Ingredients
1/2
cup butter, softened
1
cup packed light brown sugar
2
eggs
1
teaspoon vanilla
1
cup mashed ripe bananas (2 to 3 medium)
1/4
cup buttermilk
2 1/2
cups Gold Medal™ all-purpose flour
3/4
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
1/2
cup chopped hazelnuts (filberts), toasted
1/2
cup miniature semisweet chocolate chips
1
cup hazelnut spread with cocoa
Preparation
Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until blended. Beat in vanilla.
In small bowl, stir together bananas and buttermilk. In medium bowl, mix flour, baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with banana mixture, beating on low speed just until blended. Stir in hazelnuts and chocolate chips. Divide batter evenly among muffin cups.
Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans to cooling racks. Cool 10 minutes. Spread slightly less than 1 tablespoon hazelnut spread over top of each muffin. Serve warm.
