Chocolate Muffin With Hazelnut Recipe

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.

If your hazelnuts are not toasted, spread them on a baking sheet and toast in the oven for 8–10 minutes until fragrant and slightly browned. Let cool, then rub between a towel to remove most skins and chop coarsely.

In a large bowl, sift (or whisk) together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt until evenly combined.

In a separate bowl, whisk the eggs until combined. Add the buttermilk, vegetable oil (or melted butter), and vanilla extract; whisk until smooth and homogeneous.

Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula or wooden spoon just until no large streaks of flour remain. Do not overmix—some small lumps are fine.

Fold in 3/4 of the chopped toasted hazelnuts and 3/4 of the chocolate chips, reserving the rest for topping.

Using an ice cream scoop or two spoons, divide the batter among the 12 prepared muffin cups, filling each about 2/3 to 3/4 full (approximately 1/4 to 1/3 cup batter per cup).

Add hazelnut spread swirls (optional)

If using hazelnut spread, place small spoonfuls (about 1/2 tsp) on top of several batter-filled cups, then use a toothpick to swirl it slightly into the surface of the batter. Don’t over-swirl; minimal marbling is ideal.

Sprinkle the remaining chocolate chips and chopped hazelnuts evenly over the muffin tops. Lightly sprinkle brown sugar and the optional coarse sugar over each to add a caramelized crunch.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the muffin tops are set, a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and the edges are springy.

Remove the muffins from the oven and let them cool in the tin for 5–7 minutes. Then transfer to a wire rack to cool completely or for 15–20 minutes before serving so the crumb sets and chocolate chips remain intact.

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze in a single layer on a sheet until firm, then transfer to a freezer bag for up to 2 months; thaw at room temperature or warm gently before serving.