There are a bunch of bakers in my office and as I've mentioned previously when it comes to special occasions we get together to coordinate baked goods for the special day. One of my best friend's had her last day at the office on Friday, so the bakers found yet another excuse to hit our kitchens. I recently found a new muffin recipe and figured this would be a nice time to give it a try. The recipe was a simple vanilla cake with nutella, so for extra flavor I decided to add in banana. Who doesn't like banana and chocolate?!
The muffins turned out so light and fluffy and the banana made them incredibly moist. The chocolate added just the right amount of sweetness for these muffins to be perfect for both breakfast and dessert. Everyone at the office gave them rave reviews. Let me know what you think!
Nutella-Banana Swirl Muffins
adapted from Leslie Sarna
3 cups cake flour
1 1/2 cups sugar
3 3/4 tsp baking powder
3/4 tsp salt
12 Tbsp butter, at room temperature
3/4 cup milk, at room temperature
2 medium sized bananas
1 1/2 tsp vanilla extract
4 eggs, at room temperature
3/4 jar of nutella (or other chocolate hazelnut spread)
Preheat the oven to 350 degrees F. Fill the cupcake pans with liners or spray with non-stick cooking spray.
Mash the bananas and set aside for use later. Sift the cake flour, sugar, baking powder, and salt into a large mixing bowl. Cut the butter into small cubes and mix on low speed into the flour mixture. Add the milk and the vanilla extract and mix on medium for one minute. Add the eggs one at a time, mixing in between each addition. Mix in the mashed bananas until just incorporated. Pour the batter into the cupcake pans and drop 1 tsp of nutella into each muffin in 2-3 places. Take a toothpick and swirl the nutella around.
Bake for 15-20 minutes (mine took about 16-17 minutes), just until the edges brown. Let cool for 5-10 minutes before transferring to a wire rack. These are best served warm.
This recipe made 24 regular sized muffins and 24 mini muffins.