Chocolate Hazelnut Muffins (Print version)
Cocoa and dark chocolate chips give these muffins a rich crumb, with hazelnuts adding crunch inside and on top.
# Ingredients:
Ingredients
01 -
220 g all-purpose flour
02 -
35 g unsweetened cocoa
03 -
140 g sugar
04 -
2 tsp baking powder
05 -
¼ tsp salt
06 -
2 large eggs
07 -
200 ml milk
08 -
90 ml neutral oil
09 -
80 g chopped hazelnuts
10 -
80 g dark chocolate chips
# Instructions:
01 -
Heat oven to 190°C / 375°F. Line a 12-cup muffin pan with paper liners.
02 -
Whisk flour, cocoa, sugar, baking powder and salt in a large bowl, breaking up any cocoa lumps.
03 -
Whisk eggs, milk and oil separately. Pour into the dry ingredients and fold just until no dry streaks remain.
04 -
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.
05 -
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.
06 -
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.
07 -
Keep cooled muffins airtight in a cool room for up to two days, or freeze individually. Warm briefly if desired before serving.
# Good to know:
01 -
Includes 15 minutes resting or cooling time.