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!