Vanilla Hazelnut Muffins

Get it on Google Play

Get it on Google Play


2 cups all-purpose flour / plain flour

1 cup sugar

1 cup milk

1/2 cup hazelnuts, plus 2/3 cup

1 egg

1/3 cup vegetable oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/3 teaspoon salt


1. Preheat oven to 375 degrees F / 191 degrees C / Gas 5 Moderate. Line muffin tin with cupcake/muffin liners.

2. Combine flour, sugar and salt in a large bowl.

3. In a small bowl, beat together the milk, oil and egg until thoroughly combined.

4. Gradually pour wet ingredients into the flour mixture and stir to incorporate. Pour in vanilla and almond extracts and mix until just combined.

5. Place 1/2 cup hazelnuts in food processor and pulse until coarsely ground. Fold hazelnuts into muffin batter. Pour batter into muffin tins, about 1/4-1/3 cup per muffin, or until tin is 2/3 full. Place in oven.

6. Bake for 15 minutes. Remove and gently top muffins with remaining hazelnuts. Return to oven and finish cooking for another 5-10 minutes, or until muffins are springy to the touch.

7. Remove and let cool 5 minutes, then remove from muffin tin to cool completely.

Bon Appetit!

Go To Top