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Small Batch Hazelnut Chocolate Chip Muffins

chocolate chip muffins stuffed with chocolate hazelnut spread and topped with a brown sugar hazelnut streusel
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Prep Time:25 minutes
Cook Time:18 minutes
Total Time:43 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: chocolate chip, easy, hazelnut, muffins, nutella, small batch, streusel
Servings: 6 muffins
Calories: 518kcal

Ingredients

Brown Sugar Hazelnut Streusel

  • 28 g unsalted butter (2 tbsp.)
  • 40 g light brown sugar (3 tbsp.)
  • 30 g all purpose flour (¼ c.)
  • 28 g chopped hazelnuts (¼ c.)

Chocolate Chip Muffins

  • 56 g unsalted butter (4 tbsp.)
  • 100 g granulated sugar (½ c.)
  • 1 egg room temperature
  • ½ tsp. vanilla
  • 120 g kefir room temperature (½ c + ½ tbsp.)
  • 140 g all purpose flour (1 c. + 3 tbsp.)
  • 1 ¼ tsp. baking powder*
  • ¼ tsp. salt
  • 75 g mini chocolate chips (¼ c. + 3 tbsp.)
  • 120 g chocolate hazelnut spread (¼ c. + 2 tbsp.)

Instructions

Brown Sugar Hazelnut Streusel

  1. Alternate lining a muffin pan with 6 parchment liners. If you won't be resting the batter and want to bake the muffins right away, preheat the oven to 425°F / 220°C. Otherwise, preheat the oven after letting the batter rest.
  2. In a small bowl, melt the butter, then add in the sugar, flour, and hazelnuts. Use a fork to mix the ingredients together, then place the streusel in the fridge to firm up while you make the muffin batter.

Chocolate Chip Muffins

  1. In a small mixing bowl, melt the butter then add in the sugar, egg, vanilla, and kefir and whisk until well combined.
  2. Add in the flour, baking powder, and salt. Use a rubber spatula to lightly fold the mixture until only a few flour streaks remain.
  3. Add in the chocolate chips and fold just until no flour streaks remain, and the chocolate chips have been evenly distributed.
  4. (OPTIONAL) Cover the batter and let it rest at room temperature for at least 30 minutes and up to 1 hour before baking. This will encourage a more flavorful, higher-rising muffin!
  5. Evenly distribute the muffin batter between the six parchment liners.
  6. Transfer the chocolate hazelnut spread to a piping bag, and snip off the end of it. Pipe some of the spread into the center of each of the muffins until you have used all of it.
  7. Remove the streusel from the fridge and use your fingers to crumble it over each of the muffins.
  8. Bake the muffins for 5 minutes. Without opening the oven door, reduce the temperature to 350°F / 175°C. Bake for an additional 10-15 minutes, or until a toothpick inserted into the center (or a little to the side of the center to avoid the chocolate hazelnut spread) of the muffins comes out clean. Enjoy!

Notes

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*If you will be letting the batter rest, make sure you are using double acting baking powder.

Nutrition

Serving: 1muffin | Calories: 518kcal | Carbohydrates: 68g | Protein: 7g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 230mg | Potassium: 167mg | Fiber: 3g | Sugar: 43g | Vitamin A: 461IU | Vitamin C: 0.4mg | Calcium: 144mg | Iron: 3mg