Nuts about this treat
There is something very cozy about reading a good book, sipping on your coffee and eating a muffin in your favorite reading nook. The perfect set-up where your world is whole, no matter what crazy turmoil might be going on out there in the “real” world. Sometimes, we can all really do with a little escape. Therefore today’s recipe is my beloved edible reading companion: the double hazelnut muffin a.k.a. a chocolate hazelnut muffin with a sweet hazelnut filling.
Servings: 12 * Calories: 358 kcal * Preparation time: 15 min * Start to finish: 1 hr 40 min
Ingredients for the hazelnut filling
- 1/3 cup (70 grams) of sugar
- ¼ cup (60 ml) of water
- 1 tablespoon of butter, room temperatured
- 1 cup (120 grams) of ground hazelnuts
Ingredients for the muffin dough
- 6 ounces (170 grams) of butter, room temperatured
- 3 eggs
- ¾ cup (150 grams) of sugar
- 1 teaspoon of vanilla aroma
- ½ teaspoon of salt
- 4 tablespoons of baking cacao
- ½ cup (80 grams) of ground hazelnuts
- ¾ cup (100 grams) of flour
- 1 teaspoon of baking powder
First, start with the hazelnut filling/core for the muffin. Add the sugar and water to a pan and bring it to boil while stirring with a spatula. Next, add the butter and combine it with the sugar/water mix. Dizzle in the ground hazelnuts and take the pan of the heat. Pour the mix for the filling in a small bowl and let it chill in the fridge until the muffin dough are ready.
As for the muffin base, melt the butter and combine it with the cacao and the vanilla. Then, add the sugar and eggs and mix everything well. Afterwards add the flour, baking powder and salt until well combined and fold in the ground hazelnuts.
Prepare the muffin molds with paper liners and fill them with the muffin dough untill they are 2/3 full. Make a little dent with a teaspoon and add a generous teaspoon of the filling into that dent.
Bake the muffins in the preheated oven at 350 degrees Fahrenheit/175 degrees Celsius for 25 minutes.