There is nothing like the smell of fresh baking on a snowy winter morning. You deserve a treat that feels special but stays simple for your busy family. These Chocolate Chip Muffins with Hazelnut Filling are the ultimate weekend surprise for everyone.
They are soft, golden, and hiding a melty, creamy secret inside. This recipe delivers a bakery-quality experience right in your own cozy kitchen. It is the perfect way to bring a little extra warmth to your home today.
Why This Recipe Is a Winner
These muffins turn a basic breakfast into a gourmet experience at home. Your family will love the gooey hazelnut center in every single bite. They are perfect for a lazy winter brunch or a special holiday morning treat.
You likely already have most of these simple ingredients in your pantry right now. This recipe is budget-friendly and uses everyday staples to create something truly impressive. It is a foolproof way to make your morning feel a little more magical.
Simple Method
Making these stuffed treats is much easier than it looks or sounds. You simply mix your dry and wet ingredients separately to keep the batter light. Then, you layer the batter and spread to hide the molten filling inside. No fancy equipment is needed to get these beautiful, bakery-style results every time.
Ingredients You’ll Need
This recipe uses simple pantry staples to create a rich and tender crumb.
- 260g all-purpose flour
- 100g granulated sugar
- 50g light brown sugar, packed
- 10g baking powder
- 2g baking soda
- 3g salt
- 240ml whole milk
- 115g unsalted butter, melted and cooled
- 1 large egg, room temperature
- 5ml pure vanilla extract
- 170g semi-sweet chocolate chips
- 120g hazelnut chocolate spread
Step-by-Step
- Preheat a convection oven to 190°C (375°F) and line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, sift together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate vessel, whisk together the milk, melted butter, egg, and vanilla extract until emulsified.
- Gently fold the wet ingredients into the dry ingredients using a spatula until just combined; do not overmix.
- Fold in the chocolate chips until evenly distributed through the batter.
- Dispense 1.5 tablespoons of batter into the bottom of each muffin liner.
- Deposit 2 teaspoons (approximately 10g) of hazelnut spread into the center of each batter-filled liner.
- Top each muffin with the remaining batter, ensuring the hazelnut center is fully enclosed.
- Bake for 18 to 20 minutes, or until the internal temperature reaches 95°C (203°F) and the tops are golden brown.
- Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack for final cooling.
Best Ways to Enjoy It
Serve these while they are still slightly warm from the oven. The molten hazelnut center is best when it is soft and gooey. Pair one with a hot cup of coffee or a cold glass of milk. They make any winter morning feel like a special celebration for your family.
Keep It Fresh
Store any leftovers in an airtight container at room temperature. They will stay soft and delicious for up to three days. For a fresh-baked taste, microwave them for ten seconds before eating. You can also freeze them for a quick breakfast during busy school weeks. Reheat frozen muffins in a 350°F oven for a few minutes until warm.
Recipe Tips
- Don’t skip sifting the dry ingredients to ensure a tender crumb.
- Avoid overmixing the batter or your muffins will become tough and dense.
- Use a room temperature egg so the melted butter does not clump up.
- Make sure the top layer of batter fully covers the hazelnut spread.
- Add a few extra chocolate chips on top before baking for a bakery look.
- For a winter holiday twist, add a pinch of cinnamon to the flour.
- Let them rest for five minutes so the structure sets before moving them.
Ways to Switch It Up
- Swap the hazelnut spread for almond butter for a nutty twist.
- Use dark chocolate chips if you prefer a less sweet muffin.
- In the summer, try filling them with a dollop of strawberry jam.
- Replace the whole milk with oat milk for a dairy-free option.
Common Questions
Can I make these ahead of time?
Yes, you can bake these the night before a big brunch. Just give them a quick warm-up in the oven before serving your guests. The hazelnut center will soften beautifully once heated.
Will the filling sink to the bottom?
The first layer of batter acts as a sturdy base for the filling. As long as you don’t use too much spread, it stays perfectly centered. Your muffins will look professional every time.
How do I know when they are done?
The tops should be golden brown and spring back when touched lightly. You can also use a thermometer to check for a 95°C internal temperature. This ensures the center is fully baked around the filling.
I hope these cozy muffins bring a little extra joy to your kitchen this season. There is nothing better than sharing a warm treat with the ones you love most. Happy baking!
— Lidia
Ingredients
- 260 g all -purpose flour
- 100 g granulated sugar
- 50 g light brown sugar, packed
- 10 g baking powder
- 2 g baking soda
- 3 g sal t
- 240 ml whole milk
- 115 g unsalted butter, melted and cooled
- 1 large egg , room temperature
- 5 ml pure vanilla extract
- 170 g semi -sweet chocolate chips
- 120 g hazelnut chocolate spread
Instructions
- Preheat a convection oven to 190°C (375°F) and line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, sift together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate vessel, whisk together the milk, melted butter, egg, and vanilla extract until emulsified.
- Gently fold the wet ingredients into the dry ingredients using a spatula until just combined; do not overmix.
- Fold in the chocolate chips until evenly distributed through the batter.
- Dispense 1.5 tablespoons of batter into the bottom of each muffin liner.
- Deposit 2 teaspoons (approximately 10g) of hazelnut spread into the center of each batter-filled liner.
- Top each muffin with the remaining batter, ensuring the hazelnut center is fully enclosed.
- Bake for 18 to 20 minutes, or until the internal temperature reaches 95°C (203°F) and the tops are golden brown.
- Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack for final cooling.
