Bakery Style Quadruple Chocolate Hazelnut Muffins
Deeply chocolaty bakery-style muffins with a tall crackly muffin top and a crunchy hazelnut crust!
Ingredients
- 85 g 3oz dark chocolate, chopped
- ¼ cup 85g chocolate hazelnut spread
- 1 ¼ cups 175g all-purpose flour
- ¼ cup 25g cocoa powder
- 2 ½ teaspoon baking powder
- ⅓ cup 65g granulated sugar
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup 60ml sunflower oil
- ½ cup 118ml milk
- 1 teaspoon vanilla extract
- 113 g 4oz dark chocolate chips
- 50 g roasted chopped hazelnuts
Instructions
- Preheat oven to 375°F. Line 8 wells of a standard 12-cup muffin pan with paper cases.
- Melt dark chocolate and chocolate hazelnut spread together in a heatproof bowl over a saucepan of simmering water until smooth. Set aside to cool.
- Sift flour, cocoa and baking powder into a large bowl. Add sugar and salt and whisk to blend.
- In a separate bowl, whisk together eggs and oil until very smooth. Whisk in milk and vanilla, then stir in cooled chocolate mixture. Make a well in the center of the dry ingredients and pour in wet ingredients. Fold together gently, adding chocolate chips halfway through mixing. Do not over-mix.
- Divide mixture between paper cases, filling them almost full. Sprinkle hazelnuts over top and press them down lightly so that they stick. Bake for 18-20 minutes, until skewer comes out clean. Transfer to a wire rack to cool slightly. These are best enjoyed warm!
