Muffins are for people who don't have the guts to order cake for breakfast.
3 ½ cups flour
1 tablespoon baking powder
1 ½ teaspoons kosher salt
1 stick butter, softened
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla extract
1 ⅓ cup whole milk
1 ½ cups bittersweet chocolate chips
1 cup hazelnuts, toasted and roughly chopped
2 cups chocolate hazelnut spread
Preheat oven to 375 degrees. Grease and line muffin tin with paper liners.
In a medium bowl mix flour, baking powder and kosher salt and set aside.
Cream butter and sugars in the bowl of a stand mixer until fluffy. Add the eggs one at a time, beating well after each addition to make sure the egg is fully incorporated. Add vanilla.
Pour in the half of flour mixture and mix until just combined, then add the milk. Mix for about 15 seconds then add the remaining flour.
Fold in the chocolate chips and hazelnuts and scoop into the muffin tin. Bake for 20-25 minutes until golden brown.
Allow muffins to cool on a wire rack for 15 minutes. Using an apple corer remove the centers of your muffins and fill them with chocolate hazelnut spread. Serve slightly warm.