FOOD
Brown Sugar Hazelnut Muffins
Covered in a sweet, crispy crumble, these nutty muffins are the perfect morning snack to pair with a warm drink.
FOOD
Brown Sugar Hazelnut Muffins
Covered in a sweet, crispy crumble, these nutty muffins are the perfect morning snack to pair with a warm drink.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
Crumble
- 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)
Steps
Wet Ingredients
- Heat the oven to 350°F.
- In a mixing bowl, combine all the wet ingredients using a handheld or stand mixer. Then slowly add the dry ingredients to the wet ingredients and mix until just combined.
- 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.
- Let cool slightly before serving.
Dry Ingredients
- In a bowl, combine the dry ingredients.
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.