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.
Makes12 muffins
Cooking Methodbaking
CostInexpensive
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
Ingredients
- 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
Instructions
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Preheat oven to 350°F (180°C)
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In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
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In a medium bowl, whisk together sugar, eggs, butter, sour cream and liqueur until well blended.
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Add the egg mixture to the flour mixture and stir until just blended.
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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.
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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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