Hazelnut-Butter Muffins
Photo: Thomas J. Story; Styling: Karen Shinto
Time: 45 minutes. These tender, tasty muffins use hazelnut butter in place of regular butter, boosting the monounsaturated fat content and decreasing the saturated fats.
How to Make It
Step 1
1
Preheat oven to 375°. In a medium bowl, whisk together flours, baking powder, and salt.
Step 2
2
In a large bowl, whisk together hazelnut butter, hazelnut milk, eggs, oil, cinnamon, vanilla, brown sugar, and honey until blended.
Step 3
3
Gently fold flour mixture into wet ingredients until just combined. Divide mixture evenly among 18 paper-lined muffin cups and sprinkle 1 tsp. chopped hazelnuts over each muffin. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool on a wire rack.
Step 4
4
*Hazelnut flour, milk, and butter are sold at many Whole Foods Markets and some health food stores. Other nut flours, milks, and butters, such as almond, can be substituted.
Step 5
5
Note: Nutritional analysis is per muffin.
Ingredients
1 cup hazelnut flour* (also called hazelnut meal)
1 cup whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup hazelnut butter*
1 cup hazelnut milk*
2 large eggs
1/4 cup vegetable oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1/4 cup honey
6 tablespoons roughly chopped toasted hazelnuts
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