Chocolate Hazelnut Muffins Recipe

If you’re on the hunt for a bakery-style treat that’s rich, comforting, and just a bit decadent, you’re going to adore this Chocolate Hazelnut Muffins Recipe. I absolutely love how these muffins come out perfectly moist with that wonderful fudgy cocoa flavor, punctuated by the crunch of toasted hazelnuts and melty pockets of chocolate chips. They’re an ideal pick-me-up for breakfast, an afternoon snack with coffee, or even a spontaneous dessert.

When I first tried this Chocolate Hazelnut Muffins Recipe, I was blown away by how easy it was to pull off something that tastes so impressive. Plus, there’s something so satisfying about baking a batch and having the whole house smell like chocolate and nuts. You’ll find that this recipe strikes the perfect balance between being gourmet enough for guests and simple enough for a cozy weekend baking project.

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Ingredients You’ll Need

These ingredients come together to create that classic chocolate hazelnut duo with a beautifully tender crumb. I recommend grabbing good-quality cocoa powder and fresh hazelnuts for the best flavor—they really elevate the muffins from everyday to special.

• All-purpose flour: The base for the muffins, gives structure without being too dense.
• Unsweetened cocoa powder: Use natural cocoa for that authentic chocolate depth; Dutch-processed will change the texture slightly.
• Baking soda: Helps muffins rise nicely and become fluffy.
• Salt: Balances sweetness and enhances chocolate flavor.
• Vegetable oil: Keeps muffins moist and tender longer than butter usually does.
• Eggs: Bind the batter and add richness.
• Sour cream: Adds moisture and slight tang, making the crumb soft and tender.
• Milk: Helps achieve the right batter consistency for tender muffins.
• Vanilla extract: Adds a warm, sweet aroma that complements chocolate perfectly.
• Granulated sugar: Sweetens without overpowering.
• Brown sugar: Brings a slight caramel note and moisture to the muffins.
• Semi-sweet chocolate chips: Provides melty pockets of chocolate throughout and on top.
• Chopped hazelnuts: Toast them lightly to boost their crunch and nutty flavor.

Variations

One of the best things about the Chocolate Hazelnut Muffins Recipe is how easy it is to make it your own. I often tweak it based on what I have at home or to match the season, and it always works out fantastic.

• Swap hazelnuts for walnuts or pecans: I did this once when I ran out of hazelnuts, and honestly, the muffins still got rave reviews!
• Use almond milk instead of regular milk: Keeps it dairy-friendly and adds a subtle nuttiness complementing the hazelnuts.
• Make it vegan: Replace eggs with flax eggs and use coconut oil instead of vegetable oil; sour cream can be swapped with dairy-free yogurt.
• Add a hint of espresso powder: Just a teaspoon deepens the chocolate flavor without making it taste like coffee.

How to Make Chocolate Hazelnut Muffins Recipe

Step 1: Preheat and Prep Your Equipment

Start by preheating your oven to 375°F (190°C). Line 18 muffin cups with cupcake liners — this part’s important because it helps prevent sticking and makes cleanup a breeze. Set the muffin tins aside while you whisk up your batter.

Step 2: Combine Your Dry Ingredients

In a large bowl, sift together 2 cups of all-purpose flour, ⅔ cup of unsweetened cocoa powder, 1½ teaspoons baking soda, and ½ teaspoon salt. I like to use a whisk here — it makes sure all the cocoa and leavening are evenly distributed for light, fluffy muffins.

Step 3: Mix Your Wet Ingredients Separately

In a separate bowl, whisk together ½ cup vegetable oil, 2 large eggs, ⅔ cup sour cream, ½ cup milk, 1 teaspoon vanilla extract, ½ cup granulated sugar, and ½ cup brown sugar until smooth. This wet mixture is what keeps your muffins so moist and tender.

Step 4: Gently Fold Wet and Dry Together

Pour the wet ingredients into the dry, then fold carefully with a spatula until just combined. Overmixing is the enemy here — you want little lumps, not a perfectly smooth batter, to keep your muffins from turning tough. Now fold in 1 cup of the semi-sweet chocolate chips for gooey chocolate goodness inside the muffins.

Step 5: Fill and Add Toppings

Spoon the batter into your lined muffin cups, filling each about two-thirds to three-quarters full, so they have room to rise without overflowing. Then sprinkle the tops evenly with the remaining ½ cup of chocolate chips and the chopped hazelnuts — I usually toast the nuts beforehand for extra crunch and flavor.

Step 6: Bake and Drizzle with Melted Chocolate

Bake for about 18 to 20 minutes. Check for doneness by inserting a toothpick in the center — it should come out mostly clean with a few moist crumbs. While the muffins bake, melt the last ½ cup of chocolate chips with 1 tablespoon milk in the microwave or over a double boiler. Transfer this melted chocolate into a piping bag or a sandwich bag with a tiny snip in the corner, then drizzle over the muffins once they’re slightly cooled. This finishing touch adds a beautiful glossy look and extra chocolate kick!

How to Serve Chocolate Hazelnut Muffins Recipe

Garnishes

I love to sprinkle a little extra chopped hazelnuts on top just before serving for extra crunch. Sometimes a light dusting of powdered sugar or a dollop of softly whipped cream adds a touch of elegance if I’m serving guests.

Side Dishes

These muffins are fantastic alongside a rich, creamy latte or a hot cup of tea. For brunch, I often serve them with fresh fruit salad or a smear of cream cheese and berry preserves—it’s a lovely balance of flavors.

Creative Ways to Present

For special occasions, I’ve arranged these muffins in a tiered dessert tray or nestled them in decorative cupcake wrappers with themed toppers. Drizzling some white chocolate in addition to the classic melted chocolate drizzle makes them look extra festive for holidays or birthdays.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover muffins in an airtight container at room temperature for up to three days. They stay moist but if your kitchen is warm, you might prefer to store them in the fridge and warm them up before eating.

Freezing

If you want to prep ahead, these muffins freeze beautifully. I freeze them individually in plastic wrap and then pop them into a freezer-safe bag. They keep well for up to 3 months, so you always have a chocolatey treat ready on demand!

Reheating

To reheat frozen or leftover muffins, I recommend warming them in the microwave for about 20 seconds or in a 325°F oven for roughly 5-7 minutes. This keeps them soft and revives that fresh-baked taste and aroma.

FAQs

Final Thoughts

This Chocolate Hazelnut Muffins Recipe has become one of my culinary comfort go-tos. I love how it feels fancy but actually comes together effortlessly, making every bite feel like a little celebration. I hope you enjoy baking and sharing these muffins as much as I do—they’re a wonderful way to brighten your day or impress friends without any fuss. Give it a try, and I promise it’ll become a favorite in your recipe box too!

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