John Myers
Cappucino Nut Muffins
The perfect cappucino nut muffins recipe with a picture and simple step-by-step instructions.
For approx. 12 – 15 pieces:
- 100 g Sour cream
- 150 ml Milk
- 2 Eggs size M
- 70 ml Vegetable oil
- 75 g Ground hazelnuts
- 200 g Wheat flour type 405 or 550
- 4 packet Hazelnut flavored cappuccino powder, cup portions
- 125 g Sugar
- 3 tsp Baking powder
- 2 tsp Cocoa powder
- 12 Muffin tins
- Preheat the oven to 180 ° C (fan oven: 160 ° C). Line the muffin tin with paper liners.
- In a bowl, stir the sour cream, milk, eggs and oil until smooth.
- In a second bowl, mix together the flour, sugar, hazelnuts, cocoa, baking powder and Special Hazelnut (hazelnut-flavored cappuccino powder from N.).
- Mix the egg-milk mixture quickly with the dry ingredients and pour into the prepared muffin tin.
- Bake in the preheated oven on the middle rack for about 25 minutes.
- Remove the muffins and let them cool.
- Tip 7: If you like, you can cut out stencils with a star. Place these on the muffins and dust with powdered sugar.
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