KN, p. 336 “Hazelnut Muffins with Crumble Topping”
A very long time ago, we decided that chocolate was soooo delicious that it should be its own food group. Nobody listened to our reasoning, but maybe some day they will come to their senses. In the meantime, we discovered that we can add hazelnut spread to a chocolate muffin recipe. Hooray!!! Here’s what Sheila came up with…tender and easy, it’s a keeper!

Hazelnut Muffins
Equipment
- Jumbo muffin tin
- jumbo muffin papers
- Standing mixer
Ingredients
Topping Ingredients
- 1/4 cup chopped, skinless hazelnuts
- 1/2 cup all-purpose unbleached flour
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3 Tablespoons softened butter or margarine
Muffin Ingredients
- 1/2 cup hazelnut flour
- 1 cup light brown sugar
- 1 & 3/4 cups cake flour (cake flour creates a very tender muffin)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1/2 cup hazelnut cocoa spread
- 1 & 1/4 cups milk
Instructions
- Preheat oven to 350.
- Place jumbo muffin papers into the jumbo muffin tin.
- Use a medium sized bowl and mix all the topping ingredients together with a fork and set aside.
- Use a large bowl and mix together 1/2 cup hazelnut flour, light brown sugar, cake flour, baking powder, baking soda, cinnamon, and salt.
- Add hazelnut cocoa spread, vanilla extract, and milk to dry ingredients and mix well. The standing mixer will work nicely at this stage.
- Pour the batter into the 8 muffin papers.
- Spread the topping (about 2 teaspoons each) on top of each muffin.
- Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
- Remove muffin tin from oven and cool on a wire rack for 10 minutes, then remove muffins from the tin to continue cooling on the rack.
- Serve warm with butter or cold with ice cream.
KN, p. 336 “Hazelnut Muffins with Crumble Topping” Read More »