HAZELNUT CHOCOLATE CHUNK MUFFINS
Sweet, delicately-textured muffins, with bran, wheat germ, and crunchy whole hazelnuts!
Provided by Chantal Pare
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper cup liners.
- Heat the oil for frying in a medium, deep skillet over medium-high heat. In a small bowl, toss the hazelnuts in 1 tablespoon flour to lightly coat. Spoon the hazelnuts into the hot oil, and fry until golden brown.
- In a medium bowl, mix the 2 cups flour, wheat germ, brown sugar, oat bran, hazelnut butter, and egg. Thoroughly mix in baking powder. Stir in the milk, and fold in the chocolate chips. Evenly pour into the lined muffin pan.
- Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 38.2 g, Cholesterol 17.1 mg, Fat 13.3 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 102.4 mg, Sugar 16.8 g
HAZELNUT CHOCOLATE CHIP MUFFINS
This recipe is based on a cupcake recipe (from 125 best cupcake recipes) that I slightly modified. I love hazelnuts and I had to try this recipe which I lowered the sugar content. Hazelnut meal can be found at Wholefoods or you can simply make your own by following the directions after the recipe. This muffin tastes like Nutella....yummy!
Provided by Marz7215
Categories Breads
Time 50m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; line 15 muffin tins with paper liners. Set aside.
- In a small bowl mix together flour, hazelnut meal, baking powder and salt. Stir in chocolate chips.
- In a large bowl, using electric mixer, beat together the sugar and butter until well combines. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternatively beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
- Scoop batter into prepared pans. Bake in oven for 20 to 25 minutes or until golden brown. Let cool in pans for 10 minutes. Remove from pans and let completely cool off on racks.
- To make hazelnut meal: Place 1/2 cup of hazelnuts in a single layer on a foil or parchment lined baking sheet. Bake in center of preheated 350°F oven for 10 minutes or until slightly blistered. Wrap the nuts in a clean kitchen towel and let stand for 1 minute. Rub nuts in towel to remove loose skins (it's ok if you are unable to remove all the skin). Let cool completely before placing in a food processor with a metal blade. Grind the nuts finely, but be careful not to over process too much.
Nutrition Facts : Calories 195.8, Fat 10.3, SaturatedFat 6, Cholesterol 60.3, Sodium 85, Carbohydrate 24.2, Fiber 0.8, Sugar 14.8, Protein 3.2
TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES
Provided by Food Network
Time 50m
Yield 24 cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk the hazelnut liquor and cocoa powder together until combined.
- In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, 1 at a time, until each has been incorporated. Add the buttermilk and vanilla extract and mix until fully combined. Turn the mixer to low, and add the flour and cocoa mixture, alternating between the 2, beginning and ending with the flour. Mix until just combined and no streaks remain. Set aside while you prepare the filling.
- For the filling: In the bowl of a food processor, grind the hazelnuts until they reach a very fine sand consistency. Add the hazelnut spread and process until the mixture begins to clump. Add the hazelnut liquor 1 tablespoon at a time, or until the mixture is able to ball easily in your hand.
- With your hands, form the paste into balls about the size of a very large cherry. Roll the balls lightly in the flour to absorb any excess liquid.
- To assemble: Fill the cupcake liners about 1/4 of the way full with the cupcake batter. Place 1 ball of filling in each liner, and then cover the filling with the remaining batter so each cupcake is about 3/4 of the way full.
- Bake until a toothpick inserted into the center comes out clean, 20 minutes. Cool the cupcakes completely.
- Dip each cupcake top into the Chocolate Ganache, forming an even layer, and allow to cool.
- In a heat-proof bowl, microwave the heavy cream on high for 1 to 2 minutes. The cream should be very hot to the touch.
- While the cream is being heated, place the chocolate chips and espresso powder in a medium heat-proof bowl. Once the cream is ready, pour it on top of the chocolate chips and whisk until the chocolate is completely melted and the mixture has thickened. Whisk in the vegetable oil for extra shine.
HAZELNUT CHOCOLATE CHUNK MUFFINS
Sweet, delicately-textured muffins, with bran, wheat germ, and crunchy whole hazelnuts!
Provided by Chantal Pare
Categories Chocolate Muffins
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper cup liners.
- Heat the oil for frying in a medium, deep skillet over medium-high heat. In a small bowl, toss the hazelnuts in 1 tablespoon flour to lightly coat. Spoon the hazelnuts into the hot oil, and fry until golden brown.
- In a medium bowl, mix the 2 cups flour, wheat germ, brown sugar, oat bran, hazelnut butter, and egg. Thoroughly mix in baking powder. Stir in the milk, and fold in the chocolate chips. Evenly pour into the lined muffin pan.
- Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 38.2 g, Cholesterol 17.1 mg, Fat 13.3 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 102.4 mg, Sugar 16.8 g
CHOCOLATE-HAZELNUT-BANANA MUFFINS
Creamy chocolate-hazelnut spread tops these nutty muffins full of bananas and chocolate chips.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until blended. Beat in vanilla.
- In small bowl, stir together bananas and buttermilk. In medium bowl, mix flour, baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with banana mixture, beating on low speed just until blended. Stir in hazelnuts and chocolate chips. Divide batter evenly among muffin cups.
- Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans to cooling racks. Cool 10 minutes. Spread slightly less than 1 tablespoon hazelnut spread over top of each muffin. Serve warm.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 200 mg
CHOCOLATE CHUNK MUFFINS
Categories Chocolate Dairy Dessert Bake Kid-Friendly Back to School Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 14 (1/2-cup) muffin cups with paper liners.
- Melt unsweetened chocolate and 1/2 cup semisweet chunks in a metal bowl set over a pan of barely simmering water, stirring. Remove bowl from heat and cool slightly.
- Whisk together flour, baking soda, and salt. Whisk vanilla into milk in another bowl.
- Beat butter with brown sugar in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Add melted chocolate and beat well. Mix in flour and milk alternately in batches, scraping down side of bowl and beginning and ending with flour. Fold in remaining chunks.
- Divide batter among lined muffin cups (fill empty cups halfway with water). Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean, 22 to 25 minutes total. Cool muffins in pans on racks 15 minutes, then invert onto racks to cool.
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