Raspberry glazed toasted hazelnut apple muffins

Recipe for raspberry glazed toasted hazelnut apple muffins, naturally dyed muffins packed with apples and toasted hazelnuts. Great for a sweet breakfast or lighter dessert, that's made in no time! |

Fruity, crunchy muffins that make a great dessert!




  • 120g (4 oz | roughly 1 cup) raw hazelnuts
  • 1 large egg
  • zest of 1 large orange
  • 80ml (1/3 cup) fresh orange juice (from 1 large orange)
  • 1 teaspoon vanilla bean paste (or extract)
  • 60g (1/2 cup) whole wheat flour, sifted
  • 70g (1/2 cup) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 100g (1/2 cup) granulated sugar
  • 60g (1/2 stick) unsalted butter, frozen
  • 1 small apple, cored and diced
  • 1 small apple, grated

Raspberry glaze

  • 80g (1/2 cup) powdered sugar
  • 23 tablespoons milk
  • 12 tablespoons raspberry powder


  1. Preheat oven to 180°C (350°F) and place rack in the center. Line a muffin tin with muffin liners or grease with oil / cooking spray. Set aside.
  2. First toast the hazelnuts: Place hazelnuts in a small pan lined with parchment paper. Toast hazelnuts in the oven for about 10 minutes, until they’re fragrant. Remove from oven, let cool, then chop finely.
  3. Then make the batter:
    Beat egg in a medium bowl, just until frothy. Stir in orange zest, juice, and vanilla. Set aside.
    In another bowl, mix the flours, baking powder, baking soda, cinnamon, salt, sugar and stir until combined. Grate in the frozen butter and stir with a fork, so that the mixture looks crumbly. Fold in the chopped and grated apples. Then stir in the egg mixture. Lastly, fold in the chopped hazelnuts. The batter will be really thick, but that’s how you want it!
  4. Divide the batter evenly between 12 muffin cups. Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  5. Place muffin tin on a cooling rack to cool for about 15 minutes, then remove them from the tin. Once completely cool, make the raspberry glaze:
    In a small bowl whisk powdered sugar with milk, until the mixture looks like a sauce. Add the raspberry powder (adjust the amount until you get the color that you want). Dip each muffin into the glaze and let it dry completely. Dip again for a more intense color and thicker glaze. Let dry before serving.
  6. Store muffins covered in the fridge for up to 2 days, or up to 4 days if you’ve made them without the glaze.


If you can’t find raspberry powder, buy freeze-dried raspberries instead and grind them yourself using your blender. Sift the ground berries with a fine-mesh sieve so that you don’t end up having chunks of berries in your glaze.

If you don’t have whole wheat flour, use all-purpose flour instead.

Recipe inspired by apple muffins from Maida Heatther’s Cakes.