One Bowl Banana Nutella Muffins

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These one bowl banana nutella muffins are moist banana bread muffins stuffed to the brim with melty nutella and topped with extra chocolate chips. They are unbelievably rich and delicious, and only take 20 minutes of prep!

close-up shot of banana nutella muffins arranged on a small cake stand, each topped with a shiny drizzle of melted nutella

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Ingredients
Step By Step Instructions
FAQ
Expert Baking Tips
Storage and Freezing Instructions
More Muffin Recipes You'll Love...
One Bowl Banana Nutella Muffins

I'm a firm believer that nutella is a miracle spread. On bananas, on toast, on anything really. But stuff some nutella in the center of some banana bread muffins and you've got yourself a KILLER breakfast (or dessert? who cares!).

Just imagine this: a moist, soft banana bread muffin, warm from the oven, oozing with melty nutella in the center, and with a nice crunchy top from coarse sugar and extra gooey chocolate chips. Yes. YES. Make these immediately- your tastebuds will thank you!

For more muffin recipes, try my small batch banana muffins, small batch lemon blueberry muffins, and small batch chocolate chip muffins.

Ingredients

Mashed banana: Make sure to use overripe bananas for the best flavor!
Brown sugar: Using brown sugar instead of granulated sugar makes the muffins more moist and flavorful.
Butter: You'll need half a stick (57g) of unsalted, melted butter.
Egg: One egg is all that's needed.
Sour cream: Adds extra moisture.
Flour: All-purpose flour works best here.
Baking powder & baking soda: For lift.
Vanilla, cinnamon, & salt: For flavor.
Nutella: Or any other chocolate hazelnut spread. Unlike other recipes, you don't need to freeze the nutella before putting it in the center of these muffins. Straight from the jar is fine!
Chocolate chips: For extra richness and chocolate-y goodness.
Coarse sugar: Adds a delicious crunch to the tops of the muffins.

Step By Step Instructions

STEP 1: Whisk the wet ingredients. In a large bowl, whisk the mashed banana, brown sugar, melted butter, egg, sour cream, and vanilla until combined.

STEP 2: Add the dry ingredients. To the wet ingredients, add the flour, baking powder, baking soda, cinnamon, and salt. Whisk until you can no longer see streaks of dry ingredients in the batter. Don't overmix- the batter should be thick and lumpy.

mashed banana, brown sugar, melted butter, sour cream, vanilla, and egg being whisked together in a large glass bowl

the wet ingredients whisked together in a large glass mixing bowl

flour, baking powder, baking soda, and salt being added and whisked in to the wet ingredients

close-up shot of finished, thick, lumpy muffin batter

STEP 3: Chill the batter. Cover with plastic wrap and refrigerate the batter for at least 30 minutes. Meanwhile, preheat your oven to 425°F (218°C).

STEP 4: Prepare your pan. Line a muffin pan with 6 paper liners. Only line every other muffin tin- spacing out the tins helps more heat get into each muffin so they rise higher.

STEP 5: Scoop the batter. Use a large cookie scoop or a spoon to fill each muffin tin about ⅓ of the way full with the chilled batter. Then, microwave your nutella in a small bowl for about 10-15 seconds, until thinned out. Evenly divide the melted nutella between the 6 tins. Scoop on the remaining batter, filling the tins all the way to the top.

shot of muffin batter being portioned into tins, with each liner being filled ⅓ of the way full and then topped with nutella

shot of muffin tins being filled, with each tin filled to the very top with banana bread batter

STEP 6: Top with chocolate chips and coarse sugar. Sprinkle the chocolate chips on top and give a generous dusting of coarse sugar for extra crunch.

STEP 7: Bake. Bake at 425°F (218°C) for 5 minutes, then reduce the heat to 350°F (177°C) and continue baking for another 13-15 minutes. This burst of high heat at the start of baking helps the muffins dome up and bake sky high!

STEP 8: Cool & serve. Allow the muffins to cool in the pan for about 5 minutes, then remove and set over a wire rack. Drizzle with more melted nutella as desired. Enjoy warm or at room temperature.

FAQ

Can I use fillings other than nutella?

Feel free to fill the muffins with other spreads like peanut butter, biscoff/cookie butter, almond butter, etc. Just make sure you microwave them for 10-15 seconds before so they thin out slightly to make the layering easier.

How do I make my muffins more moist?

Bananas are EXCELLENT at moistening baked goods, and these muffins are packed full of them! Aside from that, make sure not to overbake these muffins (a few moist crumbs on the toothpick is fine!) and add sour cream.

Can I double the recipe to make a full batch of muffins?

As written, this is a small batch recipe that yields just a half dozen muffins. To make a full dozen, double all of the ingredients. Keep in mind that the muffins are taller when you space out the muffin tins (visual of that above) as opposed to filling every tin next to each other. For that reason, I recommend baking the muffins in 2 batches, so that each pan is only filled with 6 muffins at a time.

Can I make the batter ahead of time?

Resting the batter in the fridge helps the muffins rise extra high! 30 minutes is the minimum for this recipe, but if you want to make the batter ahead of time, a 1-2 day rest is okay too! You can even fill the batter into the pans with the nutella filling and refrigerate that for 1-2 days instead of chilling the batter by itself if you wanna save time when you're ready to bake.

close-up shot of banana nutella muffins, with one in the center bitten into, revealing the nutella center

Expert Baking Tips

Rest the batter: Even just a 30 minute rest in the fridge helps your muffins rise significantly higher. Don't skip it- wash the dishes in the meantime!
Line every other muffin tin: This recipe makes only 6 muffins, so this is easy! Most muffin pans have 12 tins, so space out your muffins so none are directly next to each other. You can see a visual of this above!
Top with coarse sugar: A sprinkle of coarse sugar adds a delicious crunch that contrasts with the soft muffin interior. If you don't have coarse sugar, use turbinado sugar or granulated sugar instead.

Storage and Freezing Instructions

Store leftover muffins in an airtight container at room temperature for up to 2-3 days or in the freezer for up to 2-3 months. Thaw frozen muffins in the refrigerator overnight, then bring to room temperature. Warm leftover muffins in the microwave for 15-20 seconds before enjoying.