Soft center muffins: the secret to keeping the hazelnut cream from drying out!

published on 20 March, 2017 at 10:47
Have you ever had this problem? Here is a trick that you are going to want to remember. Use a less runny batter and solid hazelnut cream, after you take them out of the oven, the muffins will be soft and delicious and will have a creamy center.

INGREDIENTS
320g flour
200g sugar
150ml milk
100g yogurt
a pinch of salt
1 packet of baking powder
vanilla essence
2 eggs
hazelnut cream, as needed

DIRECTIONS
Shape the hazelnut cream into small balls and freeze them for at least 30 minutes. In the meantime, prepare the batter for your muffins by combining the eggs with the sugar then add, flour, vanilla essence, milk, yogurt and the baking powder. Butter the muffin pan and pour two spoonfuls of the batter in each, place the frozen hazelnut cream balls in the center and cover with more batter. Bake at 190°C for 25 minutes.
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