Orange Hazelnut Muffins
Brighten your morning with these irresistible Orange Hazelnut Muffins, a perfect blend of zesty citrus and nutty goodness. With toasted hazelnuts, a hint of warm cinnamon, and the uplifting aroma of freshly grated orange zest, these muffins deliver a delightful balance of flavors in every bite. The recipe is quick and easy, requiring just 15 minutes of prep time before baking to golden perfection. Light and fluffy, thanks to the combination of fresh orange juice and a tender crumb, these muffins make a wonderful breakfast treat or midday snack. Enjoy them warm for a comforting burst of flavor or serve at room temperature for a grab-and-go option. Whether you’re a baking enthusiast or looking to impress at brunch, these Orange Hazelnut Muffins are sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.75 cups Sugar
- 0.5 cups Hazelnuts, toasted and chopped
- 1 tablespoons Orange zest
- 0.5 cups Orange juice, freshly squeezed
- 0.25 cups Milk
- 0.25 cups Vegetable oil
- 1 large Egg
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and sugar until well combined.
Stir in the chopped hazelnuts and orange zest, ensuring they are evenly distributed in the dry mixture.
In a separate medium bowl, combine the orange juice, milk, vegetable oil, egg, and vanilla extract. Whisk the wet ingredients together until smooth.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or spoon until just combined. Avoid overmixing to prevent dense muffins.
Evenly distribute the batter among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until the tops are golden brown and 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. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 320.7 g | 117% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 166.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1031 mg | 22% | |
*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.
