Every muffin lovers dream come true with these chocolate chunk hazelnut muffins, pockets of rich melted chocolate in every bite, loaded with fragrant hazelnut.
Chocolate & hazelnuts ♥ Do these two need an introduction in life?
They are an absolute match made in heaven. Add muffins into the picture and I just can’t even deal. I mean can a muffin combo get any better than this? No, the answer is NO.
You guys are going to love these. I made them on my Instagram stories a few weeks back and a lot of people couldn’t believe how quickly I baked them AND how good they looked.
Seriously these muffins are most definitely a recipe you need to make for someone you really love! There so much going on in these muffins. They are filled with ground AND coarsely chopped hazelnuts + oozing dark chocolate, the smell in my kitchen was to die for!
As per usual I used my two favourites – whole wheat flour and oats. I also added in finely ground hazelnuts for added flavour, so in every bite you get the amazing aroma and taste of hazelnuts. These beauties were sweetened with honey (and of course the dark chocolate).
So a hot cup of coffee/tea and one of these muffins will have you raring to beat this Wednesday hump day! You’ll be smelling the weekend with these – literally.
Chocolate Chunk Hazelnut Muffins
- 3/4 cup whole wheat flour
- 1/2 cup ground hazelnuts (blend hazelnuts until finely ground)
- 1/2 cup oat flour
- 1/4 cup roughly chopped hazelnuts
- 100 grams dark chocolate
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup honey or unrefined light brown muscovado sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup olive oil/coconut oil or unsalted butter
- 2 eggs
Preheat oven to 180*
To make the crumb topping - In a small bowl add together 3 tablespoons oats, 1 tablespoon honey, dash of coconut oil. Mix together until crumbly.
To make the muffins - Blend hazelnuts in food processor until finely ground.
In a bowl add the ground hazelnuts and mix the rest of the dry ingredients together. (EXCEPT the chocolate and the roughly chopped hazelnuts)
Mix all the wet ingredients together in a bowl.
Add the wet ingredients to the dry and gently fold.
Add the chopped dark chocolate and roughly chopped hazelnuts and gently fold again.
Pour in to muffin tins 3/4 full and lightly add the crumb topping. Add a few chopped dark chocolate chunks on top. Bake for 19 mins at 180*C.
Once baked leave for 10 mins then remove from muffin tins and let completely cool. Enjoy!