The liquorous cocoa and hazelnut muffins are a delight for chocolate lovers like me.
Muffins are mini fluffy and super tasty cakes, available in many versions, and I present you mine, although you can find other muffin recipes on my blog.
They are simple to make and particularly quick to prepare, great for a snack, but I’m sure you won’t mind them for breakfast if you want to satisfy a chocolate craving.
For this recipe, I used the chocolate liqueur from Terralcantara, and I must say it was one of their most appreciated products for me, both because I love chocolate and because I really enjoy liqueur in desserts.
If you don’t have a product like the one I used, you can make them using sweet cocoa with about 3.4 oz of rum, as I do when I’m out of the liqueur.
If you make this recipe, or others on my blog, feel free to send me a photo of your recipe, if you’d like I’ll feature it on my Facebook page in your name.
Kcal 414 approximately per muffin
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 9 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Liquorous Cocoa and Hazelnut Muffins
- 2 eggs (medium)
- 1.75 cups all-purpose flour
- 0.63 cups whole milk
- 0.42 cups unsweetened cocoa powder
- 0.85 cups sugar
- 0.34 cups chocolate liqueur (or 1 oz of sweet cocoa with 3.4 oz of rum)
- 2 tsp baking powder
- 0.42 cups sunflower oil (or corn oil)
- 1 cups hazelnut crumbs
- 2 tsp colored sprinkles
Tools
- 9 paper muffin molds
- 1 Muffin Mold silicone muffin mold
Preparation of Liquorous Cocoa and Hazelnut Muffins
In the mixer, first add the eggs and beat at high speed until you have a fluffy mixture; then add the milk, the chocolate liqueur, or create a dense sauce of sweet cocoa and rum and then add it to the mixture, mixing at low speed and adding them a bit at a time.
Work well until all the ingredients are incorporated, then add the cocoa, sugar, baking powder, and flour previously mixed with hazelnuts and work well for a few minutes.
Prepare the muffin mold, fill each mold up to ¾ of its capacity, then decorate with sprinkles or whatever you prefer.
I used the mold as support for paper muffin molds.
Bake in a preheated oven at 356°F (180°C) for about 20 minutes, but the time will vary based on how large the muffins are.
