With a lot of leftover dough from yesterdayâ€™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 Â 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 â€“ approximately 1 hour.
You know itâ€™s ready when you poke into the dough and the hole you create doesnâ€™t puff back up.
For the dough recipe’s pictures, check out yesterdayâ€™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.