Chocolate and Nocciolata muffin

A few days ago I was craving chocolate muffins, but I wanted to have a melting heart inside Then I remembered that I had bought hazelnut spread – Nocciolata. I thought that the combination of the two was bound to be a winning one, and I was immediately won over! Many of you on Instagram reacted to my story so I’m happy to share my chocolate and Nocciolata muffin recipe with you

Of course, you can put the spread of your choice inside: chocolate, hazelnut, speculoos or even lemon curd. Anything is possible! You can be creative

Preparation : 10min | Cooking time : 15min | Temps total : 25 min

Ingredients:

• 50g flour
• 60-80g sugar
• 150ml milk
• 1 egg
• 1/2 sachet of baking powder
• 50g melted butter
• 50g (approx) spread (Nocciolata for me)
• 30g of sugar-free cocoa
• topping: hazelnuts, chopped roasted peanuts, … in pieces

Preparation:

If you have a food processor, add all the ingredients (except the spread) and blend for 30 seconds and the spread is ready!

Preheat the oven to 180°C.

1/ Mix all the dry ingredients together and make a well in the middle.

2/ Add the beaten egg, milk and melted butter.

3/ Pour a large tablespoon of batter into oiled muffin tins.

4/ Put a teaspoon of spread in the middle.

5/ Then cover again with batter. Leave room in the mould for the muffin to grow (no more than 3/4 of the mould).

6/ Repeat the operation for all the other moulds.

7/ Optional: add pieces of hazelnut or other nuts to add crunch to the muffins.

8/ Bake in the oven for about 15 minutes. Insert the tip of a knife to make sure it is cooked.