vegetable oil
• 200 grams sugar (1 cup)
• 2 large eggs (at room temperature)
• ¼ cup plus 1 tablespoon sour cream (at room temperature)
• 1 1/3 cups mashed ripe banana (about 3 medium banana)
• ½ cup Nutella

Instructions

• Preheat the oven to 350˚F (177˚C). Line a muffin pan with 12 paper liners.
• In a large bowl, whisk together flour, baking soda and salt.
• In another large bowl, whisk together oil and sugar. Add eggs and sour cream, and whisk until just combined. Add mashed banana and dry ingredients. With a wooden spoon or rubber spatula, gently fold everything together until just combined.
• Fill each paper liners half full with batter. Scoop about ¼ teaspoon Nutella and add to each muffin cup in a few additions, so the Nutella is spread out (not in a dollop). Fill the muffin cups with more batter until ¾ full. Once again, scoop about ¼ teaspoon Nutella and add to each muffin cup in a few additions. Using a toothpick, slightly swirl the top part of the muffin.
• Bake in the oven for 17 – 20 minutes or until golden brown on top and the middle springs back when press slightly. Remove from oven and cool in the muffin pan for 5 minutes. Serve or transfer the muffins to a cooling rack and cool completely.

Notes

1. When filling the batter with Nutella, try to spread them out and NOT to drop a dollop. The batter can’t hold the dollop of Nutella that well, so it will sink to the bottom. 
2. For storage, keep the muffins on a cooling rack and cover with a towel. They will stay good for the next day.
3. To freeze, put the muffins to a baking sheet. Place in the freezer for a few hours until harden. Transfer the muffins to a Ziploc bag and keep for a month. When ready to eat, pop one in microwave for about 45 seconds.

(Adapted from Oh Sweet Basil)