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 absolutely 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.
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:
- Finely ground hazelnuts
- Roughly chopped hazelnuts
- Oozing puddles of dark chocolate chunks.
The smell alone in my kitchen was to die for.
I used whole wheat flour and oats as the foundation of this muffin. But I also added in finely ground hazelnuts for added flavour. This is definitely key and so wroth it! In every bite you get the amazing aroma and taste of hazelnuts baked within the muffin and not just from the roughly chopped hazelnut pieces. These beauties were sweetened with honey and of course the dark chocolate.
So a hot cup of coffee or tea and one of these muffins will have you raring to beat this Wednesday hump day. You’ll be smelling the weekend with these babies…again guys the smell alone of these scrumptious muffins is amazing.
I hope you enjoy making these.
♥
Chocolate Chunk Hazelnut Muffins
Ingredients
Dry ingredients
- 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
Wet ingredients
- 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
Instructions
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Preheat oven to 180*
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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.
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To make the muffins - Blend hazelnuts in food processor until finely ground.
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In a bowl add the ground hazelnuts and mix the rest of the dry ingredients together. (EXCEPT the chocolate and the roughly chopped hazelnuts)
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Mix all the wet ingredients together in a bowl.
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Add the wet ingredients to the dry and gently fold.
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Add the chopped dark chocolate and roughly chopped hazelnuts and gently fold again.
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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.
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Once baked leave for 10 mins then remove from muffin tins and let completely cool. Enjoy!
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