Print

Hazelnut Espresso Muffins

A close-up, appetizing photo of a rich, dark Hazelnut espresso muffin topped with crunchy nuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make cafe-style hazelnut espresso muffins that combine strong coffee flavor with toasted nuts for a sophisticated morning energy boost.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup strong brewed espresso, cooled
  • 1 tablespoon instant espresso powder
  • 1/4 cup brown sugar, for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the chopped toasted hazelnuts.
  3. In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Dissolve the instant espresso powder into the cooled brewed espresso. Add this liquid mixture to the wet ingredients and whisk until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until the dry ingredients are moistened. Do not overmix; a few lumps are fine.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Sprinkle the top of each muffin with a small amount of brown sugar for a slight crust.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To toast hazelnuts, spread them on a baking sheet and bake at 350 degrees Fahrenheit for 8 to 10 minutes, watching closely to prevent burning. Cool before chopping.
  • Use high-quality espresso for the best coffee flavor in these breakfast recipes.
  • For a richer flavor, substitute half the vegetable oil with melted, unsalted butter.

Nutrition

Find it online: https://dishicious.com/hazelnut-espresso-muffin-recipe/