Chocolate Hazelnut Muffins Recipe

If you’re anything like me and have a soft spot for rich, decadent treats that still feel a little special, this Chocolate Hazelnut Muffins Recipe is going to be your new go-to. I absolutely love how these muffins come out with a deep chocolate flavor balanced perfectly by the nutty crunch of hazelnuts. They’re moist, fluffy, and just sweet enough without being overwhelming—perfect for breakfast, an afternoon pick-me-up, or even a cozy dessert.

What makes this Chocolate Hazelnut Muffins Recipe stand out is the combination of sour cream for moisture and a generous amount of chocolate in two different ways—chocolate chips baked inside and melted chocolate drizzled on top. When I first tried this recipe, it was a revelation how something that feels indulgent can come together so easily. You’ll find that these muffins are great for making ahead, sharing with friends, or bringing along to weekend brunch.

this Recipe

Ingredients You’ll Need

These ingredients come together to create muffins with a perfect balance of chocolate richness and nutty texture. Plus, many are pantry staples, so you might already have most of what you need!

• All-purpose flour: The backbone of our muffins, giving just the right structure without toughness.
• Unsweetened cocoa powder: This adds an intense chocolate flavor without extra sweetness.
• Baking soda: Helps the muffins rise perfectly light and fluffy.
• Salt: Balances sweetness and enhances the chocolate.
• Vegetable oil: Keeps the muffins moist and tender.
• Eggs: Bind everything together and add richness.
• Sour cream: Adds moisture and a slight tang for depth of flavor.
• Milk: Thins the batter for the perfect consistency.
• Vanilla extract: Rounds out the flavor and complements chocolate beautifully.
• Granulated sugar: Adds sweetness and helps create a tender crumb.
• Brown sugar: Adds a subtle molasses flavor and extra moistness.
• Semi-sweet chocolate chips: Divided use ensures chocolate pockets inside and a melty drizzle outside.
• Chopped hazelnuts: For that delightful crunch and nutty aroma that pairs perfectly with chocolate.

Variations

I like to switch things up sometimes depending on what I have on hand or who I’m baking for. This Chocolate Hazelnut Muffins Recipe is pretty flexible, so don’t hesitate to make it your own!

• Add Espresso Powder: I’ve added a teaspoon of espresso powder to deepen the chocolate flavor—my family goes crazy for it!
• Try Hazelnut Butter Swirls: Swirling in some hazelnut spread before baking creates gooey pockets that elevate the nutty theme.
• Make It Gluten-Free: You can substitute gluten-free flour blend 1:1, just be sure it has xanthan gum for structure.
• Use Different Nuts: If you’re not a hazelnut fan, chopped walnuts or pecans also work wonderfully.
• Vegan Swap: Replace eggs with flax eggs and the sour cream with coconut yogurt for a plant-based version.

How to Make Chocolate Hazelnut Muffins Recipe

Step 1: Gather and Prepare Your Ingredients

Start by preheating your oven to 375°F and lining 18 muffin cups with liners. It really helps to have all your ingredients measured out ahead — this trick saves you from scrambling once you start mixing. I always find it best to keep the chocolate chips divided, so you can add some to the batter and some as a beautiful topping.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. I like to really break up any lumps, especially in the cocoa powder, to make sure your muffins come out with a smooth texture and even chocolate flavor throughout.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together vegetable oil, eggs, sour cream, milk, vanilla, granulated sugar, and brown sugar until smooth. You’ll notice the batter comes together pretty quickly here — smooth and glossy is exactly what you want.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry, folding gently until just combined. Don’t overmix—this is key to keeping the muffins tender and fluffy instead of dense. Then fold in half of the chocolate chips so every bite surprises you with melty chocolate bits.

Step 5: Fill Muffin Cups and Add Toppings

Spoon the batter into your muffin cups, filling each about two-thirds to three-quarters full. This ensures they bake evenly without spilling over. Sprinkle the tops with the remaining chocolate chips and chopped hazelnuts. I love how the nuts add that inviting crunch and visual appeal!

Step 6: Bake and Drizzle with Melted Chocolate

Bake for 18-20 minutes, or until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are good—don’t overbake!). While the muffins are baking, gently melt the last half cup of chocolate chips with a tablespoon of milk—it melts silky and smooth this way—either on low in the microwave or using a double boiler. After you remove the muffins from the oven and they’re cooled slightly, drizzle the melted chocolate on top for that gorgeous finishing touch.

How to Serve Chocolate Hazelnut Muffins Recipe

Garnishes

I usually keep garnishes simple—just extra chopped hazelnuts or a pinch of flaky sea salt sprinkled after drizzling the chocolate. The salt really makes the chocolate pop and balances the sweetness in a subtle way that I’ve grown to love.

Side Dishes

These muffins pair wonderfully with a cup of bold coffee or a creamy latte. For brunch, I like to serve them alongside fresh berries or a light yogurt parfait to balance out their richness.

Creative Ways to Present

For a special occasion, I arrange these muffins on a wooden board lined with parchment, garnished with whole hazelnuts and fresh mint leaves. Drizzling some extra warmed hazelnut spread on the side for dipping makes the presentation feel elevated and indulgent—your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature and they stay fresh for up to 3 days. I’ve found that leaving a piece of bread in the container helps keep the muffins moist longer—totally worth trying if you want to stretch their life a bit.

Freezing

These muffins freeze beautifully. I wrap each one individually in plastic wrap and toss them in a freezer bag. When I’m ready to eat one, I just thaw it on the counter for about 30 minutes or overnight in the fridge.

Reheating

To warm frozen or stored muffins, I like to pop them in the microwave for about 20 seconds. This brings back the softness and revives the melty chocolate pockets—just be careful not to overheat or the chocolate can seize up or dry out.

FAQs

Final Thoughts

This Chocolate Hazelnut Muffins Recipe has become my little secret weapon whenever I want to impress with minimal fuss. The way the chocolate and hazelnuts combine creates something truly comforting, and I love sharing them with friends over coffee. If you’re after a muffin that feels just a little more special but is still easy to make, you really can’t go wrong with this one. Give it a try—you might just find it becoming a fast favorite in your kitchen too!

Print