With a lot of leftover dough from yesterday’s post, I used some to make bread muffins, only with a hidden piece of dark chocolate in each one. They bake to a perfect warm and fluffy bread muffin in just under 10 minutes. The chocolate surprise keeps things interesting.
So moist and bready and delicious!
Surprise Chocolate Bread Muffins
Cook Time: 8-10 minutes
Keywords: dessert snack side bread vegan vegetarian chocolate whole-wheat muffin
Ingredients (Servings vary)
For the Dough
- 1.5 cups whole-wheat flour (give or take depending on conditions)
- 1.5 cups lukewarm water
- 1 tsp yeast
- 1 tsp salt
For the Stuffing
- Dark chocolate bar
For the dough, in a large bowl, add to the lukewarm water the salt and yeast. Add the whole-wheat flour in 1/2 cup increments until the mixture thickens. You may find yourself exceeding the recommended flour amount. Feel it out.
Knead the dough for about 10 minutes on a floured surface until it smoothens and can form a pretty little dough ball. Place into a bowl that has sides covered in olive oil (to prevent sticking), and cover with a moist towel. Store in a warm place until the dough doubles in size – approximately 1 hour.
You know it’s ready when you poke into the dough and the hole you create doesn’t puff back up.
For the dough recipe’s pictures, check out yesterday’s post.
For the prep, fill oiled tin muffin cups halfway with dough, layer with a small piece of chocolate, and then top the chocolate with a chunk of dough to seal it off.
Bake at 375 degrees Fahrenheit for approximately 8-10 minutes or until tops are golden brown.