Brunch Cupcakes with Hazelnuts and Apples
Cook Time: 15 minutes | Prep Time: 20 minutes | Total Time: 35 minutes
Serves: 12
These delightful brunch cupcakes are a perfect balance of nutty, fruity, and slightly spiced flavors. Originally discovered in an old issue of Cooking Digest, these cupcakes are a bit of a hidden gem, but the extra effort in making them is certainly worth it. With the crunch of toasted hazelnuts, the natural sweetness of apples, and a subtle citrus hint from orange peel, these cupcakes make an ideal treat for a brunch or a mid-morning snack. If you’re looking for something a little different to offer your guests or family, these are bound to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/4 cups |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Hazelnuts (chopped) | 1/3 cup |
| Granulated sugar | 1/4 cup |
| Orange peel (finely grated) | 1 tbsp |
| Unsalted butter (softened) | 1/2 cup |
| Whole milk | 2 tbsp |
| Large eggs | 1 |
| Apple (peeled, cored, and diced) | 1 |
| Toasted hazelnuts (for garnish) | 3 tbsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 195 |
| Total Fat | 12.2 g |
| Saturated Fat | 4.2 g |
| Cholesterol | 50.2 mg |
| Sodium | 144.2 mg |
| Carbohydrates | 18.6 g |
| Fiber | 1.6 g |
| Sugars | 6.2 g |
| Protein | 4.2 g |
Instructions
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Prepare the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and cinnamon. This will ensure that the dry ingredients are evenly distributed and that the cinnamon does not clump.
-
Add the nuts and sugar: Stir in the chopped hazelnuts, saving a few for garnish, and the granulated sugar. The hazelnuts provide a delightful crunch, adding texture and flavor to the cupcakes.
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Combine the wet ingredients: In a separate bowl, whisk together the orange peel, softened butter, milk, and egg until smooth. The orange peel adds a subtle citrus note, which complements the hazelnuts and apples beautifully.
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Mix the wet and dry ingredients: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can lead to dense cupcakes. Stir in the diced apple, which will add moisture and sweetness to the batter.
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Fill the muffin cups: Spoon the batter into a muffin pan lined with paper baking cups, filling each cup about 3/4 full. This recipe yields approximately 12 cupcakes.
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Garnish and bake: Sprinkle a few toasted hazelnuts on top of each cupcake for added texture and flavor. Bake the cupcakes in a preheated oven at 400Β°F (200Β°C) for about 15 minutes or until they are well-risen, golden brown, and a toothpick inserted into the center comes out clean.
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Cool and serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These cupcakes are best enjoyed fresh, though they will keep for a day or two in an airtight container.
These Brunch Cupcakes with Hazelnuts and Apples make the perfect addition to any brunch table or a sweet treat for a lazy afternoon. Their light, fluffy texture and the warm, nutty flavor of hazelnuts pair perfectly with the sweet, tart apples. The hint of orange peel adds a unique twist that will leave everyone asking for the recipe. Whether youβre serving them to guests or enjoying them with your family, these cupcakes are sure to become a favorite!
