Chocolate Hazelnut Muffins

Who loves Ferrero Rocher Chocolates? I do..I do!! Well, how about in the form of muffins? From the moment I added hazelnuts to my chocolate muffin batter, all I could think of was… yes  you’re right…the lovely Ferrero Rocher chocolates! They definitely taste like it!!

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Hazelnut is my favorite form of nuts mainly because of its intense flavor. They are rich in protein, unsaturated fat, contain a considerable amount of thiamine and Vitamin B6, thereby, making them very nutritious and healthy to consume. If you love the hazelnut chocolate combination, I am sure you will enjoy these spongy chocolatey muffins!!

This is what you will need:-

Ingredients

For the muffin batter

1 cup plain flour

1 tsp baking powder

1 pinch baking soda (Soda Bicarbonate)

½ cup cocoa powder

¾ cup refined oil

¾ cup icing sugar

¼ tsp Vanilla Essence

½ cup ground hazelnuts

½ cup milk

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For the frosting

80gm fine dark chocolate

100 gm hazelnuts, 3 tsp powdered sugar (can be adjusted), ¼ tsp vanilla essence, 1 tsp oil, 1 tbsp fresh cream (Combine well in a mixer grinder to form a rough paste)

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Method

Step-I Roast and Peel hazelnuts

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I used Lucky Hazelnut Kernels. If you’re nuts over nuts like me, do visit their website. They have very nice recipes and well explained. Moreover, I even found a few egg less recipes as well.

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  • Roast at 180 degree centigrade for 10 minutes giving it a toss at regular intervals.

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  • Let them sit for 5 minutes. Place them in a damp muslin cloth and give them a rub.

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Step-II Baking Muffins

  • Pre-heat oven to 180 degrees centigrade. Grease the muffin tray and keep aside.
  • In a bowl sift refined flour, baking powder , baking soda (use all-purpose flour if available in place of these three ingredients) and cocoa powder.
  • In another bowl whisk sugar and refined oil together until it turns light and creamy. Add vanilla essence and mix well.

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  • Next, add in the milk and flour mixture. Combine well.

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  • Add in your ground hazelnuts and mix.

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  • Take spoonfuls of batter and pour it in your muffin tray. Only fill 3/4th of the moulds, giving it enough space to rise.

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  • Place it into the pre-heated oven for 20-25minutes (time may vary a little). Set them sit for a while.

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I had a little leftover batter (roughly 2tbsp) and made a mug cake. Microwave for 1 minute 30 seconds on medium and yum!!! It is ready to eat….

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Step- III For the frosting

  • Melt dark chocolate in the microwave for 30 seconds on high. Give it a mix. place in the microwave for another 30 seconds. Combine well with hazelnut paste. Add a little hot milk depending on the required consistency.
  • Top the frosting on the muffins with the help of a piping bag and bite into the chocolatey hazelnut goodness!!

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Happy Baking! 🙂

 

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