The ultimate weekend bake, easy enough to make with children. These decadent muffins are best eaten on the day or kept in a sealed container and heated slightly before serving.
Main ingredients
- Flour
- Chocolate
Ingredients
Method
Ingredients
- 350g self-raising flour
- 1⁄2 teaspoon bicarbonate of soda
- 50g cocoa powder
- 100g brown sugar
- 125g butter, melted
- 2 free-range eggs, lightly beaten
- 250ml buttermilk
- 60ml milk
- 1/2 cup quality hazelnut-chocolate spread
- 50g hazelnuts, toasted and roughly chopped for decoration
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Method
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1Preheat the oven to 180°C/gas mark 6. Lightly grease a Le Creuset 12 Cup Muffin Tray.
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2Sift the dry ingredients into a bowl and mix. Add the butter, eggs, buttermilk and mix until combined. Add the milk to make a sticky dough.
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3Spoon into the tray, filling each cup mould about a third of the way. Place the spread in a piping bag and pipe a generous dollop (about the size of a small teaspoon) in the centre of the batter, then add another spoonful of batter to cover. Top with the hazelnuts and bake for 15 minutes – they should be slightly gooey.
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4Allow to cool in the tray for 5 minutes, then remove and cool completely on a cooling rack.
