Today, I made some major substitutions in the Hazelnut and Coffee Muffin recipe, but the result was declared fabulous by my coffee-loving hubby and friend. I had to substitute for the hazelnuts because apparently there was a recall on hazelnuts not too long ago, and NONE of our stores carry them now. So, I used a combination of walnuts, pecans, and chocolate chips. The combination of coffee flavor, salty nuts, and sweet chocolate was a WINNER. These muffins are the perfect treat to enjoy with a nice cup of joe in the morning or after dinner for a special treat. Feel free to make them as the recipe dictates or to change them up a little like I did. Let me know how you like them...I love to hear your comments. Have a Beautiful Day! You are Prayed for and Loved!
Tomorrow's Muffin: Crunchy Peanut Butter
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Hazelnut & Coffee Muffins
Ingredients:
oil or melted butter, for greasing (if using)
2 tablespoons instant coffee powder
2 tablespoons boiling water
heaping 1 cup hazelnuts (I used 1/3 cup walnuts, 1/3 cup pecans, and 1/3 cup chocolate chips)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup light brown sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.
Put the coffee powder and boiling water in a cup and stir until dissolved. Let cool.
Meanwhile, finely chop the hazelnuts (or other nuts).
To make the muffins, sift together the flour, salt, and baking powder in a large bowl. Stir in the brown sugar and 2/3 cup hazelnuts (or other nuts, chocolate chips).
Lightly beat the eggs in a large bowl, then beat in the buttermilk, oil, and dissolved coffee. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until combined; do not overmix.
Spoon the batter into the prepared muffin pan. Scatter the reserved nuts on top of the muffins. Bake in the preheated oven for 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then serve warm or transfer to a wire rack and cool completely.
Hazelnut & Coffee Muffins
Ingredients:
oil or melted butter, for greasing (if using)
2 tablespoons instant coffee powder
2 tablespoons boiling water
heaping 1 cup hazelnuts (I used 1/3 cup walnuts, 1/3 cup pecans, and 1/3 cup chocolate chips)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup light brown sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.
Put the coffee powder and boiling water in a cup and stir until dissolved. Let cool.
Meanwhile, finely chop the hazelnuts (or other nuts).
To make the muffins, sift together the flour, salt, and baking powder in a large bowl. Stir in the brown sugar and 2/3 cup hazelnuts (or other nuts, chocolate chips).
Lightly beat the eggs in a large bowl, then beat in the buttermilk, oil, and dissolved coffee. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until combined; do not overmix.
Spoon the batter into the prepared muffin pan. Scatter the reserved nuts on top of the muffins. Bake in the preheated oven for 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then serve warm or transfer to a wire rack and cool completely.
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