Hazelnut Espresso Fall Coffee Muffin Recipe: The Cozy, Caffeinated Bake That Doubles Your Morning Happiness

Picture this: crisp air, a hoodie, and a muffin that tastes like your favorite latte grew legs and walked into your kitchen. These hazelnut espresso muffins are rich, toasty, and unapologetically fall. They’re the kind of bake that makes your home smell like a café and your mornings feel like you actually have your life together.

No fancy tools, no culinary degree—just bold flavor, a warm crumb, and a high-five from your taste buds. Ready to upgrade breakfast without overthinking it?

Jump to Recipe Card

What Makes This Recipe Awesome

  • Big coffee energy: Real espresso and a hint of coffee liqueur (optional) bring depth and aroma that’s more “barista-level” than bake-sale basic.
  • Toasty hazelnut crunch: Roasted hazelnuts inside and on top add texture that keeps each bite interesting—no bland muffins allowed.
  • Moist, tender crumb: Greek yogurt and brown sugar lock in moisture for bakery-style softness that lasts for days.
  • Fall-forward flavors: Cinnamon, vanilla, and a whisper of nutmeg give cozy vibes without turning the muffin into a spice bomb.
  • Make-ahead friendly: Batter rests well, muffins freeze beautifully, and your future self will thank you.

What Goes Into This Recipe – Ingredients

  • Dry Ingredients:
    • 2 cups (250 g) all-purpose flour
    • 1/2 cup (50 g) finely ground hazelnut meal (or almond meal if needed)
    • 1 tbsp espresso powder (or 2 tbsp very finely ground coffee)
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp fine sea salt
    • 1 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
  • Wet Ingredients:
    • 2 large eggs, room temperature
    • 3/4 cup (150 g) light brown sugar, packed
    • 1/4 cup (50 g) granulated sugar
    • 1/2 cup (120 ml) neutral oil (canola, grapeseed) or melted butter
    • 1 cup (240 g) plain Greek yogurt (or sour cream)
    • 1/3 cup (80 ml) strong brewed espresso or very strong coffee, cooled
    • 1 tsp pure vanilla extract
    • 1–2 tbsp coffee liqueur, optional
  • Mix-ins & Toppings:
    • 3/4 cup (90 g) roasted hazelnuts, roughly chopped
    • 2 tbsp turbinado sugar for topping
    • Optional glaze: 1/2 cup (60 g) powdered sugar + 1–2 tsp espresso

The Method – Instructions

  1. Prep your battleground: Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with liners or grease well.
  2. Toast the nuts: If your hazelnuts aren’t roasted, spread them on a sheet pan and toast 7–9 minutes until fragrant.

    Cool, then rub off skins and chop.

  3. Mix dry team: In a large bowl, whisk flour, hazelnut meal, espresso powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. Whisk wet team: In another bowl, whisk eggs, brown sugar, and granulated sugar until slightly thick and glossy, about 45 seconds. Whisk in oil (or melted butter), yogurt, cooled espresso, vanilla, and liqueur if using.
  5. Combine without drama: Pour wet into dry.

    Stir gently with a spatula just until a few flour streaks remain. Fold in 1/2 cup chopped hazelnuts. Batter should be thick—embrace it.

  6. Fill like you mean it: Divide batter among cups, filling nearly to the top for sky-high domes.

    Sprinkle with remaining hazelnuts and turbinado sugar.

  7. Blast and bake: Bake at 400°F (205°C) for 5 minutes, then reduce to 350°F (175°C) without opening the door. Bake 12–14 more minutes, until a toothpick comes out with moist crumbs.
  8. Cool smart: Let muffins rest in the pan 5 minutes, then transfer to a rack. If glazing, whisk powdered sugar with espresso and drizzle over warm muffins.
  9. Mandatory sniff break: Take a second to appreciate that café-level aroma.

    Then try not to eat three. No promises.

Storage Tips

  • Counter: Keep in an airtight container at room temp for 2–3 days. Slip in a paper towel to absorb moisture and maintain the crumb.
  • Fridge: Up to 5 days, but bring to room temp or warm 10–15 seconds in the microwave so they don’t taste shy.
  • Freezer: Wrap individually and freeze up to 3 months.

    Thaw overnight or reheat from frozen at 300°F (150°C) for 8–10 minutes.

  • Glaze strategy: If freezing, glaze after thawing for best texture and sheen.

Nutritional Perks

  • Healthy fats: Hazelnuts contribute monounsaturated fats and vitamin E—nice for heart health and skin.
  • Protein boost: Greek yogurt and eggs add a bit of protein, helping these muffins feel more satisfying than sugary cupcakes in disguise.
  • Moderate sugar: Brown sugar plus espresso creates perceived sweetness and depth, so you don’t need a sugar avalanche.
  • Caffeine kick: Espresso powder and brewed coffee provide a gentle lift. Not energy-drink wild, just alert-and-happy.

Pitfalls to Watch Out For

  • Overmixing: Tough muffins happen when you beat the batter into submission. Fold until just combined, call it a day.
  • Hot espresso: Warm coffee can scramble eggs or melt your batter’s structure.

    Cool it first—patience pays.

  • Skimping on salt: A tiny bit of salt makes coffee and hazelnut flavors pop. Don’t omit.
  • Under-toasting nuts: Pale nuts are meh. Roast until fragrant for max flavor payoff.
  • Door peeking: Opening the oven too early deflates muffin domes.

    Resist the curiosity, Sherlock.

Different Ways to Make This

  • Mocha moment: Fold in 1/2 cup mini chocolate chips or a chopped dark chocolate bar. Coffee + chocolate = power couple.
  • Dairy-free: Use a thick dairy-free yogurt and neutral oil. The crumb stays soft and tender, IMO just as good.
  • Gluten-free: Swap a 1:1 gluten-free flour blend and ensure your hazelnut meal is certified GF.

    Add 1 extra tablespoon yogurt if the batter seems dry.

  • Maple twist: Replace granulated sugar with 3 tbsp pure maple syrup and reduce brewed espresso to 1/4 cup to balance moisture.
  • Spice play: Add cardamom (1/4 tsp) for a fragrant, café-style accent that loves espresso.
  • Nut-free option: Use almond meal if tolerated, or skip nut meal and replace with equal flour. Sub chopped pumpkin seeds for crunch.
  • Mini muffins: Bake in a mini tin at 400°F for 4 minutes, then 350°F for 6–8 minutes total. Watch closely—tiny bakes move fast.

FAQ

Can I use instant coffee instead of espresso powder?

Yes, use a high-quality instant coffee and increase to 1.5 tbsp for similar boldness.

The flavor won’t be as deep, but it’ll still be delicious.

Do I have to add the coffee liqueur?

Nope. It’s optional and mainly adds aroma. Skip it for a family-friendly version or sub 1 tsp vanilla plus 1 tsp water.

How do I prevent soggy tops the next day?

Cool muffins completely, store with a paper towel in the container, and avoid stacking while still warm.

A quick 300°F reheat for 5 minutes refreshes the crust.

Can I make the batter ahead?

You can mix it, cover, and refrigerate up to 12 hours. Add 1–2 teaspoons milk if it thickens too much before scooping.

☕ Transform Your Coffee Into a Wellness Ritual

Smarter caffeine habits, mindful routines, and fat-burning brew strategies.

Coffee Wellness System eBooks
☕ Brewing Balance — Focus & Energy
🌞 Morning Routine — Burn More Fat
🧪 Science Behind Your Sip — Does Coffee Help?
☕ Get the Coffee Wellness Bundle
Created by WarmBrews.com ☕

What if I don’t have hazelnut meal?

Blitz roasted hazelnuts in a food processor until fine but not pasty. Or sub almond meal; flavor changes slightly but still pairs well with espresso.

How strong is the coffee flavor?

Medium-bold.

If you want a lighter profile, cut espresso powder to 2 teaspoons and keep the brewed espresso as-is.

Can I reduce the sugar?

You can drop granulated sugar entirely and rely on 3/4 cup brown sugar. Texture stays moist, sweetness becomes gently restrained.

Why start hot and then drop the temperature?

That initial heat jump-starts lift, creating taller domes. Then the lower temp finishes baking without drying the crumb.

Science, but make it tasty.

The Bottom Line

These Hazelnut Espresso Fall Coffee Muffins bring café-grade flavor with weeknight effort. They’re nutty, aromatic, and just sweet enough, with a moist crumb that doesn’t quit on day two. Bake a batch now, freeze a few for later, and watch your mornings go from “ugh” to “okay, I’m thriving.” Low stress, big taste—exactly how fall should feel.

Printable Recipe Card

Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.