Chocolate Hazelnut Muffins
Rich, chocolatey muffins made with whole wheat flour, dates, and maple syrup, finished with crunchy hazelnuts and melted chocolate. These muffins are naturally sweetened, deeply flavorful, and perfectly moist.
Quick Info
Makes: 12 muffins
Why You’ll Love This Recipe
A decadent muffin that balances indulgence with wholesome ingredients.
Naturally sweetened with dates and maple syrup
Rich chocolate flavor with a hint of coffee
Moist texture from avocado and vegan butter
Crunchy hazelnut chocolate topping for contrast
Ingredients
1 cup (150g) whole wheat flour
½ tsp baking soda
½ cup (120g) boiling water
¼ cup (57g) vegan butter, we like Miyoko's Creamery
½ large avocado (100g)
¼ cup (75g) maple syrup
1 cup (137g) dates, make sure they’re clean with no nubs
2 tablespoons (14g) flax meal
2 oz (57g) unsweetened chopped chocolate
1 T (5g) instant coffee
1 T (5g) cocoa powder
1 bar (60g) HU Hazelnut Butter Dark Chocolate Bar, chopped
⅔ cup (90g) hazelnuts, chopped
Instructions
Step 1
Preheat the oven to 350°F.
Step 2
Cover the dates in boiling water and soak for at least 15 minutes until very soft and swollen.
Meanwhile, add the unsweetened chocolate and flax meal to a food processor with ½ cup boiling water and let sit for 5–10 minutes to hydrate and melt.
Step 3
Combine the hazelnuts and chopped chocolate bar. Set aside.
Step 4
Add the vegan butter, avocado, maple syrup, and drained soaked dates to the food processor. Blend until completely smooth.
Step 5
Pour the mixture into a bowl. Add the flour, baking soda, cocoa powder, and instant coffee, along with half of the hazelnut chocolate mixture. Mix until well combined.
Step 6
Use a 2 oz portion scoop to divide the batter into a cupcake pan lined with liners. For better lift, fill every other cup to allow for more air circulation.
Top with the remaining hazelnut chocolate mixture.
Step 7
Bake for 25 minutes, or until a toothpick inserted comes out mostly clean with a few crumbs.
Let cool slightly before serving.
Tips for Success
Soak dates fully for a smoother batter
Blend thoroughly for a uniform texture
Don’t overbake—this keeps muffins moist
Spacing out muffins helps create better rise
Storage
Store in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to 1 week.
Serving Ideas
Serve warm for melty chocolate texture
Pair with coffee or espresso
Add a smear of nut butter for extra richness
