Jane’s Sweets & Baking Journal -- http://janessweets.blogspot.com -- February 2011

Banana Nutella Mini-Muffins

(This recipe was adapted from one for Peanut Butter Banana Bread found in the October 2010 issue of Cooking Light magazine.)

Preheat oven to 350 degrees. Using baking spray or muffin liners to make 48 mini muffins, or 24 regular size muffins, or about 13 jumbos.

1 and 1/2 cups mashed ripe banana

1/3 cup sour cream

1/3 cup Nutella, slightly softened (Heat it for just a few seconds in the microwave if need be.)

3 Tbsp. unsalted butter, melted

2 eggs, large

1/2 cup granulated sugar

1/2 cup light brown sugar

1 and 1/2 cups All-Purpose flour (I used unbleached.)

1/3 cup ground hazelnut meal (I made this using 1/4 cup whole, unblanched hazelnuts; since it's such a small amount, I used my mini-coffee grinder to do it.)

3/4 tsp. baking soda

1/2 tsp. salt (I used coarse kosher salt.)

 

1/4 cup softened Nutella, to dab on top of the unbaked muffins.

A few dozen whole unblanched hazelnuts, if you'd like to top the unbaked muffins with them.

* * * *

In a large mixer bowl, using the paddle attachment on medium speed, blend together the banana, sour cream, 1/3 cup Nutella, melted butter, and eggs until very well combined (at least a couple of minutes).

Add in the sugars, beating until well blended.

 

In a separate bowl, whisk together the flour, hazelnut meal, baking soda, and salt. Stir this into the liquid mixture, or blend it in using your mixer's lowest speed, just until combined. Don't over mix.

 

Using a small portion scoop, fill the muffin cups about two-thirds full. Dot the top of each with a dab of softened Nutella; use less than 1/2 a teaspoon for each one. If you like, add a single hazelnut to the top of each muffin.

Bake the muffins for about 12 minutes or so, until a toothpick inserted comes out clean. Let the muffins cool in their pans, on a rack, for a few minutes. Remove the muffins from the pans and let them cool further on the rack.