Hazelnut, Cinnamon & Pear Muffins

For the Muffins:

• 1cup butter, room temperature
• 1 1/2 tbsp hazelnut oil
• 1 1/2 cup sugar
• 4 eggs
• 1 3/4 cup self-raising flour
• 1/4 cup hazelnuts, diced
• 2 pears, peeled, cored, and diced into small cubes

For the Topping:

• 1 1/2 tbsp demerara sugar
• 1/4 cup hazelnuts, diced
• 1/4c jumbo oats

Here’s how

1. Preheat the oven to 340°F / 170°C (fan 150°C) / Gas mark 3.
2. In a large mixing bowl, whisk the butter, hazelnut oil, and caster sugar together until light and fluffy.
3. Add the eggs, one at a time, whisking after each addition until fully combined. Incorporate the dry ingredients.
4. Gently fold in the self-raising flour and diced hazelnuts.
5. Peel, core, and dice the pears into small cubes, then stir them into the batter.
6. Line a 12-hole muffin tray with muffin cases.
7. Evenly portion out the batter between the cases, filling them about ¾ full.
8. In a small bowl, mix together the demerara sugar, chopped hazelnuts, and jumbo oats.
9. Sprinkle the mixture generously over the top of each muffin.
10. Bake in the preheated oven for 20–25 minutes, or until golden brown and springy to the touch.
11. Allow to cool slightly before serving.