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Molten Chocolate Muffins

Irresistible Molten Chocolate Muffins with a Gooey Center

These Molten Chocolate Muffins are a rich chocolate experience with a gooey center, perfect for dessert lovers.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Brown Sugar Can substitute with coconut sugar for a lower glycemic index.
  • 2 large Eggs Acts as a binding agent for a tender crumb.
  • 1 cup Whole Milk Substitute with non-dairy milk for a dairy-free version.
  • 1/2 cup Vegetable Oil Can replace with melted coconut oil.
  • 1 tsp Vanilla Extract Vanilla bean paste is a richer alternative.
  • 1 tbsp Apple Cider Vinegar White vinegar or lemon juice can be used as substitutes.
  • 1 cup All-Purpose Flour Use a gluten-free blend for gluten-free muffins.
  • 1/3 cup Dutch-Processed Cocoa Powder Do not substitute with regular cocoa.
  • 1 tsp Baking Powder Essential leavening agent.
  • 1/2 tsp Baking Soda Essential leavening agent.
  • 1 tsp Instant Espresso Powder Optional, enhances chocolate flavor.
  • 1/4 tsp Salt Balances sweetness.
  • 1 cup Chocolate Chips Can swap for white or dark chocolate.
  • 1 tbsp Coarse Sugar Optional for topping.
For the Filling
  • 1/4 cup Granulated Sugar Adds sweetness to the filling.
  • 1/2 cup Heavy Cream Creates a smooth filling.
  • 1/4 cup Unsweetened Cocoa Powder Contributes to chocolate flavor.
  • 2 tbsp Butter Provides richness.
  • 1/4 tsp Salt Balances sweetness.

Equipment

  • Oven
  • muffin pan
  • mixing bowl
  • whisk
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together brown sugar, eggs, whole milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth.
  3. Sift in the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, instant espresso powder, and salt over the wet mixture and fold gently.
  4. Fold in the chocolate chips and fill each muffin cup to the brim.
  5. Sprinkle coarse sugar on top of the filled muffin cups.
  6. Bake for 20-25 minutes, until a toothpick comes out with moist crumbs.
  7. Let the muffins cool in the pan for about 5 minutes.
  8. Prepare the filling by combining granulated sugar, heavy cream, unsweetened cocoa powder, butter, and salt in a saucepan over medium-low heat.
  9. When muffins are cool enough, cut a tunnel in each muffin and pipe in the chocolate filling.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1.5mg

Notes

Store in an airtight container. Reheat in the microwave for gooey goodness.

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