Bakery Style Quadruple Chocolate Hazelnut Muffins

Bakery Style Quadruple Chocolate Hazelnut Muffins

Indulge your taste buds with our Bakery Style Quadruple Chocolate Hazelnut Muffins, where every bite is a delightful explosion of rich chocolate and crunchy hazelnuts! Perfect for breakfast, brunch, or a sweet afternoon treat, these muffins are not just a recipe; they are a chocolate lover's dream come true. With a prep time of just 15 minutes and a heavenly aroma wafting through your kitchen in under 40 minutes, you'll be tempted to make these decadent delights a regular feature in your home. Get ready to impress your family and friends with these irresistible muffins that are sure to have them begging for more!

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins

Ingredients

  1. 1 1/2 cups all-purpose flour
  2. 1 cup sugar
  3. 1/2 cup unsweetened cocoa powder
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1/2 cup chocolate chips
  7. 1/2 cup hazelnuts, chopped
  8. 1 cup milk
  9. 1/2 cup vegetable oil
  10. 2 large eggs
  11. 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with butter or cooking spray.
  2. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures smooth and lump-free dry ingredients.
  3. In a separate bowl, whisk together the sugar, milk, vegetable oil, eggs, and vanilla extract until well combined and slightly frothy.
  4. Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the muffins tough.
  5. Fold in half of the chocolate chips and chopped hazelnuts, reserving the remaining half for topping.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
  7. Sprinkle the remaining chocolate chips and chopped hazelnuts on top of each muffin batter.
  8. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
  9. Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For best flavor and texture, serve slightly warm or at room temperature. Store in an airtight container for up to 3 days.

Tips

  1. Sift Your Dry Ingredients: Sifting the flour and cocoa powder not only helps to remove any lumps but also aerates the mixture, resulting in lighter muffins.
  2. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so be gentle!
  3. Use High-Quality Chocolate: For the best flavor, opt for high-quality chocolate chips. Dark chocolate chips will add an extra depth of flavor to your muffins.
  4. Add a Nutty Twist: For an extra crunch, toast the hazelnuts before adding them to the batter. This enhances their flavor and adds a deliciously nutty aroma.
  5. Check for Doneness: Ovens can vary, so start checking the muffins a couple of minutes before the suggested baking time. They are done when a toothpick inserted comes out with a few moist crumbs.
  6. Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature. For longer storage, you can freeze them for up to 3 months—just reheat in the oven for a warm treat!

Nutrition Facts

Calories: 380kcal

Carbohydrates: 45g

Protein: 6g

Fat: 22g

Saturated Fat: 6g

Cholesterol: 40mg

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