I am a huge fan of hazelnuts. I’m not entirely sure what it is, but I think hazelnuts can make pretty much anything taste better. Ever had hazelnut ice cream? It is the best. Yum! Anyway, I’m getting distracted: hazelnuts are great, as are these muffins! They would be pretty delicious without the hazelnut cocoa paste that’s inside, but the Nutella filling does kick it up a notch or two.
My parents have a hazel tree in their garden, so I can always get my hands on free hazelnuts (which is great). I spent a pretty long time cracking these nuts, but it was all worth it. These are so tasty, and I can’t wait to make them again!
You’ll need… (for 12 muffins)
- 250 g plain flour
- 150 g granulated sugar
- a pinch of salt
- 1 teaspoon of baking powder
- 1½ teaspoon baking soda
- 100 g hazelnuts (toasted and chopped)
- 120 ml sunflower oil (or another type of vegetable oil)
- 200 ml plain yoghurt
- 2 eggs
- 2 teaspoon of vanilla flavouring
- 12 dollops of Nutella (or another type of hazelnut cocoa spread)
- a muffin tin
- optional: paper cases
- and an oven, of course! These muffins need to be baked at 200 °C (don’t forget to preheat your oven!)
So, let’s get baking!
Tip: Are you using untoasted hazelnuts? You can easily toast them yourself: spread them out over a baking tin and put them in the oven at a low temperature (max. 170 °C) for about 10 minutes. Make sure to shake them up a little after the first 5 minutes.
1. Mix the dry ingredients together Firstly, you need to take a large bowl and mix together the flour, sugar, salt, baking powder and baking soda. Baking powder tends to be a bit lumpy, so I always sieve it above the bowl so it gets distributed evenly throughout the mixture. Also add the toasted and chopped hazelnuts at this point.
2. Mix the wet ingredients together The wet ingredients basically means: everything else (minus the Nutella). Take a smaller bowl and mix together the sunflower oil, the yoghurt, the vanilla and the eggs until they’re 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 batter over paper cases and add Nutella This is where the Nutella surprise comes in. Divide the paper cases over the muffin tin and scoop a spoonful of batter into a paper case (or in the greased tin if you don’t use paper cases). The case should be no more than halfway filled. Then, use a spoon to place a dollop of Nutella (or another hazelnut cocoa paste) into the middle of the partially filled paper case. Next, cover up the filling with more batter. The paper case will probably end up filled almost to the brim. Repeat this process until you’re out of batter (or all of your cases are filled).
5. Bake! Put the muffin tin into your preheated oven and bake the muffins for about 18-20 minutes, or until they’re golden on top and an inserted skewer comes out clean. When they’re done, take the tin out of the oven. Let the muffins cool inside the tin for about 5 to 10 minutes and then take them out and let them cool on a cooling rack.
And that’s it! Enjoy your delicious hazelnut muffins with a hazelnut cocoa paste filling!