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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