Double Chocolate and Hazelnut Muffins

These were inspired by a dear friend for her 42nd birthday.  Chocolate muffins flecked with dark chocolate and chopped hazelnuts are the best way I know to celebrate this wonderful woman.  Happy birthday, lovely! -Amanda


Double Chocolate and Hazelnut Muffins

Adapted from Chloe’s Kitchen

Yields: 34 muffins



3 cups organic white flour

2 cups cane sugar

2/3 cup cocoa powder

2 tablespoons espresso powder

2 teaspoons baking soda

1 teaspoon sea salt

1 cup cold-pressed sunflower seed oil

1/4 cup white vinegar

1/2 cup dark chocolate, chopped

1/2 cup roasted hazelnuts, chopped



1.  Preheat oven to 375 Fahrenheit.

2.  In a large mixing bowl, combine all dry ingredients.  Set aside.

3.  In a separate bowl, combine water, oil, and vinegar.

4.  Pour the wet ingredients into the dry, and mix thoroughly.

5.  Fold in the chopped chocolate and roasted hazelnuts.

6.  Pour the batter into a muffin tin.  Bake for 18-20 minutes, or until firm to the touch.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s