by Elena Levati

“Mom, thank you, thank you, thank you!”

This was Ludovica’s reaction, completed by a strong hug, when I gave her one of these muffins for breakfast!

“Mmmmm, yummy! Good mummy! More “baffin” Oivia”

This is the one of my little Olivia! : D


Now … I could go directly to the recipe, without adding other words to this post because I believe that the reactions of the girls already say all about the goodness of these our new muffins!

However, you know me, I want to give you also my own description of these granola muffins with hazelnut spread soft heart: divine!


Why are they so yummy?

The hazelnut dough, fragrant and very soft, hides a very special surprise: a heart of hazelnut cream spread that always remains soft. I have a very simple TRICK: the pre-freezing of the cream in the ice cubes molds!

For this recipe I wanted to try the new Nocciolata Crunchy, enriched with chopped toasted hazelnuts and I’d like to give more emphasis to the crunchy side of these muffins by completing them with a super crunchy chocolate granola!


Believe me if I tell you that you will love them!

The recipe is very easy, fast and, as always, childproof: you need only 15 minutes to prepare the mixture!

Obviously at this time, you must add the one useful for freezing the Nocciolata (you have to calculate 1 hour).


Just a little tip before the recipe

Be smart and always keep the frozen portions of Nocciolata in the freezer: they will be immediately ready for use when you will have a big desire of these granola muffins!

Granola muffins con cuore di nocciolata


Delicious hazelnut muffins hide a greedy heart of hazelnut spread that remains always soft! To top it all, a crunchy sprinkle of chocolate granola! Divine!
Prep Time 15 mins
Cook Time 25 mins
freezing time 1 hr
Course muffins
Cuisine Americana
Servings 14 muffins


  • ice cube mold,
  • 14 muffins tin


  • 120 g toasted hazelnuts
  • 165 g flour
  • 10 g baking powder
  • 120 g white or brown sugar
  • 90 g melted butter or good quality seed oil
  • 2 medium eggs
  • 220 ml milk
  • vanilla
  • hazelnut spread cream for me Nocciolata Crunchy Rigoni di Asiago
  • chocolate granola


  • First, prepare the filling: fill 14 cavities of an ice cube mold with the Nocciolata and put it in the freezer for at least 1 hour.
  • Turn on the oven at 180 °C (static).
  • Prepare the muffin mixture: finely chop the hazelnuts and pour them into a large bowl. Add all the dry ingredients: flour, baking powder and sugar. Stir with a spoon.
  • In another bowl, pour the liquid ingredients: melted butter (or oil), eggs, milk and vanilla. Beat with a fork.
  • Now pour the liquid ingredients into the bowl with the dry ingredients and mix with a spoon.
  • Divide the dough into 14 muffin molds of 6.5 cm.
  • Take the portions of frozen Nocciolata and place one cube in the center of each muffin.
  • Cover with a spoonful of crunchy chocolate granola and bake for 25 minutes.
  • Let it cool and enjoy!


  • Store the granola muffins in a glass tupperware or on a tray covered with aluminum.
  • The granola muffins will remain perfect for 3 days.
Keyword muffins, granola muffins, muffins with nutella heart, soft heart nutella muffins

Are you searching for other yummy muffins recipes? Take a look at this coconut and chocolate chips muffins!

Questo articolo è disponibile anche in: Italian Spanish

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