Chocolate-hazelnut muffins

Total Time
33 min
8 min
25 min
Make these for a special weekend brunch for the two of you or for guests. Serve with fresh fruit and coffee or tea to round out the meal. We loved the distinct flavor of hazelnuts in these muffins. But, chopped almonds, macadamia nuts, peanuts, pecans, or walnuts would taste great too. You can wrap and freeze any leftovers. You might like to use 1 1/4 cups white whole-wheat flour instead of the 1 1/2 cups all-purpose flour in this recipe. It is light-colored and mild tasting and has more fiber than regular white flour. It is available in most large supermarkets.


All-purpose flour

1½ cup(s)

Unsweetened cocoa powder

½ cup(s)

Baking powder

1 tsp

Baking soda

½ tsp

Table salt

¼ tsp

Packed brown sugar

½ cup(s), dark-variety

Packed brown sugar

1 Tbsp, dark-variety

Shelled hazelnuts

2 oz, chopped and toasted, about 8 Tbsp, divided

1% low fat chocolate milk

1 cup(s)

Vegetable oil

3 Tbsp


  1. Preheat the oven to 350°F. Spray 8 of the cups in a 12-cup muffin tin with nonstick spray.
  2. Combine the flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Stir in the 1⁄2 cup sugar with a fork until no large lumps of cocoa remain. Stir in 6 tablespoons of the hazelnuts. Combine the milk and oil in a small bowl. Pour the milk mixture into the flour mixture; stir until just blended.
  3. Combine the remaining 1 tablespoon sugar and the remaining 2 tablespoons hazelnuts in a small bowl.
  4. Spoon the batter into the 8 muffin cups, filling each about two-thirds full. Sprinkle with the hazelnut and sugar mixture. Bake until a toothpick inserted in the center comes out clean, 20–25 minutes. Cool in the pan on a rack 2 minutes. Run a knife around the inside of the cups to release the muffins and cool on the rack. Serve warm or at room temperature. Yields 1 muffin per serving.