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A handheld smartphone photo showing the dense light-tan crumb of Nutella Banana Swirl Muffins.

Nutella Banana Swirl Muffins: The Ultimate Marbled Bakery-Style Guide

Indulge in moist, light-tan banana cake marbled with a deep, dark mahogany Nutella swirl. These bakery-style muffins feature a semi-glossy, heat-set finish in classic white pleated cups—perfect for a decadent breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 ½ cups (345g) Overripe bananas Mashed
  • ½ cup (115g) Unsalted butter Melted and slightly cooled
  • ½ cup (100g) Granulated sugar
  • ¼ cup (50g) Light brown sugar Packed
  • 1 Large egg Room temperature
  • 1 teaspoon (5ml) Vanilla extract
  • 1 ½ cups (190g) All-purpose flour
  • 1 teaspoon (5g) Baking soda
  • ½ teaspoon (3g) Fine sea salt
  • ½ cup (150g) Nutella Dark mahogany hazelnut spread

Equipment

  • 1 12-cup muffin tin
  • 12 White pleated paper baking cups
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with white pleated paper cups.
Making the Batter
  1. In a large bowl, mash bananas until smooth. Whisk in melted butter, sugars, egg, and vanilla until well combined.
  2. Fold in flour, baking soda, and salt using a spatula until just combined. Do not overmix.
The Swirl & Bake
  1. Divide batter into cups. Place 1 teaspoon of Nutella on each. Use a toothpick to swirl the mahogany Nutella into the light-tan batter in a figure-8 motion.
  2. Bake for 18-22 minutes until the Nutella is heat-set and semi-glossy. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Use bananas with plenty of black spots for the best flavor.
Warm the Nutella for 10 seconds if it is too stiff to swirl.