Chocolate and Hazelnut Muffins

These fluffy and chocolatey muffins are a great day time treat and pair perfectly with a hot beverage or as an afternoon indulgence.


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Muffin Mixture

Ingredients Preparation
  • 85g
  • 50g

Gently melt the gold chocolate and stir with the hazelnut praline.

  • 50g
    self-raising flour
  • 2g
    baking powder
  • 50g
    brown sugar

Sieve the flour and baking powder into a bowl and then add the sugar.

  • 2piece(s)
  • 5g
    vanilla paste
  • 75ml
    vegetable oil
  • 75ml
    whole milk

Mix the eggs, vanilla, vegetable oil and milk together.

Stir the cooled chocolate mix into the egg mix and then stir in the dry ingredients being careful not to over mix.

  • 75g

Stir through the white chocolate callets.

Decorate and Bake

Ingredients Preparation
  • 50g

Pipe the mix into muffin cases and sprinkle each one with hazelnut bresilienne.

Bake for 20 minutes at 160°C.

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