Coffee muffins with toasted hazelnuts throughout

Coffee Hazelnut Muffins
Ingredients
Instructions
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In a large bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt and cinnamon.
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In a medium bowl, whisk together the melted butter, oil, granulated sugar and eggs.
Make sure the butter is cool enough to not cook the eggs!
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Whisk in the yogurt, milk and coffee extract
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Pour the wet ingredients into the dry ingredients and fold together until no streaks of dry ingredients remain
Do not over-mix.
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Reserve 2 tablespoons of the hazelnuts and fold the rest into the batter until evenly distributed
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Spoon or pipe batter evenly into 6 large muffin tins
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Preheat oven to 450°F
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Top the muffins with remaining hazelnuts and turbinado sugar
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Bake at 450ºF for 5 minutes, then reduce the oven temperature to 350ºF and continue to bake for 25-30 minutes until a toothpick comes out clean
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Let muffins cool completely before serving
Notes
These cookies freeze well! Once thawed they remain soft and chewy.