Hazelnut Muffins with Coffee Cream Cheese Topping
Delight in these moist hazelnut muffins topped with a rich coffee-infused cream cheese frosting, perfect for a cozy breakfast or snack.
Ingredients
Dry Ingredients
- 2 cups hazelnut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs
- 1/2 cup butter (melted)
- 1/4 cup monkfruit sweetener (or other low carb substitute)
- 2 tablespoons coconut milk (or almond milk)
Cream Cheese Topping
- 1/3 cup cream cheese (softened)
- 1/3 cup butter (softened)
- 2 tablespoons monkfruit sweetener (or other low carb substitute)
- 2 tablespoons coconut milk (or almond milk)
- 1 teaspoon dried coffee granules
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix dry ingredients: hazelnut flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk eggs, melted butter, and sweetener; combine with dry ingredients.
- Divide batter among muffin cups and bake for 20 minutes until golden.
- Meanwhile, blend softened cream cheese, butter, sweetener, milk, and coffee granules to make topping.
- Once muffins are cooled, top with coffee cream cheese frosting and serve.
Notes
Store muffins in an airtight container for up to 2 days for best freshness.