muffins with roasted hazelnuts & raspberries

Sweet raspberries, fresh roasted hazelnuts, topped with lemon glaze; enjoy the last days of indian summer with these absolutely delicious muffins with a glass of Champagne or dessert wine. 

Preparation for 12 muffins

Preheat the oven to 180° C and lightly grease and flour the muffin pan.

For the dough:

  • 150 g whole hazelnuts
  • 125 g butter
  • 2 tablespoon double cream
  • 150 g muscovado sugar
  • 2 eggs
  • 100 g flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 70 g raspberries & for decoration

Spread the hazelnuts on a baking tray and bake for 10 to 15 minutes.

Remove the pan from the oven, let the nuts cool completely and finely grind the hazelnuts.

In a pan melt the butter and whisk in the double cream.

Beat the eggs and the sugar in a bowl until light and fluffy then add the vanilla extract and the butter – double cream mixture.

In another bowl mix the flour, the baking powder and the roasted hazelnuts and gently beat with the egg-sugar-butter mixture until combined.

Pour one tablespoon of the batter evenly among the prepared muffin pan and place 2 or 3 raspberries on the top. Then pour the rest of the batter in each of the cups about three-fourths full.

Bake the muffins until golden brown and a toothpick, inserted in the center of a muffin, comes out clean, for about 15 – 20 minutes.

Transfer the muffins to a wire rack and let cool completely.

For the glaze:

  • 60 g confectioners sugar
  • 2 tablespoon soft cheese
  • 1 tablespoon lemon juice

Combine the confectioner sugar, the soft cheese and the lemon juice and whisk until smooth.

Pour 2 teaspoon of the glaze onto the muffins and place a raspberry on top and sprinkle with confectioners sugar.

Happy baking!


Published by


Bridget's Bakery Blog

39 thoughts on “muffins with roasted hazelnuts & raspberries”

    1. Thank you so much Bam, I’m glad you like it! I miss the warm days allready, it is rainy and windy here in Switzerland for days… Have a wonderful day and happy baking, Bridget


  1. Darn! I was so busy bookmarking this and sharing it on FB I forgot to post my comment 🙂
    Oh yes, your muffins look so wonderfully neat! And I must try this recipe with all those hazelnuts love ’em! The raspberries I’ll do without as out of season they’re too expensive.


  2. Liebste Brigitte, ich bin begeistert! Ich wollte, ich könnte das auch so gut und mit solcher Leidenschaft, denn nur so wird alles so fein. Liebe Grüsse und melde Dich so bald es Deine Zeit zulässt. Liebe Grüsse



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