Hazelnut Coffee Cake Muffins
Makes 12 muffins
1
hourFor the warm, satisfying crumbly topping? We use Vietnamese Cinnamon. For the soft, crumb? We use Louisiana Pecan Oil. For the distinctive nutty flavor? That’s where Hazelnut Flavor comes in. These muffins are all about layers. Flavors, textures and oomph in every step. Make a batch. Grab a coffee. Good morning!
Ingredients
Ingredients for the Muffin Batter:
1 1/2 cups all-purpose flour
1/2 cup light brown sugar
2 tsp baking powder
1 tsp Vietnamese Cinnamon
1/4 tsp baking soda
1/4 tsp salt
3/4 cup milk
1/2 cup Pecan Oil
2 large eggs, plus one egg yolk
1 tsp Vanilla Extract
1 tsp Hazelnut Flavor
Ingredients for the Crumb Topping:
1/3 cup light brown sugar
1/3 cup granulated sugar
1/2 cup all-purpose flour
1 tsp Vietnamese Cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted
1 tsp Vanilla Puree
1 tsp Hazelnut Flavor
Instructions
- Preheat oven to 375°F. Line a 12-cup standard muffin tin with paper liners or spray with nonstick spray.
- For the crumb topping: combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter and extracts. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
- For the Muffin Batter: In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
- In the bowl of a stand mixer with the paddle attachment, whisk together milk, Pecan Oil, eggs and extracts. Add in the dry ingredients and beat on low until just mixed.
- Scoop the batter evenly into the muffin pan. Sprinkle the crumb topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Cool in the pan for 10 mins. Move to a wire rack to cool completely.
