Chocolate Chip Muffinswith Chocolate Cream Filling

Preheat the oven to 425°F.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk the eggs (room temperature), oil, vanilla extract, and buttermilk until smooth.

Pour the wet mixture into the dry ingredients and stir briefly until just combined; the batter should remain thick and slightly lumpy.

Fold in 60‑80 g of chocolate chips, reserving extra chips for topping.

Let the batter rest for 10–15 minutes to allow the flour to hydrate.

Line a muffin tray with tulip liners and fill each cup about three‑quarters full.

Sprinkle the tops with the reserved chocolate chips and a light dusting of optional brown sugar.

Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 12–15 minutes, or until a toothpick inserted near the edge comes out clean.

Remove the muffins from the oven and let them cool completely on a wire rack.

Using a small knife or apple corer, cut a hole in the center of each cooled muffin.

Transfer the chocolate cream filling to a piping bag and pipe it deep into the center of each muffin.

If desired, seal the opening with a small amount of crumb from the muffin tops.

Serve the muffins at room temperature and enjoy.