Easy Hazelnut Coffee Muffins

• Preparation time: 10 minutes
• Cooking time: 25 minutes

For the muffins:

• 120g of wheat flour (max T-110)
• 50g of ground hazelnuts
• 40g of coconut blossom sugar
• 6g of baking powder
• 1 pinch of salt
• 2 eggs
• 7 cl of coffee
• 2g of hazelnut oil

For the topping:

• 50 dark chocolate
• 3 cl of coffee
• 1 tablespoon of agave syrup (or honey)
• 1 handful of roasted hazelnuts

• Prepare 10 cl of coffee with about 7g of ground coffee.
• Preheat the oven to 180 °. In a bowl, mix the dry ingredients: flour, ground hazelnuts, coconut blossom sugar, baking powder and salt. Mix it.
• Then add the eggs, coffee and oil. Mix again until you get a smooth texture.
• Oil muffin cups and pour 3/4 of the mixture. Bake for 20 to 25 minutes.
• Prepare the icing: roast a handful of hazelnuts in a pan over low heat for about 15 minutes.
• Melt the dark chocolate in a double boiler or in the microwave, then mix it with the coffee (preferably hot) and the agave syrup.
• Let muffins cool before puitting frosting and crushed roasted hazelnuts.

Store in a dry place for 3 days.