Three Chocolate Muffins with Hazelnuts, Caramel, Praline and Almonds

Ingredients

• 3 pcs Eggs (large eggs, at room temperature)
• 100 g White sugar (granulated sugar)
• 100 g Brown sugar (brown sugar, adds a woody note)
• 100 ml Vegetable oil (sunflower or rapeseed oil, neutral)
• 200 ml Buttermilk (buttermilk or milk + 1 tbsp vinegar)
• 250 g All‑purpose flour (T45 flour, sifted)
• 5 g Baking powder (double‑acting)
• 2 g Baking soda (baking soda)
• 40 g Hazelnut powder (roasted hazelnuts then ground)
• 30 g Caramel shards (soft caramel cut into small pieces)
• 20 g Chopped hazelnuts (toasted hazelnuts, coarsely chopped)
• 40 g Almond powder (finely ground almonds)
• 30 g Praline (caramelized hazelnut paste)
• 20 g Praline shards (hardened praline, grated or in shards)
• 30 g Unsweetened cocoa (cocoa powder, unsweetened)
• 60 g Chocolate chips (mix of 3 types) (mix of dark, milk and white chocolate)
• 20 g Additional chocolate chips (for the final topping)

Instructions

1. Prepare the base

   Crack the 3 eggs into a large bowl. Add the white sugar and brown sugar, then whisk until the mixture is homogeneous and slightly frothy.

   Time: PT5M

2. Incorporate the liquids

   Pour the vegetable oil then the buttermilk (or milk + vinegar) into the egg‑sugar mixture. Mix gently until fully incorporated.

   Time: PT2M

3. Add the dry powders

   Sift the flour, baking powder and baking soda over the bowl. Fold gently with the spatula until you obtain a smooth batter, without over‑mixing.

   Time: PT3M

4. Divide the batter

   Divide the batter into three equal parts in three separate bowls using an ice‑cream scoop or a spatula.

   Time: PT2M

5. Hazelnut‑Caramel variant

   In the first bowl, add the hazelnut powder and caramel shards. Mix gently until homogeneous. Set aside.

   Time: PT3M

6. Almond‑Praline variant

   In the second bowl, incorporate the almond powder and the praline. Mix until you obtain a uniform batter. Set aside.

   Time: PT3M

7. Cocoa‑Chocolate variant

   In the third bowl, add the unsweetened cocoa and the chocolate chips. Mix until the cocoa is well incorporated and the chips are evenly distributed.

   Time: PT3M

8. Fill the molds

   Place the paper liners in the muffin tin. Using the ice‑cream scoop, fill each cavity two‑thirds full with the corresponding batter (hazelnut, almond, cocoa).

   Time: PT5M

9. Top the muffins

   Sprinkle the hazelnut muffins with chopped hazelnuts, the almond muffins with praline shards, and the cocoa muffins with additional chocolate chips.

   Time: PT3M

10. Baking

    Bake the tin in a pre‑heated oven at 180 °C. Cook for 30 minutes while monitoring the colour; the muffins are done when a toothpick comes out clean.

    Time: PT30M

    Temperature: 180°C

11. Rest and unmould

    Remove the tin from the oven, let rest for 10 minutes. Unmould the muffins and place them on a rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: duck eggs
• Instead of White sugar: cane sugar
• Instead of Brown sugar: brown sugar
• Instead of Vegetable oil: light olive oil
• Instead of Buttermilk: milk + vinegar
• Instead of All‑purpose flour: all‑purpose flour
• Instead of Baking powder: baking powder
• Instead of Baking soda: bicarbonate
• Instead of Hazelnut powder: almond powder
• Instead of Caramel shards: liquid caramel
• Instead of Chopped hazelnuts: pecan nuts
• Instead of Almond powder: almond flour
• Instead of Praline: hazelnut paste
• Instead of Praline shards: caramelized hazelnuts
• Instead of Unsweetened cocoa: cocoa powder
• Instead of Chocolate chips (mix of 3 types): chopped chocolate
• Instead of Additional chocolate chips: melted chocolate

Equipment Needed

• Large mixing bowl
• Whisk or hand mixer
• Silicone spatula
• Kitchen scale
• Muffin tin with paper liners
• Ice‑cream scoop
• Cooling rack
• Oven
• Kitchen gloves
• Parchment paper or baking mat (optional)

Critical Steps — Do Not Skip

• Do not over‑mix the batter after adding the flour
• Divide the batter into equal parts before adding the flavors
• Bake at 180 °C for 30 minutes without opening the oven during the first 20 minutes

Chef Tips from the Video

• Use room‑temperature eggs for better emulsification
• Toast hazelnuts and almonds before grinding to intensify aromas
• Replace the buttermilk with plain yogurt for an even moister texture

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days

Freezer: Wrap individually and freeze up to 2 months

Room temperature: At room temperature for up to 1 day, covered

Make-Ahead Tips

• Prepare the base batter the day before and keep it refrigerated (covered), add the flavors just before filling the tins
• Muffins keep well and can be reheated for 30 s in the microwave before serving