Choco-Hazelnut Muffins

chocolate hazelnut muffins
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 cups flour
  • 2 teaspoons baking powder
  • 7 ounces chopped bittersweet chocolate
  • 1 cup chopped toasted hazelnuts
  • 1/4 cup natural unsweetened cocoa
  • 2 tablespoons instant espresso
  • 3/4 teaspoon salt
  • 2/3 cup buttermilk
  • 2/3 cup vegetable oil
  • 3/4 cup sugar
  • 1/2 cup chocolate-hazelnut spread, such as Nutella
  • 2 eggs
  • Raw sugar


Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, bittersweet chocolate, hazelnuts, unsweetened cocoa and salt. In a large bowl, whisk the buttermilk, oil, sugar, chocolate-hazelnut spread and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.

Divide the batter among the liners (fill about three-quarters); top each with 1/2 tsp. raw sugar. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.