Go Back

Hazelino Muffin Nespresso

A delightful muffin combining hazelnut and coffee flavors, perfect for breakfast or as a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup chopped hazelnuts
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup brewed Nespresso coffee cooled
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon hazelnut extract optional

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper muffin liners
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper muffin liners or grease it well.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, mix the cooled Nespresso coffee, vegetable oil, eggs, vanilla extract, and hazelnut extract.
  5. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  6. Gently fold in the chopped hazelnuts until just combined.
  7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be served for breakfast, snacks, or dessert.