Hello, my dearest muffin lovers! Today, I want to share with you a delightful recipe for vegan chocolate hazelnut muffins. These little treats are not only quick and easy to make but will also tantalize your taste buds. So, grab a bowl, and let’s get started!
The fun part comes: Take the bowl and throw in all the ingredients. Yes, really! No complicated steps or intricate instructions. Just toss everything in the bowl and mix until you have a smooth batter.
Once the batter is nicely blended, you can fill your muffin cups with it. Trust me, the aroma will already transform your kitchen into a wonderland. Bake the muffins in a preheated oven at 170 degrees Celsius for about 30 minutes.
After the baking time, remove the muffins from the oven and let them cool slightly. You’ll see how beautifully they’ve risen and emit a heavenly chocolatey scent. Now is the moment to tantalize your taste buds.
Indulge in one of these moist chocolate hazelnut muffins and let the vegan magic surprise you. The rich flavor of the roasted hazelnuts and the melt-in-your-mouth chocolate chips will undoubtedly captivate you.
Topping: I used some chopped hazelnuts to sprinkle on top of the raw muffins. You can buy them or chop up some nuts yourself. Alternatively, you could use some hazelnut brittle, for a little crunch on top. Also, you can set aside some of the chocolate chips and also sprinkle them onto the muffins. Another option is to mix the chopped hazelnuts into the muffin dough. Don’t hesitate to get creative :-)!
If you don’t want to use coffee in the muffins, you can substitute it with soy milk.
So, what are you waiting for? Let this simple and quick recipe inspire you and bring smiles to your loved ones’ faces. Spread the joy and enjoyment because these chocolate hazelnut muffins are simply irresistible.
Bon appétit and happy baking!
Here are the ingredients you’ll need:
Recipe – 12 pieces:
20g cacao powder (unsweetened)
2 tsp baking powder
1 pinch of salt
50g strong brewed coffee (alternative: soy milk, unsweetened)
100g roasted ground hazelnuts
230g plant-based yogurt
1 tsp vanilla extract
150g plant-based milk (soy)
80g chocolate chips
6 tbsp chopped hazelnuts
Baking: 170° Celsius – 30 minutes
First, put all the dry ingredients in the bowl. Stir until well mixed.
Now add all the liquid ingredients. Mix everything, and add the chocolate chips. And mix until everything is well combined.
Then put the dough into the muffin molds.
Sprinkle with the topping(s).
Bake the muffins in the oven at 170° celsius for about 30 minutes.