Hazelnut Chocolate Chunk Muffins

2

"Sweet, delicately-textured muffins, with bran, wheat germ, and crunchy whole hazelnuts!"

Ingredients

50 m {{adjustedServings}} servings 286 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper cup liners.
  2. Heat the oil for frying in a medium, deep skillet over medium-high heat. In a small bowl, toss the hazelnuts in 1 tablespoon flour to lightly coat. Spoon the hazelnuts into the hot oil, and fry until golden brown.
  3. In a medium bowl, mix the 2 cups flour, wheat germ, brown sugar, oat bran, hazelnut butter, and egg. Thoroughly mix in baking powder. Stir in the milk, and fold in the chocolate chips. Evenly pour into the lined muffin pan.
  4. Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

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  1. 2 Ratings

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These muffins are moist and delicious! I didn't put any nuts but added extra wheat germ to give it a crunchy texture!

These were not awful...but they really just had NO flavor besides that of the chocolate chips. The hazelnut flavor did not come out at all. I won't make these again. My sister said she would ...