For best results, use room-temperature ingredients. To toast hazelnuts, spread them on a baking sheet and bake at 350 degrees F (175 degrees C) for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly, then rub them in a clean kitchen towel to remove the skins. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Remington Treutel
Nov 24, 2024I added a sprinkle of turbinado sugar on top before baking for a little extra crunch and sweetness.
Amya Kleinkonopelski
Jun 23, 2024Great recipe! I substituted chopped walnuts for the hazelnuts because that's what I had on hand, and they turned out wonderfully.
Carolina Hessel
Nov 19, 2023These muffins are absolutely delicious! The combination of spices and fruit is perfect for fall.