Snuggle a little surprise into boring old vanilla muffins and you’ll have everyone around you wearing a content smile as they bite in to discover the molten chocolate centre. The recipe for the pound cake vanilla muffins has been adapted from the King Arthur’s Flour website and it provides a sturdy base to cocoon the Lindor balls; I used an assortment of milk, dark and white chocolates along with hazelnut flavour. If you want to dress them into party cupcakes, frost them with vanilla buttercream and top each with its corresponding truffle.
LINDOR SURPRISE MUFFINS
100g butter, room temperature
1/2 cup granulated sugar
2 eggs, room temperature
1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon table salt
1/4 cup milk or buttermilk
1/2 teaspoon vanilla extract
12 assorted Lindor chocolate balls
- Preheat oven to 350 oF. Line a regular 12-hole muffin pan with paper liners or grease and lightly flour the cups.
In a large bowl, cream butter until very light. Add the sugar and then the eggs, one by one, and continue beating.
Beat until the mixture is very light and fluffy. In a separate bowl, blend together the flour, baking powder and salt.
Pour the milk into a small bowl and add vanilla. Alternately add the wet and dry ingredients to the butter mixture.
Divide half of the batter among muffins cups. Top with a Lindor chocolate ball and spoon remaining batter on top.
- Bake for 20 minutes until golden. Remove from oven and leave to cool completely on a wire rack. Makes 12 muffins.