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Recipe: Lindt Chocolate Spread Swirl Muffins

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Recipe: Lindt Chocolate Spread Swirl Muffins

Posted by Lindt ChocolatePairings & Recipes

These muffins combine both vanilla and chocolate batter, swirled together. The chocolate batter is made using our Lindt Milk Chocolate and Hazelnut Spread.

 

INGREDIENTS:

1 cup (250 mL) granulated sugar

⅓ cup (80 mL) vegetable oil

2 large eggs

½ cup (125 mL) 14% sour cream

½ cup (125 mL) whole milk

2 cups (500 mL) all purpose flour

1 tsp (5 mL) baking powder

½ tsp (3 mL) baking soda

½ tsp (3 mL) salt

¼ cup (60 mL) Lindt milk chocolate hazelnut spread

 

DIRECTIONS:

  1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl whisk together granulated sugar, vegetable oil, eggs, sour cream and milk. Whisk well to combine.
  3. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  4. Tip flour mixture into egg mixture and mix until just combined. Remove 1 ½ cups batter to a separate bowl. Mix the Lindt Milk Chocolate Hazelnut into remaining batter until well combined.
  5. Place 2 tbsp chocolate batter in the bottom of each muffin cup. Top with 2 tbsp vanilla batter, followed by 1 tbsp chocolate batter. Use a skewer to swirl batters together. Bake muffins on the middle shelf of the oven, for 20-22 minutes, until a skewer inserted into the center of a muffin comes out clean. Let cool slightly before serving warm with more chocolate spread.
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