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Lindt Chocolate Spread Swirl Muffins
12
Lindt Spreads
30-45 minutes
Easy
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These muffins combine both vanilla and chocolate batter, swirled together. The chocolate batter is made using our Lindt Milk Chocolate and Hazelnut Spread.

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

1

Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.

2

In a large bowl whisk together granulated sugar, vegetable oil, eggs, sour cream and milk. Whisk well to combine.

3

In a separate bowl, whisk together flour, baking powder, baking soda and salt.

4

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.

5

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.

Serve these muffins with extra spread or butter.
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Lindt Chocolate Spread Swirl Muffins
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