A molten center for added indulgence.
First, mix the dry ingredients: flour, baking soda, chocolate chips, and sugar.
In another bowl, mix the egg, melted butter, and milk. Quickly combine the two together; it's okay if there are still lumps.
In your muffin molds, fill them halfway, add a tablespoon of hazelnut spread in the center, and top with more plain batter.
Bake for 25 minutes at 180°C. Let cool before unmolding and enjoy.
To finish, the next day, put the muffin in the microwave for a few seconds to restore its gooey chocolate.
0 servings
6
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