Lindt Chocolate Spread Swirl Muffins
Lindt Hazelnut Milk Chocolate Spread, 200 Grams
- 1 cup (250 mL) granulated sugar
- ⅓ cup (80 mL) vegetable oil
- 2 large eggs
- ½ cup (125 mL) 14% sour cream
- ½ cup (125 mL) whole milk
- 2 cups (500 mL) all purpose flour
- 1 tsp (5 mL) baking powder
- ½ tsp (3 mL) baking soda
- ½ tsp (3 mL) salt
- ¼ cup (60 mL) Lindt milk chocolate hazelnut spread
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a large bowl whisk together granulated sugar, vegetable oil, eggs, sour cream and milk. Whisk well to combine.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Tip flour mixture into egg mixture and mix until just combined. Remove 1 ½ cups batter to a separate bowl. Mix the Lindt milk chocolate hazelnut into remaining batter until well combined.
Place 2 tbsp chocolate batter in the bottom of each muffin cup. Top with 2 tbsp vanilla batter, followed by 1 tbsp chocolate batter. Use a skewer to swirl batters together. Bake muffins on the middle shelf of the oven, for 20-22 minutes, until a skewer inserted into the centre of a muffin comes out clean. Let cool slightly before serving warm with more chocolate spread.
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