Chocolate & Hazelnut Muffins
Donal Skehan
Donal Skehan
Recipe - Kilnamanagh
Chocolate & Hazelnut Muffins
Prep Time30 Minutes
Servings12
Cook Time30 Minutes
Ingredients
Dunnes Stores My Family Favourites Irish Creamery Butter 454g
Dunnes Stores My Family Favourites Plain Flour 2kg
Dunnes Stores Baking at Home Baking Powder 200g
Dunnes Stores Baking at Home Bicarbonate of Soda 500g
Dunnes Stores Sea Salt Grinder 100g
Dunnes Stores Pure Olive Oil 250ml
Dunnes Stores Granulated Sugar 1kg
Dunnes Stores Baking at Home Light Brown Soft Sugar 500g
Dunnes Stores 6 Irish Free Range Eggs Large
Dunnes Stores Light Sour Cream 200ml
Dunnes Stores Irish Whole Milk 1 Litre
Nescafe Espresso Instant Coffee 95g
Taylor & Colledge Organic Vanilla Bean Paste 65g
Dunnes Stores Simply Better Handmade Belgian Dark Chocolate 100g
Dunnes Stores Baking at Home Roasted Chopped Hazelnuts 100g
Directions
INGREDIENTS
- 100g Dunnes Stores butter
- 325g plain flour
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 50ml neutral oil
- 100g granulated sugar
- 100g light brown sugar
- 2 large eggs, at room temperature
- 80g Dunnes Stores sour cream, at room temperature
- 260ml milk, at room temperature
- 1 tsp espresso powder
- 1 tsp vanilla bean paste
- 200g dark chocolate, roughly chopped
- 100g Dunnes Stores baking at home hazelnuts, toasted and roughly chopped
METHOD
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3–4 minutes.
- Set aside for about 10–15 minutes to cool so that it does not scramble the eggs. To speed this up, place the mixing bowl into a bowl of ice or in the fridge, stirring often.
- Preheat the oven to 220°C/Fan 200°C/425°F/Gas 7. Generously grease a 12 count muffin pan with butter or nonstick spray, or line with muffin liners, then set aside.
- Whisk the flour, baking powder, baking soda and salt together in a large bowl, then set aside.
- Whisk the browned butter, oil, sugar and eggs together until combined. Then whisk in the sour cream, milk, espresso powder and vanilla bean paste. Pour the wet ingredients into the dry ingredients and fold together with a silicone spatula or wooden spoon until combined. Use a whisk to remove any large lumps if needed, but avoid overmixing.
- Fold in the chocolate and hazelnuts, reserving some to sprinkle on top before baking.
- Divide the batter between each muffin cup, filling to the top. Sprinkle with the reserved chocolate and hazelnuts and bake at 220°C for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 200°C /180°C fan /400°F/Gas 6 and bake for a further 15–20 minutes until the tops are golden and centres are set. Test with a toothpick; if it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in the pan before serving.
30 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Recipe
INGREDIENTS
- 100g Dunnes Stores butter
- 325g plain flour
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 50ml neutral oil
- 100g granulated sugar
- 100g light brown sugar
- 2 large eggs, at room temperature
- 80g Dunnes Stores sour cream, at room temperature
- 260ml milk, at room temperature
- 1 tsp espresso powder
- 1 tsp vanilla bean paste
- 200g dark chocolate, roughly chopped
- 100g Dunnes Stores baking at home hazelnuts, toasted and roughly chopped
METHOD
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3–4 minutes.
- Set aside for about 10–15 minutes to cool so that it does not scramble the eggs. To speed this up, place the mixing bowl into a bowl of ice or in the fridge, stirring often.
- Preheat the oven to 220°C/Fan 200°C/425°F/Gas 7. Generously grease a 12 count muffin pan with butter or nonstick spray, or line with muffin liners, then set aside.
- Whisk the flour, baking powder, baking soda and salt together in a large bowl, then set aside.
- Whisk the browned butter, oil, sugar and eggs together until combined. Then whisk in the sour cream, milk, espresso powder and vanilla bean paste. Pour the wet ingredients into the dry ingredients and fold together with a silicone spatula or wooden spoon until combined. Use a whisk to remove any large lumps if needed, but avoid overmixing.
- Fold in the chocolate and hazelnuts, reserving some to sprinkle on top before baking.
- Divide the batter between each muffin cup, filling to the top. Sprinkle with the reserved chocolate and hazelnuts and bake at 220°C for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 200°C /180°C fan /400°F/Gas 6 and bake for a further 15–20 minutes until the tops are golden and centres are set. Test with a toothpick; if it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in the pan before serving.