The hazelnut and rum muffins are delicious, soft treats perfect for breakfast or a snack. A simple batter, a few minutes and they go straight into the oven. Mine took a detour and look more like volcanoes or mountain peaks but are so good I didn’t want to redo the recipe just for the shape. Probably, I put too much batter in the muffin cups. But it doesn’t matter. What counts is that they are well-baked, very fragrant, and great for dipping in milk. Try them, but unlike me, use less batter so your hazelnut and rum muffins will also look prettier.
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 12/14 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 180 g sugar
- 260 g flour
- cup rice oil (or other seed oil of choice)
- cup milk
- cup rum
- cup hazelnut yogurt
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Muffin Pan
- 14 Muffin Cups
- 1 Cake Tester
- 1 Cooling Rack
Steps
In the bowl of a stand mixer or with an electric mixer, beat the eggs with the sugar until they are pale and fluffy. Add the flour, then the oil, milk, rum, and hazelnut yogurt. Finally, add the baking powder. Mix well to combine all ingredients and distribute the batter into muffin cups or a greased and floured muffin pan. Bake in a preheated oven at 355 °F (180 °C) for twenty minutes. Always remember to do the cooking test using the cake tester or a skewer. When the muffins are ready, let them cool on a rack and, if desired, sprinkle with powdered sugar before serving.
Notes
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