Chocolate Muffin With Hazelnut Recipe

Toast hazelnuts

Preheat oven to 350°F (175°C). Spread hazelnuts on a small baking sheet in a single layer and toast 8–10 minutes until skins blister and they smell nutty. Remove and, once cool enough to handle, rub nuts in a kitchen towel to remove most skins. Roughly chop and set aside 1/2 cup for batter and a tablespoon for topping.

Lower oven temperature to 375°F (190°C). Grease a 12-cup muffin tin with butter or spray and optionally line with paper liners. Place a rack in the middle of the oven.

In a large bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine sea salt until evenly combined and no lumps of cocoa remain.

In a separate medium bowl, beat 2 large eggs lightly, then whisk in 1/2 cup whole milk, 1/2 cup neutral oil and 1 tsp vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; batter will be thick. Do not overmix — a few small streaks of flour are fine.

Stir in 1/2 cup hot water (or hot coffee for deeper chocolate flavor) a little at a time until batter loosens to a thick, pourable consistency. Fold in 3/4 cup semisweet chocolate chips or chopped chocolate and 1/2 cup chopped toasted hazelnuts, reserving about 1 tablespoon hazelnuts and a tablespoon of chocolate for the tops.

Spoon batter into prepared muffin tin, filling each cup about two-thirds full (for 12 standard muffins). If using Nutella filling, place about 1 tsp batter into each cup, then 1/2 tsp Nutella, then cover with more batter to reach two-thirds full so each muffin has a hazelnut-chocolate center.

Sprinkle reserved chocolate and chopped hazelnuts on top of each muffin, and lightly press so they adhere. Optionally sprinkle 1–2 tbs coarse sugar over 6–8 muffins for a crunchy top. Bake in preheated 375°F (190°C) oven for 18–22 minutes, rotating the tin once halfway, until a toothpick inserted in the center (avoiding any Nutella pocket) comes out with a few moist crumbs but not wet batter.

Let muffins cool in the tin for 5–7 minutes, then transfer to a wire rack to cool another 15–20 minutes. If desired, dust lightly with 1 tablespoon powdered sugar before serving. Serve warm or at room temperature.