If coffee cake muffins are an option, I don’t know how you could ever settle for “regular” muffins. Ya feel me? There is something just so delicious about coffee cake crumbles (fine, its the butter) that make any baked good infinitely better!
How do you feel about nuts in your baked goods. Let me start off by saying walnuts in brownies are blasphemous. Walnuts in brownies should not even pass as a brownie in my book! Growing up my Nana used to always put walnuts in there brownies and me and my sister just couldn’t stand for it. I think we just picked them out until she started making a special batch sans walnuts for us. I still pretty much feel the same. One day my sister and I went from the lower east side up to Levain’s bakery on the upper west side (so it’s a trek). When we walked in we learned that ALL their cookies have nuts! Even the ones that look so ooey gooey in insta pictures. Needless to say we were very disappointed, but we were there, so naturally we ate them.
So back to the nuts in this recipe. I first ground them, so it was really like adding a nut butter, which is infinitely better, and definitely not the same. In fact ground hazelnuts is 1/2 of what makes Nutella amazing!
Raspberry Hazelnut Coffee Cake Muffins
Coffee Cake Muffins get an upgraded with crushed hazelnuts (think 1/2 of what makes Nutella great).
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp baking soda
- pinch salt
- 3/4 cup skim milk
- 1/3 cup nonfat plain green yogurt
- 2 eggs
- 1/4 cup hazelnut
- 1 cup raspberries fresh or frozen
For the streusel topping
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp cinnamon
- 1/4 cup butter
- 1/2 cup all purpose flour
- 3 tbsp freeze dried raspberries
Preheat the oven to 375 degrees Fahrenheit.
Line a 12-cup standard muffin tin with liners.
In a large bowl, add the dry ingredients, the two flours, light brown sugar, baking powder, ground cinnamon, baking soda and salt. Whisk until well combined.
In a medium bowl, add the milk, Greek yogurt and eggs. Whisk until well combined.
Add the hazelnut into a food processor. Blend until they become a nut butter. Add to the wet ingredients.
if you are using fresh raspberries wash and pat dry. If you are using frozen raspberries rinse well and pat dray.
Add the wet ingredients into the dry ingredients and mix together until a thick batter is formed.
Add the raspberries and mix gently.
Pour the batter evenly into the muffin tins and top the muffins with the streusel topping.
For the streusel:
In a medium bowl, add the granulated sugar, light brown sugar, ground cinnamon and salt. Mix together with a whisk.
Add the melted butter and whisk until well combined. Add the flour and mix everything together until moist.
Add the streusel topping to the top of the muffins.
Bake the muffins for 20 to 25 minutes, or until until a toothpick inserted into the center comes out clean.
Add the crushed freeze dried raspberries on top before serving.
- Swap fruits & nuts: Muffins are the best because you can use the base and swap in and out different fruits or nuts, how about almonds and blackberries or apples and pecans?
- Nut-free? Skip the nuts all together!
- Want to lighten it up? skip the crumble (but of course it’s delicious)
- Can’t find freeze dried raspberries? skip them, I had them on hand and wanted to use them.
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