Hone those baking skills and enjoy a tasty treat with Eric Lanlard’s recipe

Most muffin recipes come as a fruity option for breakfast. These rich chocolate hazelnut muffins are more a mid-afternoon treat when served warm straight from the oven.

Recipe taken from Chocolat by Eric Lanlard.

Photo (c) Kate Whitaker

Makes 6; Preparation time: 15 minutes; Cooking time: 25–30 minutes 

Ingredients:

• 75g (3oz) dark chocolate, roughly chopped
• 50g (2oz) chocolate and hazelnut spread
• 175g (6oz) self-raising flour
• ½ tbsp baking powder
• 25g (1oz) cocoa powder
• 50g (2oz) golden caster sugar
• 2 eggs
• 1 tsp vanilla extract or paste
• 5 tbsp vegetable oil
• 4 tbsp milk
• 75g (3oz) dark chocolate chips
• 50g (2oz) chopped hazelnuts, roasted

 Method:

• Preheat the oven to 180C (fan 160C/350F/gas mark 4)
• Line a 6-hole deep muffin tin with paper muffin cases.
• Gently melt the chocolate and chocolate spread together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool for a few minutes.
• Sift the flour, baking powder and cocoa powder into a large bowl, then stir in the sugar.
• In a separate bowl, beat the eggs, vanilla, oil and milk together using an electric hand whisk. When combined, stir in the cooled chocolate.
• Fold the wet ingredients into the dry ingredients using a rubber spatula or metal spoon, but don’t over-mix. Stir in the chocolate chips.
• Divide the mixture between the muffin cases, filling them three-quarters full, then sprinkle the hazelnuts over the tops.
• Bake in the oven for 20–25 minutes, or until a skewer inserted into the centres comes out clean.
• When cooked, transfer to a cooling rack to cool.

Tip: This recipe will make 12 small cakes if you use a shallow bun tin.

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