Chocolate Hazelnut Muffins
With a buttery vanilla muffin base, lots of chocolate hazelnut spread and a delicious cinnamon sugar topping, this breakfast or brunch treat will become a fast favorite.
If you’re like me, the occasional spoonful of chocolate hazelnut spread is not so occasional. These chocolate hazelnut muffins have become a go-to in my family during the holidays and beyond. The flavors come together harmoniously, boasting notes of buttery vanilla, chocolate, hazelnut and cinnamon. Even better, they are super simple to make and come together in less than an hour; share them with friends and family, or bring them to work as an additional dose of holiday cheer.
I was inspired to create my own version of these muffins after first seeing them in Sally’s Baking Addiction Cookbook. I will link her original recipe here for anyone interested. Over the years, I have adapted the recipe with various tweaks to make it my own, but I want to make sure and give inspiration credit, where credit is due.
Ingredients and Equipment Needed
This recipe requires a 12-count muffin tin with liners, a stand or handheld mixer, and some basic baking equipment like a spatula and spoon to distribute the batter and chocolate hazelnut spread. For any baking lover, I also highly recommend a “cookie scoop”, which is one of my favorite kitchen tools. It keeps baked goods looking beautiful and uniform, while also allowing for even baking.
As far as ingredients, this recipe requires mainly pantry staples including, butter, sugar, eggs and flour. It also calls for Lifeway Kefir, chocolate hazelnut spread and a dash of cinnamon. Plan accordingly.
Tips and Tricks
1.) Some muffins and coffee cakes are best enjoyed still warm. I would consider this recipe in that category—fresh is best! For best flavor and texture, make the muffins right before serving, preferably with a fresh smear of chocolate hazelnut.
2.) Make sure to dip the muffins into the butter and cinnamon while still warm. This will ensure the topping gets into all the delicious crooks and crannies of the muffins.
3. Bakers often joke that vanilla should be measured with the heart, and this same principal applies to chocolate hazelnut spread. My family likes a lot chocolate hazelnut, but if you like less, add less. It won’t affect the outcome of the recipe. If wanting to add a smear of fresh spread to the muffins, as a serving option, perhaps had a scant tablespoon of spread, rather than a heaping tablespoon.
Final Tip
I love adding vanilla bean paste to this recipe as it elevates the flavor. Pure vanilla extract can certainly be used, and will still yield a delicious result, but if you have vanilla bean paste on hand, I recommend using it.
Chocolate Hazelnut Muffins
Ingredients
- 1 cup salted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 2 eggs, room temperature
- 1 tablespoon vanilla bean paste
- 3/4 cup Plain Whole Milk Lifeway Kefir
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 12 tablespoons chocolate hazelnut spread
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 1-2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a 12 count muffin tin with liners. Set aside.
- Into a stand mixer, fitted with the paddle attachment, beat the butter and sugars until light and fluffy on medium speed. Beat in the eggs, vanilla bean paste and Lifeway Kefir until combined.
- Into a medium bowl, whisk together the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients with a light hand, mixing until just combined.
- Scoop a heaping tablespoon of muffin batter into each tin. Next scoop a tablespoon of chocolate hazelnut spread on top of the batter. Finish the muffins with another heaping tablespoon of muffin batter. Use a small spoon as needed to cover any bits of chocolate hazelnut spread peeking through.
- Bake the muffins at 425 degrees Fahrenheit for 5 minutes and then reduce the temperature to 350 degrees Fahrenheit and bake for another 10-15 minutes, or until the batter is set. The muffins will be a light golden color when baked. Remove the muffins onto a wire rack to finish cooling.
- Mix together the granulated sugar and cinnamon for the muffin topping. While the muffins are still warm, swirl each muffin top in melted butter, and then into the cinnamon sugar. Set upright on a cooling rack and enjoy warm for best taste.
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