Gluten-free Cinnamon Hazelnut Chocolate Chunk Muffins
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cups Bob’s Red Mill 1-to-1 Baking Flour
- ¾ cup granulated sugar
- 1 tablespoon + 1 teaspoon ground cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup + 2 tablespoons Hazelnut milk
- ½ cup neutral vegetable oil (such as sunflower, safflower, or canola oil)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- ½ cup coarsely chopped toasted hazelnuts
- ¼ cup dark chocolate chunks
- ¼ cup coarsely chopped toasted hazelnuts
- 3 tablespoons light brown sugar
- 1 tablespoon coconut oil or vegan butter
- 1 teaspoon ground cinnamon
Instructions
- 1
Preheat oven to 350°F and line muffin tin with 12 liners.
- 2
Prepare streusel topping by mixing all ingredients together in a bowl until evenly combined and clumpy when pressed together. Set aside.
- 3
Whisk flour, sugar cinnamon, baking powder, baking soda, and salt together in a medium bowl.
- 4
In a separate bowl, whisk together hazelnut milk, oil, vanilla, and eggs until combined.
- 5
Add liquid ingredients to dry ingredients and mix until completely smooth.
- 6
Fold in chopped hazelnuts and chocolate chips.
- 7
Divide batter among 12 muffin liners, filling each ¾ full.
- 8
Sprinkle the streusel topping over muffins.
- 9
Bake for 18-20 minutes, until a toothpick inserted into center comes out clean. Transfer muffin to a wire rack to cool before serving.