Dubai Chocolate Muffins
Moist chocolate muffins filled with creamy caramel, topped with silky ganache, crunchy pistachios, and a touch of gold — these Dubai Chocolate Muffins are easy to make but look and taste like a luxury dessert.
Ingredients
For the Chocolate Muffin Batter:
- 1½ cups 190g all-purpose flour
- ½ cup 45g unsweetened cocoa powder (Dutch-processed preferred)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2/3 cup 150g brown sugar
- ¼ cup 50g granulated sugar
- 2 large eggs room temperature
- ½ cup 120ml vegetable oil or melted butter
- ¾ cup 180ml buttermilk or full-fat yogurt
- 1 tsp vanilla extract
- ½ cup 90g semi-sweet chocolate chips (optional)
For the Caramel Filling:
- ½ cup 100g granulated sugar
- 2 tbsp water
- ¼ cup 60ml heavy cream, room temperature
- 2 tbsp unsalted butter room temperature
- Pinch of salt or use salted butter
For the Chocolate Ganache Topping:
- 100 g 3.5 oz dark chocolate, chopped
- ½ cup 120ml heavy cream
For Garnish:
- 2 tbsp chopped roasted pistachios
- Optional: edible gold dust or flakes
Instructions
- Heat sugar and water in a saucepan over medium, stirring until dissolved. Stop stirring; cook to golden amber.
- Off heat, whisk in cream (it will bubble), then butter and salt. Cool to thicken.
- Preheat oven to 350°F (175°C). Line muffin tin. Sift flour, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk sugars, eggs, oil, buttermilk, and vanilla. Combine with dry ingredients; fold in chocolate chips if using.
- Add 1 tbsp batter to each liner, 1 tsp caramel in center, then cover until 3/4 full.
- Bake 16–18 mins, checking side (not center) with a toothpick. Cool 10 mins in pan, then transfer to rack.
- Heat cream until simmering; pour over chocolate. Rest 2 mins, then whisk smooth. Cool slightly.
- Top muffins with ganache, sprinkle pistachios, and add gold dust if desired.