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Ferrero Rocher Muffins with Gooey Nutella Filling might just be better than the iconic chocolate itself. Rich, moist, and deeply chocolatey, these muffins are made with cocoa and sour cream for the perfect crumb, packed with melty chocolate chips, and filled with a gooey Nutella centre. Finished with a nutty chocolate ganache drizzle, they’re the kind of bake that looks bakery-worthy but is easy to make at home.
Ingredients
Ferrero Rocher Muffins
- 240g plain flour
- 50g cocoa
- 180ml milk (room temperature)
- 120ml vegetable oil
- 200g sour cream (room temperature)
- 2 medium eggs (room temperature)
- 100g brown sugar
- 140g caster sugar
- 200g dark chocolate chips
- ½ tsp salt
- 1¼ tsp bicarbonate of soda
Nutty chocolate ganache
- 80g dark chocolate (between 50%-60% cocoa)
- 120ml double/heavy cream
- 40g nuts (use any nuts you like they do not have to be hazelnuts, I like to use salted peanuts for flavour)
- 3tbsp golden syrup
Other ingredients
- Nutella
Instructions
Ferrero Rocher Muffins
- Add all the dry ingredients in a mixing bowl, set aside.
- Add all the wet ingredients in a mixing bowl, mix together until combined.
- Sift the dry ingredient into the wet ingredients.
- Fold in the chocolate chips.
- Sprinkle a few on top of each muffin.
- Fold together using a spatula until just combined, do not over mix.
- Pour the mixture in a muffin cases in a cupcake tin (you should get 12 muffins) Leave a 1/2cm gap, do not fill all the way to the top of the muffing case.
- Bake at 190c fab for 5 minutes, then turn the temperature down to 170c fan for 11 minutes.
Nutty chocolate ganache
- Chop the chocolate into small pieces.
- Heat the cream in a measuring jug for 50 seconds, you want it hot but not bubbling.
- Pour over the chocolate, let if sit for a minute, then stir gently to combine.
- Heat in the microwave 10 seconds at a time if the chocolate has not melted into the cream.
- Chop the nuts into small pieces (not too small).
- Add the nuts, stir to combine.
- If you would like the chocolate ganache to be sweeter add 3tbsp of golden syrup.
- After 10 minutes, remove the muffins from the cupcake tin to cool.
Assemble
- Once the muffins have cooled, place the muffins back in the cupcake tin, make holes in the middle of each muffin. (this will help the muffins keep their shape)
- Add Nutella into a piping bag (use a zip lock bag if you do not have any), fill each muffin with the Nutella. remove them from the cupcake tin.
- Spoon the nutty chocolate ganache on top of each muffin.
Did You Make This Recipe?
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