Martha Stewart makes a delicious pistachio muffin. They are buttery, scrumptious and perfect for a special occasion. But what about a muffin I can eat for a quick, on-the-go breakfast? I don’t want to add a stick of butter to something I’m going to eat every day. So for this muffin, I made a few substitutions.
First, I swapped out half the butter for coconut oil, which made them unbelievably moist. I also used ground hazelnuts, though almonds or pistachios would do very well. The best part is they whip up so quickly. The boyfriend and I ate one (OK, maybe two) daily until they were gone. Enjoy and happy baking!
Raspberry Hazelnut Muffins
Adapted from a recipe in “Martha Stewart’s Cupcakes” Makes 12
1 cup finely ground hazelnuts
1 cup granulated sugar
1 tsp. salt
4 Tbsp. (2 oz.) room-temperature butter
4 Tbsp. (2 oz) coconut oil
2 tsp. vanilla extract
4 large eggs
1 cup flour
6 to 12 oz. fresh raspberries
¼ cup coarse sugar, for sprinkling
• Preheat the oven to 375 degrees. Grease or line a 12-cup muffin tin.
• In a food processor, pulse the ground hazelnuts with the granulated sugar and salt. Set aside.
• In another large bowl, beat together the butter, coconut oil, vanilla extract and eggs. Add the hazelnut mixture and beat well. Then gently fold in the flour with a spatula until just incorporated.
• Divide the batter evenly among the muffin cups. Drop 1 to 2 raspberries on top of each muffin and sprinkle with coarse sugar.
• Bake approximately 25 minutes and let cool before serving.
This article appears in May 2014.
