Apple Hazelnut Muffins
Apple Hazelnut Muffins are a great sweet treat for a busy autumn breakfast. Infused with the delicious flavours of apples, cinnamon and hazelnut, you won’t have trouble getting out of bed in the morning when you have these muffins on hand!
These Apple Hazelnut Muffins are just the right thing for busy autumn mornings.
You know those mornings I mean right? The ones where you only get out of bed after you realise that there is no way you can get the children to the school bus unless everything runs absolutely perfectly, so you pray that you have remembered to pack everything they need the night before.
Those mornings when you need the encouragement of something lovely for you to look forward to, and something that you know that the children will eat, fast, and still have enough goodness in them to last the morning.
Mornings like that call for hearty grab-and-go muffins like Apple Hazelnut Muffins. They do the job with ease.
Tip for Making Perfect Apple Hazelnut Muffins
Unlike those mornings where nothing seems to go right, these muffins can’t go wrong, as long as you chop the apples the right size – just under 1cm cubed.
I hope you love these glorious Apple Hazelnut Muffins, folks. They are perfect for busy mornings or just because.
GET THE Apple Hazelnut Muffins RECIPE
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Apple Hazelnut Muffins
Ingredients
- 75 g (1/2 cup) wholemeal flour
- 175 g (1 1/4 cup) plain flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 120 ml (1/2 cup) vegetable oil
- 180 ml (3/4 cup) milk
- 1 egg
- 1 tsp vanilla essence
- 100 g (2/3 cup) sugar
- 120 g (1 1/2 cup) peeled chopped apple
- 50 g (1/2 cup) hazelnuts chopped
Instructions
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a 12 cup muffin tray.
- In a large bowl, mix the flours, baking powder, ground cinnamon and salt.
- In another bowl whisk together the oil, milk, egg, vanilla and sugar.
- Add the wet ingredients along with the diced apple and nuts into the dry and mix until just combined.
- Divide the muffin batter into the muffin cups and bake for 22mins or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.
- Eat, eat and eat some more.
I’ve never come across apple and hazelnut muffins before. Will have to give this recipe a try. I’m intrigued x
Hey Bintu – can you substitute or leave out the nuts if you’re allergic?
Thanks
Kt x
Apples and hazelnuts sound like a yummy combination!
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Delish Bintu! Have pinned 🙂
Janie x
Enjoy Janie.
These muffins look great Bintu! Love the hazelnuts!
Jessica hazelnuts are my current big thing.
Love the idea of combining hazelnut and apple, yummy!
They sure are perfect for any fall morning! I love the nutty hazelnut blend with apples. So yummy!!
Ooh, you’ll be a popular mum next Monday, Bintu! These sound fabulous!
Bribery with food. Me. No never…..
totally craving one of these muffins right now.. love the combination of hazelnut, apple and cinnamon. great recipe, thanks for sharing it!
Thanks Thalia. Reading through the comments made me go grab one out of the freezer.
I love muffins and these look delicious and seem easy enough to make too x
Morning muffin season is certainly upon us!
Heidi morning muffin season is always upon me.
Delicous looking muffins and a great photograph.
Foodie photo blush Janice.
oooh these look gorgeous, perfect for this time of year
Thanks Alison. I have a freezer full of them.
I bet these are wonderful. Perfect for an early morning start. Your photos are getting more and more Donna Hay – fab! GG
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These just look perfect for the autumn, yum!
That is my excuse anyway although I can eat them for any season.
These muffins sound fantastic. I guess you’ll have the batter mixed the night before, all ready to bake in the morning. They should see the children off with happy smiles.
Actually even easier is baking them before hand and freezing them.
I love muffins! These look fairly healthy too. I am bookmarking this now to try soon.
I hope you like them Mellissa.