Hazelnut-Butter Muffins

Photo: Thomas J. Story; Styling: Karen Shinto

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.

Yield: Makes 18
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 51%
  • Protein: 4.8g
  • Fat: 13g
  • Saturated fat: 1.2g
  • Carbohydrate: 24g
  • Fiber: 2.9g
  • Sodium: 130mg
  • Cholesterol: 24mg


  • 1 cup hazelnut flour* (also called hazelnut meal)
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup hazelnut butter*
  • 1 cup hazelnut milk*
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup packed light brown sugar
  • 1/4 cup honey
  • 6 tablespoons roughly chopped toasted hazelnuts


  1. 1. Preheat oven to 375°. In a medium bowl, whisk together flours, baking powder, and salt.
  2. 2. In a large bowl, whisk together hazelnut butter, hazelnut milk, eggs, oil, cinnamon, vanilla, brown sugar, and honey until blended.
  3. 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.
  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.
  5. Note: Nutritional analysis is per muffin.
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