For my first post Christmas bake I decided upon something simple, but very tasty, Chocolate Chip and Hazelnut Muffins.
The idea of these was very appealing to me, as I love chocolate and enjoy a change of texture in muffins, so hazelnuts certainly were worthy of consideration.
Muffins are always simple to make and usually turn out very well, so I set too and made them. They have turned out very well indeed, offering that wonderful moist muffin texture mixed with the flavour of chocolate and the crunch of the hazelnuts.
I am very pleased with the result and will surely be making these again very soon.
Chocolate Chip & Hazelnut Muffins – video
- 260g plain flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/8 tsp ground cinnamon
- 170g dark chocolate chips(I used 70% cocoa solids)
- 120g roughly chopped hazelnuts
- 30ml soured cream
- 160ml buttermilk
- 112g melted butter
- 2 medium eggs
- 1/2 tsp vanilla extract
- 70g dark brown sugar
- 70g granulated sugar.
- Preheat the oven to 200C/180C Fan/400F
- Line a muffin tin with paper cases, or grease the tin.
- In a bowl mix the eggs, vanilla extract buttermilk, soured cream, melted butter and both sugars until fully combined.
- Take a couple of table spoons of the flour and mix with the hazelnuts and chocolate chips so they become coated.
- Mix the remaining flour with the baking powder, salt and cinnamon.
- Pour the flour mixture into the wet mixture and stir until just combined.
- Add the chocolate chip and hazelnuts, coated with the flour, into the batter and stir until just combined.
- Divide the batter into the 12 muffin cases and bake in the oven for 15 to 18 minutes, until they are firm on top and a skewer, poked into the muffins, comes out clean apart from any melted chocolate.
- Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cook completely.