Chocolate muffins with hazelnuts
Soft muffins with cocoa and chocolate chips, with hazelnuts.
Active time25 min
Cooking20 min
Total1 hResting : 10 min
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Ingredients
- 1 cup of milk
- 1 egg
- 0.333 cup of unsweetened cocoa
- 1 tsp vanilla extract
- 1 and three quarters cups of wheat flour
- 0.333 cup of sunflower oil
- 1 tbsp baking powder
- 50 g shelled hazelnuts
- 1 cup of chocolate chips
- ½ tsp salt
- three quarters of a cup of sugar
Preparation
Preheat the oven to 200 °C. Sift the cocoa if it is lumpy.
0.333 cup of unsweetened cocoa- sieve
- oven
In a mixing bowl, mix the flour, chocolate chips, sugar, cocoa, salt and baking powder. Make a well in the centre.
1 and three quarters cups of wheat flour1 tbsp baking powder1 cup of chocolate chips½ tsp saltthree quarters of a cup of sugar- mixing bowl
Beat the egg in a small bowl, then add the milk, oil and vanilla.
1 cup of milk1 egg1 tsp vanilla extract0.333 cup of sunflower oil- small bowl
- whisk
Mix the liquid ingredients, pour them into the well and stir just enough to moisten the batter. Prepare 50 g shelled hazelnuts. Roughly chop the hazelnuts. Add everything into the batter.
50 g shelled hazelnuts- spoon
- knife
- chopping board
Line 12 holes of the muffin tin with paper cases, then fill them three-quarters full with batter.
- 12-hole muffin tin
- 12 paper cases
Bake for 20 minutes at 200 °C, until a skewer inserted into the centre comes out without any uncooked batter. Leave to cool on a wire rack for 10 minutes.
- oven
- skewer
- wire rack
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration