Photo: Thomas J. Story; Styling: Karen Shinto
Yield
Makes 18

Time: 45 minutes. These tender, tasty muffins use hazelnut butter in place of regular butter, boosting the monounsaturated fat content and decreasing the saturated fats.

How to Make It

Step 1

Preheat oven to 375°. In a medium bowl, whisk together flours, baking powder, and salt.

Step 2

In a large bowl, whisk together hazelnut butter, hazelnut milk, eggs, oil, cinnamon, vanilla, brown sugar, and honey until blended.

Step 3

Gently fold flour mixture into wet ingredients until just combined. Divide mixture evenly among 18 paper-lined muffin cups and sprinkle 1 tsp. chopped hazelnuts over each muffin. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool on a wire rack.

Step 4

*Hazelnut flour, milk, and butter are sold at many Whole Foods Markets and some health food stores. Other nut flours, milks, and butters, such as almond, can be substituted.

Step 5

Note: Nutritional analysis is per muffin.

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