Surprise muffins with chocolate-hazelnut crumbles

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 1/2 cube (21 g) fresh yeast
  • 4 TABLESPOONS + 75 g sugar
  • 125 g Butter
  • 175 ml Milk
  • 1 pinch Salt
  • 425 g Flour
  • 1 egg (size M)
  • 50 g dark chocolate
  • 50 g Hazelnut kernels
  • 2 TABLESPOONS Cocoa powder
  • 24 (approx. 200 g) Toffee
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Grease
  • 12 Paper baking cups

Directions

  1. 1

    Stir yeast with 1 tablespoon of sugar until liquid. Melt 50 g butter, remove from heat. Add milk. Put salt, 350 g flour, 3 tablespoons sugar and egg in a bowl. Add milk mixture and yeast. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise for approx. 45 minutes in a warm place

  2. 2

    For the crumbles, chop the chocolate and melt it over a warm water bath. Chop the hazelnuts. Knead 75 g soft butter, 75 g flour, 75 g sugar, cocoa, nuts and liquid chocolate into crumbles

  3. 3

    Grease the recesses of a muffin tray (12 recesses) well. Knead the dough again and divide it into 12 equal pieces. Form into balls, fill with 2 toffee each and place in the hollows. Spread crumbles on the balls. Cover and leave to rest in a warm place for another 30 minutes

  4. 4

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Allow to cool briefly, remove from the tin and allow to cool on a cake rack. Place in paper baking cups and dust with icing sugar

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
400 kcal
CARBS
50 g
FATS
19 g
PROTEINS
7 g