How many times I’ve spied that jar of hazelnut spread (Nutella) sitting on the pantry shelf teasing to be smeared on a banana for a late-night snack?
The bananas are past their prime and take on an entirely new life in this dialed up rendition of traditional “Banana Nut Muffins” -- decadent Nutella Stuffed Brown Butter Banana Nut Muffins. Browned butter adds a naturally rich nutty flavor to batter that is flecked with hazelnuts. But the real star is the unexpected creamy chocolate hazelnut filling tucked inside.
Hazelnut spread is a staple in Italy, where you will regularly find it as a filling in pastries or simply spread on a piece of toasted bread. The most well-known brand -- and the one that has the best availablity in the United States -- is Nutella, made by the Italian confectioner Ferraro.
A little history: Nutella derived from gianduia, which Ferraro sold in a solid block form primarily to the confection and baking trade. The rationing of cocoa beans during and following World War II led them tap into the abundance of hazelnuts available in their locality. Ferrero seized the opportunity and succeeded in developing their iconic creamy chocolatey spreadable product -- Nutella -- for a larger consumer base that is now enjoyed globally.
Ingredients
- unsalted butter
- all-purpose flour
- baking powder
- baking soda
- salt
- granulated sugar
- brown sugar
- large eggs
- ripe bananas
- vanilla extract
- dry roasted hazelnuts
- hazelnut spread, such as Nutella
- Sea salt
See recipe card for quantities.
Jump to RecipeInstructions
Place a rack in the center of the oven set to 375°F. Line a 12-cup standard muffin tin with paper liners.
Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally, scraping milk solids off the bottom and sides of the pan, until the milk solids turn golden brown and smell nutty, about 10 minutes.
Pour the butter and brown bits into the mixing bowl and cool for 10 minutes.
Make crumb topping: Add the sugar, flour and butter to a small bowl
Mix with fingers until crumbs form.
In a medium bowl, stir together flour, baking powder, baking soda, and salt. Reserve.
Using a stand or hand-held electric mixer, cream cooled brown butter and sugars for 1 to 2 minutes, until light and fluffy.
Beat in eggs and vanilla.
Mix in bananas.
Add flour mixture in increments until just combined.
Stir in hazelnuts.
Spoon a heaping tablespoon of batter into each muffin cups.
Place a heaping teaspoon of hazelnut spread in the center of each.
Top each with another heaping tablespoon of batter.
Top each generously with crumb topping. Sprinkle tops with sea salt.
Bake for 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.
Remove muffin tin(s) to wire rack. Cool for 5 minutes before removing muffins
Substitutions
- Flour: Instead of all-purpose flour, you can use white whole wheat flour or half whole wheat flour and half all-purpose flour.
- Crumb Topping: Substitute half of the white sugar with brown sugar.
Variations
- Dial up the Hazelnuts: Add a little “adult” -- a tablespoon of Frangelico (hazelnut liqueur) to the batter.
- Almond Butter and Banana: Substitute ½ cup flour with almond flour. Stuff with almond butter. Replace the chopped hazelnuts with chopped almonds. Replace half a teaspoon vanilla with almond extract
- Pistachio and Banana: Stuff with pistachio butter – also known as pistachio paste or pistachio cream – instead of the hazelnut spread. Replace the chopped hazelnuts with chopped pistachios.
- Peanut Butter and Banana (and Chocolate?): Fill with good quality creamy peanut butter instead of hazelnut spread. Replace the chopped hazelnuts with chopped dry-roasted peanuts. Consider adding ½ to ¾ cup mini semi-sweet chocolate chips to the batter
Equipment
- 12 cup muffin tin
- hand-held or stand mixer
- small saucepan
- cooling rack
Storage
After the muffins have cooled, store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
🍽️ Recipe
Nutella® Stuffed Brown Butter Banana Nut Muffins
Equipment
- 12 cup muffin tin
- hand-held or stand mixer
- cooling rack
- small saucepan
Ingredients
- ¾ cup unsalted butter
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas 2-3 medium bananas
- 1-½ teaspoons vanilla extract
- ½ cup chopped dry roasted hazelnuts
- ½ cup hazelnut spread such as Nutella
Crumb Topping (optional)
- ½ cup sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter room temperature
- sea salt
Instructions
- Place a rack in the center of the oven set to 375°F. Line a 12-cup standard muffin tin with paper liners.
- Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally, scraping milk solids off the bottom and sides of the pan, until the milk solids turn golden brown and smell nutty, about 10 minutes. Pour the butter and brown bits into the mixing bowl and cool for 10 minutes.
- Make crumb topping: Add the sugar, flour and butter to a small bowl and mix with fingers until crumbs form.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt. Reserve.
- Using a stand or hand-held electric mixer, cream cooled brown butter and sugars for 1 to 2 minutes, until light and fluffy. Beat in eggs and vanilla. Mix in bananas. Add flour mixture in increments until just combined. Stir in hazelnuts.
- Spoon a heaping tablespoon of batter into each muffin cups. Place a heaping teaspoon of hazelnut spread in the center of each. Top each with another heaping tablespoon of batter. Top each generously with crumb topping. Sprinkle tops with sea salt. Bake for 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.
- Remove muffin tin(s) to wire rack. Cool for 5 minutes before removing muffins
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