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Chocolate Hazelnut Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 109 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 18 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Delight in these rich and indulgent Chocolate Hazelnut Muffins, perfectly balanced with the deep flavor of cocoa, crunchy toasted hazelnuts, and luscious melted chocolate drizzle. These moist muffins are the ideal treat for breakfast, snack, or dessert, combining semi-sweet chocolate chips and nutty hazelnuts for a truly decadent experience.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • ½ cup vegetable oil
  • 2 large eggs
  • ⅔ cup sour cream
  • ½ cup milk
  • 1 tsp vanilla extract

Sugars

  • ½ cup granulated sugar
  • ½ cup brown sugar

Add-ins and Toppings

  • 2 cups semi-sweet chocolate chips, divided
  • ¾ cup chopped hazelnuts

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare 18 muffin cups by lining them with cupcake liners. Set aside the muffin tins for later use.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures your leavening agents and dry flavors are evenly distributed.
  3. Combine Wet Ingredients: In a separate bowl, whisk vegetable oil, eggs, sour cream, milk, vanilla extract, granulated sugar, and brown sugar until fully blended to create a smooth wet mixture.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Gently fold together until just combined to avoid overmixing, which keeps muffins tender.
  5. Add Chocolate Chips: Carefully fold in 1 cup of the semi-sweet chocolate chips evenly throughout the batter.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ⅔ to ¾ full to allow room for rising.
  7. Top Muffins: Sprinkle the tops of each muffin evenly with the remaining ½ cup chocolate chips and the chopped hazelnuts for extra texture and flavor.
  8. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with just a few moist crumbs attached.
  9. Melt Remaining Chocolate: While muffins are baking, melt the remaining ½ cup of chocolate chips using a microwave or double boiler. If microwaving, add 1 tablespoon of milk to the chocolate before heating to help achieve a smooth consistency.
  10. Drizzle Chocolate: Transfer the melted chocolate to a piping bag or a sandwich bag with a small corner cut off. Once muffins are removed from the oven and slightly cooled, drizzle the melted chocolate over the tops for an elegant finish.

Notes

  • Do not overmix the batter to keep muffins tender and moist.
  • You can toast the hazelnuts lightly before chopping for enhanced flavor.
  • If you do not have sour cream, you can substitute with Greek yogurt in equal amounts.
  • Ensure muffins cool slightly before drizzling melted chocolate to prevent it from melting off entirely.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 320
  • Sugar: 20g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 45mg

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