Hazelnut muffins with lemon frosting

As I still had some of the hazelnuts my daughter Isabel brought me from Milla de Tera, I decided to do some muffins with them, adapting a recipe for walnuts muffins.
They were really good and already gone, so I think now I’m on the muffin vibe and already have some peanut butter muffins in the oven. My kids love them! Come back tomorrow for the recipe.


85 g. hazelnuts
4 tablespoons softened butter
100 g. sugar
The zest of ½ lemon
70 g. self-rising flour
2 eggs
Hazelnuts for garnish


4 tablespoons butter, softened
85 g. icing sugar
The zest of ½ lemon
1 teaspoon lemon juice

Line with paper cups a muffin pan or put 12 double paper cups in the oven tray.

Preheat oven to 190 °C (375 ºF). Place the hazelnuts in a food processor and triturate slightly. Mix together hazelnuts, butter, sugar, lemon zest, flour and eggs. Beat until dough is smooth.

Distribute them among the paper cups.

Bake the muffins 20 minutes or until risen and golden brown. Let cool on wire rack.

To make the frosting, put the butter in a bowl and stir until creamy. Sift sugar over it; add the lemon zest and juice. Mix well.


When the muffins are cool, spread the frosting and decorate with the reserved hazelnuts.



Adapted from: Muffins, cupcakes and others small cakes (Spanish)


16 thoughts on “Hazelnut muffins with lemon frosting

    1. Hi John! Yes, there’s something about muffins… revealing what’s beneath the paper cups or is it the frosting? Anyway, they are always a hit.
      Thanks for stopping by and commenting. Have a nice day 🙂

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