My first muffin recipe of the year 😍. These Gluten-free Toasted Hazelnut Muffins are an absolute dream come true. They are super soft in the middle, yet have a slight edge and crust on the outside. They are also deliciously tasting of nuts and absolutely perfect for a weekend bake!
How did these muffins come about? Here in Germany, we actually do a kind of nut cake that is light, airy, and tastes ridiculously well of hazelnuts. I wanted to re-create something like this but in muffin form. Muffins are easier to portion out, plus if you have any left (I never do — but hey that is just me) you could technically freeze them. I do not believe that is going to happen in this case though (😉)!!
For these muffins we are using both hazelnut meal and chestnut flour as our gluten-free alternatives. If you have never backed with chestnut flour before, it has a slightly sweet taste to it, which makes it perfect in baked goods. It is also a lot denser than regular flour. If you would like to replace the chestnut flour with another gluten-free flour in this recipe (I would recommend sorghum or cassava), you should up the amount to 150 gram.
Why are these Gluten-free Toasted Hazelnut Muffins good for you?
Hazelnuts
Are hazelnuts “healthy” and good for you? Absolutely! Let’s talk about these little minions. Hazelnuts are loaded with healthy fats, protein, fiber, vitamin E, thiamine, magnesium, copper, and manganese. They also contain vitamin B6. folate, phosphorous, potassium, and zinc. Their fat content consists of both mono- and polyunsaturated fats, including oleic acid. Oleic acid (also commonly found in extra virgin olive oil and olives) has anti-inflammatory benefits, and is known for both its amazing heart health properties, as well as its ability to lower cholesterol levels.
Hazelnuts are loaded with antioxidants which have been proven to both lower cholesterol levels and inflammation. The vitamin E in the hazelnuts acts as both an antioxidant and a vitamin in one go. It has been especially associated with anti-inflammatory agents in the skin and may reduce damage from UV-light exposure. These high levels of antioxidants, vitamins, and minerals may also help to lower or decrease your risk of cancer. This is mainly due to cell protection and a reduction of oxidative stress. Whereas I am always careful with writing sentences like this, there is no denying that eating a variety of antioxidant rich foods lowers our overall oxidative stress which makes us less susceptible to typical Western diseases. Altogether, though, the humble hazelnut has a lot to offer in terms of overall health and I am here for it 😍!!
How can I adjust these Gluten-free Toasted Hazelnut Muffins to my dietary requirements?
This recipe is gluten-free and vegetarian. Due to the eggs and hazelnuts used, it is sadly not vegan or nut-free. You can make this recipe paleo-friendly (if you eat a bit of sugar as part of your diet) by using a paleo-friendly baking powder and leaving out the rum.
Similar Recipes on the Blog
There are so many awesome muffin recipes on the blog!! From sweet to savory – there is something for everyone. Be sure to check out the following recipes:
- Orange Blueberry Muffins
- Rhubarb Carrot Streusel Muffins
- Strawberry Banana Muffins
- Savory Muffins
- Egg Muffins
Gluten-free Toasted Hazelnut Muffins
Course: Dessert, cakeCuisine: Gluten-free bakingDifficulty: Easy12
muffins20
minutes35
minutesThese Gluten-free Toasted Hazelnut Muffins are soft on the inside with a slight crumb on the outside and sweet, delicious heaven. Enjoy!
Ingredients
- Wet ingredients
2/3 cup 2/3 (150 gr.) ghee
1 cup 1 (140 gr.) coconut sugar
2 2 eggs
1/2 cup 1/2 + 2 tbsp non-dairy milk
1.5 tbsp 1.5 rum – see notes for details*
1/2 tsp 1/2 vanilla powder
- Dry ingredients
1.25 cup 1.25 (150 gr.) hazelnuts
90 gr. 90 chestnut flour – see notes**
1 tbsp 1 (15 gr.) baking powder
How to
- Start by preheating your oven to 180 degrees Celsius (350 Fahrenheit) on top and bottom heat. Add the hazelnuts to an oven-proof dish and roast for ca. 10 – 12 minutes until golden and starting to smell fragrant. Set aside and let slightly cool. Once cooled, add to a blender and grind into hazelnut meal
- Wet ingredients
- In your food processor, kitchen machine, or with your hand mixer, add the ghee and coconut sugar. Mix until well combined and slightly light and fluffy. Now add the eggs, non-dairy milk, rum (or alternative), and vanilla powder. Mix to combine
- Dry ingredients
- Add the hazelnut meal, chestnut flour, and baking powder to the wet ingredients and mix well until combined
- Use 12 silicone molds, paper molds, or a muffin tin (if using a tin, you will likely have to spray them with oil a bit) and fill in the batter (I use an ice cream scooper – makes the process super easy and mess free. Add to the oven and bake for ca. 35 minutes until golden on top and slightly browned. Let cool completely. You can add some powdered sugar (I used xylit) or melted chocolate on top. Enjoy!!
Notes
- * You could replace the rum with (decaffeinated) coffee if wished, or leave out completely
- ** If you would like to replace the chestnut flour with another gluten-free flour, use sorghum or cassava and add about 150 gram
