These delightful little muffins are very quick and easy to bake, and they burst with flavors. The blackberries give them a nice tartness, and their taste also goes very well with the hazelnuts. You can either use fresh or frozen blackberries. If you plan to use frozen berries, you don't have to thaw them beforehand.
You can also substitute with other berries or nuts, so change them up and you have a new muffin all year round.
You can also substitute with other berries or nuts, so change them up and you have a new muffin all year round.
Blackberry-Hazelnut Muffins
- makes 12 muffins -
300 g black berries (fresh or frozen)
100 g hazelnuts, finely chopped
250 g flour
3 tsp. baking powder
pinch of salt
2 eggs
150 g brown sugar
130 g butter, softened
200 ml buttermilk
1/2 tsp. pure vanilla extract
50 ml Baileys
powdered sugar to decorate
Preheat oven to 200°C (400°F). Line a 12 cup muffin pan with paper liners.
Roast the chopped hazelnuts in a pan until golden and let cool. Sieve the flower and baking powder together, add the salt and 80g of the hazelnuts.
Beat the eggs together with the brown sugar until creamy. Add the butter and beat until smooth. Then add the buttermilk, vanilla extract and the Baileys and just whisk until combined.
Add the flour mixture and fold everything together with a spatula. Then carefully fold in the blackberries.
Fill the batter into the prepared muffin pan. Sprinkle with the remaining hazelnuts. Bake the muffins for about 25 minutes. Let cool in the pan and dust with powdered sugar before serving.
Roast the chopped hazelnuts in a pan until golden and let cool. Sieve the flower and baking powder together, add the salt and 80g of the hazelnuts.
Beat the eggs together with the brown sugar until creamy. Add the butter and beat until smooth. Then add the buttermilk, vanilla extract and the Baileys and just whisk until combined.
Add the flour mixture and fold everything together with a spatula. Then carefully fold in the blackberries.
Fill the batter into the prepared muffin pan. Sprinkle with the remaining hazelnuts. Bake the muffins for about 25 minutes. Let cool in the pan and dust with powdered sugar before serving.
Enjoy and Guten Appetit!
