Our Christmas Dessert: Vegan Chocolate Muffins With Hazelnut Cream Filling

Vegan Chocolate Muffins With Hazelnut Cream Filling on Wood Platter; Christmas Star; Dark Chocolate
Food is one of the most important things about Christmas - besides spending time with your loved ones, obviously. For the past few years my family has not really had a real food tradition for Christmas because everything was changing so much for us. This year we decided to go back to our old tradition in a way: Each generation is responsible for making one course. My sister and I are making dessert this year and we've come up with the most delicious recipe for vegan chocolate muffins with a liquid hazelnut cream filling.


My initial plan for our dessert twas to make chocolate muffins with a liquid chocolate core but it turns out that a liquid chocolate core is hard to achieve in muffins without sticking a block of chocolate in the middle. But that only makes the muffin really filling and is kind of gross to eat once the muffins have cooled. Instead I've experimented a bit with my favourite vegan chocolate cake recipe from Jamie Oliver (it´s just so fluffy and light and yet super chocolatey - exactly what I wanted my muffins to be like!). I've added a vegan hazelnut cream filling (or if you're not strictly vegan you can use Nutella) that is liquid when the muffins are hot but still creamy and delicious when they have cooled. These muffins are mouthwateringly delicious! The hazelnut cream filling really makes them so special and then the muffin itself is super fluffy. Basically, this is the muffin equivalent of a Reese´s Peanut Butter Cup.

Vegan Chocolate Muffins With Hazelnut Cream Filling on Wood Platter; Christmas Star; Dark Chocolate

Vegan Chocolate Muffins With Hazelnut Cream Filling on Wood Platter; Dark Chocolate

What You'll Need (for 12 muffins):

100 g vegan margarine
100 g plain flour
15 g cocoa powder
100 g caster sugar
2/3 tsp vanilla extract
65 g soy yogurt
2/3 tsp baking powder
6 tbsp rice milk
12 dollops of Bionella (or any other vegan hazelnut cream)

How To Do It:

  1. Preheat your oven to 190 degrees Celsius. Line your muffin tray with muffin tins to have it prepared for later.
  2. Beat margarine and sugar until light and fluffy. Add soy yogurt and vanilla extract and mix with a light hand.
  3. Sieve in flour, cocoa powder, and baking powder and fold through until everything is well combined (it will be a really sticky, thick dough now).
  4. Add the rice milk one spoon at a time and keep folding until you have a batter that is stickier than normal muffin batter but fluid enough to work with (because we´re making muffins the batter needs to be thinner than the original recipe suggests but still sticky enough to not let the filling fall through).
  5. Assemble your muffins by filling the tins about one third with batter. I suggest using a small spoon for this as you can help spread the dough around with it. Drop a dollop of hazelnut cream in and cover it with dough until each tin is 2/3 filled.
  6. Freeze your muffin tray for 15 minutes. This will make sure that the middle won't get too hot or too liquid once you're baking it.
  7. Bake for 15-20 minutes until a toothpick comes out clean at the edge of the muffins (because the middle will be fluid and not clean at all!).

Vegan Chocolate Muffins With Hazelnut Cream Filling on Wood Platter; Dark Chocolate

Vegan Chocolate Muffins With Hazelnut Cream Filling on Wood Platter; Dark Chocolate

This is honestly such an easy recipe and it´s so goddamn delicious! The muffins are super light and fluffy and have a nice chocolate taste but aren´t too heavy. The filling is just amazing as it stays creamy even when the muffins cool down and it´s the perfect little gem inside the delicious muffin! I can totally imagine serving these hot on Christmas Eve maybe even with a scoop of vegan ice-cream on top. How perfect would that be?!

Is your mouth watering as much as mine is right now? What are you doing for Christmas dessert?

1 comment

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