I like to bake and I always try something new, but this recipe which I created probably 10 years ago is still my most used recipe. It is simple and delicious. You can either serve it with or without the glaze. I like the add on of the lemon and like a lot of glaze so I try to get it thicker. If you want to save some calories you either don’t glaze them at all or just with a thin brush.
Hazelnut Muffins
Ingredients
- 3/4 cup 175 g Butter (almost melted, warm)
- 3/4 cup 175 g Sugar (granulated)
- 4 Eggs
- 1 /2 Tbsp. Cinnamon Powder
- 5 Tbsp. Rum (Captain Morgen)
- 1 Hint Salt
- 2 cups 150 g Hazelnut Flour or Finely Chopped Hazelnuts (ground)
- 1 cup 125 g Flour
- 1/4 cup 25 g Corn Starch/ Potato Starch
- 1/2 Tbsp. Baking Powder
- 1 Lemon (Grated Peel and Juice)
- 1 Tsp. Vanilla Extract or Vanilla Paste
- 16 Muffin Line
Ingredients for the glaze
- 1 cup 125 g Powdered Sugar
- 3 Tbsp. Lemon juice
- 2 Tbsp. Lime peel (zested or grated)
Directions
- Combine the flour, hazelnut flour, corn starch, baking powder and salt and mix trough.
- Mix the butter with the sugar and mix in a Kitchen Aid or a hand hold mixer till you get a nice paste. Add the eggs, one by one and the cinnamon and continue mixing. Add the flour mix and combine with the egg-butter-sugar mix. Add the vanilla, rum and lemon juice and peel.
- Line a muffin tin and place a good scoop of dough in each of the liners. I like colorful and bigger liners but this is really depending on your taste
- Bake at 425 F / 220C for approx. 20 min. Test one of the muffins with a wooden stick (Kabob stick) if the dough is done. Take out of the oven at let it cool down on a cooling rack.
- For the Glaze combine the powder sugar with the lemon juice that you have a thicker paste. Drizzle it over each Muffin. I like it thicker for more glaze, if you like it thin, you could also brush it on or dip the muffins in the glaze.
This is one of my favorite baking recipes. It is easy and everyone likes it. Try it!
Natalie
XoXo
