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Coffee and Hazelnut Muffins

Coffee and Hazelnut Muffins

Serves: 12

Level: easy

Prep Time: 10 minutes
Cook Time: 20-25 minutes


  • 100g butter, softened
  • 125g golden caster sugar
  • 2 medium eggs
  • 150g Greek style yogurt
  • 1 tsp vanilla essence
  • 3 tbsp Camp Chicory & Coffee Essence
  • 250g self raising flour
  • 50g sultanas
  • 50g blanched hazelnuts, roughly chopped


  1. 1. Preheat the oven to 180oC, gas mark 4. Line a 12-hole muffin tin with paper cases.
  2. 2. Whisk the butter and sugar together until pale and fluffy and whisk in the eggs, 1 at a time. Stir in the yogurt, vanilla and Camp. Fold in the flour.
  3. 3. Mix in the sultanas and ¾ hazelnuts. Spoon into the prepared cases, sprinkle over the remaining hazelnuts and bake for 20-25 minutes.
  4. 4. Cooks tip: Swap the hazelnuts for white or dark chocolate chips to avoid nuts.

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