HAZELNUT SPREAD STUFFED MUFFINS

Recipe by Chanel Brink @cookingwithchanel_sa

by Tia

Imagine a warm fresh muffin straight out of the oven and when you break it open, you are welcomed by gooey chocolate hazelnut spread!

INGREDIENTS

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ cup unsalted butter, melted
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup chocolate hazelnut spread
  • pinch of salt

METHOD

  1. Preheat your oven to 180°C and grease a muffin tin. Set aside.
  2. Mix the milk and apple cider vinegar together to form buttermilk. Set aside.
  3. In a large bowl, add the flour, salt, baking powder and mix.
  4. In another bowl, mix the butter and sugar together. Whisk well together.
  5. Add in the eggs, milk mixture and vanilla extract. Whisk till the mixture is pale in colour. This takes roughly 5 minutes.
  6. Add the wet batter to the dry ingredients and fold everything together. Make sure there are no flour spots.
  7. Fill the muffin pans with 1 heaped tablespoon of batter then add in a spoon of chocolate hazelnut spread. Add more muffin batter on top until the pan is three quarter of the way filled.
  8. Optional: Top with more chocolate spread and then using a toothpick, swirl the top to create a ripple effect.
  9. Bake for 15-20 minutes until a skewer comes out clean.
  10. Cool in the muffin pan for 5 minutes before removing them.
  11. Serve these warm so that the chocolate hazelnut spread is gooey on the inside.

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