Hazelnut Yogurt Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

In a bowl, mix the flour, baking powder, baking soda and about 50 g chopped hazelnuts well.

In a second bowl, beat the egg, sugar, vanilla sugar, hazelnut yogurt and oil until frothy.

Add the flour–hazelnut mixture to the yogurt batter and fold in briefly until just combined into a batter.

Spoon the batter into the cases, sprinkle with the remaining hazelnuts and bake for 20–25 minutes.

Let the muffins rest for 5 minutes, then remove them from the cases and cool completely on a wire rack.