Chocolate Hazelnut Filled Donut Muffins (Vegan)

These 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.

Print Pin

Prep Time: 15

Cook Time: 15

Freezing Time: 30

Servings:

Author: Florence Jackson

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!