The warm cinnamon, crunchy hazelnuts, and gooey chocolate chunks in these gluten-free muffins make them a treat. It's great for a cozy breakfast or snack.
Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup chopped hazelnuts. 1/2 cup chocolate chunks or chips. 2 large eggs. 1/2 cup unsalted butter, melted. 1 cup plain yogurt. 1 tsp vanilla extract.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir in the chopped hazelnuts and chocolate chunks. In another bowl, beat the eggs, melted butter, yogurt, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it's okay if there are a few lumps. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free Cinnamon Hazelnut Chocolate Chunk Muffins!
Prep Time: 15 minutes
Cook Time: 20 minutes
rodrigo arenas carter
