Name: Choc Hazelnut and Raspberry Dessert Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 3/4 cup buttermilk; 125g unsalted butter, melted, cooled; 2 eggs, lightly beaten; 1 1/4 cups self-raising flour; 1/3 cup Dutch processed cocoa powder; 1/2 tsp bicarbonate of soda; 3/4 cup caster sugar; 1/3 cup cup hazelnut meal; 1 cup frozen raspberries; 1/2 cup hazelnuts, coarsely chopped; Vanilla ice-cream, to serve; Nutella Sauce; 2/3 cup Nutella; 1/3 cup milk

Choc Hazelnut and Raspberry Dessert Muffins

This muffin recipe brings together all our favourite things!

Serves 6

Prep

20M

Cook

25M

Total

45M

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This indulgent Choc Hazelnut and Raspberry Dessert Muffins recipe is perfect for an indulgent snack or dessert.

Ingredients

3/4 cup buttermilk

125g unsalted butter, melted, cooled

2 eggs, lightly beaten

1 1/4 cups self-raising flour

1/3 cup Dutch processed cocoa powder

1/2 tsp bicarbonate of soda

3/4 cup caster sugar

1/3 cup cup hazelnut meal

1 cup frozen raspberries

1/2 cup hazelnuts, coarsely chopped

Vanilla ice-cream, to serve

Nutella Sauce

2/3 cup Nutella

1/3 cup milk

Method

Line a 6-hole Texas muffin pan (3/4 cup capacity) with large paper muffin wraps.

Whisk buttermilk, butter and eggs in a large jug until combined.

Sift flour, cocoa, and soda into a large bowl. Stir in sugar and hazelnut meal, then raspberries. Make a well in the centre. Stir in buttermilk mixture until just combined. (Do not over-mix). Divide evenly among wraps in pan. Sprinkle with hazelnuts.

Cook in moderate oven (180C) for about 25 to 30 minutes, or until muffins are cooked when tested with a skewer. Stand in pan for 10 minutes. Transfer to a wire rack.

To make sauce, whisk Nutella and milk in a small saucepan over a medium to low heat until combined and warm. Remove.

To serve, remove warm muffins from wraps. Serve with vanilla ice-cream and the warm sauce.

New Idea team