Author Notes
Pairing red wine, hazelnut and black pepper in a sweet muffin feels rebellious and the taste of this grownup treat is hard to describe. You just have to try it for yourself. —Jas
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Ingredients
- Muffins
-
1
stick butter, softened
-
3
eggs
-
1/2 cup
sugar
-
1 cup
all-purpose flour
-
2 tablespoons
cornstarch
-
1 1/2 teaspoons
cocoa powder
-
1 teaspoon
baking powder or cream of tartar
-
1/2 teaspoon
cinnamon
-
1 cup
ground hazelnuts
-
1/4 cup
chopped hazelnuts
-
1/2 cup
mini chocolate chips
-
1 teaspoon
rum
-
3 tablespoons
red wine (like Dornfelder)
- Glaze
-
1 cup
powdered sugar
-
1/2 tablespoon
freshly ground black pepper
-
2 tablespoons
red wine
Directions
-
Preheat oven to 350 degrees Fahrenheit. Grease or line the muffin tin with paper liners. I used large liners that don’t fit in my muffin tin and I placed them on a cookie sheet. Set aside.
-
With an electric mixer, beat the butter and sugar until combined. Mix in eggs and vanilla and beat until foamy, about five minutes.
-
Combine all dry ingredients and gradually add to the egg mixture. Slowly pour the red wine and rum and continue to stir to a creamy texture.
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Fill the prepared liners three quarters full with the muffin batter. Bake for 30 minutes or until a toothpick inserted in the center comes out either clean or with only a few crumbs clinging to it. Remove muffins from the oven and let them cool down on cooling rack.
-
Mix all ingredients for the glaze and pour evenly over still warm muffins. Sprinkle with more black pepper if desired or decorate with hazelnuts or chocolate shavings.
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