There’s something magical about biting into a bakery-style muffin—especially when it’s packed with double chocolate and toasted hazelnuts. These Double Chocolate Hazelnut Muffins are my go-to when I want to impress friends or treat myself to something indulgent. The rich cocoa batter, studded with melty chocolate chips and crunchy hazelnuts, is downright irresistible. And that glossy chocolate ganache drizzle? Trust me, it takes these muffins from “good” to “I need another one immediately.” I started making these years ago for lazy Sunday breakfasts, and now they’re a must-have at every family brunch. One bite, and you’ll see why—they’re moist, decadent, and just sweet enough to feel like dessert, even if you’re eating them for breakfast!
Ingredients for Double Chocolate Hazelnut Muffins
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
Mix-Ins & Toppings
- 1 cup semi-sweet chocolate chips
- ½ cup chopped toasted hazelnuts
- ¼ cup chocolate ganache (for drizzling)
How to Make Double Chocolate Hazelut Muffins
Preparing the Batter
Combining Dry and Wet Ingredients
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, cocoa, sugar, baking soda, and salt until no lumps remain.
3. In a separate bowl, gently mix eggs, buttermilk, oil, and vanilla. Stir until smooth and glossy.
Baking the Muffins
Testing for Doneness
4. Fold in chocolate chips and ¼ cup hazelnuts (reserve some for topping). Divide batter evenly—fill cups ¾ full.
5. Bake 18-20 minutes, or until a toothpick comes out clean (a few moist crumbs are okay). Cool 5 minutes in the pan.
Making the Chocolate Ganache
6. Heat ¼ cup cream until steaming. Pour over ½ cup chocolate chips, wait 2 minutes, then stir until silky. Drizzle over cooled muffins and sprinkle with remaining hazelnuts.
Pro tip: Wait until muffins are completely cool before ganache to avoid melting.
Why You’ll Love These Double Chocolate Hazelnut Muffins
- Moist, bakery-style texture—thanks to buttermilk and oil, these muffins stay tender for days (if they last that long!).
- Easy, one-bowl batter—no mixer needed, just a whisk and a spatula for fuss-free baking.
- Double the chocolate—cocoa in the batter and melty chips in every bite.
- Crowd-pleasing—perfect for brunch, but just sweet enough to feel like dessert.
- Toasted hazelnut crunch—adds a gourmet contrast to the rich chocolate.
Pro tip: Make a double batch—they freeze beautifully for grab-and-go treats!
Tips for Perfect Double Chocolate Hazelnut Muffins
Toasting Hazelnuts
For maximum flavor, toast hazelnuts at 350°F for 8-10 minutes until fragrant. Rub skins off with a towel while warm.
Batter Consistency
Mix until just combined—overmixing leads to dense muffins. Lumps are okay as long as no dry patches remain.
Ganache Pro Tips
For a glossy finish, use 1:1 cream to chocolate. If ganache is too thick, add 1 tsp cream and rewarm gently.
Common Pitfalls
- Overfilling—muffins will overflow. Fill cups ¾ full.
- Underbaking—test with a toothpick (a few moist crumbs are fine).
- Soggy muffins—cool 5 minutes in the pan before transferring.
Pro tip: Reserve 2 tbsp hazelnuts for topping—adds texture contrast to the ganache.
Variations for Double Chocolate Hazelnut Muffins
- Flour swaps—try almond or gluten-free 1:1 for dietary needs.
- Dairy-free—use coconut milk or almond milk in place of buttermilk.
- White chocolate chips—swap for a different twist (or mix both!).
- Spice it up—add 1 tsp cinnamon to the dry ingredients.
Pro tip: Experiment with mix-ins—dried cherries or orange zest for a flavor boost.
Storing and Reheating Double Chocolate Hazelnut Muffins
Room-Temperature Storage
Store in an airtight container at room temp for 2-3 days. Layer with parchment to prevent sticking.
Freezing for Longevity
Freeze individually on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temp.
Reheating for Freshness
Microwave 10-15 seconds (unwrapped) or toast 5 minutes at 350°F (175°C) for crisp edges.
Pro tip: Reheat frozen—no need to thaw first!
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Double Chocolate Hazelnut Muffins FAQs
Can I use Nutella in the batter?
Yes! Swirl 2 tbsp into the batter before baking for a hazelnut-chocolate boost. Reduce sugar by 1-2 tbsp to balance sweetness.
How long do they last?
Store in an airtight container for 2-3 days at room temp or freeze up to 3 months (thaw at room temp).
Can I make them gluten-free?
Absolutely. Swap all-purpose flour for a 1:1 gluten-free blend (like King Arthur’s).
Why are my muffins dry?
Overmixing develops gluten (even in GF flours). Mix until just combined—a few lumps are fine.
Can I skip the ganache?
Of course! Try a dusting of cocoa or powdered sugar for a lighter touch.
Pro tip: For extra crunch, press a hazelnut on top before baking.
Nutritional Information
Note: Values are estimates and will vary based on specific ingredients and brands used.
- Calories—per muffin (with ganache and hazelnuts).
- Carbohydrates—primarily from flour and sugar.
- Fats—includes hazelnuts and chocolate (healthy monounsaturated fats).
- Protein—from eggs and nuts (about 3-4g per muffin).
- Fiber—thanks to cocoa and hazelnuts (2-3g per muffin).
Pro tip: For a lighter version, reduce sugar by ¼ cup or use sugar substitutes.
Print
Irresistible Double Chocolate Hazelnut Muffins in 20 Minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Bakery-style double chocolate hazelnut muffins with a rich chocolate ganache topping.
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 1 cup semisweet chocolate chips
- ½ cup chopped toasted hazelnuts
- ¾ cup semisweet chocolate chips (for ganache)
- ⅓ cup heavy cream (for ganache)
- ⅓ cup chopped toasted hazelnuts (for topping)
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk eggs, milk, vegetable oil, vanilla, and sour cream until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- Fold in chocolate chips and chopped hazelnuts.
- Divide batter evenly among muffin cups, filling each three-quarters full.
- Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the ganache, place chocolate chips in a heat-safe bowl.
- Heat heavy cream until steaming, pour over chocolate, and let sit for 2 minutes.
- Stir until smooth and glossy, then drizzle over cooled muffins.
- Sprinkle with chopped hazelnuts and let ganache set before serving.
Notes
- Toast hazelnuts for deeper flavor.
- Do not overmix the batter to keep muffins tender.
- Ganache sets quickly, so drizzle immediately after making.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Double Chocolate Hazelnut Muffins, Bakery-Style Chocolate Muffins, Moist Chocolate Muffin Recipe, Hazelnut Chocolate Dessert, Easy Homemade Muffins, Chocolate Breakfast Treat