Submitted by : Plum’s book of tales and yummies
Duration : 40
Serve : 10
1 1/2 cups sifted flour (plus more if needed)
1 cup dark brown sugar
1/4 cup crystal sugar
20g vanilla sugar
1 tsp baking powder
1tsp baking soda
3/4 cup milk
115g melted butter
100g chopped hazelnuts
+ 12 big whole hazelnuts (for the hearts)
- Mix the dry ingredients together: mix flour, baking powder, baking soda and all types of sugar in a big bowl; let aside with a well inside.
- Eggs are beaten, milk is added, Nutella is incorporated in the liquids (that was a hard one); the melted butter is added last.
- Then the wet ingredients are poured into the dry ones, mix quicky with a wooden spoon (as we learned lumps can be left in the dough)
- Chopped hazelnuts are added too; then the muffin cups are filled up to 2/3 of their volume with a big hazelnut inside to form the crunchy heart surprise (i like to put “hearts” in my muffins, question is… am I trying to bring them to life?)
- Muffins are baked in preheated at 200C oven until they are done (for the big muffins takes longer up to 25mins, so keep an eye on them)
- I will share with you my research on how to achieve extra fluffy muffins tricks that work :
- Before incorporating the wet ingredients into the dry, form a well in the flour and pour the liquid there, then mix from the walls of the bowl in within.
- Never allow your mixture to be truly smooth, lumps are okay, stir the dough around 5 times only.Put the oven 10C degrees hotter than the recipe suggests until the oven is heating up and when putting the muffins inside return to normal degrees.
- Avoid a lot of “wet” stuffings – lots of fresh fruit will keep the dough around the fruit from baking because of the juices, the muffin will not bake right and will not rise that much.