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 an intense flavor of roasted hazelnuts that pairs perfectly with the indulgence of hazelnut cream.
They are prepared in just a few minutes with simple and genuine ingredients, without the need for special equipment. The aroma they release while baking will fill your house with an irresistible fragrance!
Find out how to prepare them step by step and don’t miss the tips to customize them according to your tastes.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 muffins
- Cooking methods: Electric oven
- Seasonality: All seasons
Ingredients
- 1.2 cups All-purpose flour
- 1/3 cup Roasted hazelnuts
- 5 tbsp Butter
- 1/2 cup Yogurt
- 1 Egg
- 1/3 cup Sugar
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 pinch Salt
- 2 tbsp Milk (if necessary)
- to taste Chopped hazelnuts
Tools
- 1 Chopper
- 2 Bowls
- 1 Spoon
- 1 Teaspoon
- 1 Mixer
- 2 Muffin trays
- 1 Oven
Step by Step Procedure
Finely chop the toasted hazelnuts with a chopper until you get 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 smooth mixture.
Pour the liquid ingredients into the bowl with the dry ingredients and gently mix with a spatula until you get a smooth and 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 tray with paper liners.
Spoon one tablespoon of batter into each liner, then add a teaspoon of hazelnut cream in the center.
Cover with more batter to 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 for doneness with the toothpick test: inserting a toothpick into the muffin should come out dry (be careful not to insert it into the cream!).
Remove from the oven and let cool slightly before enjoying.
Tips and Variations
More creaminess? Use a pastry bag to insert the hazelnut cream into the muffin after baking by making a small hole on top.
More indulgent version: Add 50 g of chocolate chips to the batter.
Lactose-free version: Replace the butter with vegetable oil and use lactose-free yogurt.
How to store them? Place 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 a different type of nuts?
Yes! You can replace hazelnuts with almonds, walnuts, or pistachios, keeping the same measurements.
Should I add the hazelnut cream before or after baking?
You can add it before baking as indicated in the recipe or insert it after for an even creamier center.
Can I make them without eggs?
Yes! You can replace the egg with 50 g of mashed banana or one tablespoon of ground flaxseed + 3 tablespoons of water.
These hazelnut muffins with a 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 be captivated by their enveloping taste!
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