- 225 g caster sugar
- 80 ml sunflower oil
- 2 large eggs
- 125 ml sour cream
- 125 ml full fat milk
- 240 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 2 tsp vanilla extract
- 5 tbsp Lindt Milk Chocolate Hazelnut Spread
- To serve: (optional)
- Lindt Milk Chocolate Hazelnut Spread
- Fresh berries
Preheat the oven to 180C/160Fan/Gas 4. Line 12 holes of a muffin tin with paper cases.
In a large mixing bowl, mix together the caster sugar, sunflower oil, eggs, sour cream and milk until smooth.
In a separate bowl, mix together the flour, baking powder, bicarbonate of soda and a pinch of salt.
Tip the dry ingredients into the wet ingredients and mix until you have a smooth batter.
Tip ⅓ of the batter into a separate bowl and mix in the vanilla extract.
Mix in the Milk Chocolate Hazelnut Spread into the remaining batter.
Place 2 tbsp chocolate batter in the bottom of each muffin cup. Top with 2 tbsp vanilla batter, followed by 1 tbsp chocolate batter. Drag a skewer through to swirl the batters together.
Bake in the middle of the oven for about 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack to finish cooling completely.
Serve with extra chocolate spread and fresh berries, if wished.