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.
Servings: 12 muffins
Calories: 310kcal
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.
Video
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