Hazelnut Muffins Recipe

Name: Hazelnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 3/4 ounces hazelnut flour; 1 cup flour; 6 3/8 tablespoons sugar; 5 9/16 tablespoons cocoa powder; salt; 9/16 tablespoon baking powder; 1 teaspoon vanilla extract; 4 1/4 tablespoons butter melted; 1 egg beaten; 1/2 cup milk; chocolate sauce; hazelnuts shelled and toasted

Servings: persons

1 3/4 ounces hazelnut flour
1 cup flour
6 3/8 tablespoons sugar
5 9/16 tablespoons cocoa powder
salt
9/16 tablespoon baking powder
1 teaspoon vanilla extract
4 1/4 tablespoons butter melted
1 egg beaten
1/2 cup milk
chocolate sauce
hazelnuts shelled and toasted

1
Preheat the oven to 180 degrees Celsius.
2
Add the hazelnut flour to a skillet and toast on medium heat for a few minutes. Set aside to cool.
3
In a bowl, add the flours, sugar, cocoa powder, and baking powder. Mix well.
4
In a separate bowl, add the nutter, egg, and milk. Mix well.
5
Combine both bowls and beat swiftly but briefly.
6
Line a muffin pan with paper cupcake liners.
7
Fill each case 2/3 full with batter and bake for 25 minutes.
8
Remove from the oven and allow to cool.
9
Garnish with chocolate sauce and a hazelnut on top.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 3/4 ounces hazelnut flour, 1 cup flour, 6 3/8 tablespoons sugar, 5 9/16 tablespoons cocoa powder, and more.

Yes, Hazelnut Muffins 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 Muffins

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