Chocolate Hazelnut Banana Muffins with Brown Sugar
Soft banana muffins with a swirl of chocolate hazelnut spread, made with melted butter in one bowl.
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.
Notes
Substitutions: Use peanut butter or cookie butter in place of the chocolate hazelnut spread.
Tips: Warm the spread just until pourable and do not overmix the batter.
Storage: Room temperature for up to 3 days or freeze for up to 3 months.