Coffee Hazelnut Muffins
Coffee muffins with toasted hazelnuts throughout
Ingredients
- 3 cup all-purpose flour (375g)
- 3 tbsp instant espresso powder
- 3 tsp baking powder
- .25 tsp baking soda
- 1 tsp ground cinnamon
- 5 tbsp butter (melted and slightly cooled)
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup plain yogurt
- 1 cup milk
- 3 tsp coffee extract
- 1 cup hazelnuts (coarsely chopped and toasted)
- 1 tbsp turbinado sugar
Instructions
- In a large bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt and cinnamon.
- 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!
- Whisk in the yogurt, milk and coffee extract
- Pour the wet ingredients into the dry ingredients and fold together until no streaks of dry ingredients remain
Do not over-mix.
- Reserve 2 tablespoons of the hazelnuts and fold the rest into the batter until evenly distributed
- Spoon or pipe batter evenly into 6 large muffin tins
- Preheat oven to 450°F
- Top the muffins with remaining hazelnuts and turbinado sugar
- 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
- Let muffins cool completely before serving
Notes
These cookies freeze well! Once thawed they remain soft and chewy.