Ingredients
Equipment
Method
- Freeze one teaspoon of chocolate spread in an ice cube tray for at least one hour.
- Preheat your oven to 180°C (350°F) and gently melt the butter.
- In a large mixing bowl, whisk together the eggs and powdered sugar until pale and thickened.
- Slowly add the melted butter while whisking continuously.
- In a separate bowl, mix the yogurt and milk until smooth, then combine with the egg mixture.
- Add the flour, baking powder, and salt to the wet ingredients and gently fold until no dry flour remains.
- Fold in the chocolate chips and vanilla extract until just combined.
- Fill each muffin cup about 3/4 full, press a frozen chocolate spread square into the center, and cover with more batter.
- Bake for 15-20 minutes, allowing to cool in the pan for 10 minutes before serving.
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 140mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 6mg
Notes
These muffins are best enjoyed the day they are baked, but they can be stored in an airtight container at room temperature for up to 2 days. For freezing, wrap each cooled muffin tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. To serve, reheat frozen muffins in the microwave for 15 seconds to restore the gooey center. Feel free to substitute yogurt with sour cream or buttermilk, and use peanut butter or a dairy-free alternative if desired.
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