Toffee Hazelnut Chocolate Chip Loaf Cakes

Hazelnut and chocolate chip loaf cakes topped with a toffee crumble.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Loaf Cakes

Calories 119kcal

Author Vanessa Woodruff

Ingredients

For the Loaves

1 ½ cups (180g) All-Purpose Flour
½ Tablespoon Baking Powder
⅛ teaspoon Baking Soda
½ teaspoon Kosher Salt
½ teaspoon Cinnamon optional
2 ½ Tablespoons (40g) Unsalted Butter melted
2 Tablespoons (32g) Vegetable Oil
½ cup (96g) Sugar
1 Egg
3 Tablespoons (42g) Greek Yogurt
½ cup Milk
½ teaspoon Vanilla Extract
¾ cup Semi-Sweet Chocolate Chips
2 oz Chopped Hazelnuts

For the Topping

¼ cup (30g) All-Purpose Flour
2 Tablespoons (24g) Brown Sugar
1 Tablespoon (14g) Butter
½ cup (120g) Health Toffee Bits
Coarse Sugar for sprinkling (optional)

Instructions

Preheat the oven to 425ºF.
Mix the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Set aside.
In another bowl, mix the melted butter, vegetable oil, sugar and egg together. Add the yogurt, milk, and vanilla and whisk together until combined.
Fold the wet ingredients and dry ingredients together until fully combined. Be sure not to over mix the batter.
Fold in the chocolate chips and chopped hazelnuts and transfer to two mini loaf cake molds.*
For the topping, mix flour and brown sugar together. Cut in the butter using a fork before adding in the toffee bits. Add the toffee crumble on top of the loaf cakes and generously sprinkle course sugar on top.
Bake at 425ºF for 5 minutes, before reducing the oven temperature to 350ºF and baking for another 45-50 minutes until the center is set or a toothpick inserted comes out clean.

Notes

*We used a silicone mini loaf cake mold with four 2.25" x 5.5" x 3" molds. You could use two stand alone loaf cake molds or other tins. Or you could make muffins instead of loaf cakes. The batter should make around 8 standard size muffins, requiring about half the bake time as the loaf cakes.

Nutrition