Mescolare assieme farina, lievito, zucchero e nocciole tritate. Far sciogliere a bagnomaria (o nel microonde) il cioccolato con il burro tagliato a dadini, quindi mescolarlo velocemente alle uova e al latte. Unire ora gli ingredienti secchi a quelli liquidi, imburrare degli stampi per muffin (o usare i pirottini) e cuocere in forno caldo a 180° per 20 minuti.
If you like gianduja cream these are the perfect muffins for you. They're very perfumed and really really spongy even few days later (which doesn't happen all the time with muffins), they're definetly one of my best tries. Quick and easy to make, they're the right choice if you want to prepare something sweet even during the week.
Ingredients: 200gr (7oz - 0.875cup) flour - 150gr (5.2oz) sugar - 2 eggs - 100gr (0.44cup - 3.5oz) butter - 100gr (0.44cup - 3.5oz) dark chocolate - 70gr (0.3cup - 2.4oz) ground hazelnuts - 1½tsp baking powder - 90ml (1.1cup) milk
Mix together flour, baking powder and hazelnuts. Place chocolate and diced butter in a large, heatproof bowl fitted over a saucepan of barely simmering water, and allow the chocolate to melt (or you can use microwave). When done, whisk it with eggs and milk then mix together with dry ingredients. If you are using muffin cases, arrange them in the tins and spoon the mixture into them; alternatively, spoon the mixture straight into the greased tins. Bake at 180°C (350F - gas mark 4) for 20 minutes.