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Easy Hazelnut Coffee Muffins

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For 5 muffins:

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes


For the muffins:

  • 120g of wheat flour (max T-110)
  • 50g of ground hazelnuts
  • 40g of coconut blossom sugar
  • 6g of baking powder
  • 1 pinch of salt
  • 2 eggs
  • 7 cl of coffee
  • 2g of hazelnut oil

For the topping:

  • 50 dark chocolate
  • 3 cl of coffee
  • 1 tablespoon of agave syrup (or honey)
  • 1 handful of roasted hazelnuts


  • Prepare 10 cl of coffee with about 7g of ground coffee.
  • Preheat the oven to 180 °. In a bowl, mix the dry ingredients: flour, ground hazelnuts, coconut blossom sugar, baking powder and salt. Mix it.
  • Then add the eggs, coffee and oil. Mix again until you get a smooth texture.
  • Oil muffin cups and pour 3/4 of the mixture. Bake for 20 to 25 minutes.
  • Prepare the icing: roast a handful of hazelnuts in a pan over low heat for about 15 minutes.
  • Melt the dark chocolate in a double boiler or in the microwave, then mix it with the coffee (preferably hot) and the agave syrup.
  • Let muffins cool before puitting frosting and crushed roasted hazelnuts.

Store in a dry place for 3 days.