Brown Sugar Hazelnut Muffins

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


  • 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)


  1. Heat the oven to 350°F.
  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.