For the blog’s anniversary, I wanted to make something special and make a nice cupcake. You probably saw the visual, otherwise it’s this way! It was successful and I was asked several times what the flavour it was. I thought I’d post my recipe for cinnamon hazelnut muffins.
A few years ago I had a big “Muffins” period and I tested many recipes and flavors. So much so that my neighbours told me to sell them at the market because they were all very good! Of course, I didn’t sell them but offered them to my guests 😉
If you are interested, I would be happy to share my other recipes 🙂
This recipe can be customized. If you don’t like cinnamon, don’t use it, the muffins will just be hazelnut. The same goes for coconut oil, you can replace it with olive oil if you don’t like its taste.
Preparation : 5 minutes | Cooking : 20-25 minutes | Total time: 25-30 min
Ingredients for 8 muffins
- 50g hazelnut powder
- 100g of flour
- 80g of sugar
- 2 tbsp. cinnamon
- 20g coconut oil
- 30g olive oil
- 1 egg
- 150ml vegetable milk
- 1/2 sachet of baking powder
1/ Preheat the oven to 180°c. Oil the muffin cups and set aside.
2/ In the bowl of a food processor add all the ingredients and mix.
You can of course do this in a bowl, first mix the liquid ingredients, gradually add the sugar and flour and then the rest of the ingredients.
3/ Pour the mixture into the muffin cups, be careful not to fill them completely but only 3/4 full.
4/ Bake for 20-25 minutes in the oven at high heat, or until golden brown. Muffins are baked when the tip of the knife comes out clean from the center. Wait a while before unmolding them and put them on a rack to cool them down.