Covered in a sweet, crispy crumble, these nutty muffins are the perfect morning snack to pair with a warm drink.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 12 muffins
3/4 cup light brown sugar, tightly packed
1/4 cup maple syrup
1/2 cup vegetable oil
2 teaspoons vanilla
1/2 cup plain applesauce
1/2 teaspoon salt
1 cup hazelnut or almond meal
1 cup white whole wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 cup hazelnut or almond meal
3 tablespoons white whole wheat flour
2 tablespoons brown sugar
1/3 cup chopped hazelnuts
Enough vegetable oil to make it crumbly (about 3 tablespoon)
Let's get Cooking...
Heat the oven to 350°F.
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.
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.
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.