Gluten-free Cinnamon Hazelnut Chocolate Chunk Muffins
yields: 12 muffins
Ingredients
For Muffins
- 1½ cups Bob’s Red Mill 1-to-1 Baking Flour
- ¾ cup granulated sugar
- 1 tablespoon + 1 teaspoon ground cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup + 2 tablespoons Hazelnut milk
- ½ cup neutral vegetable oil, such as sunflower, safflower, or canola oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup coarsely chopped toasted hazelnuts
- ¼ cup dark chocolate chunks
For Streusel
- ¼ cup coarsely chopped toasted hazelnuts
- 3 tablespoons light brown sugar
- 1 tablespoon coconut oil or vegan butter
- 1 teaspoon ground cinnamon
INSTRUCTIONS
- Preheat oven to 350°F and line muffin tin with 12 liners.
- Prepare streusel topping by mixing all ingredients together in a bowl until evenly combined and clumpy when pressed together. Set aside.
- Whisk flour, sugar cinnamon, baking powder, baking soda, and salt together in a medium bowl.
- In a separate bowl, whisk together hazelnut milk, oil, vanilla, and eggs until combined.
- Add liquid ingredients to dry ingredients and mix until completely smooth.
- Fold in chopped hazelnuts and chocolate chips.
- Divide batter among 12 muffin liners, filling each ¾ full.
- Sprinkle the streusel topping over muffins.
- Bake for 18-20 minutes, until a toothpick inserted into center comes out clean. Transfer muffin to a wire rack to cool before serving.
