Craving a delicious and wholesome start to your day? These Espresso Hazelnut Spelt Muffins are a perfect choice. You’ll love their rich flavor and how easy they are to make, offering a satisfying grab-and-go option for healthy breakfast muffins.
Key Ingredients & Substitutions
- Spelt Flour: You can use whole wheat pastry flour for a similar texture.
- Espresso Powder: Instant coffee powder works well too.
- Hazelnuts: Walnuts or pecans are great alternatives if you prefer.
- Maple Syrup: Honey or agave nectar can be used as a sweetener.
- Dairy-Free Milk: Any plant-based milk (almond, oat, soy) is suitable.
Ingredients
Dry Ingredients:
- 1 ½ cups spelt flour
- ½ cup granulated sugar
- 2 tablespoons espresso powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped hazelnuts
Wet Ingredients:
- 1 large egg
- ¾ cup dairy-free milk
- ½ cup maple syrup
- ⅓ cup neutral oil (like canola or vegetable)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35-40 minutes
- Servings: 12 healthy breakfast muffins
- Tools: Muffin tin, paper liners, two mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Preheat Oven and Prepare Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. This prepares you for baking these delightful healthy breakfast muffins.
2. Combine Dry Ingredients
In a large bowl, whisk together the spelt flour, granulated sugar, espresso powder, baking powder, baking soda, and salt. Stir in the chopped hazelnuts until they are evenly distributed.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the egg, dairy-free milk, maple syrup, oil, and vanilla extract until well combined. Ensure all wet ingredients are fully incorporated for consistent healthy breakfast muffins.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
5. Fill Muffin Liners
Divide the batter evenly among the 12 prepared muffin cups. You can use an ice cream scoop for easy portioning. Fill each liner about two-thirds full.
6. Bake the Muffins
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the healthy breakfast muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Variation Ideas
- Chocolate Chip: Add ½ cup of your favorite chocolate chips to the batter.
- Orange Zest: Include 1 teaspoon of fresh orange zest for a citrusy twist.
- Nut-Free: Omit hazelnuts and add ½ cup of dried cranberries or chopped dates.
- Spiced: Incorporate ½ teaspoon of ground cinnamon or nutmeg for warmth.
Storage Instructions
Store your Espresso Hazelnut Spelt Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions (FAQ)
- Can I make these muffins gluten-free? You can try a 1:1 gluten-free baking blend, but the texture may vary.
- What if I don’t have espresso powder? Use instant coffee powder as a direct substitute for the espresso.
- Can I reduce the sugar in this recipe? Yes, you can slightly reduce the granulated sugar if you prefer less sweetness.
- How do I know if I’m overmixing the batter? Overmixing develops gluten, making muffins tough. Mix just until no dry streaks of flour remain.
- Can I prepare the batter ahead of time? It’s best to bake the batter right away for the best rise and texture.
- Are these suitable for a quick breakfast? Absolutely! These healthy breakfast muffins are perfect for a nutritious and convenient morning meal.