Chocolate muffins with nutella

Perfect chocolate muffins with nutella. Deeply chocolatey, rich and slightly dense (thanks to the addition of ground almonds), yet not overly sweet – just right. And the best part? A generous surprise of nutella hidden inside (though you can use your favourite chocolate hazelnut spread). A proper chocolate boost!

Makes 12 muffins.

Ingredients for chocolate muffins with nutella:

• 300 g plain flour
• 40 g cocoa powder
• 40 g ground almonds
• 2 tsp baking powder
• 120 g butter, melted
• 2 large eggs
• 250 ml milk
• 150 g light soft brown sugar
• 1 tsp vanilla extract
• 180 g dark chocolate chips or finely chopped dark chocolate (plus extra for sprinkling)
• 150 g nutella

All ingredients should be at room temperature.

Prepare a plate or small board lined with baking parchment. Pipe or spoon portions of nutella onto it (divide 150 g into 15 portions, about 1 level tablespoon each). Place in the freezer for at least 1 hour before making the muffins – this will be the filling.

In a bowl, combine the wet ingredients: eggs, milk, vanilla and the lukewarm melted butter. Add the sugar and whisk until combined. Sift the flour, cocoa powder and baking powder directly into the wet mixture. Mix gently with a whisk until just combined. Add the ground almonds and chocolate chips, and stir to combine.

Line a muffin tin with 12 paper cases (they can rise slightly above the rim of the tin). Fill each case halfway with batter. Press a frozen portion of Nutella into the centre of each, then cover with the remaining batter. Sprinkle the tops with extra chocolate chips.

Bake at 170°C for about 23 minutes or until a skewer inserted into the muffin (avoiding the centre filling) comes out clean. Remove and allow to cool.

Enjoy!