Nutella Stuffed Wholewheat Banana Coffee Cake Muffins

Nutella stuffed coffee cake muffins | Butter Baking

I know, I know, there’s a pattern starting to form over here…

Of Nutella stuffed things.

I’m sorry.

Nutella is just SO good.

Nutella stuffed coffee cake muffins | Butter Baking

Actually, scrap that. I’m not sorry.

Because who doesn’t love Nutella stuffed things?!

And if you don’t love Nutella stuffed things, then I only have one thing to say to you –


Nutella stuffed coffee cake muffins | Butter Baking

So now that we got that out of the way, let’s get back to these muffins. They are quite possibly the best muffins to ever come out of my oven.

They were totally breakfast (and lunch, and sometimes even dinner and dessert all rolled into one) for a few days over here in my world.

Nutella stuffed coffee cake muffins | Butter Baking

I love the whole coffee cake thing, and the streusel layer on the inside thing, and the streusel on the top thing, and the moist cake thing (yes, I just said moist. It’s totally appropriate), and the slight banana thing, and the oozy, melty, Nutella middle thing.

Actually, I really love the oozy, melty, Nutella middle thing.

Nutella stuffed coffee cake muffins | Butter Baking

I would highly recommend you take your laptop into the kitchen and make these. Right now.

And while you’re there, can you please explain to me why coffee cake is called coffee cake?! Because I was totally envisioning coffee flavoured goodness, but it is not so.

Nutella stuffed coffee cake muffins | Butter Baking

Make these, yeah? Cool.

PS. Are you following me on Instagram yet?

Nutella stuffed coffee cake muffins | Butter Baking

Adapted from the amazing How Sweet It Is.

For the streusel
3/4 cup brown sugar
3/4 cup wholewheat flour
1/4 tsp cinnamon
1/4 tsp salt
110g cold unsalted butter (1/2 cup), cubed

For the muffins
3 eggs
1/2 cup white sugar
1 cup plain Greek yogurt
1 banana, well mashed
110g unsalted butter (1/2 cup), melted and cooled
2 cups wholewheat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
12 tbsp Nutella

Preheat the oven to 180 C (350 F) and line a 12-hole muffin tin with paper liners.

To make the streusel, put the brown sugar, wholewheat flour, cinnamon, salt and cold, cubed butter in a stand mixer fitted with paddle attachment. Mix on low until a moist crumble forms. Set aside.

To make the muffin batter, whisk the eggs and sugar together in a large bowl. Add the yogurt and whisk until there are no lumps. Whisk in the mashed banana and finally, the melted butter.

Add the wholewheat flour, baking powder, baking soda, cinnamon and salt and mix until just incorporated.

Fill each muffin liner a third full with batter. Add a handful of streusel topping, and then drop in a heaped tablespoon of Nutella. Fill the liner the rest of the way up with more batter, and top with another handful of streusel.

Bake for 18 – 20 minutes, until golden and a skewer inserted comes out clean. Makes 12 large muffins.

Happy baking!

21 Thoughts on “Nutella Stuffed Wholewheat Banana Coffee Cake Muffins

  1. Looks amazing!

  2. grandbabycakes on January 22, 2013 at 3:32 am said:

    These seriously look so delicious! I adore banana muffins and the addition of nutella takes them over the top.

  3. And there I was expecting to see “Coffee” in the ingredients… thankfully (as I don’t like coffee) it wasn’t.. huzzah. I’m off to the kitchen now to make some.

    Nutritional information is as follows:
    517 calories with 26g fat and costs £0.45p per cake

    Yeah! now that’s a muffin!

    • Haha it is funny that there’s no coffee in a coffee cake huh…
      Hope you enjoyed them!
      Thanks for the nutritional info. That’ll definitely have me thinking twice before I make these again, as amazing as they are!

  4. I’m SO glad you shared these healthy-ish muffins with nutella packed into the middle of them. I mean, the fact that these are whole wheat and stuff makes the nutella and streusel a little less guilt-inducing, don’t ya think? And I love all things nutella, so keep those recipes coming. :)
    P.S. I’ve always wondered the same thing about “coffee cake”. I think we need more coffee cake that actually includes coffee in it.

    • Oh I think the fact that they’re whole wheat totally cancells out all the butter and Nutella 😉
      I will keep the Nutella stuff coming, don’t worry!!
      PS. Haha I know! Maybe I’ll make one :-)

  5. I was wondering that about the coffee cake too! Keep seeing recipes for coffee cake, but no coffee flavour (which is fine by me as that is the one type of cake I can’t stand :-))

  6. Pingback: >Pumpkin Streusel Layered Sheet Cake with White Chocolate Drizzle | Butter Baking

  7. Pingback: The BEST streusel topped nutella-stuffed banana choc chip muffins. | LINGERFINGER.

  8. Hello. Just baked these muffins and unfortunately they turned out very greasy. The paper liners were soaked through. Any idea why that happened? my greek yoghurt had 5% fat. Or maybe because my melted butter was still a little warm? I used about 280g flour (austrian – not australian). Whats your best guess what happened? Thanks and greetings from Vienna

    • Hi Susi!
      Sorry to hear that!
      I’m not sure why they would turn out so greasy, considering there’s only 1/2 cup butter inside. The banana wouldn’t affect it. It adds moisture but not greasiness. You can try without it if you like. You could also add another 20g flour.
      What I would think it really is is the difference in ingredients. Many of my recipes don’t work when I bake them in Poland (where a lot of my family are) just because of the difference in the flour and butter. Sorry Susi, better luck next time! :-)

  9. I dont know think my first comment got through. So here again: I baked these muffins today and they turned out really greasy. The paper liners were soaked trough with fat. Any idea why that happened? I used greek yoghurt (5% fat), 280g flour (austrian – not australian), the amounts of butter as indicated in the recipe. I checked with the recipe on “how sweet” and there is no banana in it. Can this be a problem? Should I reduce the fat (butter or yoghurt)? Thank you for your help.
    Greetings from Vienna Susi

  10. Bethany on October 11, 2013 at 7:08 am said:

    I think coffee cakes were made to go well with a cup of coffee and that’s how they got their name. But the name can be kinda confusing and misleading.

    These muffins look amazing!!!

  11. Nina on May 16, 2016 at 11:30 pm said:

    OK I’m looking up this recipe for the third time in a week…. first time I made these they were so good I had to quickly donate the rest away because I would have eaten them all on the spot. I couldn’t stop thinking about them so I just had to make another batch. This time I did eat almost half the muffins before serving the rest…. and quickly hiding and scoffing any leftovers before my kids found them! Here I am craving them again and I just have to write to say how amazing they are.
    Thank you so much for sharing!!!

    • Oh my gosh Nina I’m totally with you, these are SO good, they’ve even been open on my computer for weeks now because I really want to make them… but I know I’ll eat them all haha! :-)

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