These Nutella Stuffed Double Chocolate Banana Bread Muffins are ultra moist, rich, and packed with chocolate flavour. Made with ripe bananas, cocoa powder, chocolate chips, and a gooey Nutella centre, they’re the perfect bakery-style muffins for breakfast, dessert, or an indulgent snack.
Why you will love this recipe?
If you love banana bread and chocolate, these muffins are the best of both worlds. Every bite is incredibly moist thanks to ripe bananas and sour cream, while cocoa powder and chocolate chips create a rich chocolate flavour. The surprise Nutella filling makes them extra indulgent, giving you soft bakery-style muffins that everyone will love.
Expert Tips for Best Results!
- Don’t Overmix the Batter – Mix just until the dry ingredients disappear to keep the muffins soft and fluffy.
- Bake at Two Temperatures – Starting at a higher temperature helps create tall, bakery-style muffin tops before lowering the heat to finish baking evenly.
- Fill While Warm – Stuff the muffins with Nutella while they’re still warm so it melts slightly into the centre.
- Use Room Temperature Ingredients – Eggs and sour cream blend more easily into the batter and create a smoother texture.
- Freeze Extra Muffins – These Nutella Stuffed Double Chocolate Banana Bread Muffins freeze beautifully for up to 3 months. Simply thaw at room temperature or warm them in the microwave before serving..
How to make Nutella Stuffed Double Chocolate Banana Bread Muffins?
Step 1: Prepare the Muffin Batter
First, preheat your oven to 200°C (400°F) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the eggs, vanilla extract, white sugar, and brown sugar until the mixture is smooth and slightly lighter in colour. Next, add the oil, mashed ripe bananas, and sour cream (or plain yogurt), then whisk again until everything is fully combined and creamy.
Now add the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Finally, fold in the chocolate chips, being careful not to overmix, as this helps keep the muffins soft and tender.
Step 2: Fill the Muffin Tin
Using an ice cream scoop or spoon, divide the batter evenly between the prepared muffin liners, filling each about three-quarters full. This allows enough room for the muffins to rise while baking and creates beautifully domed tops.
Step 3: Bake the Muffins
Place the muffin tin into the preheated oven and bake at 200°C (400°F) for 5 minutes. Then, without opening the oven door, reduce the temperature to 175°C (350°F) and continue baking for 18–22 minutes.
The muffins are ready when they have risen well and a toothpick inserted into the edge (avoiding the future filling area) comes out with only a few moist crumbs attached.
Step 4:Fill with Nutella
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes.
While they’re still warm, use the handle of a wooden spoon or a small knife to carefully make a hole in the centre of each muffin. Spoon or pipe a generous amount of Nutella into each cavity until the centre is filled with rich, gooey chocolate-hazelnut spread.
Step 5: Serve and Enjoy
Serve the muffins slightly warm for the ultimate molten Nutella centre and melty chocolate chips. If desired, drizzle with melted chocolate, sprinkle with extra chocolate chips, or dust with cocoa powder before serving. These Nutella Stuffed Double Chocolate Banana Bread Muffins are delicious with coffee, tea, or a cold glass of milk and stay wonderfully moist for several days when stored in an airtight container.
Frequently Asked Questions
Can I use frozen bananas?
Yes. Thaw them completely and drain any excess liquid before mashing.
Can I use yogurt instead of sour cream?
Absolutely. Plain Greek yogurt or regular plain yogurt both work well.
Can I stuff the muffins before baking?
You can, but filling them after baking gives you a much gooier Nutella center.
How do I know when the muffins are done?
Insert a toothpick into the side of a muffin. It should come out with a few moist crumbs but no wet batter.
How should I store these Nutella Stuffed Double Chocolate Banana Bread Muffins?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Watch How to Make it!
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Recipe Card
Nutella Stuffed Double Chocolate Banana Bread Muffins
These Nutella Stuffed Double Chocolate Banana Bread Muffins combine the richness of double chocolate with naturally sweet bananas and a molten Nutella center. They're soft, moist, bakery-style muffins that are perfect for breakfast, dessert, or anytime you're craving chocolate.
Ingredients
- 3 large mashed ripe bananas (330–360g)
- 2 eggs
- 113ml oil
- 60g sour cream or plain yogurt
- 1/3 cup (65g) white sugar
- 3/4 cup (150g) brown sugar
- 1 1/2 tsp vanilla extract
- 2 cups (244g) all-purpose flour
- 1/2 cup (55g) cocoa powder
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 135g chocolate chips (mix of milk and dark)
- Nutella (as needed for stuffing)
Instructions
1. First, preheat your oven to 200°C (400°F) and line a 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together the eggs, vanilla extract, white sugar, and brown sugar until smooth. Add the oil, mashed ripe bananas, and sour cream (or yogurt), then whisk again until the mixture is creamy and fully combined.
2. Next, add the flour, cocoa powder, baking powder, baking soda, and salt to the wet ingredients. Using a spatula, gently fold everything together until no dry streaks remain. Be careful not to overmix, as this helps keep the muffins soft and tender. Finally, fold in the chocolate chips until evenly distributed throughout the batter.
3. Divide the batter evenly between the prepared muffin liners, filling each about three-quarters full. Place the muffin tin into the preheated oven and bake at 200°C (400°F) for 5 minutes. Without opening the oven door, reduce the temperature to 175°C (350°F) and continue baking for 18–22 minutes, or until a toothpick inserted into the edge of a muffin comes out with just a few moist crumbs attached.
4. Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. While they're still warm, use the back of a wooden spoon or a small knife to carefully create a hole in the centre of each muffin.
5. Fill each muffin generously with Nutella, allowing the warmth of the muffins to soften the spread into a delicious gooey centre. If desired, add a few extra chocolate chips or drizzle melted chocolate over the top before serving.
6. Enjoy the muffins warm for the ultimate molten Nutella centre, or allow them to cool completely before storing in an airtight container for later.
If you like muffins recipes like these, you should definitely check out my:
1) Nutella Stuffed Brookie Muffins
2) Bakery Style Chocolate Chip Muffins
