Ummmm Nutella. I've already started on a good note.
Dipped in melted butter, rolled in cinnamon sugar and filled with the oozing out Nutella, every bite of these banana muffins taste absolutely delicious. Can you think of a better way to start your day?
With a hectic start to the day, muffins are one of the easiest and time saving breakfasts to make. Just grab two bowls, tip in all your dry ingredients into one and the wet into the other. Combine both, put the batter in the muffin tray and bake. Voila! fresh and warm home made muffins ready to be enjoyed with your family.
Want an even easier route to warm and delicious home made muffins? Bake the muffins whenever you've got some time at your disposal. Once the muffins are completely cool, freeze and store them in an airtight ziplock bag. Whenever you want to eat them, thaw the mins at room temperature for 3 - 4 hrs or overnight in the refrigerator. Just before biting into them, warm the muffins in the microwave and you have a plateful of muffins ready to be gorged upon. So easy peesy!
I've made Nutella filled banana muffins in the past as well. However, this time I've made a couple of changes to the recipe, like replacing the butter with oil for extra moist muffins. And of course, I've also added an extra step of dipping these muffins in butter and sugar. Yummmmmm.
Since a couple of months, I've been baking my muffins at a higher oven temperature of 220 degrees C / 430 degrees F for the initial 10 mins and then at 200 degrees / 390 degrees F for the next 10 mins or so. This gives the muffins a nice doomed top. However, I've noticed that the Nutella seizes at this high temperature instead of having that velvety and somewhat flowing texture that we are used to. It doesn't affect the taste though. So if you're concerned with this and are not looking for a muffin with a doomed top, I would suggest you bake these muffins at 200 degrees / 390 degrees F throughout. It's actually a matter of look ofthe muffins v/s the look of Nutella. You decide. :-)
Recipe Source: Bakingyummies
Makes 12 Muffins
Ingredients
For the Muffins
200 grams / 7 ounces all purpose or plain flour
155 grams / 5.5 ounces caster or superfine sugar
1 + 3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs at room temperature
115 ml / 5fl ounces canola oil or any other flavor less oil
4 medium sized fresh or frozen (thawed) bananas
12 teaspoons Nutella
For the Topping
50 grams / 1.8 ounces unsalted butter
50 grams / 1.8 ounces granulated sugar
1/2 teaspoon ground cinnamon
Method
Preheat the oven to 220 degrees C / 430 degrees F. Line the muffin tray with paper liners or grease and flour the tray.
In a bowl, sieve together flour, baking powder and salt. Add sugar and whisk the dry mixture using a hand held whisk until all the ingredients are thoroughly blended.
Mash the bananas in a separate bowl. In another bowl or measuring jug, beat the eggs using the same hand held whisk. Add the oil and beat until mixed.
Now add the mashed bananas and mix thoroughly. Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients.
Fold the mixture with a spatula until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it.
Drop about a tablespoon of the batter in all the twelve cups. Drop a teaspoon of Nutella in each cup (you can also pipe out Nutella suing a piping bag instead of spooning it for a cleaner look).
Divide the rest of the batter evenly in the cups. Bake the muffins in the preheated oven for 10 minutes. Reduce the oven temperature to 200 degrees C / 390 degrees F and bake for another 10 minutes or until the muffins are golden brown and are springy to the touch.
Meanwhile, melt the butter in a small and deep bowl. Mix the granulated sugar and the cinnamon in a shallow dish. Once the muffins are baked, place the muffin tray on the cooling rack.
Once the muffins are warm enough for you to handle, dip each muffin in the melted butter and roll it in the sugar-cinnamon mixture. Place the donut muffins back on the tray. Eat warm.
Enjoy your freshly baked Nutella filled Banana Donut muffins.
Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.
Happy Baking!!!
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