Hope you all had a happy Fourth! To keep the celebration going, I (Jess) am sharing my latest recipe for my greatest breakfast obsession: the muffin. What better way to start your day than with the singing-sobbing-shivering-side-effects reserved only for foods that contain carbs and chocolate – am I right? Nothing gets me going like a little chocolate alongside my morning latte, and I suspect you feel the same, too. I make a big batch of these, wrap and store them in the fridge, then pop them back in the oven for a few minutes when the breakfast bells ring. Aaand I have a feeling no one would complain about a hazelnut chocolate chip muffin as an afternoon snack, either. Keep reading for the recipe.
Hazelnut Chocolate Chip Muffins
- 1¼ cups all-purpose flour
- ½ cup hazelnut meal
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup chocolate chips
- ¾ cup sugar
- ½ cup unsalted butter
- 3 egg
- 1 tsp vanilla
- ¾ cup milk
- sparkling sugar, to garnish
- chopped hazelnuts, to garnish
- 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 mist
- Scoop batter into prepared pans. Add chopped hazelnuts and sparkling sugar on the top.
- 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.
*recipe adapted from FoodNetwork