These Tiramisu Chocolate Chip Muffins combine all that is good about the classic dessert with an easy muffin recipe. Moist, full of chocolate chunks and with a rich mascarpone filling – these will make a great breakfast (or anytime) treat. I highly recommend doubling the quantity and freezing some for when you fancy grabbing an easy snack on the go.
As with any muffin recipe, the trick to light and fluffy muffins is a combination of moisture and minimal mixing. I recommend just using a wooden spoon and stir until only just combined. The batter may look a little thin – but trust the process. You could sub the chocolate for milk/white chocolate if you want, but I enjoy the adult-ness of dark chocolate for these.
Mascarpone is the filling of choice here, as it is a key ingredient to a good tiramisu. You can find this at any large supermarket. It is like the darker, sexier sibling to cream cheese. It is richer in taste and keeps a creamy flavour throughout baking. Cream cheese could be used if you really can’t find mascarpone!
For other coffee/chocolate kinda bakes, check out this Chocolate Cake with Cappuccino Buttercream, or for other muffins try these Bakery Style Blueberry Muffins. For a video, and more baking inspiration, head on over to my Instagram.
Tiramisu Chocolate Chip Muffins
Makes: 6 Muffins
Prep Time: 10 Minutes
Bake Time: 20 Minutes
Total Time: 30 Minutes
Ingredients
- 1 Medium Egg
- 100ml Milk
- 30ml Coffee, made up and cooled slightly
- 40g Butter, Melted and cooled
- 1 Tsp Vanilla Extract
- 1 Tbsp Cocoa Powder
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 100g Light Brown Sugar
- 150g Plain Flour
- 100g Dark Chocolate, Chopped (or chocolate chips)
- 6 Tsp Mascarpone
Method
- Preheat the oven to 200C/180C Fan/Gas 6. Line 6 muffin holes.
- In a large bowl, combine the egg, milk, vanilla, coffee and butter. Stir together.
- Add the dry ingredients: cocoa powder, baking powder, baking soda, brown sugar and flour. Stir until only just combined.
- Fold in the chocolate chips then scoop the mixture into the lined tins (fill to about 2/3 full).
- Dollop on 1 tsp of mascarpone onto the top of each muffin.
- Bake for 20-22 minutes, until a skewer comes out clean.
- Let cool on a wire rack before eating (or be like me and eat them as soon as physically possible after taking out of the oven!).
