Hazelnut Streusel

Sweet crunchy topping, with a hint of chocolate over top a soft moist muffin or cake.



Hazelnut Streusel

Marla Hingley
Sweet crunchy topping, with a hint of chocolate over top a soft moist muffin or cake.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 12



  • 1/2 cup hazelnuts toasted & chopped
  • 1/2 cup brown sugar packed
  • 1/3 cup GF chocolate hazelnut spread
  • 1/4 cup GF mini semi-sweet chocolate chips


  • 1 1/4 cup GF Flour Blend* I prefer Bob's Red Mill Biscuit & Baking Mix blend
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup coconut oil or butter, melted
  • 2 tsp vanilla


  • Toast nuts on a baking sheet in oven at 350°F for 10-15 minutes. Set aside to cool, then coarsely chop.
  • Mix together brown sugar and hazelnut spread, then stir in nuts and chocolate. Use your fingers to break up into a coarse crumble if needed.
  • In a large bowl, whisk together flour, baking powder and salt, set aside.
  • In another bowl, whisk together eggs and sugar until creamy. Beat in coconut oil and vanilla until smooth.
  • Add wet ingredients into dry, and whisk until just combined.
  • For muffins, pour into lined muffin tins, half-full. Sprinkle with the topping mixture to the top of the muffin well. Or you can create a layered effect: put a couple tablespoons of batter into each well, sprinkle over some topping, add more batter so its just over half full, then finish with another layer of topping.
  • Bake at 350°F for 25 minutes. If using large wrappers (like in picture), this recipe will make 6 muffins. If using smaller wrappers it will make 12.
  • To make a cake, pour into a greased 8" pan, sprinkle evenly with topping, and bake for 30 minutes, or until done.


*if your blend doesn't contain xanthan gum, add 1/2 tsp to mixture.
Tried this recipe?Let us know how it was!
See also
Flourless Chocolate Hazelnut Cake


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  1. 5 stars
    Any chance we can get nutritional values added to the recipes? Many people, especially children, who are celiac are also diabetic. Those nutritional values are crucial to deciding if they can enjoy things like this. Thanks!

  2. I made these last night. I used Pamela’s Artisan flour blend. Though the batter was very thick, I added 3/8 cup of soy gluten free milk. It was not pourable, so I spooned batter into silicone cups. Also, I had lots of crumble mixture leftover. Next time, I would sprinkle some crumble mixture on the bottom, add little bit of batter, sprinkle more crumble mixture, little bit of batter, sprinkle the top with more crumble mixture. Otherwise was deliciously good.

  3. I agree, I had leftover crumb topping as well. That is a fantastic idea to put some in the middle of the batter! I am going to add that to the recipe – thanks for the great suggestion!!

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