Double Chocolate Muffins with Buttery Crumble & Hazelnuts

Rich, nutty, gooey, chocolatey heavenliness in the shape of a muffin with the addition of a gooey chocolate center and buttery crumble topping, these are pure goodness! Hazelnuts and chocolate really are a match made in heaven! YUM!



Crumble topping

  • 25g / 0,9 oz butter
  • 15g / 0,5 oz syrup of choice
  • 1 tbsp granulated sugar
  • A hearty pinch of salt
  • 40g / 1,4 oz rolled oats
  • About 20g / 0,8 oz toasted hazelnuts, roughly chopped
  • A handful of chocolate, roughly chopped


  • 75g / 2,6 oz oat flour
  • 50g / 1,75 oz cocoa powder
  • 1 tbsp milled flax or chia seeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • A pinch of salt
  • 200ml / 1 cup minus 3 tbsp milk of choice
  • 25g / 0,9 oz granulated sweetener*
  • 60g / 2,1 oz pitted dates
  • 15g / 0,5 oz nut butter of choice
  • 1/2 tsp vanilla extract
  • 30g / 1,1 oz dark chocolate, melted
  • Optional but recommended about 75g chocolate broken into large pieces*


  1. Preheat the oven to 175ºC / 350ºF and line a baking tray with 6 muffins liners.
  2. In a small bowl, crumble together the ingredients for the crumble using your fingers.
  3. In a large bowl mix the oat flour, cocoa, milled seeds, baking powder, baking soda, and salt.
  4. In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth.
  5. Add the wet to the dry and mix until just combined. Add the melted chocolate and chocolate chunks, and give another stir until incorporated.
  6. Divide the batter to the muffins liners, press down one to two large pieces of chocolate into the middle, top with the crumble, and bake for 18-21 minutes or until a tooth pick runs clean. Let cool and enjoy!


* I used a Dark Nougat Chocolate from Vivani for extra “hazelnuttiness”

Keywords: vegan, gluten free, glutenfria, veganska, nutella, recept, recipe, chocolate muffins, muffins, chokladmuffins, choklad, nougat, hazelnut, hasselnötter, hasselnöt, healthy, nyttiga, refined sugar free, rich, dark chocolate, crumble, smul,

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