Dubai Muffins (with g/f options) (Edit recipe)

Dubai filling

1. To make the Dubai filling, warm a medium sized cast iron (or other skillet of choice) over medium heat. Toss in the shredded phyllo, butter, sugar and salt. Stir to combine while the butter melts and toss gently to coat the phyllo. Toast until phyllo is golden brown, keeping an eye on it and stirring for uniform toasting. Remove to a shallow bowl to cool.
2. While the phyllo cools, grab a small baking sheet or plate and line with parchment. Once the phyllo is cooled, spoon in the pistachio cream and stir to fully combine. Scoop out 1 tbsp portions/mounds (you should get 12) and place on the baking sheet. Place in the freezer while you stir up the muffins.

muffins

1. Preheat the oven to 385° and line muffin tin with parchment liners, set aside.
2. Place melted butter, cocoa and avocado oil in a medium sized mixing bowl, whisk well to combine and fully incorporate. Add buttermilk, brown sugar, egg and vanilla to chocolate mixture and whisk well to fully incorporate the egg and ensure everything is well combined, set aside.
3. Add flour, baking soda and salt to a medium sized mixing bowl, toss to combine well. If using chocolate chips, add those now and stir to combine.
4. Pour chocolate mixture into the dry ingredients and stir with a rubber spatula to combine, being sure to work all the flour on the bottom of the bowl into the mixture.
5. Time to grab the frozen pistachio cream mounds from the freezer! Scoop batter about ¾ of the way full into the prepared muffin tin–grab a frozen pistachio cream mound, turn it over (flat side up) and press into the center of the muffin batter, making sure it’s in the very center and not all the way to the bottom. You essentially want the mound in the center of what will be, the baked muffin. Repeat for all 12 mounds. Use the remaining batter ad top each of the muffins to cover the mound, creating the top of the muffin.
6. Place in the oven and bake for 22-24 minutes or until the center of the muffin springs back when lightly touched. Remove from the oven and allow to cool in the fin for 3-4 minutes, then remove to a cooling rack to finish cooling. You’ll need them mostly all the way cool before topping with the optional topping, but if you’re not going to do that step, enjoy while they’re still warm!
7. For the topping, add chocolate chips and coconut oil to a heat proof bowl and microwave in 10-15 sec bursts, stirring as needed until chocolate is fully melted and smooth. Allow this to cool slightly so it’s spoonable and won’t run off each muffin.
8. When it’s the right consistency, spoon onto the center of each muffin, spreading slightly and before it sets up, sprinkle with chopped pistachios and shredded phyllo if desired.