It still smells like Christmas and magic is in the air… And these Ferrero Rocher muffins come in handy!
Christmas has already passed, yes. But the end of the year is coming, which means more festivity, full tables, and people together. All around, more happiness is in the air. And of course, more tasty recipes, hours in the kitchen preparing savory, sweet things, and… FERRERO ROCHER muffins coming out of those ovens!
You have to believe me, these cannot be missing from this year’s year-end table. After all, is it or is it not time to celebrate?!
Besides being wonderful, they are made with the best bonbons ever! Who also devours them? For me, the best (and now you know what you should buy if you want to bribe me. ahah)!
And do you want more good news? This recipe is SUPER EASY and SUPER QUICK to make. All you need to do is to make your shopping list and run to the supermarket. Easy peasy!
Well, as you’ve already understood by now, I LOVE Ferrero Rocher and as such, I couldn’t help but make a wonderful recipe with them to end this year on a high note (yes, this is the last recipe of this year, but don’t be sad! there will be more next year).
And I decided to play around with a very Portuguese and very good ingredient. Can you guess what it is? OLIVE OIL!
Nothing better than making the last recipe of the year with a tribute to our beloved Portugal.
Yes, this recipe brings olive oil, which intensifies the cocoa flavor, resulting in a wonderful explosion of flavors. Are you ready to try it?
If you want to go the extra mile, buy some extra Ferrero Rocher and distribute it among the guests, it will be a hit.
Let’s check the recipe step-by-step?
FERRERO ROCHER MUFFINS RECIPE (APPROX. 12 PCS):
- 4 eggs
- 2 cups oat flour
- 1 cup brown sugar
- 3/4 cup olive oil
- 1 cup milk (or any plant-based milk of your choice)
- 1 cup raw cacao powder
- 1 dsp baking powder
- 12 Ferrero Rocher bonbons
- Start by preheating the oven to 180º.
- Prepare two muffin trays, the kind with 6 cups each. Or, if you prepare, prepare individual pans. Grease the pans with a drizzle of olive oil (or coconut oil) and flour. Set aside.
- In a large bowl, put the oat flour,
- Add the brown sugar and mix well.
- Add the raw cocoa powder and mix well.
- Add the 4 eggs, one by one, and slowly fold them into the dry ingredients mixture.
- Now add the milk or vegetable drink and stir well. Be careful that there are no lumps in the mixture. It’s best to fold the batter so that the milk is incorporated into the mixture and it becomes a denser/viscous paste.
- Add the olive oil and mix well again, so that it spreads into the mixture.
- Add the baking powder – this will allow the muffins to rise. Incorporate the yeast well into the batter, so that it is evenly distributed.
- Spread the batter into the pre-greased muffin cups in the pans, until about 1/3 of the cup is covered. Reserve the remaining muffin batter.
- Open the Ferrero Rocher bonbons and place them in each of the muffin cups.
- Using the remaining mixture, pour it into the muffin cups, but do not fill them completely. More or less 2/3 of the cup or slightly more should be filled. If you fill to the limit, the batter may spill and the muffin won’t look as nice.
- Bake them for about 30 minutes or until the muffins are cooked. The toothpick test is the way to go to confirm this.
- When baked, remove them from the oven and let them cool. Sprinkle with raw cocoa powder.
- Final step: serve!
Suggestion: You can make a chocolate ganache to pour over the muffins or glaze them if you prefer.
If you whip some cream with a pinch of sugar, you can use them to decorate the muffins.
You don’t have to use olive oil in this recipe, you may opt for coconut oil or butter. I used olive oil because it gives an extra flavor punch to the recipe.
If you don’t like Ferrero Rocher, you can use other bonbons to your liking. What you can’t forget is the imagination!