Chocolate Hazelnut Muffin Recipe | DFM

Chocolate-Hazlenut-Swirled Banana Muffins


15 min.


22-24 min.

Serving Size

12 muffins

Chocolate-hazelnut spread and bananas are a natural combo, and swirled together they make these muffins super delicious.


  • 1 cup (250 mL) milk
  • 1 Tbsp (15 mL) freshly squeezed lemon juice
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) butter, melted and cooled
  • 2/3 cup (150 mL) granulated sugar
  • 2 eggs
  • 2-3 mashed overripe bananas
  • 1/2 cup (125 mL) chocolate-hazelnut spread


1. Preheat your oven to 375°F (190°C).  Butter a muffin pan or line with paper liners.
2. In a small bowl, stir together milk and lemon juice.  In a large bowl, whisk together flour, baking powder, baking soda and salt.  In a medium bowl, whisk together milk mixture, butter, sugar and eggs.  Stir in mashed bananas; mix well.  Pour over dry ingredients; stir just until combined.  Drop chocolate-hazelnut spread by spoonfuls over batter; fold and swirl into batter.  Don’t overmix.
3. Spoon into prepared muffin pan.
4. Bake for 22 to 24 min or until a tester inserted in the center comes out clean.  Let cool in pan for 5 min.  Transfer to a rack to cool completely.