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A basket of banana hazelnut muffins.

Chocolate Hazelnut Banana Muffins (adapted from 2015 Milk Calendar)

Maureen Reynolds
Moist and delicious banana muffins swirled with chocolate hazelnut cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • mixing bowls
  • muffin tins

Ingredients
  

  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, melted melted
  • ⅔ cup sugar
  • 2 large eggs
  • 1 cup mashed bananas over ripe bananas
  • 1/2 cup chocolate hazelnut spread such as Nutella

Instructions

  • Preheat oven to 375℉. Line 12 muffin tins with paper liners or spray with non-stick spray, set aside.
  • Melt butter in a small saucepan or microwave and allow to cool.
  • In a small bowl combine milk and lemon juice and set aside
  • Into a large bowl sift together flour, baking powder, baking soda and salt.
  • In a medium bowl whisk together cooled butter, sugar and eggs. Stir in mashed banana.
  • Add wet ingredients all at once to dry ingredients and blend only until just combined.
  • Scoop batter into muffin tins until ⅔ full.
  • Top each cup of batter with a spoonful of chocolate hazelnut spread and swirl gently to combine.
  • Bake for 20 to 24 minutes or until cake tester inserted in the centre comes out clean.
  • Let cool in the pan for 5 minutes before turning out onto cooling rack.

Notes

Allow to cool completely before storing in an airtight container lined with a sheet of paper towel.
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https://www.redcottagechronicles.com/baking/chocolate-hazelnut-banana-muffins-challenge/