These muffins combine both vanilla and chocolate batter, swirled together. The chocolate batter is made using our Lindt Milk Chocolate and Hazelnut Spread.

22 minutes
12 people


  • 1 Cup (250 mL) Granulated sugar
  • ⅓ Cup (80 mL) Vegetable oil
  • 2 Large eggs
  • ½ Cup (125 mL) 14% Sour cream
  • ½ Cup (125 mL) Whole milk
  • 2 Cups (500 mL) All purpose flour
  • 1 Tsp (5 mL) Baking powder
  • ½ Tsp (3 mL) Baking soda
  • ½ Tsp (3 mL) Salt
  • ¼ Cup (60 mL) Lindt milk chocolate hazelnut spread


  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • In a large bowl whisk together granulated sugar, vegetable oil, eggs, sour cream and milk. Whisk well to combine.
  • In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  • Tip flour mixture into egg mixture and mix until just combined. Remove 1 ½ cups batter to a separate bowl. Mix the Lindt Milk Chocolate Hazelnut into remaining batter until well combined.
  • Place 2 tbsp chocolate batter in the bottom of each muffin cup. Top with 2 tbsp vanilla batter, followed by 1 tbsp chocolate batter.
  • Use a skewer to swirl batters together. Bake muffins on the middle shelf of the oven, for 20-22 minutes, until a skewer inserted into the center of a muffin comes out clean.
  • Let cool slightly before serving warm with more chocolate spread.