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These Chocolate Hazelnut Filled Donut Muffins (Vegan) are so easy and so decadent. A one bowl, easily vegan muffin batter gets a ball of Chocolate Hazelnut spread inserted. Teaspoons of the spread get frozen first so they come out the oven perfectly gooey.
You dip the baked muffins into cinnamon sugar mix whilst warm with a little butter, giving full donut vibes. This is without a deep fryer or any other fuss. Simply grab a muffin tray and get going! No odd ingredients involved, and obviously the non-vegan dairy varieties will work just as well.
The trick to top tier muffins is to avoid over mixing. Do this by using only a wooden spoon (no electric mixers here), use one bowl and stir until only just combined. Use any variation of chocolate chips/chunks, comprised of white/milk/dark. This is a great way to use up any odds and ends of chocolate bars!
Make these the night before, and then reheat for 20 seconds in the microwave for a warm, delightful breakfast. Alternatively, they’re still great cold and eaten on the go/in the car. Feel free to shrink them (making more total muffins) if you’re making them for school breakfast!
The recipe for these Chocolate Hazelnut Filled Donut Muffins (Vegan) makes about 6 muffins (I use a 6 hole muffin tin – like these ones)! These really are great for so many occasions! For more vegan recipes check out this Vegan Carrot Cake or these Spiced Crinkle Cookies. For more baking inspiration, head on over to my Instagram.
Chocolate Hazelnut Filled Donut Muffins (Vegan)
Ingredients
- 6 tsp Chocolate Hazelnut Spread
- 120 ml Vegan Milk
- 2 tsp White Wine Vinegar
- 3 tbsp Vegan Butter Melted
- 145 g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 55 g Granulated Sugar
For the Coating
- 2 tbsp Vegan Butter Melted
- 25 g Granulated Sugar
- 2 tsp Ground Cinnamon
Instructions
- On a piece of tin foil/on a plate, dollop the 6 tsp of chocolate hazelnut spread. Place in the freezer for 30 minutes (longer is fine!).
- Preheat the oven to 200C/180C Fan/Gas 6. Spray a 6 hole muffin tray with oil/vegan butter spray.
- In a large bowl, combine the milk and vinegar and let sit a few minutes. Add the butter.
- Add in the dry ingredients: flour, baking powder, baking soda, cinnamon and sugar. Stir together until just combined. Spoon about 1 tbsp batter into each muffin hole. Add a frozen chocolate spread ball to each, before topping with the remaining batter.
- Bake 12-15 minutes until a skewer comes out clean and the tops have gone a little golden.
- Whilst these cool on a wire rack, melt the butter. Separately, combine the sugar and cinnamon. Once cool enough to handle, brush the melted butter over the muffins and sprinkle over the cinnamon sugar mix! Best eaten slightly warm, but still delicious cool!
