These muffins are almost too cute to eat. Well, almost. They are sweet and delicious, fruity and nutty, and you will probably devour them. I love the combination of hazelnuts, raspberries, and cinnamon in this recipe, all the flavors go together really well. Both ground and chopped hazelnuts are used, giving the muffins more texture and crunch. And using whole raspberries in the batter makes this treat taste juicy and fresh.

The icing is a dream come true – pure, sweet, pink raspberry heaven!

I used birch sugar for the muffins, but you’re free to use regular sugar if you prefer it. You can substitute the birch sugar 1:1 with regular white or brown sugar.

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Hazelnut Muffins with Raspberries and a Raspberry Icing

These muffins are almost too cute to eat. Well, amost. They are sweet and delicious, fruity and nutty, and you will probably devour them.

Course: Dessert

Keyword: gluten-free, vegan

Servings:

Equipment

You'll need a coffee or nut grinder.
A small sieve
A 12 cup muffin pan
12 muffin paper line

Ingredients

Metric - US Customary

Batter

1 Chia egg 1 tablespoon of chia seeds mixed with 5 tablespoons of water
200 g gluten-free flour mix
50 g ground hazelnuts
50 g chopped hazelnuts
150 g birch sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon apple cider vinegar
50 ml rapeseed oil or any other neutral tasting oil
200 ml water
125 g raspberries I had frozen raspberries

Icing and Topping

150 g birch sugar
50 g raspberries I had frozen raspberries
12 hazelnuts to decorate the muffins

Instructions

Make the chia egg by combining 1 tablespoon of chia seeds with 5 tablespoons of water. Let sit for 10-15 minutes.
Preheat the oven to 150° C / 302° F (fan on).
Combine all the dry ingredients.
Mix the apple cider vinegar, the oil and the water and combine the wet ingredients with the dry ones.
Line the muffin tins with the papers liners.
Distribute the batter evenly across the muffin tins.
Distribute 125 g / 1,2 cups raspberries across the batter in the muffin tins. Use your fingers or a teaspoon to push the raspberries into the batter and cover them slightly with batter.
Bake for 20-25 minutes at 150° C / 302° F (fan on). Leave to cool completely.
For the icing, grind the birch sugar in a coffee or nut grinder until it has the consistency of icing sugar.
In a bowl, mash the raspberries with a fork or spoon. For a seedless raspberries purée, strain the mashed raspberries through a fine sieve (until only the seeds are left, that is, you want to make sure that no drop of raspberry juice is wasted).
Combine the icing sugar with the raspberry purée. The icing shouldn't be runny but rather thick.
Decorate the muffins immediately with the icing, as the icing will harden up quickly.
Press a hazelnut into the icing of each muffin.
Let sit for about 2 hours for the icing to completely harden up before serving.
The muffins will keep in an airtight container for a couple of days. I recommend serving them within 2-3 days, as the icing will start softening and losing its bright pink color after 3 days.