Description
Delight in these rich and moist Chocolate Hazelnut Muffins, perfectly combining the deep flavors of cocoa and semi-sweet chocolate chips with the crunch of toasted hazelnuts. With a luscious sour cream base and a decadent drizzle of melted chocolate, these muffins make an irresistible treat for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup vegetable oil
- 2 large eggs
- ⅔ cup sour cream
- ½ cup milk
- 1 tsp vanilla extract
Sugars
- ½ cup granulated sugar
- ½ cup brown sugar
Chocolate and Nuts
- 2 cups semi-sweet chocolate chips, divided
- ¾ cup chopped hazelnuts
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the muffins evenly.
- Prepare muffin tins: Line 18 muffin cups with cupcake liners to prevent sticking and make removal easy. Set the tins aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. This combines all the leavening and flavor components.
- Mix wet ingredients: In a separate bowl, vigorously whisk the vegetable oil, eggs, sour cream, milk, vanilla extract, granulated sugar, and brown sugar until the mixture is smooth and fully incorporated.
- Combine mixtures: Pour the wet mixture into the dry ingredients bowl. Gently fold the combined ingredients until just mixed, taking care not to overmix which can toughen the muffins.
- Add chocolate chips: Carefully fold in 1 cup of the semi-sweet chocolate chips so they are evenly distributed throughout the batter.
- Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds to three-quarters full to allow room for rising.
- Add toppings: Sprinkle the tops of the filled muffin cups with the remaining ½ cup of chocolate chips and the chopped hazelnuts to add texture and flavor contrast.
- Bake muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, indicating they are perfectly baked.
- Melt remaining chocolate: While the muffins bake, melt the remaining ½ cup of chocolate chips using a microwave or double boiler. If microwaving, add 1 tablespoon of milk to the bowl to facilitate a smooth melt without scorching.
- Drizzle chocolate: Transfer the melted chocolate into a piping bag or sandwich bag with a snipped corner. Once the muffins have cooled slightly after baking, drizzle the melted chocolate decoratively over the tops to finish.
Notes
- Use sour cream for extra moist and tender muffins.
- Make sure not to overmix the batter to keep muffins light and fluffy.
- For a nut-free version, omit hazelnuts or substitute with toasted pumpkin seeds.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Adding a pinch of espresso powder to the batter enhances the chocolate flavor without adding coffee taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
