Oregon Hazelnut Coffee Cake Muffins
15 minutes
20 minutes
Preparation:
Bake time:
Moist coffee cake muffins with a crunchy and nutty hazelnut crumb. Delicious with your favorite cup of Joe.
Good source of protein
Makes 10-12 muffins
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For the muffin batter:
2 ¼ cups (288g) Cascade Milling Organic All-Purpose Flour
½ tsp (2.3g) baking soda
2 tsp (9.2g) baking powder
¼ tsp (1.5g) salt
1 tsp (2.5g) ground cinnamon
1/3 cup (75g) butter, unsalted and softened
1/3 cup (72g) vegetable (canola) oil
1 cup (200g) granulated white sugar
3 medium (132g) eggs
2 tsp (8.4g) vanilla extract
½ cup (122g) buttermilk
½ cup (115g) sour cream
For the crumb topping
½ cup (64g) Cascade Milling Organic All-Purpose Flour
1 tsp (2.5g) ground cinnamon
1/3 cup (75g) butter, unsalted, diced
½ cup (58g) Oregon hazelnuts, chopped
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1. Preheat the oven to 350 degrees F. Grease the muffin pan and paper liners.
2. Prepare the crumb topping by mixing all dry ingredients with the diced butter. Using a fork,
incorporate the butter to form a loose crumble.
3. Prepare the batter by mixing flour, baking powder, and soda, cinnamon, and salt in a medium
bowl.
4. In another bowl, mix the sugar, butter, oil, and vanilla extract using a paddle attachment or a
whisk. Add the eggs, one at a time, mixing until the batter forms an off-white ribbon when lifted
with a spatula.
5. Add the sour cream and buttermilk. Mix in the flour gradually until the batter looks
homogeneous. Do not overmix.
6. Transfer the batter to the muffin liners, filling them 2/3 of the way.
7. Divide and sprinkle the hazelnut crumb mixture (from step 2) on top of each muffin cup.
8. Bake for 20 minutes or until an inserted toothpick in the center comes out clean.
9. Cool the muffins out of the pan, on a wire rack.
Tips:
Like with any topping containing nuts, you can switch the hazelnuts with walnuts or pecans.
You can also toast the nuts in a pan on medium/high heat to develop more flavor, before mixing them with the topping ingredients.
If you do not have buttermilk, switch it with sour cream, consequently doubling the amount in the recipe.
This recipe nutrition panel is only provided for convenience and general guidance only. Nutrition data is gathered primarily from the USDA Food Composition Database via online calculators. Nutrition information can vary for a recipe based on multiple factors such as precision of measurements, ingredient freshness, and brands, or the source of nutrition data. We make no warranties regarding its accuracy.
Recipe created by InnovationChix.com
