Chocolate-hazelnut muffins
12
Points®
Total time: 33 min • Prep: 8 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
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 (unsalted, dry-roasted or raw, no sugar added)
2⅛ oz, chopped and toasted, about 8 Tbsp, divided
1% low fat chocolate milk
1 cup(s)
Vegetable oil
3 Tbsp
Instructions
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.
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