Cocoa Hazelnut Muffin

Hello Dear Friends,

I have delicious fragrant muffins even from the ready made ones :) It turned out so good that we ate it by smell.

Long ago with you in the culinary school section muffin papers and trays I shared an article on it. Although many people now know how to use them, there are those who put the thin papers on the baking tray and watch their muffins spread on the tray :)

The tricks of baking muffins and cakes are the same here. Tips for making cakes You can access my article.

The most important trick here is to fill the muffin molds not to the brim or half, but to two-thirds so that they do not overflow and are stylish.

Love…

Ingredients for Cocoa Hazelnut Muffin Recipe

• 4 egg (medium size)
• 1 water glass milk
• 1 cup powdered sugar
• 1 water glass measure of oil
• 2,5 water glass flour
• 1 packet of baking powder
• 1 packet of vanillin with sugar
• 2 soup spoons of cocoa
• 1 tablespoons of orange zest
• half a cup of crushed hazelnuts

Fabrication:

1. Crack the eggs into a deep bowl, add granulated sugar on top and whisk until the sugar dissolves completely and the eggs swell.
2. Add the oil and milk to the mixture and continue whisking.
3. Sift the flour, cocoa, vanillin and baking powder into the mixture and whisk until completely mixed.
4. Add the orange zest and hazelnut chips to the mixture and mix with the help of a spatula.
5. If you are going to use thin muffin paper, place the papers in the muffin tray and distribute the cake mixture so that it fills two-thirds of the papers.
6. If you are going to use silicone muffin cups, fill two thirds of the cups in equal amounts without placing the cups on the muffin tray.
7. Sprinkle some crumbs on top of the muffin batter, if desired.
8. Bake in the oven preheated to 180 degrees for about 25-30 minutes.
9. Serve your muffins when they come to room temperature.