Hazelnut and Caramel Muffins
Indulge in the perfect combination of nutty richness and sweet decadence with these Hazelnut and Caramel Muffins. Featuring toasted hazelnuts folded into a tender, buttery batter and swirls of silky caramel sauce baked right in, these muffins offer a delightful balance of flavor and texture in every bite. Ready in just 35 minutes, they are an easy yet impressive treat for brunches, afternoon snacks, or dessert. With a golden crown drizzled in extra caramel, these muffins are not only delicious but visually irresistible. Packed with wholesome ingredients and elevated by the toasty crunch of hazelnuts, this recipe is bound to become a family favorite. Perfect for hazelnut lovers and caramel enthusiasts alike, these muffins deliver pure comfort and sweetness straight from the oven!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 grams unsalted butter
- 120 milliliters whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 100 grams toasted hazelnuts, chopped
- 120 milliliters caramel sauce
Instructions
Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a small saucepan, melt the unsalted butter over low heat and set it aside to cool slightly.
In a medium bowl, whisk together the milk, eggs, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the chopped toasted hazelnuts until evenly distributed throughout the batter.
Divide the batter evenly among the muffin liners, filling each cup about 3/4 full.
Drizzle about 1 teaspoon of caramel sauce over the top of each muffin and use a toothpick or knife to swirl it into the batter.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optionally, drizzle extra caramel sauce on top of the cooled muffins before serving for added indulgence.
Nutrition Facts
Calories |
3711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 447.5 g | 163% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 240.4 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 456 mg | 35% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1413 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
