Topped with chocolate chips and chopped hazelnuts, these Chocolate Hazelnut Muffins make for an excellent morning…or afternoon…treat!
So the other night at the curling club, a bunch of the guys got together for a casual game. Pizza and wings had been ordered for afterwards, and cold beer was on tap behind the bar. (Yes, the curling club has it’s own bar. The social side is one of the best parts of the game!) As we began to divvy up into teams, we decided to go with the old-school “playground” style. We had 8 teams, and the captains went around in order picking their teams from the remaining group. For me, it brought back bad memories of playground dodgeball. I also realized what it must feel like to be a hazelnut.
Hazelnuts are one of my favorite nuts to bake with, but they just don’t have the same popularity as pecans, walnuts and frankly every other kind of nut. Hazelnuts are the last nut to get picked in a game of playground dodgeball. I have no idea why, though! Hazelnuts pack a unique nutty punch in the flavor department. They’re delicious. Think about it. Hazelnut flavored items are pretty easy to find. Hazelnut coffee creamer? It’s one of the most common creamers out there! Hazelnut spread (aka Nutella)? No words needed there.
So why are actual hazelnuts so difficult to find? Maybe it’s just our location here in upstate New York, but I can’t find hazelnuts for the life of me! I went to 3 grocery stores before I gave up and ordered them on Amazon. Frankly I don’t know why I even bothered going to more than 1 store. Amazon had those hazelnuts sitting in my mailbox 2 days later. This bag of hazelnuts came from Oregon, so perhaps hazelnuts are easier to find out in the Pacific Northwest? Who knows. All I know is hazelnuts need more respect in the nut world, darn it!
Chocolate Hazelnut Muffins
With that bag of hazelnuts in hand, I set out to make these tasty Chocolate Hazelnut Muffins. You might remember that I’m not a huge fan of chocolate in the morning. Mocha coffee? Delicious…in the afternoon. Chocolate biscotti? Delicious…with that aforementioned cup of afternoon coffee. So these Chocolate Hazelnut Muffins got devoured as dessert after dinner…and the rest of the batch got sent in to Laura’s coworkers. I can’t be trusted with 18 of these muffins. They’re just too darned good!
Perhaps you’ve seen the memes comparing cupcakes to muffins:
“Cupcakes and muffins are like twin sisters, one of whom makes no effort to hide that she sleeps around.”
“Muffins are just ugly cupcakes.”
“Cupcakes are muffins that believed in miracles.”
Ok, I get it. Cupcakes are delicious. But muffins are equally as delicious! These Chocolate Hazelnut Muffins are living proof of that. Even Laura, who regularly admits that cake is merely a vessel for frosting, enjoyed these muffins. And Robbie, our 4-year-old son? Well, after practically licking every crumb off his plate, he said, “Dad, thanks for making me a chocolate muffin.” <– That kid!!
These Chocolate Hazelnut Muffins are incredibly easy to make, too. Just mix the dry ingredients. Mix the wet ingredients. Stir, stir, stir. Pour, pour, pour. Put ’em up in the oven, and you’ve got one heck of a delicious treat coming your way in about 30 minutes! Whether you enjoy these muffins in the morning, afternoon or evening, I hope you enjoy them as much as we did. Happy baking!
Did you make a batch of these Chocolate Hazelnut Muffins at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Chocolate Hazelnut Muffins
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- ⅔ cup sour cream
- ½ cup milk
- 1 tsp vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 cups semi-sweet chocolate chips divided
- ¾ cup chopped hazelnuts
- Preheat oven to 375°F.
- Line 18 muffin cups with cupcake liners; set muffin tins aside.
- Using a large bowl, whisk together flour, cocoa powder, baking soda and salt; set bowl aside.
- In a separate bowl, whisk together vegetable oil, eggs, sour cream, milk, vanilla extract, granulated sugar and brown sugar.
- Pour wet mixture into dry mixture; fold until just combined.
- Carefully fold in 1 cup of chocolate chips.
- Spoon batter into muffin cups, filling each cup ⅔-¾ full.
- Sprinkle tops of muffins with ½ cup of chocolate chips and chopped hazelnuts.
- Bake for 18-20 minutes, or until a toothpick inserted into center of a muffin comes out mostly clean.
- Meanwhile, use a microwave or double boiler to melt the remaining ½ cup of chocolate chips. (Note: If microwaving, add 1 Tbsp of milk to the bowl.)
- Transfer melted chocolate into a piping bag (or a sandwich bag with one corner snipped off).
- Once muffins have been removed from oven, drizzle tops with melted chocolate.
Looking for more recipes with hazelnuts? Check out some of these other favorites, too: