0.5cupbuttermilkor milk mixed with 1 tsp lemon juice
1.5tspvanilla extract
1.75cupall-purpose flourspooned and leveled
1.25tspbaking powder
0.5tspbaking soda
0.5tspfine salt
0.5tspground cinnamonoptional but tasty
0.33cupchopped hazelnuts, toastedoptional crunch
0.75cupchocolate-hazelnut spreadsoftened for easier swirling
Instructions
Preparation Steps
Heat oven to 375°F. Line a 12-cup muffin pan with paper liners.
Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
Mash bananas in a large bowl. Whisk in granulated sugar, brown sugar, oil, buttermilk, and vanilla until smooth.
Fold dry ingredients into the banana mixture just until no dry streaks remain.
Stir in chopped hazelnuts, keeping the batter slightly lumpy.
Microwave the chocolate-hazelnut spread for 10–15 seconds to loosen.
Spoon batter to fill cups halfway. Add about 2 teaspoons of spread to each, then top with more batter.
Swirl the tops gently with a toothpick for a marbled look.
Bake 16–18 minutes, until a tester comes out clean at the edge of a muffin.
Cool in pan 5 minutes, then move muffins to a rack to finish cooling.
Notes
Variation: Sprinkle coarse sugar or mini chocolate chips on top before baking. For extra nutty flavor, swap hazelnuts with toasted pecans.Storage: Keep at room temperature in an airtight container for 2 days or freeze up to 2 months. Warm briefly before serving to revive the swirl.This recipe is an original creation inspired by classic Banana Nutella Muffins Recipe flavors. All ingredient ratios and instructions are independently developed.