Vanilla-hazelnut muffins

Serves 4 – Preparation time 25 minutes – cooking time 26 minutes – Easy


Hazelnut spread

  • 200g of hazelnuts
  • 200g of milk chocolate
  • 35g of icing sugar (optional)
  • 30g of hazelnut oil (or neutral oil in taste)


  1. Mix the butter and the sugar together.
  2. Put the eggs one by one.
  3. Add the vanilla Greek Style sheep’s milk yoghurt.
  4. Incorporate the mix of flour, salt and baking powder.
  5. Put the mixture in 1/3 of the moulds, add the hazelnut spread, then finish with the rest of the muffin mixture.
  6. Cook at 160°C for 16 minutes.

Hazelnut spread

  1. Preheat the oven to 150°C.
  2. Roast the hazelnuts in the oven for 10 minutes.
  3. Let them cool and then rub them in your hands to remove the skin.
  4. In the meantime, melt the milk chocolate in a bain-marie.
  5. Pour the hazelnuts into a blender and blend until you have a very thin powder.
  6. Add the icing sugar and the oil and blend until smooth.
  7. Add the melted chocolate and blend again.
  8. Put in a jar and leave to crystallise for 24H at room temperature.