After not having been able to bake anything for about 3 or 4 weeks (I can’t even remember), I was very excited to finally be back in my kitchen figuring out a new recipe! When I was in Normandy I bought this really nice silicon mini muffin form and last Monday I thought it was high time to try it out. I’d had the idea to make some chocolate chip hazelnut muffins for quite some time, so that’s what I’m presenting you with today!
I made twenty mini muffins and still had quite some batter left, so I also made six regular muffins. I brought them with me to the weekly Game of Thrones night at two of my best friends’ place and they were very much appreciated! I hope you’ll enjoy them just as much as we did. They’re really easy to make, and of course you don’t have to make the mini versions, this would be about enough for 12 regular muffins as well, I think!
You’ll need… (for 30-40 mini muffins)
- 250 g plain flour
- 1½ teaspoon baking powder
- 200 g sugar
- 2 tablespoons cocoa powder
- pinch of salt
- 130 ml sunflower oil
- 2 medium eggs
- 1½ teaspoon vanilla flavouring
- 60 g hazelnuts (chopped)
- 100 g chocolate chips
- mini muffin tin and, optionally, paper cases
- and an oven, of course! These mini muffins need to be baked at 180 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Mix the dry ingredients together Firstly, you need to take a large bowl and mix together the flour, sugar, salt, cocoa powder and baking powder. Baking powder tends to be a bit lumpy, so I always sieve it above the bowl so it gets distributed evenly throughout the mixture. The same might be handy for the cocoa powder (I discovered this a bit too late…). Also add the chocolate chips and hazelnuts at this point.
2. Mix the wet ingredients together The wet ingredients basically means: everything else. Take a smaller bowl and mix together the sunflower oil and the eggs. Add the vanilla flavouring as well and mix until everything is well-combined.
3. Add wet ingredients to dry ingredients Create a little well in the middle of the dry ingredients, and pour in the wet mixture. Use a (wooden) spoon to gently fold everything together. Do not overmix — it is okay to still see little bits of flour. If you overmix the batter, your muffins will turn out too tough.
4. Divide the batter over the paper cases Divide your paper cases over the muffin tin (or grease it, if you don’t have paper cases) and then spoon the mixture into the cases.
5. Bake! Put the muffin tin into your preheated oven and bake the muffins for about 20 minutes, or until an inserted skewer comes out clean. When they’re done, take the tin out of the oven and let the muffins cool for 5-10 minutes before transferring them to a wire rack and letting them cool completely. If you’re making regular muffins, bake them for about 25 minutes.
And there you’ve got your adorable chocolate and hazelnut mini muffins! They’re nice when they’re still warm, but I (and my friends) also very much enjoyed them when they’d cooled down completely. One of my friends even said it reminded him of Ben & Jerry’s ice cream, which is always a good thing to hear!
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