Vanilla Muffins with a Dark Chocolate and Hazelnut Topping
Servings: 10 muffins
Ingredients
Topping:
- 1 tsp butter (melted)
- 20g (¾ oz) dark chocolate (chopped into small bits)
- 20g (2 tbs) hazelnuts (chopped into small bits)
- 1 tbs brown sugar
Muffins:
- 60g (¼ cup) butter (melted)
- 100g (½ cup) brown sugar
- 1 egg (large)
- 1 tsp vanilla extract
- 150ml (⅔ cup) milk
- 150g (1¼ cups) flour (see note 1)
- 1¼ tsp baking powder
- ½ tsp baking soda
Instructions
Topping:
- Pre-heat the oven to 200ºC (400ºF) and prepare a muffin tin.
- Melt the butter for the topping and set to one side for a while.
- Chop the chocolate and hazelnuts into small pieces. Alternatively, if you would like a finer topping, give them a whizz with a food processor.
- Add the chocolate and hazelnut mixture to the melted butter along with the sugar. Stir to combine. Set to one side.
Muffins:
- Melt the butter and allow to cool for a short while.
- In a bowl or stand mixer, add the butter along with the sugar, and work for a minute or two.
- Add the egg and vanilla extract, and continue to work for a further minute.
- Add the milk and give it a quick mix, just to ensure everything is evenly combined.
- Add the flour, baking powder, and baking soda, and on the lowest speed, work until everything is mixed together.
- Pour into ten cupcake or muffin holes almost to the very top.
- Sprinkle over the topping and bake for around 15-17 minutes (depending on how large your muffin cases are).
- Remove from the oven, allow to cool for a while, then enjoy while still warm!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- The muffins were originally made with a a gluten free blend. However, you could easily use all-purpose or spelt flour instead. Just use the same amount as stated.
