Peanut Butter Hazelnut Muffins
4 servings
30 minutes
Peanut butter and hazelnut muffins are an exquisite combination of nutty tenderness and airy structure. Italian cuisine is renowned for its passion for flavor harmony, and this recipe is a perfect testament to that. Peanut butter gives the baked goods a rich, slightly caramel flavor, while crunchy hazelnuts complement it with subtle nutty notes. Light yet nourishing, these muffins are perfect for morning coffee or evening tea time. They can be decorated with melted chocolate or cream, turning them into true works of art. The warm aroma of vanilla, butter, and roasted nuts creates a cozy atmosphere, making each bite a small gastronomic delight.
1
Beat sugar and vanilla sugar with eggs (if the eggs are small, you can use 4 pieces).
- Sugar: 1 glass
- Vanilla sugar: 8 g
- Chicken egg: 3 pieces
2
Add softened butter.
- Butter: 150 g
3
Continue whisking and add peanut butter (a heaping teaspoon).
- Peanut oil: 4 teaspoons
4
Mix the flour with the baking powder and add it to the whipped mixture.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 10 g
5
Grind the hazelnuts into crumbs (not powder, but fine crumbs) and mix into the dough.
- Hazelnut: 30 g
6
Place the prepared dough into molds and let it rise for a few minutes (while the oven heats up).
7
Preheat the oven to 180°C.
8
Bake the muffins for 20–25 minutes, depending on the size of the molds. Check readiness with a wooden stick.
