These Dubai Chocolate Muffins are fudgy and decadent, hiding a kataifi center with pistachio tahini cream and finished with a crunchy dark chocolate pistachio topping.
Why You’ll Love This Recipe
I have been playing around with rich Dubai chocolate in the form of these Dubai yogurt bars, and this Dubai chocolate muffin recipe was my next delicious adventure.
The batter is the same wholesome base as my healthy chocolate muffins, but these look absolutely stunning with their chewy crunch kataifi filling, creamy pistachio tahini center, and glossy dark chocolate tops.
These muffins require a bit of time, but are fun to make! And they taste even fudgier a few hours later or the next day.
Ingredients for Dubai Chocolate Muffins
- Cacao or cocoa powder: You can use either. Cacao powder is less processed. Make sure to use unsweetened cocoa powder, and Dutch processed works fine. We will “bloom” it with boiling water to help the flavors come through.
- Applesauce: Adds natural sweetness and keeps the muffins moist without extra oil. Unsweetened or sweetened works.
- Maple syrup: Honey or agave work too if that’s what you have.
- Avocado oil: Neutral in flavor and perfect for baking. You can swap with olive oil if needed.
- Egg: Helps bind the batter and give the muffins structure.
- Baking essentials: Just the usual baking soda, baking powder, and a pinch of salt.
- All-purpose flour: I used white flour for a lighter texture, but you can use 1 cup plus 5 tablespoons whole wheat or spelt for a more nutritious muffin.
- Kataifi pastry dough: Those delicate, shredded phyllo strands add the perfect surprise. You can find it on Amazon.
- Pistachio cream: Luxuriously nutty and slightly sweet. Pistachio butter can stand in if you have a hard time finding pistachio cream.
- Tahini: Gives the filling a nuttier taste.
- Dark chocolate chips: For the topping. You can also melt a dark chocolate bar.
- Coconut oil: Helps the chocolate melt and set.
- Pistachios: Chopped pistachios give these muffins a crunchy finish and make them feel like a dessert. You can swap in almonds or hazelnuts, if you prefer.
How to Make Dubai Chocolate Muffins
These Dubai chocolate muffins may have three parts, but each one is surprisingly fun to make.
Preheat oven to 375 F and line a muffin tin with parchment liners sprayed with cooking spray.
- Make the filling: In a small skillet, toast the kataifi pastry on low heat until golden. Transfer to a bowl, add the pistachio cream and tahini, and stir until combined.
- Mix the chocolate base: In a large bowl, whisk boiling water with cacao powder until smooth. Whisk in the applesauce, maple syrup, and oil. Add the egg and essentials, and whisk again until smooth. Gently stir in the flour with a spatula just until combined.
- Assemble the muffins: Scoop 2/3 of the batter into the muffin cups. Add a generous scoop of the pistachio-kataifi filling to the center of each and press it in lightly. Top with the remaining batter so the filling is completely covered.
- Bake and cool: Bake for 20 minutes, or until a toothpick in the chocolate part comes out clean. Let them sit in the pan for 5 minutes, then transfer to a rack for about an hour.
- Finish with topping: Microwave the chocolate chips and coconut oil in 1-minute bursts until smooth. Drizzle over the muffins and sprinkle with pistachios.
Tips for Best Results
Here’s how to make these Dubai muffins irresistible!
- Don’t add egg to hot mixture: We “bloom” cacao powder for more flavor, so the mixture is hot. Therefore, be sure to add the other wet ingredients and the egg last to avoid cooking it.
- Pack filling tightly: Use a small trigger scoop so the filling stays in a neat little ball inside each muffin.
- Work patiently: Divide the batter evenly and pack the filling in the scoop carefully. I highly recommend to use trigger scoops, they make this much easier. For muffins to be pretty you need to work patiently.
- Let muffins rest: They taste better after a few hours and even better the next day. The filling gets extra fudgy and the chocolate drizzle sets with a nice crunch.
How to Store
Store: Keep your muffins in a resealable bag or airtight container at room temperature and they’ll stay fresh for about 3 days before drying out.
Freeze: Put them in an airtight container and freeze for up to 3 months.
More Dessert Recipes to Try
- Healthy chocolate coconut balls
- Superfood chocolate bars
- Pistachio thumbprint cookies
- Healthy no bake chocolate cookies
Dubai Chocolate Muffins
These Dubai Chocolate Muffins are fudgy and decadent, hiding a kataifi center with pistachio tahini cream and finished with a crunchy dark chocolate pistachio topping.
Video
Ingredients
For the Filling:
- 1 1/3 cups kataifi pastry dough
- 1/3 cup pistachio cream
- 1 tablespoon tahini
For the Muffins:
- 1/2 cup boiling water
- 1/2 cup cacao or cocoa powder
- 3/4 cup applesauce, unsweetened
- 3/4 cup maple syrup or honey
- 3 tablespoons avocado oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour*
- Cooking spray, I use Misto
For the Topping:
- 1/3 cup dark chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons pistachios, finely chopped
Instructions
- Preheat oven to 375 F, line muffin tin with parchment paper liners and spray with cooking spray. Set aside.
- Make the filling: In a small skillet, add kataifi pastry dough and cook on low heat until golden brown, stirring often. Transfer to a medium bowl, add pistachio cream and tahini, stir with spatula until well mixed and set aside.
- Make the muffins: In a large bowl, add boiling water and cacao powder. Whisk until well mixed and not lumpy.
- Add applesauce, maple syrup and oil, then whisk. Add egg, baking powder, baking soda and salt, and whisk more until smooth.
- Add flour and stir gently with spatula just until mixed. Do not overmix.
- Using large trigger scoop, fill each muffin opening with about 2/3 of batter. You want about 1/3 batter left for each muffin to cover the filling. Pack small trigger scoop generously with the filling, place in the center and press gently on it to sink in. Repeat 11 more times. Then using large trigger scoop again, divide remaining batter between 12 muffins pouring it on top in the center – it should spread on its own but you can always help with a small spatula. Filling should be completely covered with chocolate muffin batter.
- Bake for 20 minutes or until toothpick inserted in the chocolate part comes out clean.
- Remove muffins from the oven, let cool for 5 minutes, then transfer to a wire rack to cool for 1 hour. Muffins will taste better and topping will not melt.
- Add the topping: In a small bowl, add chocolate chips and coconut oil. Melt in a microwave in 1 minute intervals until melted, stirring in between. Drizzle on top of muffins and sprinkle with pistachios.
- Serving: I find these muffins taste better after 2-3 hours, even better next day. I feel like they become more fudgy and moist, especially the filling. I also like to let drizzle solidify so it's crunchy when biting into a muffin.
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!
Notes
- Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days.
- Freeze: In an airtight container for up to 3 months.
- Whole wheat flour: I would use 1 cup 5 tablespoons of whole wheat or spelt flour instead of white flour if you want more nutrition.
Nutrition
Serving: 1muffin, Calories: 310kcal, Carbohydrates: 47g, Protein: 7g, Fat: 11g, Saturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 14mg, Sodium: 178mg, Fiber: 3g, Sugar: 19g
Nutrition information is automatically calculated, so should only be used as an approximation.
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