Thursday, April 12, 2012

Nutella-filled Banana Muffins...

 
I toyed with the idea of calling these QPTWB Muffins (Quite Possibly the World's Best Muffins), but it seemed a little braggy...and difficult to say.  I actually take no credit for these muffins being the best.muffins.ever....it's all due to Nutella.

Inspiration?
...I bought bananas.  I came home from the store to see that we already HAD bananas.

I had two choices:
1. Do what I did last time this happened and freeze them for smoothies, or
2. bake with them.

I decided to marry the bananas with Nutella.
Aww...look.  They're snuggling.

Here's the low-down:  the mashed bananas keep the muffins soft and moist, the salted butter and kosher salt give a double-shot of salty to the sweet, the nutmeg & cloves add just a bit of spice and interest, and the Nutella?  Well, it pushed the delicious factor over the top.


Want to make them?  Yes, yes you do.  Here's how...


Nutella-filled Banana Muffins


ingredients:
2 cups unbleached, all-purpose flour
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/2 cup (1 stick) salted butter
1 cup sugar
1 egg
2 medium bananas, mashed
1/3 cup milk
2/3 cup Nutella

instructions:
Preheat oven to 350.  Line 12 regular size muffin tins with liners and lightly spray with cooking spray (this will keep the muffins from pulling away with the liners).  Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

{Don't you love freshly grated nutmeg?  If you never tried it, do.  you don't even need a fancy-schmancy microplane....the small holes on your grater will do.}

With an electric mixer, cream the butter and sugar together until smooth.  Beat in the egg, mashed banana, and milk.  Scrape down the sides and bottom of bowl as needed.

With a silicone spatula, gently stir the dry ingredients into the wet.  Divide the batter into the 12 muffins tins.  Bake 20 minutes, or until a toothpick comes out clean.

Place on a wire rack and let cool for 10 minutes.  After 10 minutes, remove from the tin to cool completely.

Meanwhile, spoon the Nutella into a pastry bag fitted with a large tip. (I used a Wilton 4B.) Once the muffins are cooled, poke the tip into the center of each muffin.  Fill until you see the muffin expand a bit and, while squeezing, pull the tip up and out of the muffin.

DEVOUR.

Oh!  And if you still have banana muffins on the brain, check out this deliciousness from Jessica at How Sweet It Is.  Can you say, "swoon?"
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