Honey Kissed Hazelnut Bran Muffins

By Heidi Scheifley from Hollyhock: Garden to Table

Bran muffins shouldn’t be something you eat just because they’re good for you. The addition of ground hazelnuts adds a subtle nutty taste, but more than anything, they help create a moistness that is lacking in most bran muffins. A perfect vehicle for a slathering of butter and a smear of homemade blackberry or banana jam.

Ingredients – Makes 12

  • 2 eggs, lightly beaten
  • 1 cup plain yogurt
  • 1/2 cup butter, melted and cooled slightly
  • 1/4 cup honey
  • 2 tbsp blackstrap molasses
  • 1-1/2 cups wheat bran
  • 1/2 cup ground roasted hazelnuts*
  • 1 cup whole wheat flour
  • 1/4 cup cane sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup dried fruit or 1 cup fresh or frozen berries, optional


  1. Preheat oven to 400 degrees and prepare muffin tins with papers or oil.
  2. In a large bowl, beat together the eggs, yogurt, butter, honey and molasses. In a separate bowl, combine all dry ingredients.
  3. Sprinkle the dry ingredients over the wet and stir just to combine. Fold in optional add-ins. Resist over-mixing.
  4. Divide batter among prepared muffin cups and bake 20-25 minutes or until a toothpick inserted in the middle of muffins comes out clean. Remove from pan and cool on wire rack.

*A coffee grinder is the best way to make hazelnuts into a fine flour. You can use a food processor or blender too, but the result won’t be as soft.

4 thoughts on “Honey Kissed Hazelnut Bran Muffins”

    1. Yes! It’s best to use a gluten-free mix, as I find that more effective than substituting with just one kind of flour (e.g. rice).

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