Copycat Tim Hortons Chocolate Hazelnut Muffin
This cozy muffin is everything you want on a cold morning: soft, cakey, and filled with just enough chocolate hazelnut swirl to make it indulgent without being too sweet.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar
⅓ cup vegetable oil
¾ cup buttermilk
2 large eggs
1 tsp vanilla extract
¼ cup chocolate hazelnut spread (like Nutella)
Optional: ¼ cup mini chocolate chips
Instructions
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and both sugars.
In a separate bowl, mix together oil, buttermilk, eggs, and vanilla until smooth. Add wet ingredients to dry and stir just until combined — don’t overmix.
Warm the hazelnut spread slightly (10–15 seconds in the microwave) so it’s easier to drizzle.
Spoon a tablespoon of batter into each muffin cup, add a small swirl of hazelnut spread, then top with another spoon of batter.
Use a toothpick to marble slightly.
Bake for 17–19 minutes or until a toothpick comes out clean. C
ool before serving — these are best slightly warm with a bit of butter.
Tip: For a stronger chocolate flavor, mix 2 tbsp cocoa powder into half the batter before swirling.