Muffin-Style Chocolate Poğaça with Molten Center

This muffin-style chocolate poğaça is a delightful twist on the classic Turkish bread. Soft, cloud-like cocoa dough is stuffed with a spoonful of chocolate hazelnut cream, then baked in a muffin tin for perfect individual servings.

The result: a golden exterior with a molten chocolate center that spills out when you break it open. Ideal for breakfast, brunch, or an afternoon treat, these little breads are as beautiful as they are delicious. The recipe is simple, uses everyday ingredients, and comes together in under an hour.

Imagine a soft, pillowy bread with a deep cocoa flavor, hiding a luscious molten chocolate center. That's exactly what you get with these muffin-style chocolate poğaça. They're shaped like muffins, but they're actually a yeasted bread, giving them a tender, airy crumb that contrasts beautifully with the rich chocolate filling.

The dough is easy to work with, and the muffin tin ensures uniform shape and even baking. Whether you serve them warm from the oven or at room temperature, they're sure to become a family favorite. This recipe walks you through every step, from mixing the dough to that satisfying first bite.

Ingredients

Why this recipe works

The combination of a soft, enriched dough and a molten chocolate center creates a textural contrast that is both comforting and indulgent. The dough is made with milk and oil, which keeps it tender and moist, while the cocoa powder adds a subtle depth of flavor without making the bread overly sweet.

The chocolate hazelnut cream, hidden inside, melts during baking, forming a luscious lava-like filling that oozes out when you break the bread open. Using a muffin tin simplifies shaping and ensures each poğaça bakes evenly, with a beautiful domed top.

The method here is straightforward and forgiving. The dough is not heavily kneaded, so it stays soft and pillowy. The short proofing time is enough to develop flavor and structure, while the high heat of the oven sets the crust and melts the filling perfectly.

The chocolate chips pressed on top add a delightful crunch and extra chocolate hit. This recipe is designed for home bakers of all levels, and the results are consistently impressive—golden, aromatic, and utterly irresistible.

Notes and substitutions

Use whole milk for the richest flavor, but any milk you have on hand will work. The yeast should be fresh and active; if using rapid-rise or instant yeast, you can skip the initial proofing in the milk and mix it directly with the flour. The chocolate hazelnut cream should be thick and spreadable; if it's too runny, chill it for 10 minutes before using. For the chocolate chips, choose a good-quality dark or semi-sweet variety that will hold its shape during baking.

A standard 12-cup muffin tin works perfectly. If you don't have paper liners, you can grease the tin well with butter or oil. The dough is sticky, so keep a small bowl of flour nearby for dusting your hands. If you prefer a less sweet bread, reduce the sugar to 3 tablespoons. The cocoa powder is unsweetened, so it balances the sweetness of the filling and chips. All-purpose flour gives the right structure; avoid using bread flour, which would make the bread chewier.

• vegetable oil: melted butter or neutral oil like canola or sunflower
• chocolate hazelnut cream: any chocolate spread or a thick chocolate ganache
• chocolate chips: chopped dark chocolate or milk chocolate chunks

Equipment

• Large mixing bowl
• Whisk
• Wooden spoon or spatula
• Clean kitchen towel
• 12-cup muffin tin
• Paper muffin liners
• Measuring cups and spoons
• Cooling rack