Coffee Hazelnut Crumble Muffins Makes 12 regular muffins Hazelnut Crumble * 100g all-purpose flour * 50g granulated sugar * 50g brown sugar * 40g melted butter * 60–70g chopped toasted hazelnuts * Pinch of salt Mix together until crumbly. Squeeze some of the mixture to form larger crumbs. Chill while making the batter. Muffin Batter * 145g melted unsalted butter * 120g granulated sugar * 120g dark brown sugar * 2 large eggs * 315g all-purpose flour * 8g baking powder * 5g baking soda * 2g salt * 60ml strong coffee or espresso, cooled * 120ml buttermilk * 35g Greek yogurt (0% is fine) * 12g vanilla extract * 70g finely chopped toasted hazelnuts Method 1. Preheat oven to 220°C and line a 12-cup muffin tin. 2. Toast hazelnuts at 175°C for 8–10 minutes. Cool and chop. 3. Make the crumble and set aside. 4. In a bowl, whisk together flour, baking powder, baking soda, and salt. 5. In a large bowl, whisk melted butter, granulated sugar, dark brown sugar, and eggs. 6. Add coffee, butter...