Fluffy Chocolate Chip Muffin Poğaça Buns with Molten Hazelnut Cream

These chocolate chip muffin poğaça buns are the ultimate fusion treat: a soft, brioche-like dough that bakes up into golden muffin-shaped buns, studded with melty chocolate chips and hiding a molten hazelnut cream center.

The dough is easy to work with, comes together in minutes, and the result is a bakery-worthy snack that feels both familiar and exciting. Perfect for breakfast, dessert, or any time you need a warm, comforting bite.

Imagine pulling apart a warm, fluffy bun and watching rich chocolate hazelnut cream flow out. That's exactly what you get with these chocolate chip muffin poğaça buns. The dough is enriched with milk, oil, and egg, giving it a tender crumb that stays soft for days.

The chocolate chips add little pockets of melted chocolate, while the hazelnut cream filling takes it over the top. This recipe is straightforward and forgiving, making it a great project for bakers of all levels.

Ingredients

Why this recipe works

The dough uses warm milk and oil, which creates a soft, pliable texture without needing butter. The oil keeps the crumb tender and moist, while the egg adds richness and structure.

Kneading develops the gluten, giving the buns a light, airy chew. The long rise allows the yeast to work slowly, developing flavor and ensuring a pillowy interior.

Baking in a muffin tin gives these buns their signature shape and helps them rise tall and even. The chocolate chips are folded in after the first rise, so they stay intact and create pockets of melted chocolate.

The hazelnut cream is piped in after baking, so it stays gooey and luxurious. The final dusting of powdered sugar adds a touch of sweetness and visual appeal.

Notes and substitutions

Use warm milk (about 110°F) to activate the yeast, but not too hot or it will kill it. If your kitchen is cool, let the dough rise in a slightly warmed oven. The dough should be soft and slightly tacky; resist adding too much flour. Knead until it passes the windowpane test: a small piece stretches thin without tearing.

You can use any chocolate chips you like, but semi-sweet balances the sweetness of the hazelnut cream. For the filling, any chocolate hazelnut spread works. If you don't have a piping bag, use a zip-top bag with a corner snipped off. These buns are best served warm, but they're also delicious at room temperature.

• vegetable oil: melted butter or coconut oil for a richer flavor
• semi-sweet chocolate chips: dark chocolate chips or chopped chocolate bar for a deeper cocoa taste
• chocolate hazelnut cream: any chocolate spread, or make a homemade version with melted chocolate and cream
• all-purpose flour: bread flour for a chewier texture, or a gluten-free flour blend (note: texture will differ)

Equipment

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Measuring cups and spoons
• 12-cup muffin tin
• Pastry brush
• Piping bag or zip-top bag
• Clean kitchen towel
• Cooling rack