Breakfast muffins
Deliciously soft and fluffy muffins with hazelnuts and dried cherries, baked to golden perfection - ideal for breakfast, snacks, or a sweet treat any time of day.
Updated : 25 August, 2025
Easy
About 20 min.
Ingredients
300 grams
Self-raising flour
1 teaspoon
Baking powder
pinch
Salt
1 teaspoon
Cinnamon
150 grams
Brown sugar
250 milliliters
Milk
2
Eggs
100 grams
Butter
100 grams
Hazelnuts
25 grams
Dried cherries
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C and line a muffin tray with paper muffin cases.
Step 2
In a large bowl, sift together the flour, baking powder, salt, and cinnamon, then stir in the sugar. In another bowl, whisk the milk, eggs, and melted butter until combined. Pour this mixture into the dry ingredients and mix quickly until just incorporated. Gently fold in the hazelnuts and dried cherries.
Step 3
Divide the batter evenly among the 12 muffin cases. For extra crunch and flavor, sprinkle each muffin with granola or crushed nuts before baking.
Step 4
Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Allow the muffins to cool in the tin for five minutes, then serve warm or at room temperature.