How to Make Toasted Hazelnut Chocolate Chip Muffins

These muffins are packed with lots of crunchy toasted hazelnuts and mini chocolate chips and are so good for breakfast or as a quick snack.

Start by toasting hazelnuts in the oven until golden brown. Shake the pan every 5 mins so they don’t burn, then remove the skins.

Place a portion of the hazelnuts in a food processor and pulse to make hazelnut flour. Be careful not to turn them into a nut butter!

Roughly chop remaining hazelnuts into large pieces. Set aside.

Whisk hazelnut flour, all purpose flour, salt, and baking powder together in a bowl.

In another bowl, whisk buttermilk, eggs, sugar, and vanilla together. Then drizzle in warm melted butter, whisking constantly until well combined.

Fold the wet ingredients into the dry. Then stir in chopped hazelnuts and mini chocolate chips. Do not over mix!

Cover and let rest for 30 mins at room temperature to activate the baking powder.

Use a 3 TBSP cookie scoop to divide the batter into the muffin tins. Top with sugar.

Bake 20-22 mins at 350F. Let cool in the muffin tin 5-10 mins, then remove to a rack to finish cooling.

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