Easy Hazelnut Coffee Muffins

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• Preparation time: 10 minutes
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• Cooking time: 25 minutes
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For the muffins:

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• 120g of wheat flour (max T-110)
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• 50g of ground hazelnuts
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• 40g of coconut blossom sugar
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• 6g of baking powder
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• 1 pinch of salt
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• 2 eggs
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• 7 cl of coffee
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• 2g of hazelnut oil
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For the topping:

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• 50 dark chocolate
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• 3 cl of coffee
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• 1 tablespoon of agave syrup (or honey)
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• 1 handful of roasted hazelnuts
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• Prepare 10 cl of coffee with about 7g of ground coffee.
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• Preheat the oven to 180 u00b0. In a bowl, mix the dry ingredients: flour, ground hazelnuts, coconut blossom sugar, baking powder and salt. Mix it.
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• Then add the eggs, coffee and oil. Mix again until you get a smooth texture.
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• Oil muffin cups and pour 3/4 of the mixture. Bake for 20 to 25 minutes.
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• Prepare the icing: roast a handful of hazelnuts in a pan over low heat for about 15 minutes.
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• Melt the dark chocolate in a double boiler or in the microwave, then mix it with the coffee (preferably hot) and the agave syrup.
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• Let muffins cool before puitting frosting and crushed roasted hazelnuts.
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Store in a dry place for 3 days.