Chocolate hazelnut muffins
These chocolate muffins are rich, fudgy and delicious. This easy recipe is guaranteed to become a baking fave!
Servings: 12 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.
Notes
Store in an airtight container in the fridge for up to one week or the freezer for up to one month.
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