Welcome to a corner of my house and excuse my awkward hand. This bakery-style single-serving muffin is GOOD.

Here’s some runner’s shower thoughts from this morning: I’ve been noticing social norms forming around 6 feet apart. You know, when somebody has to give way to somebody to maintain the distance? It’s interesting.

If I’m with the stroller pretty much everybody gives me way 🙏 Unless it’s somebody else with a stroller and a kid, or a double stroller, then I give way 🤔

If I’m running I always give way. It’s like “you’re in shape enough to run, then you’re running around buddy” 🤨 If it’s two runners then it’s a toss 🤷‍♀️

If it’s me vs an older person, I give way. I like to think younger people give me way but my dumb brain thinks I’m forever 21, so I haven’t been paying attention 👵

I dunno, it’s nice how people self-organize. Humans whose basic human rights are met are actually pretty nice humans.

Anyway, back to that muffin. It’s so good, and I’ll give you the option to either make your own filling or use like, straight up nutella 🤤 or any chocolate spread.

Print Recipe

4.67 from 3 votes

Single-serving Chocolate Filled Muffin

Recipe to manifest one Fresh Bakery-style muffin for a weekend morning.

Prep Time5

Cook Time20

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chocolate, chocolate filled, easy recipes, gluten-free, jumbo muffin, low sugar, muffin, muffins, plant-based, single-serving, small-batch, vegan

Servings: jumbo muffin

Calories: 254kcal

Equipment

Jumbo or regular muffin pan

Ingredients

2 tbsp applesauce (30 g) sub mashed banana
1 tbsp (nut) milk (15 g) I use unsweetened almond milk
2 tsp sugar (8 g)
1 tsp oil (5 g) add another tsp for even richer texture
1/4 tsp vanilla extract
pinch of salt
1/4 cup flour (30 g) gf all purpose if desired
1/2 tsp baking powder

Chocolate filling

1 tsp nut/seed butter (5 g) I use tahini
1 tsp maple syrup (7 g)
1/2 tsp cocoa powder

Instructions

Preheat oven to 350F and grease one jumbo or 2 regular muffin cavities. You can also try a 1/2 cup ramekin and it will be a mug cake.
Mix applesauce, milk, sugar, oil, vanilla.
Whisk together flour, baking powder, pinch of salt.
Combine the two (don’t overmix, only fold).
Mix nut butter, maple syrup, cocoa powder. Thin it with some almond milk if it's pasty.
Pour half batter into muffin cavity, add filling, pour other half.
Bake 23-25 min until a knife inserted comes out mostly clean.
Enjoy your fresh bakery muffin!!

Notes

Pro-tip: If you want a really dome-y muffin, bake the first 5 minutes at 425F.
This recipe will make 1 jumbo or 2 snack sized muffins. Baking time will be a few minutes shorter for snack sized.
This recipe will make a moist muffin as pictured but if you want an even richer texture, add one more tsp of oil.