Hazelnut Coffee Muffins Stuffed With Nutella Recipe

Name: Hazelnut Coffee Muffins Stuffed With Nutella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE STREUSEL:; 1/4 cups Hazelnut Flour; 1/4 cups Whole Wheat Pastry Flour; 1/4 cups Brown Sugar; 1/2 teaspoons Cinnamon; 3 Tablespoons Cold Butter Cubed; FOR THE MUFFINS:; 1-1/4 cup Whole Wheat Pastry Flour; 1/2 cups Hazelnut Flour; 1/4 cups Granulated Sugar; 1/4 cups Brown Sugar; 2 teaspoons Instant Espresso Powder; 1 teaspoon Cinnamon; 1/8 teaspoons Nutmeg; 1 Tablespoon Baking Powder; 1/4 teaspoons Kosher Salt; 3/4 cups Strongly Brewed Coffee, Cooled; 2 Tablespoons Butter, Melted; 1 Tablespoon Grapeseed Oil; 1/4 cups Plain, Non-fat Greek Yogurt; 1 Egg; 1 teaspoon Vanilla Extract; 1/4 cups Nutella

Servings: persons

FOR THE STREUSEL:
1/4 cups Hazelnut Flour
1/4 cups Whole Wheat Pastry Flour
1/4 cups Brown Sugar
1/2 teaspoons Cinnamon
3 Tablespoons Cold Butter Cubed
FOR THE MUFFINS:
1-1/4 cup Whole Wheat Pastry Flour
1/2 cups Hazelnut Flour
1/4 cups Granulated Sugar
1/4 cups Brown Sugar
2 teaspoons Instant Espresso Powder
1 teaspoon Cinnamon
1/8 teaspoons Nutmeg
1 Tablespoon Baking Powder
1/4 teaspoons Kosher Salt
3/4 cups Strongly Brewed Coffee, Cooled
2 Tablespoons Butter, Melted
1 Tablespoon Grapeseed Oil
1/4 cups Plain, Non-fat Greek Yogurt
1 Egg
1 teaspoon Vanilla Extract
1/4 cups Nutella

1
Preheat oven to 400 F and line a 12-cup standard size muffin tin with paper liners.
2
In a small bowl make the streusel by whisking together the hazelnut flour, whole wheat pastry flour, brown sugar, and cinnamon. Cut the cold butter into the dry mixture until it resembles coarse crumbs, then set aside.
3
In a large bowl whisk together all of the dry ingredients for the muffins (flour through salt).
4
In a smaller bowl whisk together the coffee, melted butter, oil, yogurt, egg, and vanilla. Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.
5
Spoon a heaping tablespoon of the batter into the bottom of each muffin cup. Spoon a teaspoon of the Nutella on top of the batter. Spoon another heaping tablespoon of the batter on top of the Nutella. Top the muffins with the streusel and bake in the oven for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Cool the muffins on a wire rack.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE STREUSEL:, 1/4 cups Hazelnut Flour, 1/4 cups Whole Wheat Pastry Flour, 1/4 cups Brown Sugar, and more.

Yes, Hazelnut Coffee Muffins Stuffed With Nutella falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut Coffee Muffins Stuffed With Nutella

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