- 1 2/ 3 cups all-purpose flour
- 1 1/ 2 teaspoons baking powder
- 1/ 2 teaspoon salt
- 1/ 4 teaspoon nutmeg
- 1 cup sugar
- 3/ 4 cup full fat eggnog
- 2 large eggs
- 1 stick unsalted butter, melted
- 1/ 2 cup chocolate hazelnut spread
Preheat oven to 350ºF and line 18 muffin cavities with muffin tins.
In a medium bowl sift together flour, baking powder, salt and nutmeg add sugar and mix to incorporate. In a large measuring cup mix together the eggs and eggnog. Pour the eggnog mix to the flour mix followed by the melted butter and mix just to combine.
Warm the hazelnut spread in the microwave for about 30 seconds.
Pour batter into muffin tins two third full and add 1 teaspoon hazelnut spread on top. Use a knife or a took pick to swirl the hazelnut spread with the muffin batter.
Bake for 15-18 minutes. Remove from the oven and allow 5 minutes to cool.