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Golden chocolate chip muffins with a melty hazelnut spread center on a wire cooling rack.
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Chocolate Chip Muffins with Hazelnut Filling

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 385kcal

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.