The Muffins with Hazelnut Cream and Orange Zest are treats to make when you’re craving something good and quick. The necessary ingredients are almost always available in the kitchen; who doesn’t have a jar of hazelnut cream at home? I always need to have it, and maybe I don’t touch it for weeks, but if I take a teaspoon, I finish the jar in no time. For perfect results, remember to work with the liquid ingredients first and add the dry ingredients last. If you decide to make these delicious muffins, follow the recipe and make them with me.
Other recipes
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 9 Pieces
- Cooking methods: Electric oven
- Cuisine: English
- Seasonality: All seasons
- Energy 208.14 (Kcal)
- Carbohydrates 31.25 (g) of which sugars 18.68 (g)
- Proteins 4.02 (g)
- Fat 8.47 (g) of which saturated 1.42 (g)of which unsaturated 5.27 (g)
- Fibers 0.96 (g)
- Sodium 16.65 (mg)
Indicative values for a portion of 64 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 9 Muffins
- 1 1/4 cups all-purpose flour
- 2 eggs (medium)
- 1/3 cup sugar
- 1/4 cup milk
- 3 1/2 tbsp corn oil
- 1 tbsp hazelnut cream
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 3/4 cup candied orange zest
Tools
- Kitchen scale
- Bowl
- Electric beaters
- Hand whisk
- Spatula
- Muffin tin
- Baking cups
Steps
Preheat the oven to 350°F
In a bowl, mix the eggs with the sugar and beat the mixture using electric beaters. Add room temperature milk, oil, and hazelnut cream, and continue to mix gently with a hand whisk.
Sift in the dry ingredients: flour, unsweetened cocoa, and baking powder. Stir with a spatula until a homogeneous and lump-free batter is obtained. Add the chopped candied orange zest and mix again. Pour the batter into muffin molds (or cut from baking paper), adding extra pieces of zest on top. Bake in the middle of the oven for about 20 minutes, checking with the toothpick test. Cool and serve.
Storage
Store the Muffins with Hazelnut Cream and Orange Zest in a closed box or covered with plastic wrap.
Store the Muffins with Hazelnut Cream and Orange Zest in a closed box or covered with plastic wrap.
FAQs
What can I use if I don’t have disposable baking cups?
You can use parchment paper; cut 10 x 10 cm squares with four cuts at the sides, and shape them by pressing the paper into the muffin tin holes using the bottom of a glass.
