Chocolate Hazelnut Muffin lovers, rejoice! Whether you’re craving a rich, bakery-style treat or searching for the perfect companion to your morning coffee, this indulgent Chocolate Hazelnut Muffin recipe brings together the bold flavor of cocoa and the satisfying crunch of toasted hazelnuts. Moist, fluffy, and packed with that irresistible chocolate-hazelnut flavor, this muffin is a must-try for anyone who enjoys Nutella-inspired desserts or gourmet muffin experiences.
Perfect for breakfast, brunch, or a sweet afternoon snack, these Chocolate Hazelnut Muffins deliver bakery-quality results right from your own kitchen.
Ingredients List
What You’ll Need (and Why You’ll Love It):
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1 ½ cups all-purpose flour – The base of every good Chocolate Hazelnut Muffin. Use a gluten-free blend if needed.
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½ cup unsweetened cocoa powder – Rich chocolate flavor that defines a true Chocolate Hazelnut Muffin.
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1 tsp baking soda – For that fluffy, airy texture.
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½ tsp baking powder – Adds extra lift.
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¼ tsp salt – Balances out the sweetness.
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¾ cup granulated sugar – For that classic muffin sweetness.
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½ cup brown sugar – Adds depth and moisture to your Chocolate Hazelnut Muffin.
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2 large eggs – Binds the batter and adds structure.
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½ cup whole milk – Keeps the texture soft and smooth.
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⅓ cup vegetable oil – Ensures moist muffins every time.
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1 tsp vanilla extract – Brings all the flavors together.
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¾ cup chopped hazelnuts – The nutty soul of the Chocolate Hazelnut Muffin.
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1 cup chocolate chips – Because you can never have too much chocolate!
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Optional: 2 tbsp chocolate hazelnut spread – Swirled in for next-level Chocolate Hazelnut Muffin indulgence.
Timing Overview
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Prep Time: 15 minutes
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Bake Time: 18–20 minutes
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Total Time: About 35 minutes
That’s 20% quicker than the average homemade muffin recipe—without compromising on flavor.
Instructions
Preheat & Prep
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly grease.
Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. This ensures even rise and texture in every Chocolate Hazelnut Muffin.
Combine Wet Ingredients
In another bowl, beat eggs, granulated sugar, brown sugar, milk, oil, and vanilla until well mixed.
Fold Together
Gently combine dry and wet mixtures. Stir just until combined—don’t overmix. Fold in chopped hazelnuts and chocolate chips.
Fill and Swirl
Spoon the batter into muffin liners, filling about ¾ of the way. Add a small swirl of chocolate hazelnut spread on top if desired.
Bake
Bake for 18–20 minutes. Muffins should be domed and slightly crackled. A toothpick should come out with moist crumbs when inserted.
Cool & Serve
Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature for the ultimate Chocolate Hazelnut Muffin experience.
Nutritional Information (Per Muffin)
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Calories: ~285
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Fat: 15g
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Carbohydrates: 34g
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Sugar: 18g
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Protein: 4g
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Fiber: 2g
Thanks to hazelnuts and cocoa, every Chocolate Hazelnut Muffin delivers a small dose of healthy fats and antioxidants.
Healthier Substitutions
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Swap sugar: Use maple syrup or date paste for natural sweetness.
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Reduce fat: Replace half the oil with applesauce.
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Go dairy-free: Use oat milk and vegan chocolate chips.
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Add fiber: Mix in flaxseed or chia seeds.
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Boost protein: Use almond flour or add a scoop of protein powder.
These tweaks keep your Chocolate Hazelnut Muffin recipe indulgent while catering to various dietary goals.
Serving Ideas
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Morning treat: Pair with a cappuccino or latte.
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Dessert version: Serve warm with a scoop of vanilla ice cream.
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Brunch table: Plate with berries and a drizzle of honey.
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Gifting option: Wrap individually for a homemade muffin box.
Baking Mistakes to Avoid
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Overmixing: Creates dense muffins.
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Cold ingredients: Prevent even mixing.
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Skipping salt: Reduces overall flavor.
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Overbaking: Dries out the muffin.
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Uneven scooping: Results in inconsistent sizes.
Avoid these pitfalls to keep your Chocolate Hazelnut Muffin soft, fluffy, and flavorful.
Storage Tips
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Room Temperature: Store in airtight container for 3 days.
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Refrigerator: Up to 1 week. Let come to room temp before serving.
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Freezer: Wrap individually and freeze up to 2 months. Reheat at 300°F for 10 minutes.
Advance Prep Tip: Mix dry ingredients ahead and store in a sealed container for a ready-to-bake Chocolate Hazelnut Muffin mix.
Conclusion
With their rich chocolate base and crunchy hazelnut finish, these Chocolate Hazelnut Muffins are an anytime indulgence you can whip up at home. Quick, versatile, and deeply satisfying, they offer a gourmet bakery feel without the fuss.
Try them today and elevate your kitchen game. Craving more? Browse our full Chocolate Hazelnut Muffin collection and discover even more sweet baking ideas.
FAQs
Can I make these muffins vegan?
Yes! Use flax eggs, plant-based milk, and vegan chocolate chips.
What if I don’t have hazelnuts?
Try almonds, pecans, or pistachios as alternatives.
Can I make mini muffins?
Definitely—bake for 10–12 minutes and test with a toothpick.
How do I make them extra moist?
Avoid overbaking, use brown sugar, oil, and try adding yogurt or sour cream.
Do I need a stand mixer?
Not at all! A whisk and bowls are all you need for perfect Chocolate Hazelnut Muffins.