Chocolate Muffin With Hazelnut Recipe

Toast and chop hazelnuts

Preheat oven to 350°F (175°C). Spread 1 cup whole hazelnuts (reserve 0.75 cup chopped for batter; you can use the same 0.75 quantity) on a baking sheet and toast 10–12 minutes until skins blister and nuts are fragrant. Wrap warm nuts in a clean kitchen towel, rub to remove most skins, then roughly chop and measure 0.75 cup. Set aside to cool.

In a large bowl, whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined.

Fold in 0.75 cup chopped toasted hazelnuts and 1/2 cup semisweet chocolate chips so they are evenly distributed in the dry mix.

In a separate medium bowl or large measuring cup, whisk together 1 cup whole milk, 1/2 cup buttermilk, 2 large eggs, 1/2 cup vegetable oil (or melted butter), 2 tsp vanilla extract, and 1/4 cup cooled strong brewed coffee or espresso until smooth and uniform.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Using a flexible spatula, gently fold the wet and dry ingredients together until just combined with no large streaks of flour. Do not overmix — a few small lumps are fine. If using hazelnut spread/praline and you'd like a ribbon in the center, reserve 2–3 tablespoons here.

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. Spoon batter into the prepared tins, filling each cup about 3/4 full (use an ice cream scoop for even portions). For hazelnut pockets, drop about 1/2 tsp to 1 tsp hazelnut spread into the center of half the muffins, then cover with a little more batter so the spread is enclosed.

Sprinkle the tops with 2 tablespoons coarse sugar or additional chopped hazelnuts. If desired, lightly brush tops with 1 tsp melted butter for a shinier finish.

Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the oven and continue baking 12–16 minutes more, or until a toothpick inserted into the center (avoiding any hazelnut spread pockets) comes out with a few moist crumbs but not wet batter. Total bake time ~17–21 minutes.

Allow muffins to cool in the tin for 5–8 minutes, then transfer to a wire rack to cool completely. If you want a glossy finish, brush tops with a little additional melted butter while warm.

Serve warm or at room temperature. Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months (wrap individually). Reheat briefly in a microwave or oven before serving.