Italian Chocolate Surprise Muffins
These decadent muffins are great for dessert or breakfast. Look for the chocolate-hazelnut spread where peanut butter is shelved in the supermarket.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturechocolatey, sweet
Type of Dishbread, chocolate dessert, dessert, muffins, quickbreads
- 1¼ cups all purpose flour 300 mL
- ½ cup unsweetened cocoa powder (not Dutch process) 125 mL
- 1 tsp baking powder 5 mL
- ½ tsp baking soda 2 mL
- ½ tsp salt 2 mL
- ½ cup granulated sugar 125 mL
- 2 eggs
- ½ cup unsalted butter, melted 125 mL
- ½ cup sour cream 125 mL
- 3 tbsp hazelnut or coffee liqueur 45 mL
- ½ cup chocolate hazelnut spread 125 mL
- 12-cup muffin pan, greased
Preheat oven to 350°F (180°C)
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
In a medium bowl, whisk together sugar, eggs, butter, sour cream and liqueur until well blended.
Add the egg mixture to the flour mixture and stir until just blended.
Divide half the batter equally among prepared muffin cups. Spoon 2 tsp (10 mL) of the chocolate-hazelnut spread in the center of each cup of batter. Top with the remaining batter.
Bake in preheated oven for 21 to 25 minutes or until tops are firm and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
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