Ingredients
- 200 g Flour
- 100 g Sugar
- 50 g Cocoa powder
- 1 Teaspoon Baking powder
- 1/2 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 1 Egg
- 150 ml Milk
- 80 g Melted butter
- 150 g Nocholina Crunchy hazelnut and cocoa spreadable cream
- Chopped hazelnuts (optional)
Instructions
Prepare the Batter:
1. In a bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl, whisk the egg with the milk and melted butter.
3. Combine the wet and dry ingredients and mix until smooth.
Incorporate the Spread:
4. Gently fold the Nocholina Crunchy into the batter.
Bake the Muffins:
5. Spoon the batter into muffin liners, filling each about 2/3 full. Sprinkle with chopped hazelnuts, if desired.
6. Bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
7. Cool the muffins on a wire rack before serving.
— Preparation Time: 40 minutes
