These marble muffins are not just visually stunning but also incredibly moist and flavorful. With a perfect swirl of vanilla and chocolate batter, they are elevated even more by the surprise filling of hazelnut spread. The combination of rich cocoa and vanilla flavors paired with the creamy, indulgent filling creates a muffin that’s both light and decadent. Whether you’re serving them for breakfast, brunch, or as a sweet snack, these muffins are sure to impress. Plus, they’re simple to make, yet they deliver bakery-worthy results.
Why You’ll Love This:
You’ll love these muffins for their soft, fluffy texture and the delightful surprise of hazelnut spread inside. The marble pattern makes them beautiful to look at, while the flavor combination of chocolate and vanilla makes each bite a joy. The muffins are moist and tender, thanks to the yogurt and oil in the batter, and the hazelnut spread adds a creamy richness that will make these muffins a favorite among both kids and adults. They’re easy to make but look impressive, perfect for when you want to treat yourself or impress guests.
Perfect Occasion:
These marble muffins are perfect for any occasion, whether you’re looking for a quick breakfast treat, a snack to enjoy with coffee, or a dessert for a casual get-together. They’re great for school lunchboxes, weekend brunches, or as a sweet afternoon pick-me-up. Since they’re filled with hazelnut spread, they also make a lovely indulgence for special occasions like birthdays or celebrations where you want to offer something a little more luxurious.
Decoration Tips:
For an extra touch of indulgence, you can drizzle the tops of the muffins with melted chocolate or dust them with powdered sugar. If you want to add a bit of crunch, sprinkle chopped hazelnuts on top before baking to complement the hazelnut filling. To make them even more beautiful, you could pipe a swirl of whipped cream or chocolate ganache on top after baking, creating an elegant finish that makes these muffins even more enticing.
Ingredients (Makes 6 Muffins):
- 2 eggs
- 210 grams of flour
- 1/2 packet of baking powder
- 1 Greek yogurt (125 grams)
- 100 grams of milk
- 100 grams of oil
- 100 grams of sugar
- 1 teaspoon of liquid vanilla extract
- 15 grams of unsweetened cocoa powder
- 3 tablespoons of milk (for the chocolate batter)
- Filling: a few tablespoons of hazelnut spread
Instructions:
- Prepare the Wet Ingredients:
In a large bowl, mix together all the liquid ingredients: eggs, Greek yogurt, oil, and 100 grams of milk. Set aside the 3 tablespoons of milk for the chocolate batter. - Add Sugar:
Stir the sugar into the wet mixture until well combined. - Incorporate the Dry Ingredients:
Gradually add the flour and baking powder to the wet ingredients, mixing until smooth. - Divide the Batter:
Divide the batter into two equal portions. In one portion, mix in the unsweetened cocoa powder and the 3 tablespoons of milk to create the chocolate batter. - Fill the Muffin Molds:
Line a muffin tin with paper liners. Pour a layer of vanilla batter into each mold, followed by a layer of chocolate batter. Repeat this layering process if needed, ensuring each muffin has a marbled effect. - Bake:
Preheat your oven to 180°C (350°F) using a fan setting. Bake the muffins for 25 to 30 minutes, depending on your oven, until a toothpick inserted into the center comes out clean. - Cool and Fill:
Allow the muffins to cool completely. Once cool, use a knife to make a small hole in the center of each muffin. Fill the hole with hazelnut spread using a piping bag.
Enjoy!