Small-Batch Chocolate Hazelnut Swirl Muffins
These cozy small-batch muffins are tender with a rich chocolate and hazelnut swirl, perfect for a quick bake without the leftovers.
Servings: 6 muffins
Calories: 180kcal
Ingredients
Muffin Batter
- 1 medium ripe banana, mashed well, about 1/2 cup
- 1/4 cup granulated sugar
- 2 tablespoons neutral oil, like canola or light olive
- 2 tablespoons milk or non-dairy milk Use room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon white vinegar or lemon juice for lift
- 3 tablespoons chocolate chips (optional) Encouraged for added chocolate pockets
Hazelnut Swirl
- 1/3 cup hazelnut spread, gently warmed
- 2 tablespoons chopped toasted hazelnuts
Instructions
Preparation
- Mash the banana in a medium bowl until mostly smooth.
- Whisk in the sugar, oil, milk, and vanilla until glossy.
- Sprinkle flour, cocoa, baking powder, baking soda, and salt on top. Add the vinegar and fold gently until just combined.
- If using chocolate chips, fold them in now.
- Line a 6-cup muffin tin and fill each cup about two-thirds full with batter.
- Add small spoonfuls of warmed hazelnut spread over the batter, about 1 to 1.5 teaspoons per muffin.
- Use a toothpick or knife to swirl the hazelnut spread. Sprinkle chopped hazelnuts on top.
Baking
- Bake at 375°F for 14 to 17 minutes, or until the tops spring back and a toothpick comes out mostly clean.
- Cool in the pan for 5 minutes, then move to a rack.
Notes
Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. For a gluten-free version, use a 1:1 gluten-free flour blend that includes xanthan gum.