Nutella Banana Muffins

Mini Banana Muffins swirled with a generous dollop of Nutella, these are the best breakfast/snack you will have all week! 

We’re finally getting some weather here in Orange County! It’s such a rare occurence. But the rain has really shown up today. What a treat to be off on a Sunday and enjoy the rain, enjoy being forced to not do much. We’ve recieved flash flood warnings so I did a quick trip to Marshall’s then back home.

 

A few years ago a new Marshall’s opened up near me, about 7 minutes from my house. Let me tell you my family must be there best customers, we are always there. Such great finds. It’s in the same shopping center as the bank so whenever I need to go to the bank chances are I will be stopping at Marshall’s. Whether its new shoes, a birthday card, a new baking pan, a new pillow, Marshall’s has it all. Oh an not to mention the food aisles, chocolate and cookies. Oh my! Not to mention its a great place to run into friends LOL.

Anyways enough about my Marshall’s addiction. On to the next addiction Nutella. I was never really one on the Nutella bandwagon until recently.

As Lydia, my sister, says I ruin everything with Nutella now. Except these she said. And the pumpkin Nutella muffins I make.

Apparently muffins are allowed to have Nutella where a Cheesecake is not. She is mental, Nutella Cheesecake is where its at.

 

But these muffins, oh they went quickly. But I did have a fabulous idea to throw a bunch in a ziploc bag and freeze them. So, now I can warm one up at a time whenever I desire, like today. But it’s been about 4 so far today…

 

 

Nutella Banana Muffins

Ingredients

  • 4oz Unsalted Butter, browned
  • 100 Grams Light Brown Sugar
  • 100 Grams Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Large Eggs, at room temp.
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 180 Grams All Purpose Flour
  • 3 Large Bananas, smashed
  • 6oz Greek Yogurt or Sour Cream
  • 3/4 Cup Nutella

Instructions

  1. Preheat oven to 350F and grease a mini muffin tin. In a heavy bottom pan place the butter and cook on medium heat, stirring constantly to cook the butter to make it browned butter. Watch carefully as the butter can burn easily. You want it to have light brown flecks with a nutty aroma.
  2. In a large bowl add the browned butter and sugars, mixing until fully combined. Whisk in the two eggs and vanilla extract.
  3. Add the baking soda, powder, salt and flour to the wet ingredients folding until just combined. Add in the smashed bananas and sour cream again until just combined.
  4. Fill muffin tins 3/4 full then spoon about a 1/2 teaspoon- 1 teaspoon of Nutella on top of each muffin, using a toothpick gently swirl the Nutella into the batter. I like to keep nice thick chunks of Nutella so I don't swirl too much.
  5. Bake at 350F for 12-16 minutes, until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes. Freeze for up to three months and then microwave for 30 seconds when you want one!
http://confessionsofabakingqueen.com/nutella-banana-muffins/

 

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Pumpkin Cheesecake Muffins

Rich, moist pumpkin muffins are filled with a cheesecake mixture and topped with pumpkin spiced pumpkin seeds. Forget Starbucks Muffins, this is the only pumpkin muffin you will need this fall! 
Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I am that basic white girl in the fall. I love pumpkin everything,from pumpkin candles to pumpkin lattes and of course pumpkin muffins!  I want to wear flannels, boots, sweaters and of course a dark rich lipstick, currently loving Nars Audacious Lipstick in Fanny. The problem is here in Southern California we are STILL experiencing “summer” like weather, I am talking 95 degrees. It’s just dreadful for this basic white girl!

 

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

 

So as a hot pumpkin latte is delicious, I can’t handle hot drinks right now. And I cannot get away with boots or sweaters unless I want to sweat profusely (it’s not a good look).

So, I burn my pumpkin candles and bake with pumpkin.

 

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen If you’ve been on my site before you know I am obsessed with cheesecake. While I don’t mind having a slice of cheesecake for breakfast, I’m a rebel like that, I know its not traditional breakfast food. But you know what is? A Muffin! So naturallyI baked cheesecake mixture right into the muffin. So sneaky!

 

This recipe is quick and easy. The only “hard” part is making sure your cream cheese is at room temperature. And to be honest, sometimes mine isn’t but since we are baking the cheesecake into the muffin it doesn’t really matter if its not completely smooth.

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I usually cut my cream cheese into small chunks so it gets to room temp. quicker.

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I am not gonna lie, these muffins disappeared! Too quickly for my liking if I am being honest. My friends, family and co workers all enjoyed!

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

The pumpkin seeds are optional but I think necessary. The added texture they give is amazing. You could use plain pumpkin seeds but I picked up some from Trader Joe’s, pumpkin spiced pumpkin seeds… let me tell you they are ADDICTING!!!

!

Pumpkin Cheesecake Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 regular size muffins & 12 mini muffins

Pumpkin Cheesecake Muffins

Ingredients

    Pumpkin Muffin
  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpking pie spice
  • 1/2 tsp salt
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 can pumpkin
  • 2 eggs, at room temp.
  • 1 tbsp vanilla
  • 1/2 cup vegetable oil
  • Cheesecake Filling
  • 8oz cream cheese, at room temp.
  • 1 tbsp vanilla extract
  • 1 egg, at room temp.
  • 2 tbsp granulated sugar
  • Optional Topping
  • 1 cup Pumpkin Spiced Pumpkin Seeds (Found mine at Trader Joe's)

Instructions

  1. Preheat oven to 400F and grease a regular sized muffin pan and mini size muffin pan, set aside.
  2. In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice and and salt. Set aside,
  3. In a large bowl combine the sugars, pumpkin, eggs, vanilla extract and vegetable oil. Mix until fully combined. Slowly fold in the dry ingredients.
  4. Scoop the batter evenly into the muffin pan, making sure to fill 3/4 of the way.
  5. In the bowl of an electric mixer combine the cream cheese, vanilla, sugar and egg and beat until smooth and fully combined.
  6. Pour the cheesecake batter into a piping bag or into a ziplock bag and snip the corner off.
  7. Stick the tip of the piping bag into the center of the muffin and squeeze for a few seconds.
  8. Top with pumpkin seeds.
  9. Bake at 400F for 5 minutes then reduce temperature to 350F and bake for an additional 13-15 minutes for the mini muffins and 22-25 minutes for the regular sized muffins.
http://confessionsofabakingqueen.com/pumpkin-cheesecake-muffins/

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