These Hazelnut Flour Muffins with Coffee Cream Cheese Frosting bring a delicious, nutty flavor that’s both satisfying and low in carbs. Made with hazelnut flour, these gluten-free muffins have a delicate crumb and a warm, earthy taste that pairs beautifully with the coffee-infused frosting. Each bite is light yet rich, perfect for a breakfast treat or an afternoon pick-me-up.
The flavor combination of hazelnut and coffee is not just for an overpriced coffee house. Eat it in muffin form!
I've recently been playing around with hazelnut flour and I substituted a few recipes that I usually use almond flour with the hazelnut flour and was delighted with the results.
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Is Hazelnut Flour Keto-Friendly?
Yes, hazelnut flour is keto-friendly and a great option for those following a low-carb or ketogenic diet. It’s low in carbohydrates, high in healthy fats, and offers a nutty, slightly sweet flavor. Hazelnut flour is made by grinding hazelnuts, and unlike traditional wheat flour, it’s packed with fiber, protein, and beneficial nutrients. It can be used in various keto-friendly recipes like muffins, cakes, and cookies, providing a satisfying alternative to high-carb flours
Nutritional Information (per ¼ cup of hazelnut flour):
- Calories: 180-200 kcal
- Carbohydrates: 4-6 grams
- Fiber: 3-4 grams
- Net Carbs: 1-3 grams
- Fat: 16-18 grams
- Protein: 6-7 grams
Why You Will Love This Recipe
You’ll love this Hazelnut Flour Muffin recipe with Coffee Cream Cheese Frosting because it combines rich, satisfying flavors with a low-carb, gluten-free twist that’s perfect for any time of day.
The hazelnut flour gives the muffins a naturally sweet, nutty base that’s soft and tender, while the coffee-infused frosting adds a creamy, bold kick that coffee lovers will adore. Easy to make and utterly delicious, these muffins are a cozy indulgence that feels both special and guilt-free!
Ingredients
Here is all you need to make these tasty hazelnut muffin. The coffee cream cheese topping is optional but thoroughly recommended.
- Hazelnut Flour: This finely ground flour provides a naturally sweet, nutty flavor while keeping the muffins low in carbs and gluten-free.
- Eggs: The eggs help bind the ingredients and create a fluffy, tender texture.
- Butter: Adding richness and moisture, melted butter ensures a soft, melt-in-your-mouth bite.
- Monkfruit Sweetener: A low-carb, sugar-free sweetener that adds just the right amount of sweetness without spiking blood sugar levels.
- Baking Powder: A small amount of baking powder gives the muffins a gentle rise, resulting in a soft, airy crumb.
- Salt: A pinch of salt enhances the natural flavors of the hazelnut and butter.
Coffee Cream Cheese Frosting Ingredients
- Butter and Cream Cheese: When softened and whipped together, they create a smooth, creamy base for the frosting.
- Coconut Milk: Adds a slight tropical note and helps achieve a creamy, spreadable texture.
- Monkfruit Sweetener: Balances the frosting's richness with a subtle sweetness that won’t overpower the coffee flavor.
- Dried Coffee Granules: Infuses the frosting with a bold coffee essence, complementing the muffins’ nutty flavor with a touch of sophistication.
How to Make Hazelnut Muffins
This is an easy muffin recipe to make.
Mix dry ingredients.
Mix wet ingredients.
Combine the wet and dry ingredients.
Spoon into muffin cases.
Bake until golden.
Top with coffee cream cheese frosting.
Storage
To keep these Hazelnut Flour Muffins fresh, store them in an airtight container in the refrigerator for up to 5 days. If you'd like to enjoy them later, they can also be frozen—simply place them in an airtight container or freezer-safe bag with parchment paper between layers to prevent sticking, and freeze for up to 3 months.
To serve, let the muffins thaw at room temperature or warm them gently in the microwave. For the best texture and flavor, add the coffee cream cheese frosting just before serving, as it will keep its texture best when freshly made.
Recipe Tips
Here are a few tips to make sure your Hazelnut Flour Muffins with Coffee Cream Cheese Frosting turn out perfectly:
- Use room temperature ingredients: For both the muffins and frosting, ensure that the butter, eggs and cream cheese are at room temperature. This helps them blend together smoothly and prevents a lumpy texture in the batter or frosting.
- Don’t overmix the muffin batter: Mix the ingredients just until combined to avoid dense muffins. Overmixing can result in a tougher texture.
- Adjust sweetness: If you prefer a sweeter muffin or frosting, feel free to adjust the amount of monkfruit sweetener to your taste. Just keep in mind that some low-carb sweeteners can have a stronger flavor, so start with a little and taste as you go.
- Add a bit of vanilla: A teaspoon of vanilla extract can enhance the flavors of both the muffins and the frosting for a richer taste.
- Be gentle with the coffee granules: If you don’t want your frosting to be too strong, start with 1 teaspoon of coffee granules and adjust as needed. You can always add a little more if you prefer a bolder coffee flavor.
- Check muffin doneness: Every oven is different, so check the muffins by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, they’re done!
More Hazelnut Flour Recipes
Hazelnut Muffins with Coffee Cream Cheese Topping
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Ingredients
- 2 cups hazelnut flour
- 4 large eggs
- ½ cup Butter melted
- ¼ cup monkfruit sweetener or other low carb substitute
- 1 teaspoon baking powder
- ¼ teaspoon salt
Topping
- ⅓ cup butter softened
- ⅓ cup cream cheese softened
- 2 tablespoons coconut milk or almond milk
- 2 tablespoons monkfruit sweetener or other low carb substitute
- 1 teaspoon dried coffee granules
Instructions
Make the Muffins
- Preheat the oven to 180C/350F degrees.
- Mix the hazelnut flour, baking powder and salt together.
- In another bowl mix the butter, eggs and low carb sweetener.
- Combine the wet and dry ingredients together, and stir well.
- Pour the mixture into cupcake cases in a muffin/cupcake tin.
- Bake for 20 to 23 minutes until firm.
Make the Frosting
- Whilst the cakes are cooling make the cream cheese topping.
- Blend the butter, cream cheese, coffee, coconut milk and low carb sweetener in a bowl until smooth and creamy.
- Smother (or pipe if you are neater) the topping over the top of the muffin.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
Tam
Very tasty. The frosting is so good I could eat it as a coffee mousse. I can't tolerate erithrytol, so I used couple of drops of liquid stevia and about 1 1/2 tb of pure maple syrup for both the muffin and the frosting. It won't be as low carb with the syrup, but per serving it's still fairly low carb. I'm glad to see a frosting that doesn't need low carb confectioners since they all contain erithrytol.
Angela Coleby
Happy you enjoyed it! I must bake another batch myself soon!
Rhonda
The ingredient list calls for baking powder but the instructions say nothing about baking powder. They do however say when to add baking soda which is not in ingredient list. Which should it be? couldn't really rate the recipe since i'm waiting for the answer to my question before making the muffins
Angela Coleby
I've updated the recipe card with the correct baking powder.
Mila Ondrusek
Wonderful recipe, very yummy.
Angela Coleby
Thank you! Glad you enjoyed it!
Nicole
I’ve made these multiple times and they’re so delicious!
Angela Coleby
That's great to hear! Thank you for the review!
Hela Bertz
This is very easy to make! I use this dough for making a birthday cake too - i bake 2 cakes from a doubble proportion, but i add some frozen raspberries to the dough. As a cream - i mix mascarpone with heavy cream, erythrit and vanilla - and i add frozen raspberries to it too- this is simple divine 💜
Angela Coleby
I love the addition of the raspberries!
Ina
Hi Angela,
thank you for this awesome recipe! I have made it several times by now - with and without the topping (without topping when I want to take them with me to classes/seminars and not worry about the mess). When I made them without the topping, I had to put more sugar substitute in the mix though. Either way, I absolutely love them and am very grateful for your recipe!
Angela Coleby
Thank you so much. Glad you enjoy them!
Lisa Wills
Hello and thank you for the recipe. I did make a few modifications just because I have a habit of doing so. I did 1 1/2c of hazelnut and 1/2c of coconut flour, used coconut sugar for the sweetener plus a little pure vanilla extract, added finely chopped madjool dates & a 1/4c of dark chocolate chips, 1T raw honey. For the icing I used coconut nectar for the sweetener, and added vanilla, a pinch of salt and 1T of peanut butter. The dates and honey really made for an extra moist muffin while sweetening things up at the same time! Yum! Thanks again.
Rheanna Freese
Can i use regular sugar in this recipe?
Angela Coleby
Yes you could.
Fantazzia Bender
I like hazelnut flour much better than almond if I can't use just coconut flour. I left out the coffee flavoring on the icing but other than that, moist and delicious! Thanks for sharing!
Ros
When you say dried coffee do you mean/recommend instant Nescafé or espresso powder (I have both) or something else? I make my own hazelnut flour because I like mine with slightly toasted nuts. And I happen to live in the country that supplies 90% of world hazelnut demand. Makes Christmas presents easy!
Angela Coleby
I am so jealous about the hazelnuts! Where do you live? The nuts and the flour are so expensive here it's a treat to cook with it. I'm coming to yours for Christmas! 🙂 As for the coffee, either would do depending upon your coffee tastes. Perhaps start with the Nescafe then build up to the espresso powder?
Ros
Istanbul, Turkey and my college roommate just left with a suitcase full of hazelnut oil (around $15 per liter), sugar free Nutella and roughly $5 a pound for hazelnuts... I'll stop now because when I do this my friends (especially those who are great innovative cooks) cry ;). I'll put you on the list to check in with to see if you'd need something on my next trip (don't know when that will be though). It is the least I can do for all the JOY my favorite bloggers/chef extraordinaire' have contributed to the quality of life sans carbs, gluten, etc. I should have thought of it sooner!
Angela Coleby
Wow! I used to travel to Istanbul a lot when I worked in Dubai (for work not pleasure sadly) and I LOVED it there! The food was always sooo good! Going out for lunch and dinner with my colleagues was one of the best parts of the trip! Your cherries and tomatoes are one of the best I've ever tasted! Get your suitcase packed and out to the Caribbean!! x
Ros
You got it... you're on the preflight check list. I'll give you a list well in advance. I absolutely agree on your memory of the cherry and tomato and don't forget the carrots. They are actually 'drying' their cherries now and my friends are organic tomato farmers. Literally. Brit transplants. I am positive I can get you dehydrated organic tomatoes and probably normal-dried cherries. I have 3 70 lb empty suitcases so I think I can manage it. 😉 I'll catch up with you on your email so your poor fans don't have to listen to me blather on... 😉
oh where do you get the muffin cups pictured here? they are divine. Best,
Angela Coleby
Love it! The muffin cups were from a local supermarket here.
Sean
Hi, what is the amount of water you used? It is mentioned in the method, but not the ingredients. Also, are you using baking powder or baking soda?
Divalicious
I've taken the water out and it's baking powder. Happy baking!
Sophie33
I also made these tasty beauties but used coconut sugar instead if what you used! 🙂
The topped coffee cream cheese topping was utterly divine! xxxx
Divalicious
I could eat a bowl of the topping just by itself..;)
tannngl
This sounds so good! I'll try them!
Divalicious
Hope you enjoy them!
Marlene De Wet
Sounds yummy! Please tell in which shop did you find the hazelnut flour???
Divalicious
I found it in a supermarket called Carltons which is independently owned. The flour was Bob's Red Mill, so perhaps it can be purchased via Amazon too?
lucyshewellphd
I like the sound of the coffee cream cheese topping - yum!