Muffins with hazelnut cream and chocolate chips are a small sweet pleasure that combines the softness of a fluffy batter with a creamy heart of hazelnut cream, enriched with a touch of crunchy sugar and chocolate chips.
These delicious muffins are perfect for a tasty breakfast, a special snack, or to sweetly conclude a lunch or dinner. Their simple and quick preparation makes them ideal even for those with little time, but who don’t want to give up a homemade dessert. Moreover, the versatility of the ingredients allows you to customize the recipe with different variations, such as adding dried fruit or using flavored yogurt.
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- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1/2 cup plain yogurt
- 1/2 cup sunflower oil (or 1/2 cup melted butter)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 packet vanillin
- to taste hazelnut cream
- to taste sugar
- to taste chocolate chips
Tools
- Baking Tray muffin tray
- Cupcake Liners
Steps
Preheat the oven to 350°F and prepare a muffin tray with paper liners or lightly grease the molds with oil.
In a large bowl, beat the eggs with a fork or a hand whisk. Add the sugar and mix until you obtain a slightly frothy mixture. Pour in the yogurt and mix well to combine. Add the vanillin and sunflower oil, continuing to mix until you get a homogeneous mixture.
Sift the flour together with the baking powder in a separate bowl and gradually incorporate them into the liquid mixture. Gently mix with a spatula or whisk until the flour is completely incorporated, avoiding overworking the dough.
Distribute two tablespoons of batter into each liner, filling each mold about halfway. Add a teaspoon of hazelnut cream to the center of each muffin, warming it slightly if necessary to make it easier to handle. Cover the hazelnut cream with another spoonful of batter, spreading it evenly on top.
Before baking, sprinkle the surface of the muffins with a little granulated sugar and add a handful of chocolate chips for a crunchy and delicious finish.
Bake the muffins in the preheated oven at 350°F for about 20 minutes, then let them cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!
Storage
To best preserve the hazelnut cream and chocolate chip muffins, it’s important to keep them in an airtight container once cooled. At room temperature, the muffins stay fresh for 2-3 days. If you want to keep them longer, you can store them in the fridge, where they will last up to 5-7 days.
Alternatively, the muffins can be frozen for up to 1-2 months. Make sure to wrap them individually in plastic wrap or place them in freezer bags to prevent them from absorbing moisture or odors. To thaw them, simply leave them at room temperature for a few hours or heat them directly in the oven!
