Hazelnut Mocha Muffins

Hazelnuts, coffee, and chocolate are three flavors that work really well together. 

Chocolate and hazelnuts we all know go so great together, who doesn't love a spoonful of Nutella? That creamy hazelnut chocolate spread is absolutely decadent. Chocolate also works really well with coffee. The flavor of chocolate is enhanced when combined with coffee. 

Hazelnuts also go really well with coffee. When I was in college I would have a hazelnut latte from Dunkin Donuts several times a week. A few years ago on a trip to NY, I had one of those lattes and while that is now a bit too sweet for my palette I do still enjoy the flavors of hazelnut and coffee together. 

So when all three of these flavors, hazelnut, chocolate, and coffee are put together it makes for a great combination. 

I took inspiration from the rich and creamy Nutella and my morning coffee in college to make these hazelnut mocha muffins. These muffins are made from a rich chocolate batter with chunks of roasted hazelnuts and bittersweet chocolate and all of this is enhanced by the addition of coffee. 

Hazelnut Mocha Muffins 

2 1/2 cups flour 

1/3 cup cocoa powder 

3/4 teaspoon salt 

2 teaspoons baking powder

1/4 teaspoon baking soda 

2/3 cups sugar 

1 tablespoon instant coffee dissolved in 1/2 cup water OR 1/2 cup brewed coffee leftover from your morning pot

1/2 cup milk of your choice 

2 eggs 

1/4 oil 

2 teaspoons vanilla extract 

1 cup roasted hazelnuts, chopped 

1 cup bittersweet chocolate chips 

Preheat oven to 400°F/200°C

Grease a standard-size muffin tin with non-stick cooking spray or line with paper liners. 

In a large bowl mix together the flour, cocoa, salt, baking powder, and baking soda until well combined. Add the sugar, coffee, milk, eggs, oil, and vanilla and mix until just combined. Reserve 2 tablespoons of the hazelnuts and the chocolate chips on the side to sprinkle over the top. Fold in the rest of the hazelnuts and chocolate chips into the batter. 

Fill the prepared muffin pan with the batter and sprinkle the reserved hazelnuts and chocolate chips on top of each muffin. Bake for 15-18 minutes until a toothpick inserted in the center comes out clean. 

Yield: 12 standard-size muffins