Apple-Hazelnut Muffins

These hazelnut muffins take an unusual approach: half the dry mix is ground hazelnuts instead of flour, which gives the muffins a tender, almost cake-like crumb and a deep nutty flavor you can’t get from extract or chopped nuts alone. The smaller yield (just 6 muffins) makes this a low-commitment recipe for when you want fresh muffins without leftovers sitting around for days.

Grinding the hazelnuts to a coarse flour (not fine powder) is the move that gives these muffins their texture. Coarse hazelnut meal stays distinguishable in the bake, providing little pockets of nut flavor and crunch.

Dried apples instead of fresh is the right choice here. Fresh apple would add too much moisture for this small-batch recipe, while dried apple plumps slightly during the bake and adds chewy, concentrated apple flavor without watering down the batter.

Pro Tips

• Toast the hazelnuts at 350°F (175°C) for 10 minutes and rub off the bitter brown skins in a clean dishtowel before grinding, this dramatically deepens the flavor
• The 10-minute rest after mixing is essential, this lets the hazelnut flour absorb moisture and prevents grainy muffins
• Don’t overfill the cups, three-quarters full is correct for the high amount of leavening (2 tablespoons of baking powder)
• Test for doneness at 8 minutes, this small batch bakes faster than larger muffin recipes
• Eat warm, hazelnut muffins go from glorious to dry within a couple of hours

Variations

• Substitute almond meal for hazelnut meal, both work and bring different flavor profiles
• Add ½ teaspoon of cinnamon for a warmer, more dessert-leaning muffin
• Replace dried apple with dried cherries, cranberries, or chopped dates for variety