Oversized, soft banana muffins with chocolate-hazelnut spread AND cheesecake baked into the centers, topped with a crunchy hazelnut and brown sugar streusel topping. You’ll never want a plain banana muffin again.
Makes 14 muffins
Ingredients
Muffins:
3 large (350g) very ripe bananas, well mashed
1/4 cup canola oil
4 tsp. olive oil
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1/2 tsp. vanilla extract
2 large eggs
1 1/2 cups (180g) all-purpose flour
1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Filling:
1/3 cup chocolate-hazelnut spread
3oz. cream cheese, softened
1 Tbs. sugar
1/4 tsp. vanilla extract
Streusel:
1/2 cup hazelnuts, toasted and roughly chopped
3/4 cup (90g) all-purpose flour
1/3 cup (65g) light brown sugar, packed
1 Tbs. (12g) granulated sugar
1 tsp. cinnamon
Pinch of salt
5 Tbs. (68g) butter, melted
Instructions
- Preheat the oven to 425° F. Line 14 cavities of a 24-cavity muffin pan with muffin liners.
- Place the mashed bananas, canola oil, olive oil, brown sugar, granulated sugar, vanilla, and eggs in a large mixing bowl. Whisk vigorously until smooth and combined.
- Add the flour, cinnamon, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
- Fill each muffin liner with a heaping Tablespoon of batter, so that they are about 1/3 full. Drop a teaspoon of chocolate-hazelnut spread into the center of each muffin.
- Place the cream cheese, sugar, and vanilla extract in a small mixing bowl. Beat with a hand mixer on medium speed (or whisk vigorously by hand) until the mixture is completely smooth and combined.
- Drop a generous teaspoon of the cheesecake mixture over the chocolate-hazelnut spread in the center of each muffin. Spoon the remaining muffin batter into the muffin liners, stopping 1/4″ from the top.
- Place the chopped hazelnuts, flour, brown sugar, granulated sugar, cinnamon, and salt in a mixing bowl. Stir to combine. Drizzle melted butter over the mixture, and stir with a fork until the dry ingredients are thoroughly moistened and large clumps form. Divide the streusel evenly over each muffin, pressing down gently to adhere it.
- Transfer the muffin pan to the middle rack of the preheated oven. Bake the muffins at 425° F for 5 minutes. Reduce the oven temperature to 350° F. Continue baking for 15-17 minutes, or until a toothpick inserted at an angle into the center of a muffin comes out clean.
- Remove the muffin pan from the oven. Allow the muffins to cool in the pan for 10 minutes, then remove them from the pan and transfer to cooling racks. Cool the muffins to room temperature before serving.
