John Myers
Cocoa-hazelnut Muffins with Nougat
The perfect cocoa-hazelnut muffins with nougat recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 125 g Sugar
- 1 packet Bourbon vanilla sugar
- 300 g Flour
- 0,5 packet Baking powder
- 1 pinch Salt
- 3 Eggs
- 2 tbsp Milk
- 50 g Chopped hazelnuts
- 6 tbsp Natural yoghurt
- 3 tsp heaped Cocoa powder
- 50 g Nut nougat cream
- 50 g Chocolate flakes
- 150 g Nougat
- The nougat should stand in a cool place for at least 6 hours. Beat butter with sugar and vanilla sugar until creamy. Add eggs and milk and stir in briefly. Mix flour with baking powder and salt and add to the butter-egg mixture … stir well
- Now add the natural yoghurt, hazelnuts, cocoa powder, nut nougat cream and the chocolate flakes (e.g. from RUF) to the dough and stir vigorously,
- Take the nougat out of the fridge and cut into small cubes and add to the dough – also stir well again, but carefully. If the dough is a little too firm, just add more natural yoghurt or milk … it shouldn’t be too firm, otherwise it will not spread well. .
- Preheat the oven to 180 ° C and line a muffin tin with paper liners. (For me it was 15 pieces) Now fill the dough with the help of 2 tablespoons into the molds and smooth it out a little. Bake for 17-23 minutes on top and bottom heat in the middle rack.
- 5th little tip: If they are still slightly warm they taste more delicious ^^ Well then happy baking and bon appetit 🙂
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