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