– 2 cups All-purpose flour – 1 teaspoon Baking soda – ½ teaspoon Salt – 1 ½ teaspoon Ground cinnamon – ½ cup Unsalted butter melted and cooled – ¾ cup Brown sugar packed light or dark – 2 Large eggs room temperature – ¼ cup Sour cream room temperature – 3 Ripe banana – 1 teaspoon Pure vanilla extract – ⅔ cup Nutella
Heat the oven to 425°F. Use muffin liners in a 12-cup pan. Spread 6 liners through 12 holes. This makes muffins rise more.
1
Sift flour in a medium basin. Add salt, cinnamon, and baking soda. Set aside. Allow butter to cool for 10-15 minutes after microwaving.
2
Mash ripe bananas with a potato masher or fork in a large bowl. Mash bananas well. Pour in melted butter, brown sugar, eggs, sour cream, and vanilla. Whisk until smooth and blended.
3
Mix the dry ingredients just until mixed. Melt Nutella in a microwave-safe bowl for 30 seconds.
4
Scoop 1 scoop of batter into 6 muffin liners using a cookie scoop. Spread 1 teaspoon Nutella on batter. Lightly stir with a butter knife. The muffin liner will be filled after adding another scoop of batter. Top with another spoonful of Nutella and swirl.
5
Bake 5 minutes at 425°F. Lower the oven to 375°F. Bake another 10-12 minutes. Bake until toothpick comes out clean.Cool the muffins on a rack after 10 minutes in the hot pan.
6