Chocolate Chip Muffins with Chocolate Hazelnut Spread Filling
These soft vanilla muffins are loaded with chocolate chips and filled with a chocolate hazelnut spread center. They’re simple to make and perfect for whenever you want something homemade and comforting.
Yield: 6 muffins
Prep time: 15 minutes
Bake time: About 20 minutes
Ingredients
140 g all-purpose flour (1 cup + 2 tbsp)
86 g granulated sugar (⅓ cup + 1 tbsp)
6 g baking powder (1½ tsp)
1 pinch of salt
1 large egg
69 g unsalted butter, melted (5 tbsp)
69 mL whole milk (¼ cup + 2 tsp)
5 g vanilla extract (1 tsp)
69 g chocolate chips (⅓ cup)
Chocolate hazelnut spread (for the filling)
Equipment
Kitchen scale
2 mixing bowls
Whisk
Standard 6-cup muffin pan
6 muffin liners
Small round piping tip, apple corer, or small paring knife
Piping bag
Instructions
Preheat the oven to 400°F (200°C), conventional bake.
Line a standard 6-cup muffin pan with muffin liners.
Melt the butter, then let it cool for a few minutes. It should still be liquid, but no longer very hot when you add it to the other ingredients.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a second bowl, lightly whisk together the egg, milk, butter and vanilla extract.
Pour the dry ingredients into the wet ingredients.
Add the chocolate chips and fold them in briefly, just until evenly distributed.
Divide about 75 g of batter into each muffin liner. The liners should be filled to about ¾ full.
Bake at 400°F (200°C) for 5 minutes.
Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for about 14 to 16 minutes.
The muffins are ready when they are nicely domed and lightly golden. A toothpick inserted into the cake portion, avoiding a chocolate chip, should come out clean or with just a few moist crumbs.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. Allow them to cool completely before filling so the spread does not melt too much inside.
Using a small round piping tip, apple corer, or the tip of a small paring knife, carefully remove a small piece of cake from the center of each muffin.
Fill each muffin with chocolate hazelnut spread, preferably using a piping bag.
Mathilde's Tips
Do not overmix the batter.
Once the flour is added, mix only until combined.
Weigh the batter into each liner.
About 75 g of batter per muffin gives you evenly sized muffins that bake at the same rate.
Do not open the oven after the first 5 minutes.
Simply lower the temperature. Opening the door too early can cause the oven temperature to drop and reduce the muffins’ rise.
Watch the muffins, not just the timer.
Every oven bakes slightly differently. Start checking them around 18 minutes total baking time.
Storage
Store the muffins in an airtight container at room temperature for 2 to 3 days.
The muffins can be frozen for 2 to 3 months.