Ingredients (Makes 12 muffins)

For the muffin batter:
• 2 cups (250g) all-purpose flour
• ¾ cup (150g) sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs
• ¾ cup (180ml) milk
• ½ cup (120ml) vegetable oil or melted butter
• 2 teaspoons vanilla extract
• ½ cup (120g) yogurt or sour cream (optional, for softness)

For the chocolate filling:
• 1 cup chocolate spread (Nutella or any chocolate hazelnut spread)
or
• 150g melted chocolate mixed with 2 tablespoons cream

Instructions
1. Prepare the chocolate filling
• Scoop small portions of chocolate spread onto a tray lined with baking paper.
• Freeze for 30–60 minutes until firm. This makes filling the muffins easier.
2. Prepare the batter
• Preheat oven to 180°C (350°F).
• Line a muffin tray with cupcake liners.
• In a bowl, mix flour, sugar, baking powder, and salt.
• In another bowl, whisk eggs, milk, oil, vanilla, and yogurt.
• Add the wet ingredients into the dry ingredients.
• Mix gently until just combined. Do not overmix.
3. Fill the muffins
• Add a spoonful of batter into each muffin cup.
• Place a frozen chocolate piece in the center.
• Cover with more batter until cups are about ¾ full.
4. Bake
• Bake for 18–22 minutes until golden and a toothpick inserted into the muffin edge comes out clean.
• Allow to cool for 5–10 minutes before serving.

Tips for a Soft, Bakery-Style Texture
• Use room-temperature ingredients.
• Do not overmix the batter; it makes muffins dense.
• Add a little extra vanilla for a richer flavor.
• Sprinkle sugar on top before baking for a crunchy bakery finish.

Storage: Keep in an airtight container for 3–4 days, or freeze for up to 2 months