These chocolate hazelnut banana muffins have a soft, moist crumb and a swirl of warm chocolate hazelnut spread running through the middle of every one.
The batter is mixed in one bowl with a hand mixer, and the recipe makes 18 muffins, which is plenty to share or freeze for busy mornings. They bake for about 18 minutes.
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Why This Chocolate Hazelnut Banana Muffins Recipe Works
Six ripe bananas give the batter plenty of moisture and sweetness, so the muffins stay soft for days without much added sugar or fat.
Melted butter keeps the mixing simple, since there is no creaming step. A quick beat for about 3 minutes with a hand mixer combines everything and aerates the batter.
Warming the spread for 30 seconds thins it enough to swirl. A knife drawn through each cup creates marbled ribbons without sinking the spread to the bottom.
Ingredients for Chocolate Hazelnut Banana Muffins
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 6 ripe bananas, mashed to make about 3 cups
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup chocolate hazelnut spread
Ripe bananas. Bananas with brown speckles mash smoothly and give a stronger flavor than yellow ones.
Chocolate hazelnut spread. Any smooth jar works. Warm it briefly so it pours slowly and swirls into the batter without tearing it.
Brown and granulated sugar. Brown sugar adds moisture and a hint of caramel, while granulated sugar helps the tops brown.
Baking soda and baking powder. The two leaveners work together to lift the heavy banana batter into domed tops.
Melted butter. Let the butter cool for a few minutes so it does not scramble the eggs when you mix.
How to Make Chocolate Hazelnut Banana Muffins
1. Prepare the pans Heat the oven to 350 degrees F. Line two 12 cup muffin tins with 18 paper liners.
2. Whisk the dry ingredients In a medium bowl, whisk the flour, baking soda, baking powder, and salt.
3. Beat the wet ingredients With a hand mixer, beat the melted butter, bananas, both sugars, eggs, and vanilla on medium speed for about 3 minutes.
4. Combine the batter Gently stir in the flour mixture until just combined. Overmixing makes muffins tough.
5. Warm the spread Microwave the chocolate hazelnut spread in a small bowl for about 30 seconds until thin and pourable.
6. Fill the liners Fill each liner about three quarters full, spoon the warm spread over the batter, and swirl with a knife.
7. Bake the muffins Bake for 15 to 18 minutes, until a toothpick in the center comes out clean.
8. Cool briefly Move the muffins to a wire rack and let them cool for about 15 minutes before serving.
How to Serve Chocolate Hazelnut Banana Muffins
Serve the muffins warm with a mug of coffee, or lightly toasted with a pat of butter. A dollop of whipped cream makes them feel more like dessert. For a weekend brunch, set them next to cinnamon roll pancakes and cinnamon streusel coffee cake, then add a loaf of Greek yogurt banana bread for anyone who wants plain banana. A cold strawberry blueberry kefir smoothie makes a good drink.
How to Store and Reheat Chocolate Hazelnut Banana Muffins
Keep the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months. Thaw at room temperature for an hour, or warm a frozen muffin in the microwave for 30 to 40 seconds until soft. Refrigerating dries them out, so avoid it unless the kitchen is very warm.
Tips and Variations for Chocolate Hazelnut Banana Muffins
Do not overfill. Three quarters full gives rounded tops, while fuller cups spill over and stick to the pan.
Use two pans. The batter makes 18 muffins, so fill the empty cups in the second tin with a splash of water to keep them from warping.
Swirl lightly. Two or three passes with a knife create ribbons, and more passes blend the spread into the batter and lose the pattern.
Add chopped hazelnuts. A tablespoon of chopped toasted hazelnuts on each top adds crunch.
Make mini muffins. Bake mini muffins for 10 to 12 minutes for a smaller snack.
Skip the raw batter. The batter contains raw eggs, so wait until the muffins are baked before tasting.
Drain thawed bananas. If you use frozen bananas, drain off the extra liquid before mashing to keep the batter from turning gummy.
Store safely. Baked goods keep well when handled promptly, and the Texas AgriLife Extension food safety guide explains general storage habits.
Frequently Asked Questions About Chocolate Hazelnut Banana Muffins
Can I make chocolate hazelnut banana muffins ahead of time?
Yes. Bake them a day ahead and store them airtight, or freeze them for up to 3 months and warm them before serving.
How ripe should the bananas be for chocolate hazelnut banana muffins?
Use bananas with plenty of brown spots. Greener bananas have less sweetness and make the muffins taste starchy.
Can I halve the recipe for chocolate hazelnut banana muffins?
Yes. Use 3 bananas, 1 egg, and half of every other ingredient, and fill 9 muffin cups.
Why did my spread sink to the bottom?
It was probably too thin or too hot. Warm it only until pourable and swirl gently near the top of the batter.
Can I use peanut butter or cookie butter instead?
Yes. Warm either one the same way and swirl it in with the same technique.
Chocolate Hazelnut Banana Muffins with Brown Sugar
Equipment
- Two 12 cup muffin tins
- 18 paper liners
- Hand mixer
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup unsalted butter melted
- 6 ripe bananas mashed, about 3 cups
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ⅓ cup chocolate hazelnut spread warmed
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line 18 muffin cups with paper liners.
- Mix. Whisk the flour, baking soda, baking powder, and salt in one bowl. Beat the butter, bananas, sugars, eggs, and vanilla for 3 minutes in another.
- Combine. Stir the dry mixture into the wet mixture until just combined.
- Swirl. Fill the cups three quarters full, then spoon on the warmed spread and swirl with a knife.
- Bake. Bake 15 to 18 minutes until a toothpick comes out clean.
- Cool. Cool 15 minutes on a wire rack.
