Chocolate Hazelnut Muffins Recipe

If you’re a fan of rich, chocolatey treats with a nutty crunch, you’re absolutely going to love this Chocolate Hazelnut Muffins Recipe. I remember the first time I made these muffins—they were such a hit that my family went crazy over them, and honestly, I couldn’t agree more. The combination of deep cocoa flavor, decadent chocolate chips, and toasty hazelnuts creates a perfect bite every time.

What makes this recipe stand out (at least for me) is its balance—moist but not dense, with a little tang from the sour cream and just the right amount of sweetness from the sugars. Whether you’re making them for a weekend brunch, an afternoon pick-me-up, or easy grab-and-go snacks during a busy week, these muffins never disappoint. You’ll find that once you try this Chocolate Hazelnut Muffins Recipe, it becomes a quick favorite in your baking repertoire.

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Ingredients You’ll Need

Choosing the right ingredients is half the battle won with this Chocolate Hazelnut Muffins Recipe. I recommend using good-quality cocoa powder for that deep chocolate taste and fresh hazelnuts for maximum crunch and flavor.

• All-purpose flour: The base of the muffin structure; I always sift mine for a lighter crumb.
• Unsweetened cocoa powder: Gives the signature chocolate flavor—Dutch-processed cocoa works great if you want a smoother taste.
• Baking soda: Helps these muffins rise perfectly and get that nice dome on top.
• Salt: Balances the sweetness and enhances chocolate flavor.
• Vegetable oil: Keeps muffins moist and tender—don’t swap with butter unless you want a different texture.
• Eggs: Bind the ingredients together and add richness.
• Sour cream: Adds tanginess and really moistens the muffins.
• Milk: Adds just a touch of extra moisture; whole milk or 2% works best.
• Vanilla extract: Enhances all the flavors in a subtle but essential way.
• Granulated sugar & brown sugar: The combo gives balanced sweetness and slight caramel notes.
• Semi-sweet chocolate chips: Divided to keep some inside the batter and some to sprinkle for an indulgent chocolate burst.
• Chopped hazelnuts: Toast them lightly to bring out their wonderful flavor and crunch.

Variations

I love how adaptable this Chocolate Hazelnut Muffins Recipe is! Sometimes I switch up the nuts or add a little extra chocolate for those days when indulgence is a must. Feel free to play around with it to make it your own.

• Add Espresso Powder: I once added a teaspoon of instant espresso powder to the dry mix, and wow—the chocolate really popped with a subtle mocha twist.
• Use Almonds or Walnuts: If hazelnuts aren’t your thing, swapping with chopped almonds or walnuts works beautifully.
• Make it Dairy-Free: I’ve tried replacing sour cream with coconut yogurt and milk with almond milk for a dairy-free version, and it’s surprisingly delicious!
• Go Vegan: For vegan tweaks, try a flax egg and a plant-based yogurt substitute—though texture changes slightly, the flavor still shines.

How to Make Chocolate Hazelnut Muffins Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 375°F and line 18 muffin cups with cupcake liners—this step saves you from any sticky clean-up headaches later. I find it helps to have everything measured out beforehand, so you’re not scrambling once you begin mixing.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined. I love taking a moment here to notice how the cocoa powder makes everything look so rich and inviting—it’s that kind of little thing that makes baking fun.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine the vegetable oil, eggs, sour cream, milk, vanilla extract, granulated sugar, and brown sugar. Whisk until smooth and well combined. This mixture creates the perfect moist base for the muffins, so make sure it’s well incorporated.

Step 4: Combine and Fold

Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, fold the batter gently until just combined—try not to overmix, or you could end up with tougher muffins. Then, carefully fold in 1 cup of the chocolate chips for those melty bites scattered throughout the muffins.

Step 5: Fill Muffin Cups and Add Toppings

Spoon the batter evenly into the muffin cups, filling each about two-thirds to three-quarters full. Then sprinkle the tops with the remaining chocolate chips and chopped hazelnuts. This topping gives a beautiful look and crunchy finish that makes these muffins irresistible.

Step 6: Bake to Perfection

Bake the muffins for about 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. I always start checking at 18 minutes because ovens vary—this helps prevent drying out your muffins.

Step 7: Drizzle With Melted Chocolate

While the muffins bake, melt the remaining ½ cup of chocolate chips along with a tablespoon of milk—either in the microwave (stir every 20 seconds to avoid scorching) or a double boiler. Once melted, transfer the chocolate to a piping bag or a sandwich bag with the tip snipped off. When the muffins come out of the oven and cool slightly, drizzle them with this luscious chocolate for an extra touch of decadence that makes them look bakery-level fancy.

How to Serve Chocolate Hazelnut Muffins Recipe

Garnishes

I like to enhance these muffins simply with a light dusting of powdered sugar or an extra sprinkle of chopped hazelnuts on top, especially when serving to guests. Sometimes a few fresh berries add a fresh contrast and pop of color on the side—it’s such a simple way to impress without a fuss.

Side Dishes

These muffins pair beautifully with a hot cup of coffee or a creamy latte, which balances the rich chocolate flavor nicely. For brunch, I’ll often serve them alongside fresh fruit salad or a platter of yogurt and granola to round out the meal with some freshness and crunch.

Creative Ways to Present

When I’ve baked these for parties, I like to arrange the muffins on a wooden board with little jars of hazelnuts and chocolate chips around for guests to garnish their own. You can also drizzle extra melted white chocolate or caramel in pretty patterns for a festive look that’s guaranteed to get compliments.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover muffins in an airtight container at room temperature—they stay fresh and soft for about 2-3 days. If you want to prolong their life, wrapping each muffin individually before placing them in the container helps retain moisture.

Freezing

I’ve had great success freezing these muffins by letting them cool completely, then wrapping each one tightly in plastic wrap followed by a freezer bag. They freeze well for up to 3 months and thaw quickly when you’re ready to enjoy them again.

Reheating

To reheat, I pop a muffin in the microwave for about 20 seconds to warm it through—this brings back their soft, fresh-baked texture. If you want to revive the crunch on the hazelnuts, a quick toast in a toaster oven for 3-4 minutes works wonders.

FAQs

Final Thoughts

This Chocolate Hazelnut Muffins Recipe is one I make time and again because it strikes the perfect balance between indulgence and everyday simplicity. Whether you’re baking for your family, bringing treats to a friend, or just craving a rich muffin to enjoy with your morning coffee, this recipe delivers every time. I genuinely hope you love making and sharing them as much as I do—they really have a way of brightening up any day!

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