Coffee Hazelnut Muffins with Nutella Glaze
Get your dose of coffee with an indulgent Nutella glaze to start your morning!
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar 1/3 cup brown sugar, packed
- 1 tablespoon espresso powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup strong coffee, cooled
- ½ cup 1 stick unsalted butter, melted and cooled
- 1 large egg
- ½ teaspoon vanilla extract
For the hazelnut streusel
- ½ cup hazelnut meal
- ½ cup brown sugar, packed
- ½ teaspoon ground allspice
- 5 tablespoons unsalted butter, cut into bits
For the Nutella glaze
- ¼ cup Nutella
- ½ cup confectioners’ sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- To make the streusel topping, combine hazelnut meal, brown sugar and allspice in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Set aside in the refrigerator.
- In a large bowl, combine flour, sugar, brown sugar, espresso powder, cinnamon, nutmeg, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together coffee, butter, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
- To make the glaze, combine Nutella, confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
- When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
- Allow glaze to set before serving.
Notes
Adapted from une Gamine dans la Cuisine and Today’s Nest