Desserts/ Gluten Free/ Low Carb

Hazelnut Flour Muffins with a Coffee Cream Cheese Topping

hazelnut flour muffins

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Hazelnut flour muffins that are topped with a delicious coffee cream cheese topping.  The flavour 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 as I came across a bag of this in a supermarket.   I substituted a few recipes that I usually use almond flour with the hazelnut flour and was delighted with the results.  

hazelnut flour muffins


hazelnut flour muffins

 I love the hazelnut flavour and combined it with coffee for the cream cheese topping.  You could change the topping or omit it all together.   I liked it as it reminded me of a coffee and walnut cake.  If you don’t have hazelnut flour you could make your own by grinding the nuts (the same way that you would make almond flour).  Sadly for me, hazelnuts are not in abundance where I live so you can understand my excitement when I came across a bag of this flour and saw how low in carbs it was too.  I think I squealed out loud with girlish glee….makes a change from my loud swearing at seeing how expensive the cauliflowers are in that shop.


hazelnut flour muffins

hazelnut flour muffins

Hazelnut Muffins with Coffee Cream Topping

3.55 from 11 votes
Print Pin Rate
Course: Muffins
Servings: 8 Muffins
Author: Angela Coleby


  • 2 cups (224g) hazelnut flour
  • 4 eggs
  • 1/2 cup (113g) Butter melted
  • 1/4 cup (50g) Erythritol or sugar substitute
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/3 cup (75g) butter softened
  • 1/3 cup (75g) cream cheese softened
  • 2 tablespoons coconut milk
  • 2 tablespoons erythritol or sugar substitute
  • 1 teaspoon dried coffee granules


  • Preheat the oven to 180C/350F degrees.
  • Mix the hazelnut flour, baking soda and salt together.
  • In another bowl mix the butter, eggs and erythritol.
  • 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.
  • Whilst the cakes are cooling make the cream cheese topping.
  • Blend the butter, cream cheese, coffee, coconut milk and erythritol 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!


Makes 8 muffins
Nutrition per muffin (no topping):  313 Calories, 31g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carb
Nutrition per muffin (with topping):  411 Calories, 41g Fat; 8g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carb
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes


hazelnut flour muffins



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  • Reply
    July 3, 2019 at 9:46 am

    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!

    • Reply
      Angela Coleby
      July 4, 2019 at 6:41 pm

      Thank you so much. Glad you enjoy them!

  • Reply
    Lisa Wills
    January 21, 2019 at 6:30 pm

    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.

  • Reply
    Rheanna Freese
    November 13, 2018 at 10:13 am

    Can i use regular sugar in this recipe?

    • Reply
      Angela Coleby
      November 14, 2018 at 8:20 pm

      Yes you could.

  • Reply
    Fantazzia Bender
    August 30, 2018 at 2:46 pm

    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!

  • Reply
    May 6, 2016 at 4:41 am

    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!

    • Reply
      Angela Coleby
      May 6, 2016 at 9:32 am

      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?

      • Reply
        May 6, 2016 at 9:53 am

        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!

        • Reply
          Angela Coleby
          May 6, 2016 at 11:12 am

          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
            May 6, 2016 at 12:02 pm

            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
            May 6, 2016 at 1:11 pm

            Love it! The muffin cups were from a local supermarket here.

  • Reply
    August 1, 2015 at 5:12 am

    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?

    • Reply
      August 5, 2015 at 9:57 am

      I’ve taken the water out and it’s baking powder. Happy baking!

  • Reply
    July 31, 2015 at 8:34 am

    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

    • Reply
      July 31, 2015 at 3:34 pm

      I could eat a bowl of the topping just by itself..;)

  • Reply
    July 20, 2015 at 1:35 pm

    This sounds so good! I’ll try them!

  • Reply
    Marlene De Wet
    July 17, 2015 at 1:29 am

    Sounds yummy! Please tell in which shop did you find the hazelnut flour???

    • Reply
      July 21, 2015 at 10:23 am

      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?

  • Reply
    July 16, 2015 at 8:18 pm

    I like the sound of the coffee cream cheese topping – yum!

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