Chocolate hazelnut muffins

Chocolate hazelnut muffins


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About this recipe: These chocolate hazelnut muffins are a wonderful early morning breakfast treat and equally delicious drizzled with some melted chocolate and eaten with ice cream.


Makes: 18 chocolate hazelnut muffins

  • 70g butter
  • 110g dark chocolate with hazelnuts, chopped
  • 4 eggs, separated
  • 110g caster sugar
  • 1 tablespoon chopped hazelnuts
  • 40g plain flour
  • 1 teaspoon vanilla extract
  • icing sugar, to dust

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Preheat the oven to 190 C / Gas 5. Grease and line two 12-hole muffin tins and line with 18 paper cases.
  2. Melt the butter and chocolate together in the microwave at 1-minute increments. Stir between each minute. When the mixture is smooth and creamy, stop cooking and allow the mixture to cool.
  3. Whisk the egg yolks, one by one, into the chocolate mixture, whisking well between each addition. Stir in the caster sugar, hazelnuts, flour and vanilla extract.
  4. Beat the egg whites in a bowl until stiff. Fold the egg whites gently into the cake mixture. Divide the mixture between 18 muffin cases.
  5. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 25 to 30 minutes. Remove from the oven and cool.

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