Description
Delight in these rich and decadent Chocolate Hazelnut Muffins, featuring a moist cocoa-infused batter loaded with semi-sweet chocolate chips and crunchy chopped hazelnuts. Finished with a luscious drizzle of melted chocolate, these muffins are perfect for breakfast, dessert, or a sweet snack.
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
Add-ins
- 2 cups semi-sweet chocolate chips, divided
- ¾ cup chopped hazelnuts
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line 18 muffin cups with cupcake liners and set aside the muffin tins.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, sour cream, milk, vanilla extract, granulated sugar, and brown sugar until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold the mixtures together until just combined, ensuring not to overmix to keep the muffins tender.
- Add Chocolate Chips: Carefully fold in 1 cup of the semi-sweet chocolate chips into the batter evenly.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds to three-quarters full.
- Add Toppings: Sprinkle the tops of each muffin with the remaining ½ cup of chocolate chips and the chopped hazelnuts for extra texture and flavor.
- Bake Muffins: Place the muffin tins in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean with a few moist crumbs.
- 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 chocolate chips before melting for a smooth consistency. Stir until fully melted.
- Drizzle Melted Chocolate: Transfer the melted chocolate into a piping bag or a sandwich bag with one corner snipped off. After removing the muffins from the oven and allowing them to cool slightly, drizzle the melted chocolate over the tops of the muffins for an elegant finishing touch.
Notes
- Do not overmix the batter to maintain a tender crumb texture.
- Filling muffin cups ⅔ to ¾ full helps prevent overflow while baking.
- The drizzle of melted chocolate adds a beautiful sheen and extra chocolate flavor but is optional if preferred plain.
- Chilling chopped hazelnuts before adding can enhance their crunch.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
