Muffins with poppy seeds and hazelnuts
To keep up my habit of making muffins every week, today I bring you the recipe for some I made recently for the first time, and they turned out really well, with poppy seeds and hazelnuts from the village.
I say muffins, but they are actually muffins, the result of the influence Chicago had on me and my breakfasts—not everything in American life is brownies and burgers.
According to the American method, making muffins is extremely simple. You don’t even need to use a mixer. You mix the dry ingredients in one bowl and the wet ingredients in another. Then you combine the two and stir a little with a fork or spoon. You just need to keep two things in mind: don’t overmix the batter or let it rest for too long; otherwise, they will turn out dry.
Chicago, I miss your muffins!
Ingredients for 12 units
12 paper muffin liners
250 g wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
50 g toasted hazelnuts
125 g melted butter
150 g sugar
2 eggs
125 ml fresh milk
150 g whipped cream cheese
1 packet vanilla sugar
50 g poppy seeds
Preparation
In a large bowl, mix the flour with the baking powder and salt.
In another bowl, beat the eggs and add the sugar, vanilla sugar, butter, milk, and cream cheese. Finally, add the poppy seeds and stir the mixture well.
Pour the mixture from the second bowl into the first and stir until combined. If it is too thick, add a splash of milk to continue mixing.
Distribute the batter into the paper liners, previously placed in a more rigid mold to prevent them from losing their shape (I usually use a silicone mold or flan molds). Fill the liners only 2/3 full so they can rise.
Cut the hazelnuts into small pieces and place them on top of the batter of each muffin before baking.
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack of the oven for about 30 minutes.
Once baked, let them rest for about 5 minutes in the mold so they don’t break. Remove them and let them cool.
Things to keep in mind
You can freeze them and take them out a few minutes before eating, either reheating them in the oven or for about 30 seconds in the microwave.
You can add dried strawberries to decorate them (as in the photo), adding them at the same time as the hazelnuts, before putting them in the oven.