Italian Chocolate Surprise Muffins

This image courtesy of Colin Ericcson

These decadent muffins are great for dessert or breakfast. Look for the chocolate-hazelnut spread where peanut butter is shelved in the supermarket.

Makes12 muffins

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Mealbreakfast, snack

Moodstressed, tired

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


  1. Preheat oven to 350°F (180°C)

  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

  3. In a medium bowl, whisk together sugar, eggs, butter, sour cream and liqueur until well blended.

  4. Add the egg mixture to the flour mixture and stir until just blended.

  5. 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.

  6. 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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