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Molten Chocolate Muffins

Decadent Molten Chocolate Muffins with Gooey Centers

These Molten Chocolate Muffins feature a rich gooey center that is a chocolate lover's delight, perfect for any occasion.
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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: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Brown Sugar Opt for light brown sugar for best results.
  • 2 large Eggs Flax eggs can be used for a vegan version.
  • 1 cup Whole Milk Substitute with almond or oat milk for dairy-free.
  • 1/2 cup Vegetable Oil Melted coconut oil is a great alternative.
  • 2 tsp Vanilla Extract Use pure vanilla extract for best taste.
  • 1 tsp Apple Cider Vinegar Crucial for proper texture.
  • 1 cup All-Purpose Flour Feel free to substitute with gluten-free blend.
  • 1/2 cup Dutch-Processed Cocoa Powder Avoid natural cocoa for desired flavor.
  • 1 tsp Baking Powder Ensure it's fresh.
  • 1/2 tsp Baking Soda Ensure it's fresh.
  • 1 tsp Instant Espresso Powder Optional, intensifies chocolate flavor.
  • 1/4 tsp Salt Balances sweetness.
  • 1 cup Chocolate Chips Semi-sweet or dark chocolate chips recommended.
  • 1 tbsp Coarse Sugar Optional, for topping.
For the Filling
  • 1/4 cup Granulated Sugar Sweetness for the molten center.
  • 1/2 cup Heavy Cream Coconut cream can be used for dairy-free.
  • 2 tbsp Unsweetened Cocoa Powder Provides chocolate flavor.
  • 2 tbsp Butter Margarine can be used for dairy-free option.
  • 1/4 tsp Salt Enhances overall flavor.

Equipment

  • Muffin pan
  • Mixing Bowls
  • whisk
  • spatula
  • Saucepan
  • Paring knife

Method
 

Step-by-Step Instructions for Molten Chocolate Muffins
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and spray with nonstick spray.
  2. In a mixing bowl, whisk together brown sugar, eggs, milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth.
  3. Sift together flour, cocoa powder, baking powder, baking soda, espresso powder, and salt into the wet ingredients and mix gently.
  4. Fold in chocolate chips and fill each muffin cup nearly to the top. Sprinkle coarse sugar on top if desired.
  5. Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs.
  6. Prepare the filling by combining granulated sugar, heavy cream, cocoa powder, butter, and salt in a saucepan over medium-low heat until smooth.
  7. Cut a tunnel in the center of each muffin after cooling slightly to hold the filling.
  8. Fill each tunnel with the chocolate filling until it oozes slightly from the top and serve warm.

Nutrition

Serving: 1muffinCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 80mgIron: 2mg

Notes

Enjoy these muffins straight from the oven for the ultimate treat. Can be stored for up to 3 days at room temperature.

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