Choc hazelnut muffins
Indulge in these delicious chocolate hazelnut muffins made with roasted hazelnuts, rich cocoa, and dark chocolate chunks. Perfectly moist and sweetened with brown sugar, these muffins are an irresistible treat for breakfast or dessert. Easy to make and utterly delightful!
- 26 Apr 2025
- Cook time 25 min
- Prep time 10 min
- 10 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 6g | 15% |
| Sugar 18g | 18% |
| Fat | |
| Fat 24g | 29% |
| Saturated 6g | 20% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 44mg | 8% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.72mg | 4% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.18ug | 7% |
| Vitamin C 0.38mg | 0% |
| Vitamin E 1.01mg | 7% |
| Vitamin K 1.88ug | 2% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.36mg | 40% |
| Iron, Fe 4.34mg | 39% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 210mg | 6% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 1.02mg | 9% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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