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Brown Sugar Hazelnut Muffins

Jerrelle Guy

Covered in a sweet, crispy crumble, these nutty muffins are the perfect morning snack to pair with a warm drink.

Recipe

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 12 muffins

Ingredients

  • Wet Ingredients:
  • ¾ cup light brown sugar, tightly packed
  • ¼ cup maple syrup
  • ½ cup vegetable oil
  • 2 tsp vanilla
  • ½ cup plain applesauce
  • Dry Ingredients:
  • ½ tsp salt
  • 1 cup hazelnut or almond meal
  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • Crumble:
  • ¾ cup hazelnut or almond meal
  • 3 Tbsp white whole wheat flour
  • 2 Tbsp brown sugar
  • ⅓ cup chopped hazelnuts
  • Enough vegetable oil to make it crumbly (about 3 Tbsp)

Let's get Cooking...

  1. Heat the oven to 350ºF.
  2. In a mixing bowl, combine all the wet ingredients using a handheld or stand mixer. In a separate bowl, combine the dry ingredients, then slowly add the dry ingredients to the wet ingredients and mix until just combined.
  3. Make the crumble: In a medium bowl, combine the hazelnut meal, flour, brown sugar and chopped hazelnuts. Add vegetable oil slowly until it just makes a wet crumble.
  4. Sprinkle a little of the crumble into the bottom of lined muffin tins, then top with a large scoop of the muffin batter. Top with the remaining crumble and bake in the oven for 15–20 minutes or until puffed and brown.
  5. Let cool slightly before serving.