A Story of Craving
Saturday mornings were synonymous with “Bean Haven” and their irresistible Chocolate Chip Hazelnut Muffins. Then, disaster struck – a sign declaring “Temporarily Unavailable” mocked my craving. Determined not to let this delicious tradition die, I embarked on a baking odyssey. My kitchen became a battleground of flour and chocolate chips, each failed attempt a stepping stone. Finally, after a series of valiant trials, I emerged victorious. The first bite of my homemade masterpiece – a symphony of chocolate and hazelnut – was pure magic. Who needs them! The best muffins now resided in my oven, ready to conquer every rainy Saturday.
Why You’ll Love this Chocolate Chip Hazelnut Muffins Recipe
Delicious Flavour Combination: Classic chocolate chip gets a nutty upgrade with the addition of hazelnuts, creating a gourmet taste experience.
Easy to Make: The recipe is straightforward and requires no complicated techniques, making it perfect for beginner bakers or busy weekday mornings.
Bakery-Style Results: Simple tips help achieve those beautiful muffin domes and fluffy centres, mimicking the quality of bakery muffins.
Warm and Comforting: Freshly baked muffins deliver a warm, inviting aroma and a comforting texture, perfect for breakfast or a satisfying snack.
Customisable: Feel free to adjust the recipe to your preferences by adding different types of nuts or using chopped chocolate instead of chips.
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Ingredients in this Chocolate Chip Hazelnut Muffins Recipe
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Tips for Perfect Chocolate Chip Hazelnut Muffins Every Time!
Accuracy is key: To ensure fluffy centres, a beautiful rise, and irresistible taste, grab your kitchen scale for ultimate accuracy! Following the recipe’s measurements closely will set you on the path to muffin-making success.
Fresh Leavening Power: Fresh baking powder and baking soda are the secret weapons in your baking arsenal. Over time, they lose their effectiveness, so be sure to check the expiration date and grab a fresh batch for this recipe.
Don’t Over mix: Over mixing develops the gluten in the flour, leading to dense muffins. Instead, use a gentle folding motion with a rubber spatula until just combined.pen_spark
Proper Filling: Don’t overstuff those muffin liners! Fill them generously, but not all the way to the top, leaving some space for those gorgeous domes to rise
Golden brown perfection in two steps: Start by baking the muffins at a higher temperature for a short time. This initial burst of heat helps them rise quickly and develop a beautiful golden brown exterior. Then, we lower the heat to gently cook them through for a soft and fluffy centre.
Toothpick Test: No more peeking! To ensure your muffins are perfectly baked through, insert a toothpick into the center of one. If it comes out clean, they’re ready to come out of the oven.
Goodbye Soggy Bottoms: Don’t trap the steam! Once the muffins are out of the oven, transfer them to a wire rack to cool completely. This allows air to circulate around them, preventing a soggy bottom and ensuring even cooling.
How to Serve these Chocolate Chip Hazelnut Muffins
- Warm from the oven – Enjoy them fresh and warm when the chocolate chips are still melty. A cozy treat with coffee or tea.
- With a pat of butter – Split them in half and add a small pat of butter while they’re still slightly warm. Simple and delicious!
- As a dessert – Serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an easy, decadent dessert.
- On the go – These muffins make a perfect grab-and-go breakfast or snack. Wrap them individually for school or work.
- With fresh fruit – Pair them with fresh berries or sliced banana for a well-rounded afternoon snack or brunch plate.
How to Store these Chocolate Chip Hazelnut Muffins
- Room temperature: Store in an airtight container for up to 3 days. Keep them in a cool, dry place away from direct sunlight.
- Refrigerator: If your kitchen is warm, you can store them in the fridge for up to 5 days. Just bring them to room temperature or gently warm them before serving for the best texture.
- Freezer: These muffins freeze beautifully. Wrap each muffin individually in cling film or foil, then store them in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy them, thaw at room temperature, then reheat in a preheated oven at 160°C (320°F) for about 10–15 minutes, loosely wrapped in foil to keep them soft and moist.
Frequently Asked Questions
Absolutely! Walnuts, pecans, or almonds also work beautifully in this recipe. Just make sure to toast them for the best flavour.
Yes, you can substitute the yogurt with a dairy-free alternative like coconut or almond yogurt, and use dairy-free chocolate chips.
Definitely. These muffins stay fresh for a few days and also freeze well. Perfect for baking in advance!
Toasting brings out their natural oils and enhances the nutty flavour, adding an extra layer of depth to the muffins.
Insert a toothpick into the centre — if it comes out clean or with just a few moist crumbs, they’re ready. They should also spring back lightly when pressed.
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Did You Make this Recipe?
Let me know if you try out this recipe – I love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below!
Chocolate Chip Hazelnut Muffins
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 38 minutes
- Yield: 10 muffins 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
Description
These irresistible Chocolate Chip Hazelnut Muffins packed with melty chocolate chips and crunchy hazelnuts, boast a fluffy centre and a bakery-style dome.
Ingredients
- 120 ml vegetable oil
- 80 g caster sugar
- 80 g light brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 120 ml milk
- 160 g sour cream
- 280 g all purpose flour (+ 2 tbsp for coating)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup dark chocolate chips (around 200 g)
- 3/4 cup hazelnuts (around 100 g, roughly chopped)
Instructions
Preparation
- Preheat the oven to 220℃. Line the muffin pan with tulip muffin liners.
- In a medium mixing bowl, add all purpose flour, baking powder, baking soda and salt. Mix them well with a whisk. Set it aside.
- In another medium mixing bowl, mix 1 cup chocolate chips and 1/2 cup hazelnut. Spray them with water and mix well.
- Add in 2 tbsp all purpose flour. Mix until all the chips and hazelnuts are well coated with flour. Set it aside.
For the Muffin Batter
- Mix the oil and milk in a medium mixing bowl using a whisk until they are emulsified.
- Add in eggs and vanilla extract. Mix well.
- Swirl in the sour cream until just combined followed by caster sugar and light brown sugar. Whisk the mixture until everything is well incorporated.
- Place a sift on top of the mixing bowl, sift the dry ingredient mixture into the wet mixture. Mix gently using a spatula until just combined.
- Fold in the flour coated chopped hazelnuts and chocolate chips until just evenly distributed throughout the batter.
- Scoop the batter evenly into each muffin liner using an ice cream scoop. Fill each most of the way to the top.
- Distribute the remaining chocolate chips and chopped hazelnuts over the top of the muffin batter.
- Bake the muffins for 5 minutes at 220℃. Then reduce the oven temperature to 180℃, continue to bake them for further 13 – 15 minutes or until a toothpick inserted in the centre comes out clean.
- When the muffins are done, remove them from the oven immediately and allow the muffins to cool in the muffin pan for 5 minutes.
- When they are still warm and you can comfortably handle them, transfer them to a wire rack to cool completely.
- Enjoy with a cup of coffee or any of your favourite drinks!
Equipment
Buy Now → Notes
- Watch my video tutorial to see how I make the muffins in action.
- If you do not have tulip muffin liners, you can also use standard cupcake liners instead. Be careful, fill each cupcake liners almost 3/4 full to avoid the batter split out.
- Keep the muffins in an airtight container for up to 3 to 4 days on the countertop.
- Reheat them in the oven for 5 – 10 minutes and serve them warm.
Nutrition
- Serving Size: 1 muffin
- Calories: 263kcal
- Sugar: 8.9g
- Sodium: 57mg
- Fat: 12.4g
- Saturated Fat: 2.1g
- Carbohydrates: 32.7g
- Fiber: 0.8g
- Protein: 6.3g
- Cholesterol: 76mg
Final Thoughts
These chocolate chip hazelnut muffins strike the perfect balance between rich, melty chocolate chips and crunchy, nutty goodness. They’re quick to whip up, satisfying to bite into, and just the right amount of indulgent for any time of day. Whether you’re baking for a cozy weekend treat or to share with loved ones, I hope this recipe brings a little joy to your kitchen.
Thanks so much for joining me today. Hope you’ll like it. Enjoy and keep Baking! 😉
This Post Has 2 Comments
These worked soooo well and got a good dome on each. The family loved them. I used Greek yoghurt and a squeeze of lemon instead of sour cream because that’s what I had. Not sure if my muffin tin is perhaps a bit small but I got 12 muffins. Beautiful recipe, will definitely make again!
Thank you so much for the 5-star rating! I’m thrilled to hear you and your family loved the muffins. I love that you used Greek yogurt and lemon — such a fresh twist! Appreciate you sharing your bake with me 💛! Happy Baking!