Perfect Chocolate and Hazelnut Muffins

In my search of new delicious muffin recipe ideas, I brainstormed and created this one which definitely reaches new heights 🙂 ! As you might have noticed, I’ve used almond powder quite often in my other muffin recipes and I needed a change! So I thought about using hazelnut powder which blends perfectly with dark chocolate. I try to use high quality ingredients whenever I cook and for this specific recipe, I used organic hazelnuts and chocolate from the brand Baker’s because I currently live in Canada. In Europe, I recommend using Lindt or Nestle baking chocolate or even better, organic chocolate brands. The less sugar they contain, the better!


Servings : 6 muffins

Total Time: preparation time 20 minutes, cooking time 15-20 minutes


Perfect Chocolate and Hazelnut Muffins
Perfect Chocolate and Hazelnut Muffins


– 1 cup all-purpose flour

– 1 cup hazel powder

– 2/3 cup brown sugar

– 2 teaspoons baking powder

– 2/3 cup almond milk

– ½ cup butter

– 2 eggs

– 100g dark chocolate

– a pinch of salt

– 1 silicon muffin pan with 6 holes



Start by preheating the oven to 400°F (200°C).

Melt the butter and let it cool down.

Melt the chocolate in a double boiler.

Pour into a large bowl the flour, the hazelnut powder, the salt and the baking powder. Stir up. Add the butter, the milk, the brown sugar and the eggs to the mixture. Stir up again to combine.

Gently incorporate the melted chocolate and mix until developing a homogeneous paste.

Pour the batter into the muffin pan and cook for 15-20 minutes. Check that the muffins are baked by inserting the point of a knife into the center. Leave to cool and remove from the pan. Savour with your favorite tea!


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