These ultra-soft marbled muffins feature a delightful contrast of textures and flavors, from the smooth, rich hazelnut spread center to the crunchy bits of crushed hazelnuts. With layers of vanilla and cocoa batter creating a stunning marbled effect, these muffins are as visually appealing as they are delicious. The recipe is straightforward and quick to make, making it an excellent choice for both novice bakers and those looking to whip up a treat without much fuss.
Why You’ll Love This:
The allure of these muffins lies in their perfect balance of flavors and textures. The soft, fluffy batter, enriched with cream and butter, offers a luxurious mouthfeel, while the molten hazelnut spread core adds a burst of indulgent sweetness with each bite. The added crunch from the hazelnuts introduces a delightful contrast, enhancing the overall eating experience. These muffins are not just tasty but also a sensory delight, making them a hit among all ages.
Perfect Occasion:
These marbled muffins are ideal for breakfast, brunch, or as an afternoon snack. They’re also perfect for school lunches, picnics, or as a thoughtful homemade gift. Their ease of preparation and crowd-pleasing nature makes them suitable for casual get-togethers, coffee breaks, or whenever you need a quick dessert that’s sure to impress.
Decoration Tips:
To elevate their presentation, you can sprinkle the tops with a little powdered sugar or drizzle them with a simple glaze. For a festive touch, top them with a few whole hazelnuts before baking. Serving them on a decorative plate or in colorful muffin liners can also enhance their visual appeal, making them stand out at any table setting.
Vanilla Batter:
- 1 egg
- 90 grams of sugar
- 100 ml of full-fat cream
- 65 grams of butter, melted
- 1/2 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- A pinch of fleur de sel
- 130 grams of flour (T 45)
Cocoa Batter:
- 1 egg
- 90 grams of sugar
- 100 ml of full-fat cream
- 65 grams of butter, melted
- 1/2 teaspoon of baking powder
- 20 grams of unsweetened cocoa powder
- A pinch of fleur de sel
- 110 grams of flour (T 45)
Additional:
- Hazelnut spread (amount as desired for filling)
- About 30 grams of crushed hazelnuts
Instructions:
- Preheat your oven to 180°C (356°F) and prepare a muffin tin with liners.
- For the vanilla batter, whisk together the egg and sugar until light and fluffy. Incorporate the melted butter, cream, and vanilla extract. Sift in the flour, baking powder, and fleur de sel, folding gently until just combined.
- For the cocoa batter, repeat the process as with the vanilla batter, but add the cocoa powder with the flour.
- To assemble, fill each muffin cup halfway with vanilla batter. Add a dollop of hazelnut spread in the center, then cover with cocoa batter. Sprinkle crushed hazelnuts on top.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean (except for the hazelnut spread).
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack.
Enjoy these exquisite marbled muffins, a delightful blend of creamy, crunchy, and chocolaty elements, perfect for satisfying your sweet tooth or sharing with loved ones!
