Name: Banana Nutella Muffins
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 200 g Granulated sugar; 113 g Unsalted butter (room temperature); 113 g Oil; 2 Egg (room temperature); 80 g Whole milk (room temperature); 240 g Banana puree; 2 teaspoon Vanilla extract; 310 g All purpose flour; 1 teaspoon Baking powder; ½ teaspoon Salt; 1 teaspoon Baking soda; 1 teaspoon White vinegar; 240 g Nutella (gently melted just until the Nutella is easier to spread)

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These irresistible banana Nutella muffins combine the cozy flavor of banana bread with the creamy chocolate-hazelnut flavor of Nutella. With a moist, banana bread crumb and gooey Nutella inside and on top, they're perfect for a sweet breakfast, a midday treat, or an after-dinner dessert paired with a bowl of ice cream!

Best Banana Nutella Muffins Recipe

These cozy banana and Nutella muffins take your average, moist banana muffins to new heights with creamy chocolate and hazelnut flavor mixed in every bite! With just 30 minutes and everyday pantry staples, you'll have super-moist, crowd-pleasing banana Nutella swirl muffins in no time!

I've made these banana Nutella muffins easy to follow for any baking level, packing this recipe with expert tips and tricks for bakery-style results. Unlike other recipes that rely solely on butter or oil, I use a combination of both to add richness and a moist texture that lasts for days. Plus, my signature baking hack ensures you get airy, fluffy muffins every time without relying on sour cream or yogurt.

What makes this banana Nutella muffin recipe even better is how customizable it is. Whether you change the base flavor, add crunchy ingredients, or spice it up, you can make these muffins even more indulgent than they already are!

Katalin's Take On How To Make Muffins Super Moist

Every ingredient plays a crucial role in achieving a well-balanced flavor and texture when baking. The technique matters just as much, especially if you want super-moist and flavorful muffins that look and taste like they came straight from a bakery. There are a few methods I swear by to make this happen:

First, I combine oil and butter in my Nutella banana bread muffins, resulting in a rich, buttery flavor and a moist texture that lasts for days after baking. Getting the wet and dry ingredient ratios just right can mean the difference between soft, moist muffins and dry, crumbly ones. I recommend using a digital scale for the most accurate and precise measurements.

You must use room-temperature ingredients. This is non-negotiable.

I also use a signature hack that entails mixing vinegar and baking soda and adding it just before baking. This tried-and-true combination creates a light, airy texture that yields super fluffy muffins (without altering the flavor)!

Baking time is also crucial to monitor if you want moist muffins. Overbaking even by just a couple of minutes can lead to dry muffins. Once done, you'll want to store them to keep them as moist and fresh as they were on the first day!

This banana muffin batter with Nutella is a dream

Before starting, it's essential to note that your butter, eggs, and milk should be at room temperature to achieve a smooth, well-emulsified batter. Use unsalted butter to avoid adding unwanted salt to the recipe.

Line your muffin tin with muffin liners and preheat your oven to 175°C / 350°F (do not use the fan setting). Cream the softened butter and sugar together in a large mixing bowl using an electric hand mixer for a few minutes, until the mixture becomes pale and fluffy.

With the mixer still on, slowly add the oil, followed by the room-temperature eggs, one at a time, making sure each is fully incorporated before adding the next. Next, mix in the vanilla extract, pour in the room-temperature milk, and continue whipping for a few seconds until everything comes together. Lastly, mix in the banana puree.

Sift the dry ingredients (all-purpose flour, baking powder, and salt) into the bowl. Do not skip the salt – it's essential for balancing the flavors. Switch to a rubber spatula, then gently fold the dry ingredients into the batter. Be careful not to overmix, as this can result in dense muffins.

In a separate small bowl, combine the vinegar with the baking soda. It will quickly start to bubble. Once it does, immediately fold it into the muffin batter just until combined.

Spoon or pipe the batter evenly into the prepared muffin tin cavities, filling each one until it is about ¾ full. Then, stir in approximately one tablespoon of Nutella into each cavity. Next, add another tablespoon of Nutella right on top.

Bake and be careful not to overbake

Bake for approximately 22 minutes, or until a toothpick inserted in the center comes out clean. This is often referred to as the "toothpick test." Be careful not to overbake, or you'll end up with dry, crumbly muffins!

How to store leftovers

Like most baked goods, Banana Nutella muffins are best enjoyed fresh out of the oven, when they are soft and flavorful. If you have leftovers, store them at room temperature in an airtight container for 2-3 days.

Once cooled completely, you can refrigerate them for up to a week for more extended storage. To freeze, allow the muffins to cool completely. Then, wrap each individually in plastic wrap and a layer of aluminum foil. Place the wrapped muffins in a sealed freezer bag and store them in the freezer for up to 3 months. When ready to enjoy them again, thaw at room temperature.

See my complete guide on how to store muffins for more tips!

Try some flavor variations

These Nutella banana muffins are delicious on their own, but if you want to mix things up a bit, here are several ways you can customize them to your taste:

Stir in cocoa powder as I do in my double chocolate muffins to make chocolate banana Nutella muffins. Alternatively, replace part of the banana puree with pumpkin puree (as I do in my Pumpkin Banana Muffins) to give them a warm fall flavor with a creamy surprise in the middle.

Enhance the texture and flavor by folding in chocolate chips or chopped nuts such as walnuts or pecans. You can also add butterscotch or peanut butter chips!

Add warmth and depth to the flavor by mixing in spices like cinnamon, cardamom, or nutmeg.

Or, why not swap the Nutella with my homemade Biscoff spread?

Notes on Ingredient Substitutions

If you need to make your banana Nutella muffins vegan, you can use one of these egg substitutes, a dairy-free butter substitute, and swap out the Nutella for a vegan chocolate hazelnut spread or peanut butter (make sure to check that there are no dairy additives).

To make your banana nutella muffins gluten-free, replace the all-purpose flour with one of the gluten-free alternatives listed in my flour guide. For a deeper, more molasses-like flavor, replace part of the white sugar with brown sugar or use all brown sugar.

While substitutions are possible, even the smallest changes can impact the flavor, texture, and structure. Refer to my substitute guides to make the best decision for your dietary needs and learn how to adjust the recipe accordingly.

Expert Tips For Making Banana Nutella Muffins

To achieve the best taste and texture in your Nutella and banana muffins, use full-fat milk (I prefer 3%) and high-quality European-style butter with a minimum fat content of 82%.
The riper the banana, the sweeter and more flavorful your muffins will be. Overripe bananas also add extra moisture! Refer to my guide on how to ripen bananas quickly if you're short on ripe bananas.
Take your milk out of the fridge about an hour before baking. Place your eggs in warm water for 5-10 minutes to quickly bring them to room temperature. Refer to my guide on softening butter for tips on how to do so without using a microwave.
Do not attempt to speed up the process by mixing the vinegar and baking soda in advance. The longer it sits, the less bubbly the mixture will be, and it won't produce the light, fluffy results you want.
If the Nutella is too thick, you can melt it gently in the microwave for a few seconds.

Useful Equipment

Use a digital scale to measure your ingredients for the most accurate and consistent results. A digital oven thermometer is helpful in ensuring your muffins bake at the correct temperature, regardless of the model.

You'll need an electric hand mixer to whip the sugar and wet ingredients together. Switch to a rubber spatula to gently fold the wet and dry ingredients, which will help avoid overmixing.

I use a 12-cup muffin pan for baking in this recipe. However, if you want to make a banana Nutella loaf or banana Nutella cake instead, check out my conversions guide!

If you loved these creamy banana bread nutella muffins, you'll want to try my other tasty muffin recipes:

And for more easy and delicious desserts that you can start your day with, check out my roundup of the Top 51+ Best Sweet Breakfast Recipes!

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Banana Nutella Muffins