Muffins filled with Nocciolata

Soft, delicious little cakes, enriched with crunchy hazelnuts and filled with a smooth heart of Nocciolata. Finished with a delicate coating and a double note of Nocciolata, for a simple yet irresistibly indulgent dessert.

by Claudia Fornaciari

Difficulty

Medium

Duration

50 min

Servings

6

Ingredients

  • 230 g of all-purpose flour
  • 100 g of sugar
  • 2 medium eggs
  • 120 g of peanut oil
  • 100 g of milk
  • 8 g of baking powder (½ sachet)
  • 1 sachet of vanilla powder
  • 1 pinch of salt
  • 50 g of chopped hazelnuts
  • to taste Nocciolata and Nocciolata Crunchy

Method

To make the Nocciolata filled cakes, first combine the flour, sugar, baking powder, vanilla powder and a pinch of salt in a large bowl.

Add the medium eggs, seed oil and milk, then mix with a hand whisk just until the ingredients are combined. Finally, add the chopped toasted hazelnuts.

Grease and flour the molds (I used disposable aluminum ones) and fill them with the batter, taking care not to exceed ¾ of their capacity.

Preheat the oven to 180°C in conventional mode and bake the cakes for about 30 minutes. The times are approximate and may vary from oven to oven, so I recommend adjusting according to your oven and, if necessary, checking doneness with a toothpick.

Remove the cakes from the oven and let them cool completely before taking them out of the molds.

Cut off the dome of each cake and, using a teaspoon, hollow out a cavity inside. Fill the cakes with your favorite Nocciolata, then close them again with the dome and finish by spreading a little Nocciolata on the surface as well.

Decorate the surface with the crumbs of batter taken from the inside of each cake.

Serve the Nocciolata filled cakes straight away.

Make this recipe with

Nocciolata La Crunchy 250g

€4,79

Organic cocoa and hazelnut spread, enriched with roasted hazelnut pieces, for an experience that blends creaminess and crunch.

Weight

Recipe by

Claudia Fornaciari

Amante dei dolci e della cucina casalinga, Claudia condivide ricette semplici e golose, ispirate ai sapori di casa e alla tradizione. Tra ciambelle appena sfornate, biscotti fragranti e focacce dorate, racconta il piacere di cucinare con ingredienti semplici e un pizzico di creatività.

Go to the website of Claudia Fornaciari Go to the website of Claudia Fornaciari

More recipes

Torta integrale con Mielbio Rigoni di asiago

Wholemeal cake with Mielbio

on Jun 20 2026
A soft and fragrant wholemeal cake, enriched with fresh apricots, honey, and a light touch of mint. A genuine and aromatic dessert, perfect for a summer breakfast or snack.
Lenticchie e ceci con dressing al Mielbio Castagno Rigoni di asiago

Lentils and chickpeas with Chestnut Honey Mielbio dressing

on Jun 20 2026
A simple and nutritious recipe based on chickpeas and lentils, enriched with fresh diced vegetables.
Pancake fragole e Dolcedì Rigoni di asiago

Pancakes with strawberries and Dolcedì

on Jun 20 2026
Ingredients 1 whole egg 3 tablespoons of Dolcedì sugar from Rigoni di Asiago 100 g oat bran 100 g all-purpose flour 1 teaspoon baking powder 2 tablespoons ricotta cheese 150 ml soy or cow's milk fresh strawberries Preparation In a bowl, mix the egg with the ricotta cheese and sugar. Add the sifted flours with the baking powder, alternating with the milk. Mix well with a whisk. In a non-stick pan, pour 1 tablespoon of batter. When bubbles form, flip and cook on the other side. Serve with fresh strawberries and, if desired, a drizzle of liquid Dolcedì.