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Hazelnut Muffins

Sheila Kerrian
Chocolate and hazelnuts together!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 8 jumbo 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.