Teja’s Crunchy Chocolate Chip and Hazelnut Muffins

Makes 24

700 g/6 cups plain flour
4 tsp baking powder
½ tsp salt
180 g unrefined dark brown sugar (I used Billington’s Natural Molasses Sugar)
50 g caster sugar
4 eggs
600 ml/2 ½ cups milk
230 g butter
2 tsp vanilla essence
100 g semi-sweet chocolate chips
100 g roasted hazelnuts
50 g cocoa powder

1 Preheat the oven to 200C/400F. Grease 2 12-cup muffin tins.
2 Sift the flour, baking powder and salt into a large mixing bowl.
3 Whisk together milk, vanilla essence and sugar, until frothy (yum!:))
4 Place the eggs and butter in a separate bowl and whisk together well. Gently fold in the flour and milk mixture, until the consistency of the dough is lovely and smoothJ
5 Gently stir in the chocolate chips and roasted hazelnuts.
6 Spoon the mixture into the muffin cups, filling them just below the top. Bake in the oven for 20-25 minutes, until the muffins are well risen and browned.

Serve warm or cold.


Enjoy your muffins! :)


Teja xoxox

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Thank you for your comment. I love them:)