Lately, I’ve been craving something lemony and cake-like, but I didn’t want to make a full blown out cake left to eat all by myself. So I decided on muffins. These muffins, the flavor combination to be exact, was inspired by a lemon tiramisu recipe in one of my cookbooks. I just loved the idea of lemon and hazelnuts together. When I went to bake these muffins, I realized I had small paper cupcake liners in the pantry and no normal sized liners. No biggie. Mini muffins sounded even better.
These muffins remind me of the mini cupcakes from Baked By Melissa which is one of many cupcakes shop here in Manhattan, but they distinguish themselves with their bite-size deliciousness. The cookies and cream is my favorite.
The hazelnuts are roasted and chopped by hand. You could chop them in a food processor to speed things up a bit.
Extra virgin olive oil is used instead of butter which works well with the lemon and hazelnuts and keeps the muffins moist and light.
The lemon glaze enhances the lemon flavor, but is totally optional because these little muffins can stand alone on their own just fine. Wonderful for breakfast or a bite-size snack.
Mini Lemon Hazelnut Muffins
adapted from these Blueberry Coconut Muffins
The lemon glaze enhances the lemon flavor, but is totally optional. The muffins are delicious on their own.
makes 24 mini muffins
1 3/4 cups whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup toasted hazelnuts, skins removed and chopped (see note below)
1 cup lowfat milk
1/4 cup extra virgin olive oil
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1 large egg
For the Glaze:
1/2 cup confectioners’ sugar
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
Preheat oven to 375 degrees F. Grease a muffin tin or line with paper muffin cups.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the toasted hazelnuts. Set aside.
In a medium bowl, add the milk, olive oil, lemon zest, lemon juice, and egg. Whisk together until well combined. Slowly pour the wet mixture into the dry ingredients. Stir together with a fork until just blended. Spoon the batter into the prepared muffin cups.
Bake the muffins for 8 to 10 minutes until light golden on top. Transfer the muffins to a wire rack to cool. When the muffins have cooled, drizzle the lemon glaze on top. Store muffins in an airtight container.
To make the glaze, whisk together the confectioners’ sugar, lemon zest, and lemon juice in a small bowl until smooth.
Note: To toast the hazelnuts, arrange the hazelnuts on a baking sheet. Toast in a 350 F degree oven for 8 to 10 minutes. The hazelnuts will brown slightly, and the skins will become flaky making it easier to remove them.