Tomato Chocolate Fudge Muffin Recipe

Name: Tomato Chocolate Fudge Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 grams Butter (brought to room temperature); 40 grams Sugar; 1 Egg (brought to room temperature); 45 grams Cake flour; 1 tbsp Cocoa powder (I use Van Houten's); 1 tsp Baking powder; 6 Cherry tomatoes; 20 grams Walnuts; 1 tbsp Cocoa powder (I use Van Houten's); 2 tbsp Sugar; 60 ml Boiling water; 1/2 tbsp Rum (or vanilla essence); 1 Herbs; 1 Powdered sugar (optional)

Servings: persons

60 grams Butter (brought to room temperature)
40 grams Sugar
1 Egg (brought to room temperature)
45 grams Cake flour
1 tbsp Cocoa powder (I use Van Houten's)
1 tsp Baking powder
6 Cherry tomatoes
20 grams Walnuts
1 tbsp Cocoa powder (I use Van Houten's)
2 tbsp Sugar
60 ml Boiling water
1/2 tbsp Rum (or vanilla essence)
1 Herbs
1 Powdered sugar (optional)

1
Lightly roast the walnuts in a toaster oven and chop them up.
2
Remove the stems of the cherry tomatoes, cut the top 1/3 off of each of the tomatoes, and set aside to use as topping.
3
Cut the rest into fourths.
4
Beat the butter until creamy.
5
Mix in the sugar until it turns white.
6
Gradually stir in the beaten egg a little at a time until fluffy.
7
Sift the ingredients together, then mix into the batter until no longer powdery.
8
Add the nuts from Steps 1 and chopped tomatoes from Step 2 to the batter and evenly combine.
9
To make the chocolate sauce, mix together the cocoa and sugar.
10
Add the hot water and rum and mix well.
11
Pour the batter from Step 5 into the muffin cups and top with the sauce from Step 6.
12
Bake in an oven preheated to 180F Celsius for 10 minutes.
13
Remove from the oven and top with the tops of the tomatoes from Step 2.
14
Bake for about 10 more minutes.
15
Once baked, sprinkle with powdered sugar and garnish with herbs.
16
If you eat them while still warm, the chocolate sauce will be gooey and delicious!
17
They're also delicious after they cool.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 60 grams Butter (brought to room temperature), 40 grams Sugar, 1 Egg (brought to room temperature), 45 grams Cake flour, and more.

Yes, Tomato Chocolate Fudge Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato Chocolate Fudge Muffin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions