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Cocoa and dark chocolate chips give these muffins a rich crumb, with hazelnuts adding crunch inside and on top. The batter comes together with a whisk and spatula.
Ingredients
- 220 g all-purpose flour
- 35 g unsweetened cocoa
- 140 g sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 200 ml milk
- 90 ml neutral oil
- 80 g chopped hazelnuts
- 80 g dark chocolate chips
Method
- Heat oven to 190°C / 375°F. Line a 12-cup muffin pan with paper liners.
- Whisk flour, cocoa, sugar, baking powder and salt in a large bowl, breaking up any cocoa lumps.
- Whisk eggs, milk and oil separately. Pour into the dry ingredients and fold just until no dry streaks remain.
- Fold in 60 g hazelnuts and all the chocolate chips. Divide among the 12 liners, filling each about three-quarters full. Scatter remaining 20 g hazelnuts on top.
- Bake for 18–22 minutes until the tops spring back gently and a skewer inserted away from a chocolate chip comes out without wet batter.
- Cool in the pan for 5 minutes, then move to a rack for 10 minutes before serving. Melted chocolate may remain soft even when the crumb is fully baked.
- Keep cooled muffins airtight in a cool room for up to two days, or freeze individually. Warm briefly if desired before serving.
Break up cocoa lumps
Dry cocoa can clump in batter. Whisk it thoroughly with the flour before adding liquids.
Fold lightly
Overmixing can make muffins tough and peaked. Stop once the flour disappears.
Test away from chocolate
A melted chocolate chip can look like raw batter on a skewer. Check another spot if needed.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the pan for 5 minutes, then move to a rack for 10 minutes before serving. Melted chocolate may remain soft even when the crumb is fully baked.
- How should I store leftovers?
Keep cooled muffins airtight in a cool room for up to two days, or freeze individually. Warm briefly if desired before serving.
