How To make Apple Hazelnut Muffins
1/2 c Hazelnuts, grounded in
-blender to a coarse flour 1/2 c All-purpose flour
2 tb Baking powder
1/4 c Sugar
1 Egg
2 tb Unsalted butter, melted and
-cooled 1/2 c Warm milk
1 ts Vanilla extract
1 pn Of salt
1/2 c Chopped dried apples
Preheat oven to 350F. Combine hazelnuts, flour, baking powder and sugar. Add egg, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill 4 cups of a nonstick muffin pan (or regular muffin pan with paper liners) with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean. From the cookbook "Apples" by Robert Berkley
How To make Apple Hazelnut Muffins's Videos
Muffin with hazelnut cream (gluten free)
Soft, sweet muffins are more than perfect with hazelnut cream!
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Professional Baker Teaches You How To Make MUFFINS!
Chocolate Banana Muffins are the best combination of ingredients since peanut butter and chocolate, and Chef Anna Olson is here to show you how to make the best Chocolate Banana Muffins on the planet! Follow along with the recipe below and you will be in Chocolate Banana Muffin heaven!
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Recipe Makes 12 muffins
Ingredients
Hazelnut Ribbon
½ cup (125 mL) hazelnut butter or almond butter
¼ cup (50 g) packed light brown sugar
½ tsp (2 mL) vanilla extract
Muffins
1 ½ cups (375 mL) mashed ripe banana (3-4 bananas)
¾ cup (150 g) granulated sugar
½ cup (115 g) unsalted butter, melted
2 large eggs
1 tsp (5 mL) vanilla extract
2 cups (260 g) cake & pastry flour
½ cup (60 g) Dutch process cocoa powder
2 tsp (6 g) baking powder
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 cup (250 mL) chocolate chips
Directions
1. Preheat the oven to 350 F (180 C) and line a muffin tin with paper liners.
2. For the hazelnut ribbon, stir the hazelnut butter, brown sugar and vanilla in a small saucepan over medium heat, stirring until the sugar has dissolved. Remove from the heat to cool while making the muffin batter.
3. In a large mixing bowl, whisk the banana, sugar and melted butter and then whisk in the eggs and vanilla.
4. In a separate bowl, sift the flour, cocoa, baking powder, baking soda and salt together. Add this to the banana mixture and stir until blended. Stir in the chocolate chips. Spoon enough batter to fill each muffin cup two-thirds of the way. Spoon the cooled hazelnut mixture into each muffin cup and then top with the remaining muffin batter (don’t worry if some of the hazelnut paste is still exposed). Bake the muffins for 20-25 minutes, until a tester inserted in the centre of a muffin comes out clean. Cool the muffins in the tin for 10 minutes and then tip out to cool completely. Serve the muffins with Chocolate Hazelnut Spread (recipe follows).
The muffins will keep in an airtight container for up to 3 days.
Chocolate Hazelnut Spread
Makes about 1 ½ cup (375 mL)
Ingredients
1 ½ cups (200 g) whole hazelnuts
¾ cup (100 g) icing sugar
¼ cup (60 mL) hazelnut oil (or vegetable oil)
4 oz (120 g) dark chocolate, chopped
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt
1. Preheat the oven to 350 F (180 C). Place the hazelnut in a single layer in a baking dish and toast for about 15 minutes, until the skins darken and start to crack. Allow the hazelnuts to cool then either rub them in a tea towel to remove the skins, or put them in a colander and swirl them around (the skins will come off and fall through the holes of the colander).
2. Place the peeled hazelnuts in bowl of a food processor along with the icing sugar, oil, chocolate, vanilla and salt. Pulse this until the mixture becomes a smooth paste – the chocolate will melt from the friction of the spinning blade, making the paste fluid, but once it sets up to room temperature, it will be a spreadable consistency. If the paste doesn’t set within 2 hours, it can be chilled to set, but then stored at room temperature to be spreadable.
The chocolate hazelnut spread will keep in an airtight container at room temperature for a month.
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Martha Stewart Makes 3 Apple Recipes | Martha Bakes S11E2 Apples
Attention apple lovers! Orchardist, Zeke Goodband, demystifies the world of heirloom apples and then Martha uses them in two scrumptious desserts: a cinnamon swirl apple slab pie fit for a crowd and a three-layer apple cake. Then pastry chef, Marie-Aude Rose, shares a luscious heirloom baked apple dessert.
#Apples #ApplePie #Baking #Dessert #Recipes
0:00 Introduction
0:40 All about Heirloom Apples
7:04 Cinnamon Swirl Apple Slab Pie
13:26 Three Layer Apple Cake Recipe
17:50 How to make Baked Apples
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired at Season 11 Episode 2.
Full Recipes:
Cinnamon Swirl Apple Slab Pie -
Three-Layer Apple Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
[OPTIMIZED TITLE]
Crumble Banana Hazelnut Muffin | 바나나 머핀 만들기 | Bakemyyyday
How to make Banana Hazelnut Muffin
바나나 헤이즐넛 머핀 만드는 법
Nutella and banana never go wrong together, especially with crunchy hazelnut crumble on top. Cannot be more wonderful than a beautiful breakfast with some muffins and a hot latte by your side. Let's schedule this beautiful muffin to your calendar this weekend and enjoy with your family!
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FILLING | 충전
. Nutella | 누텔라
. 1 Banana | 1 바나나
CRUMBLE | 무너질
. 50g bread flour | 빵 가루 50g
. 50g brown sugar | 갈색 설탕 50g
. 50g hazelnut flour | 헤이즐넛 가루 50g
. Pinch of salt | 소금 꼬집음
. 50g cold butter | 콜드 버터 50g
DOUGH | 더그
. 160g bread flour | 160g 빵가루
. 3g baking soda | 3g 베이킹 소다
. 3g baking powder | 3g 베이킹 파우더
. 50g hazelnut powder | 헤이즐넛 파우더 50g
. 100ml oil | 100ml 오일
. 25ml milk (no sugar) | 25ml 우유 (무설탕)
. 120g yoghurt (no sugar) | 120g 요구르트 (무설탕)
. 75g whole egg | 계란 75g
. 100g sugar | 설탕 100g
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Chocolate Hazelnut Muffins~ easy and yummy recipe for everyone!
Soft and fluffy chocolate muffins topped with chocolate chips and hazelnuts.
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Apple Cinnamon Cake I Fall in Love with Every Bite of this Moist and Flavorful Apple Cinnamon Cake
Try the perfect balance of moist and fluffy cake with juicy apples and the warm, comforting flavor of cinnamon in every bite of this delicious Apple Cinnamon Cake. The best ever Apple Cinnamon Cake of your dreams. Moist and Perfect for any time you want a cozy and comforting dessert. You won't be able to resist the aroma of cinnamon and apples filling your kitchen.
Ingredients:
Apple Mix:
20 g granulated sugar
3 tsp cinnamon
5 small apples, peeled and diced
Cake Mix:
400 g flour
50 g granulated sugar
3 tsp baking powder
2 tsp vanilla sugar
300 ml milk
2 eggs
3 tbsp sunflower oil
Brown Sugar Mix:
150 g brown sugar
3 tsp cinnamon
6 tbsp sunflower oil or 120 g melted butter
Glaze:
200 g icing sugar
70 ml milk
9'' X 13'' (23-CM X 33-CM) PAN
Preheat the oven to 200°C (392°F) and bake for 30-40 mins, but keep an eye on it.
Test with a toothpick for doneness!
NOTE: You can adjust the quantity of sugar to suit your taste. Feel free to use less sugar if you prefer a less sweet cake.Enjoy! ????????
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