Imagining biting into a beautiful, moist chocolate muffin to find the delicious crunch of a Ferrero Rocher Chocolate... Who wouldn't enjoy that?
We all know chocolate and hazelnut to be a fantastic combination and these muffins highlight that delicious duo, with a center of a whole roasted hazelnut in the center of the Ferrero Rocher.
These muffins are simple to make and are a great afternoon snack or dessert - especially with a cup of tea or hot chocolate.
If you're not a Ferrero Rocher fan, or if they are too expensive at the time, they can be substituted for any chocolate you like. Getting closer to Easter, even a small caramel Easter egg or mini creme egg.
Ferrero Rocher Muffins
100 g butter, softened3/4 Cup sugar
1 tsp vanilla extract
2 eggs, lightly beaten
2 1/2 Cups plain flour
1/4 Cup cocoa powder
1 Tbsp baking powder
1/2 tsp salt
1 Cup milk
12 Ferrero Rocher chocolate, unwrapped
1. Preheat the oven to 200C (400F) and grease or line a standard 12-hole muffin tin.
2. Cream the butter and sugar together until pale and fluffy. Add the eggs and beat well to combine. Mix in the vanilla.
3. Sift in the flour, cocoa powder, and salt. Add the milk. Mix until just combined.
4. Spread half of the mixture across the holes of the tin. Add a chocolate to the center of each hole, cover with the remaining muffin mixture.
5. Place in the oven and cook for approximately 20 minutes, until cooked through. Remove from the oven and cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely. Store in an airtight container.