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Easy Nutella Banana Swirl Muffins with Gooey Bakery-Style Tops

A tray of Nutella Banana Swirl Muffins with glossy bakery-style tops, styled as a sweet example of How To Make Nutella Swirl Muffins.
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Soft, moist banana muffins with a silky Nutella swirl on top, these Nutella Banana Swirl Muffins make a fantastic after-school snack, a cozy breakfast, or a smart way to use up ripe bananas. They bake up tender, sweet, and beautifully swirled.

Ingredients

Scale
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  • 1 cup mashed bananas (about 3 medium bananas)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup Nutella

Instructions

  1. Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners and set the pan aside.
  2. In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until the mixture turns lighter and fluffy. This usually takes about 1 to 2 minutes. At first, the mixture may look a little dry and crumbly. Keep mixing. It will loosen and smooth out as the butter and sugar start to cream together.
  3. Add the eggs, vanilla extract, milk, and mashed bananas to the bowl. Mix again until everything blends evenly and the batter looks smooth and well combined. Scrape down the sides of the bowl if needed so no pockets of butter or banana stay hidden at the bottom.
  4. Add the flour, baking powder, baking soda, and salt. Mix on low speed only until the dry ingredients disappear. Stop as soon as the batter comes together. Do not keep mixing once the flour is incorporated, or the muffins can become dense.
  5. Spoon the banana batter into the prepared muffin cups, filling each one about three-quarters full. Try to keep the portions even so the muffins bake at the same rate.
  6. Add a small dollop of Nutella on top of each muffin, using about 1 teaspoon per cup. Use a toothpick to gently swirl the Nutella into the top of the batter. Keep the swirl shallow. You want the Nutella to stay visible on the surface instead of sinking deep into the muffin.
  7. Bake the muffins for 15 to 17 minutes, or until the tops look lightly rounded and set in the center. A toothpick inserted into the middle of a muffin should come out clean, with no wet batter attached. If the tops are set and the swirls look glossy and baked, they are ready.
  8. Remove the pan from the oven and let the muffins rest in the pan for about 10 minutes. This helps them firm up a little before you move them.
  9. Transfer the muffins to a wire rack to finish cooling, or enjoy one warm while the Nutella is still soft.

Notes

  • These muffins taste even better the next day. Store them covered at room temperature on the counter. I like to place them on a plate and cover them tightly with plastic wrap or press-and-seal wrap.
  • You can use any milk you have on hand. I have made them with 1% milk and whole milk, and both work well.

Find it online: https://irmacooks.com/nutella-banana-swirl-muffins/