Choc hazelnut muffins
Indulge in rich Choc Hazelnut Muffins that blend dark chocolate and roasted hazelnuts. This easy recipe ensures a delightful treat for breakfast or dessert.
Cook time 25 min
Prep time 10 min
Ingredients:
1/2 cup hazelnuts1/2 cup butter
1/2 cup brown sugar
2 eggs
2 cups self-raising flour
1/3 cup dry cocoa powder
1/2 cup milk (1% fat)
1 cup dark chocolate
Delight in the rich and nutty flavors of these Choc Hazelnut Muffins. Perfect for indulgent breakfasts, snacks, or desserts, these muffins combine the deep taste of dark chocolate with the crunchy goodness of hazelnuts. Follow our simple recipe to bake these delectable treats in no time.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease the tin with a little butter to prevent sticking.
- Spread the hazelnuts on a baking sheet and roast them in the oven for about 10-15 minutes or until they become fragrant and slightly golden brown. Let them cool, then roughly chop them.
- In a microwave-safe bowl or a small saucepan, melt the butter and let it cool to room temperature.
- In a large mixing bowl, combine the cooled, melted butter and brown sugar. Mix until well combined.
- Add the eggs one at a time, beating well after each addition.
- Sift in the self-raising flour and dry cocoa powder, then gently mix until just combined. Do not overmix.
- Gradually add the milk into the batter, stirring gently until the mixture is smooth and well combined.
- Fold in the chopped hazelnuts and dark chocolate chunks, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy these delicious choc hazelnut muffins warm or at room temperature. They make an excellent breakfast treat, snack, or dessert.
There you have it – Choc Hazelnut Muffins that are both delicious and easy to make. Enjoy these muffins warm with a glass of milk or a cup of coffee. They'll surely become a favorite in your household!
Choc hazelnut muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for about 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Yes, you can substitute dark chocolate with semi-sweet chocolate or even milk chocolate if you prefer a sweeter muffin. Just be mindful that the flavor profile will change slightly.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just ensure they are completely cooled before freezing.
You can substitute self-raising flour with all-purpose flour combined with baking powder; use 2 cups of all-purpose flour plus 2 teaspoons of baking powder to achieve similar results.
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Additionally, they should spring back lightly when touched.
Tips:
- Toast the hazelnuts before adding them to the batter to enhance their flavor.
- Ensure your butter is at room temperature to make it easier to cream with the sugar.
- Do not overmix the batter; mix until just combined to keep the muffins light and fluffy.
- Use an ice cream scoop to evenly distribute the batter into the muffin cups.
- Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Nutrition per serving
10 ServingsCalories 300kcal
Protein 9g
Carbohydrates 50g
Fiber 6g
Sugar 18g
Fat 24g
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