Best 2 Hazelnut Chocolate Chunk Muffins Recipes
Indulge in the delightful symphony of flavors with our hazelnut chocolate chunk muffins, a perfect treat for breakfast, brunch, or a sweet snack. These muffins are bursting with nutty goodness from the generous amount of hazelnuts, while the rich chocolate chunks provide a burst of decadent flavor in every bite. With three variations to choose from – classic, Nutella-swirled, and gluten-free – there's a muffin for every taste and dietary preference. Whether you prefer the timeless combination of chocolate and hazelnut, the indulgent swirl of Nutella, or a gluten-free option that doesn't compromise on taste, these muffins are sure to satisfy your cravings.
Let's cook with our recipes!
HAZELNUT CHOCOLATE CHIP MUFFINS
This recipe is based on a cupcake recipe (from 125 best cupcake recipes) that I slightly modified. I love hazelnuts and I had to try this recipe which I lowered the sugar content. Hazelnut meal can be found at Wholefoods or you can simply make your own by following the directions after the recipe. This muffin tastes like Nutella....yummy!
Provided by Marz7215
Categories Breads
Time 50m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; line 15 muffin tins with paper liners. Set aside.
- In a small bowl mix together flour, hazelnut meal, baking powder and salt. Stir in chocolate chips.
- In a large bowl, using electric mixer, beat together the sugar and butter until well combines. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternatively beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
- Scoop batter into prepared pans. Bake in oven for 20 to 25 minutes or until golden brown. Let cool in pans for 10 minutes. Remove from pans and let completely cool off on racks.
- To make hazelnut meal: Place 1/2 cup of hazelnuts in a single layer on a foil or parchment lined baking sheet. Bake in center of preheated 350°F oven for 10 minutes or until slightly blistered. Wrap the nuts in a clean kitchen towel and let stand for 1 minute. Rub nuts in towel to remove loose skins (it's ok if you are unable to remove all the skin). Let cool completely before placing in a food processor with a metal blade. Grind the nuts finely, but be careful not to over process too much.
Nutrition Facts : Calories 195.8, Fat 10.3, SaturatedFat 6, Cholesterol 60.3, Sodium 85, Carbohydrate 24.2, Fiber 0.8, Sugar 14.8, Protein 3.2
HAZELNUT CHOCOLATE CHUNK MUFFINS
Sweet, delicately-textured muffins, with bran, wheat germ, and crunchy whole hazelnuts!
Provided by Chantal Pare
Categories Chocolate Muffins
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper cup liners.
- Heat the oil for frying in a medium, deep skillet over medium-high heat. In a small bowl, toss the hazelnuts in 1 tablespoon flour to lightly coat. Spoon the hazelnuts into the hot oil, and fry until golden brown.
- In a medium bowl, mix the 2 cups flour, wheat germ, brown sugar, oat bran, hazelnut butter, and egg. Thoroughly mix in baking powder. Stir in the milk, and fold in the chocolate chips. Evenly pour into the lined muffin pan.
- Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 38.2 g, Cholesterol 17.1 mg, Fat 13.3 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 102.4 mg, Sugar 16.8 g
Tips:
- Use high-quality chocolate: The chocolate is a key ingredient in these muffins, so it's important to use a good quality chocolate that you enjoy the taste of. Semi-sweet chocolate is a good option, as it provides a rich chocolate flavor without being too sweet.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix the ingredients just until they are combined and then stop. A few lumps are okay.
- Bake the muffins at a high temperature: This will help to create a domed muffin top. Bake the muffins at 400 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the muffins cool before serving: This will allow the muffins to set and will make them easier to handle. Let the muffins cool for at least 10 minutes before serving.
Conclusion:
These hazelnut chocolate chunk muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. They are also a great way to use up leftover chocolate. With their moist crumb, rich chocolate flavor, and crunchy hazelnuts, these muffins are sure to be a hit with everyone who tries them.
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