Chocolate Chip Muffins with Gooey Hazelnut Centers
Description
These homemade chocolate chip muffins are soft, moist, and packed with melty chocolate pieces. With the option to add a gooey hazelnut spread filling, they transform into an indulgent bakery-style treat. Perfect for breakfast, brunch, or an afternoon snack, this easy recipe is ready in just 30 minutes and delivers a rich, comforting flavor every time.
Ingredients
- 300 g all-purpose flour
- 120 g brown sugar or white sugar use brown sugar for extra moisture and caramel flavor
- 125 g unsalted butter melted
- 2 large eggs
- 200 ml whole milk or plant-based alternative
- 1 tsp baking powder
- 100 g chocolate broken into chunks or use chocolate chips
- 12 tsp hazelnut spread optional filling
Instructions
Preparation
- Preheat the oven to 200°C (392°F) and line a muffin pan with paper liners.
- Scoop small spoonfuls of hazelnut spread onto a plate or into an ice cube tray and place in the freezer while preparing the batter.
- Melt the butter gently in a saucepan or microwave and set aside to cool slightly.
- In a large bowl, combine the flour, sugar, and baking powder until evenly mixed.
- In another bowl, whisk together the eggs and milk until smooth.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Add the melted butter and stir until the batter is smooth and lump-free.
- Fold in the chocolate chunks or chips, distributing them evenly throughout the batter.
- Fill each muffin liner halfway with batter. Place a frozen portion of hazelnut spread in the center, then cover with more batter, leaving space for rising.
- Bake for 20 minutes, or until the tops are golden and a toothpick inserted at the edge comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Freezing the hazelnut spread before baking prevents it from sinking into the muffins.
- Do not overmix the batter; small lumps will keep the muffins light and fluffy.
- These muffins can be stored in an airtight container for 2–3 days or frozen for up to 3 months.