These chocolate hazelnut muffins are perfect for those occasions when only something sweet will do. Rich, chocolatey and fudgy in the middle, what more could you want from a muffin?!
If you follow the 90/20 rule (eating well 90% of the time and imperfectly 10% of the time) then you can enjoy one of these muffins for an occasional sweet treat. Don’t go crazy because sugar and fertility aren’t BFFs. Luckily these muffins keep well in the freezer so you can enjoy them from time-to-time.
Chocolate hazelnut tahini muffin ingredients
- Extra virgin coconut oil: I like the flavour of coconut oil in this recipe but feel free to use organic unsalted butter instead.
- Dark chocolate: My absolute favourite for this recipe is Cocoa Loco dark chocolate. It’s organic and made from just four ingredients: cocoa mass, sugar, cocoa butter and vanilla powder.
- Eggs: Two large free-range eggs.
- Coconut sugar: I prefer to use coconut sugar as I like the flavour, but if you don’t have it just use soft brown sugar.
- Pure maple syrup: For sweetness (avoid maple flavoured syrup), you can also use honey if you prefer.
- Hazelnut butter: I’ve used hazelnut butter for its flavour (it’s a killer combo with chocolate). Just make sure yours is well-stirred. The recipe won’t work so well with the drier hazelnut butter at the bottom of the jar. If you don’t eat nuts then tahini will work well in this recipe too.
- Pure vanilla extract: Avoid vanilla flavouring – use pure vanilla extract
- Buckwheat flour: Adds a warm, nutty flavour to these blondies. If you’re following a gluten-free diet make sure you use gluten-free buckwheat flour. Did you know that it’s super easy to make your own buckwheat flour? Here’s my recipe for homemade buckwheat flour.
- Cocoa powder: For extra chocolate-y flavour.
- Bicarbonate of soda: to help the muffins rise.
- Sea salt: Don’t leave this out, it helps enhance the flavour of the other ingredients.
How to make chocolate hazelnut muffins
Before you get started, preheat the oven to 160°C (320°F) and line a 12 hole muffin tin with muffin cases. Then make these chocolate tahini muffins in three easy steps:
- Melt: Melt the coconut oil and chocolate in a glass bowl over a pan of gently simmering water. Set aside to cool.
- Mix: Place the eggs, coconut sugar, maple syrup, hazelnut butter and vanilla in a medium jug and whisk until smooth. Mix into the cooled chocolate mixture until well combined. Then mix in the buckwheat flour, cocoa powder, bicarbonate of soda and salt.
- Bake: Divide between muffin cases, press a few chopped hazelnuts into each muffin and sprinkle with flaked salt. Bake for 20-25 minutes or until just set.
That’s it! Rich, fudgy and delicious muffins in just 30 minutes.
Storage
Store these muffins in an airtight container in the fridge for up to one week or the freezer for up to one month.
More chocolate hazelnut recipes to try
More muffin recipes to try
I hope you enjoy this chocolate hazelnut muffin recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Chocolate hazelnut muffins
Ingredients
- 60 ml extra virgin coconut oil or organic unsalted butter
- 100 g dark chocolate roughly chopped
- 2 large free-range eggs
- 40 g coconut sugar or soft brown sugar
- 60 ml pure maple syrup
- 125 ml hazelnut butter
- 1 tsp pure vanilla extract
- 40 g buckwheat flour
- 50 g cocoa powder
- ½ tsp bicarbonate of soda
- Pinch of sea salt
Toppings
- Hazelnuts roughly chopped
- Flaked sea salt
Instructions
- Preheat the oven to 160°C (320°F) and line a 12 hole muffin tin with muffin cases.
- Melt the coconut oil and chocolate in a glass bowl over a pan of gently simmering water. Set aside to cool.
- Place the eggs, coconut sugar, maple syrup, hazelnut butter and vanilla in a medium jug and whisk until smooth. Mix into the cooled chocolate mixture until well combined. Then mix in the buckwheat flour, cocoa powder, bicarbonate of soda and salt.
- Divide between muffin cases, press a few chopped hazelnuts into each muffin and sprinkle with flaked salt. Bake for 20-25 minutes or until just set.
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