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Chocolate Hazelnut Muffins

Chocolate Hazelnut Muffins
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Rich, fluffy Chocolate Hazelnut Muffins made with simple pantry ingredients combine the nutty warmth of hazelnuts and luscious chocolate for a quick, irresistible treat perfect for breakfast, dessert, or a snack.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ⅓ cup cocoa powder
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • ½ cup milk
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Add-ins

  • ½ cup chopped hazelnuts
  • ½ cup chocolate chips or chunks

Instructions

  1. Preheat and Prep: Set your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly to ensure even baking and easy removal.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well blended to distribute the leavening agents and flavors evenly.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Stir until the mixture is smooth and uniform for a moist texture.
  4. Bring It Together: Slowly pour the wet ingredients into the dry mix and fold gently with a spatula until just combined—avoid overmixing to keep muffins tender.
  5. Add Hazelnuts and Chocolate: Fold in the chopped hazelnuts and chocolate chips evenly throughout the batter for delightful crunch and gooey chocolate pockets.
  6. Bake: Spoon the batter into the prepared muffin cups, filling each about ¾ full. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean or with melted chocolate but no raw batter.
  7. Cool and Enjoy: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely maintaining their shape and texture.

Notes

  • Use room temperature eggs and milk for better ingredient integration and tender muffins.
  • Avoid overmixing the batter to prevent tough muffins.
  • Chop hazelnuts coarsely for a noticeable crunch.
  • Opt for high-quality chocolate chips or chunks for the richest flavor.
  • Test doneness by inserting a toothpick; only a few melted chocolate bits should remain, no raw batter.
  • For dairy-free version, substitute milk with almond, oat, or coconut milk and use dairy-free chocolate chips.
  • To make vegan muffins, replace eggs with flax or chia egg substitutes.
  • Customize nuts with walnuts, pecans, or almonds as alternatives.
  • Freeze leftover muffins wrapped individually for up to 2 months.

Nutrition

Keywords: chocolate hazelnut muffins, quick muffins, easy breakfast muffins, nutty chocolate muffins, moist chocolate muffins

Find it online: https://jamescookes.com/chocolate-hazelnut-muffins/