Hazelnut Muffins
Delicious hazelnut muffins feature a moist crumb with crunchy chopped nuts, perfect for breakfast, brunch, or a snack, appealing to nut lovers and muffin enthusiasts alike.
Ingredients
Instructions
- Grease 5 (3 1/2-inch) muffin pans or 12 (2 1/2-inch) cups.
- In a large mixing bowl, stir together the flour, chopped nuts, sugar, baking powder, and salt.
- In a medium mixing bowl, combine the beaten egg, milk, and cooking oil.
- Add the egg mixture all at once to the dry mixture.
- Stir just until moist.
- Pour the batter into the prepared muffin pan.
- Bake at 350°F (175°C) for 25 minutes.
- Remove from oven and cool.
- Frost if desired.
Tips & Substitutions
For a richer flavor, consider toasting the chopped nuts before adding them to the batter. You can substitute the hazelnuts with walnuts or pecans if preferred. If you're looking for a healthier option, replace half of the cooking oil with unsweetened applesauce. Be careful not to overmix the batter; stir just until combined for light, fluffy muffins.
Serving Suggestions
These hazelnut muffins are delightful served warm with a pat of butter or a drizzle of honey. They pair beautifully with coffee or tea for breakfast or a snack. Consider serving alongside a fresh fruit salad or yogurt for a complete meal. For a sweet treat, enjoy them with a slice of Susan'S Mint Chocolate Cheese Ball.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply thaw and warm in the oven at 350°F for about 5-10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hazelnut Muffins contains roughly 261 calories, with 4g protein, 46g carbohydrates, and 7g fat. It is a good source of calcium (18% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 887mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser muffins. Consider using a mix of both for a lighter texture while still incorporating whole grains.
What can I do if I don't have baking powder?
If you don't have baking powder, you can make a substitute using 1/2 teaspoon of baking soda combined with 1 teaspoon of vinegar or lemon juice for each teaspoon of baking powder needed. This will help your muffins rise nicely.
Can I add other flavorings to the muffins?
Absolutely! You can enhance the flavor by adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. For a chocolatey twist, consider mixing in mini chocolate chips or cocoa powder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).