If you love soft desserts with a creamy center, these hazelnut muffins with hazelnut cream will win you over at the first bite! Perfect for breakfast, a snack, or a sweet break, they have a soft texture and a rich roasted hazelnut flavor that pairs perfectly with the indulgence of hazelnut cream.
They can be prepared in minutes with simple and genuine ingredients, without the need for special equipment. The aroma they release during baking will fill the house with an irresistible fragrance!
Discover how to make them step by step and don’t miss the tips to customize them according to your taste.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 muffins
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1 1/4 cups All-purpose flour
- 1/2 cup Roasted hazelnuts
- 5 1/4 tbsp Butter
- 3 1/2 oz Yogurt
- 1 Egg
- 3/8 cup Sugar
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 pinch Salt
- 2 tbsp Milk (if necessary)
- as needed Chopped hazelnuts
Tools
- 1 Chopper
- 2 Bowls
- 1 Spoon
- 1 Teaspoon
- 1 Mixer
- 2 Muffin molds
- 1 Oven
Step-by-Step Procedure
Finely chop the roasted hazelnuts with a chopper until achieving a flour-like consistency.
Melt the butter in a double boiler or microwave and let it cool slightly.In a bowl, mix the sifted flour, chopped hazelnuts, sugar, baking powder, baking soda, and a pinch of salt.
In another bowl, beat the egg with the yogurt and melted butter until you get a homogeneous mixture.
Pour the liquid ingredients into the bowl with the dry ingredients and gently mix with a spatula until you obtain a smooth, lump-free batter.
If the mixture is too thick, add 1-2 tablespoons of milk.Preheat the oven to 350°F and prepare the muffin pan with paper liners.
Pour a tablespoon of batter into each liner, then add a teaspoon of hazelnut cream in the center.
Cover with more batter until you fill the liners to 3/4 of their height.
Sprinkle the surface with chopped hazelnuts for a crunchy touch.
Bake the muffins for about 20 minutes at 350°F, in static mode.
Check the baking by doing the toothpick test: inserting a toothpick in the muffin, it should come out dry (be careful not to insert it into the cream!).
Take out of the oven and let cool slightly before enjoying.
Tips and Variations
More creaminess? Use a piping bag to insert the hazelnut cream into the muffin after baking, making a small hole on top.
Even richer variant: Add 50g of chocolate chips to the batter.
Lactose-free version: Replace the butter with vegetable oil and use lactose-free yogurt.
How to store them? Put them in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. You can also freeze them and thaw at room temperature or in the microwave.
FAQ – Hazelnut Muffins with Creamy Center
Can I use another type of nuts?
Yes! You can replace hazelnuts with almonds, walnuts, or pistachios, maintaining the same quantities.
Should the hazelnut cream be added before or after baking?
You can add it before baking as indicated in the recipe or after, for an even creamier center.
Can I make them without eggs?
Yes! You can replace the egg with 50g of banana puree or one tablespoon of ground flaxseed + 3 tablespoons of water.
These hazelnut muffins with creamy center are the perfect balance between softness and indulgence! Easy and quick to prepare, they are perfect for any time of the day. Make them now and let yourself be captivated by their enveloping flavor!
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