These easy chocolate stuffed muffins are the perfect dessert for every occasion. Crumbly and tender with a creamy chocolate center, they ’re just irresistible!
Okay, a while ago I did something I’ve been wanting to do for a long time now. I took the recipe for my apple crumble muffins and I substituted a chocolate filling for the apple pie filling. It’s safe to say that my life is complete now 🙂
I mean, this is a delicious, easy to make dessert, with a crumbly, melt-in-your-mouth base and a creamy
The tahini & chocolate (or Nutella) filling
When I started thinking about the filling of these muffins the first thing that came to my mind was (of course) Nutella. But because I also like to use tahini and chocolate (like I do in this olive oil & banana blender cake with tahini chocolate ganache) I decided to also try a tahini-based cream. To my surprise, I liked the tahini and chocolate filling
Don’t get me wrong here: I’m not saying that I didn’t like the ones with Nutella (duh), I’m just saying that the other batch was a bit more balanced and with a more complex and interesting flavor. If you don’t like tahini you can use natural almond or hazelnut or peanut butter (with no additives and hydrogenated fat).
How to assemble the chocolate crumble muffins
The first thing you want to do is to line your cupcake pan with liners. Then, after you make the filling and the dough, you will divide the dough into 20 balls and you will form small nests which will be filled with the filling. Fill with the chocolate filling and crumble the rest of the dough with your fingers over the filling.
- Substitute almond butter, hazelnut butter or peanut butter for the tahini
- You can also use a store-bought chocolate spread like Nutella.
- Use cupcake liners for easier unmolding. When the muffins are baked, I find it easy to scoop them out of the pan using a fork. Don’t pierce them with the fork, just slide it through the edge of each muffin and lift it out of the pan.
Similar recipes you may like:
5-ingredient flourless chocolate cake (with no butter)
Roasted almond & white chocolate mousse cake (nougat torte)
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- 3 1/2 cups (460 grams) all-purpose flour
- 5 teaspoons baking powder
- 1 cup (250 grams) butter, soft
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup (220 grams) white sugar
- 1 large egg
- 1/2 cup (125 grams) tahini
- 1/4 cup (85 grams) honey
- 1/3 cup (80 grams) milk
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 teaspoon vanilla exract
- 5.3 oz (150 grams) dark chocolate, 55% cocoa, chopped
- 1 1/2 -2 cups Nutella
Make the filling: Transfer all the ingredients for the filling to a small pot and heat over medium heat, stirring constantly, until smooth. Take off the heat and let it cool (refrigerate for quicker results).
Make the dough: Transfer all the ingredients for the dough in a bowl and mix with a fork to combine. Knead by hand until the dough comes together and forms a ball (you can also do that in a food processor).
Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
Divide the dough into 20 equal pieces. Take a little more than half of each piece of dough and transfer it into the liner, spreading it out with your hands, forming a mini tart shape (like a nest). Fill with a heaped tablespoon of filling and crumble on top the rest of the piece of dough with your fingers. Continue with the rest of the muffins.
Bake the muffins for about 25 minutes or until golden brown on top. Transfer to a rack to cool. Sprinkle with icing sugar just before serving. Eat!
If you have any filling left, store it in the fridge. You can let it come to room temperature and slather it on bread.
If you want to make half the recipe, use 1 egg yolk and 1 tablespoon egg white
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These were delicious! I actually liked the ones with the tahini more! ?
Thank you Maria! Yes, I think the ones with tahini are more balanced 🙂