Chocolate Hazelnut Muffins Recipe
Hone those baking skills and enjoy a tasty treat with Eric Lanlard’s recipe
Most muffin recipes come as a fruity option for breakfast. These rich chocolate hazelnut muffins are more a mid-afternoon treat when served warm straight from the oven.
Recipe taken from Chocolat by Eric Lanlard.
Photo (c) Kate Whitaker
Makes 6; Preparation time: 15 minutes; Cooking time: 25–30 minutes
- 75g (3oz) dark chocolate, roughly chopped
- 50g (2oz) chocolate and hazelnut spread
- 175g (6oz) self-raising flour
- ½ tbsp baking powder
- 25g (1oz) cocoa powder
- 50g (2oz) golden caster sugar
- 2 eggs
- 1 tsp vanilla extract or paste
- 5 tbsp vegetable oil
- 4 tbsp milk
- 75g (3oz) dark chocolate chips
- 50g (2oz) chopped hazelnuts, roasted
- Preheat the oven to 180C (fan 160C/350F/gas mark 4)
- Line a 6-hole deep muffin tin with paper muffin cases.
- Gently melt the chocolate and chocolate spread together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool for a few minutes.
- Sift the flour, baking powder and cocoa powder into a large bowl, then stir in the sugar.
- In a separate bowl, beat the eggs, vanilla, oil and milk together using an electric hand whisk. When combined, stir in the cooled chocolate.
- Fold the wet ingredients into the dry ingredients using a rubber spatula or metal spoon, but don’t over-mix. Stir in the chocolate chips.
- Divide the mixture between the muffin cases, filling them three-quarters full, then sprinkle the hazelnuts over the tops.
- Bake in the oven for 20–25 minutes, or until a skewer inserted into the centres comes out clean.
- When cooked, transfer to a cooling rack to cool.
Tip: This recipe will make 12 small cakes if you use a shallow bun tin.