Molten Chocolate Muffins
Updated Aug. 13, 2024
- Total Time
- 1 hour, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick cooking spray, for greasing
- 1¼cups/165 grams all-purpose flour
- 1cup/220 grams packed light brown sugar
- ½cup/100 grams granulated sugar
- ¾teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon fine salt
- 1scant cup/226 grams hot brewed coffee
- 10tablespoons/140 grams unsalted butter, cut into pieces
- ⅓cup/56 grams Dutch-processed cocoa powder
- 2large eggs
- 1½cups/216 grams chocolate chunks (see Tip)
- ⅓cup/66 grams granulated sugar
- ¼cup/60 grams heavy cream
- ¼cup/33 grams Dutch-processed cocoa powder
- 2tablespoons/28 grams unsalted butter
- ⅛teaspoon fine salt
For the Muffins
For the Filling (optional)
Nutritional analysis per serving (12 servings)
418 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 42 grams sugars; 5 grams protein; 221 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the muffins: Heat the oven to 425 degrees with a rack in the center. Line a standard muffin tin with paper liners, then lightly coat the whole pan (including the top and the muffin cups), with nonstick cooking spray.
- Step 2
Whisk the flour, both sugars, baking powder, baking soda and salt in a medium bowl.
- Step 3
Combine the coffee, butter and cocoa powder in a large bowl and let sit for a minute. The heat of the coffee will start to melt the butter. Whisk until very smooth, then whisk in the eggs until smooth. Add the dry ingredients and stir with the whisk until no pockets of flour remain.
- Step 4
Divide the batter, then ¾ cup/108 grams of the chocolate chunks, evenly among the prepared muffin cups. Batter will be thin, so consider using a scoop or a measuring cup. The chunks will sink, and the batter will reach the tops.
- Step 5
Bake until crackly on top and a toothpick inserted in the center of one comes out with a few crumbs, 15 to 18 minutes. Be sure to not overbake to keep these moist. The muffins will continue to bake as they cool in the pan.
- Step 6
Immediately after the muffins come out of the oven, gently press the remaining ¾ cup/108 grams chocolate chunks on the tops. They’ll melt a bit and stick. You can enjoy the muffins on their own, or you can cool them a bit to fill while they’re still warm.
- Step 7
If you’d like to make the optional filling, prepare it while the muffins bake: In a small saucepan, combine the sugar, cream, cocoa powder, butter and salt. Stir over medium heat until smooth, bubbling and glossy, 1 to 2 minutes. Remove from the heat and cool until warm, stirring occasionally. Transfer the filling to a piping bag or resealable plastic bag.
- Step 8
Stick a paring knife into the center of each warm muffin almost all the way to the bottom. Snip a small hole in the tip of the piping bag, insert it in a muffin slit and squeeze in the warm filling until it comes out the top. Repeat with the remaining filling and muffins. The muffins are best when eaten warm, but still taste good at room temperature, too.
- You can use dark, semisweet or milk chocolate chunks, or even a combination. If you can’t find prepackaged chunks, you can make your own by cutting chocolate bars into ½-inch squares or substitute chocolate chips. Use the same amount and note that chips may tumble off the domed tops, so you may have to press them on to stick.
Private Notes
Comments
Made these today…VERY good. Was nervous about filling the muffin cups all the way, but these have a beautiful rise and gorgeous domed top, so no need to worry. For portioning, it’s a large cookie scoop of batter, then did 9 chocolate chunks before baking, 5-6 chocolate chunks after (mix of Aldi specially selected dark and semisweet chunks). Chocolate goo in the middle is a delicious extra yum. Next time I will put more filling in them because I had some left over. Five stars and a gold medal.
Made these as a postpartum middle of the night breastfeeding snack for my wife. Used bittersweet instead of semisweet chunks since that's what I had on hand and it turned out great - less overwhelmingly sweet but still really rich chocolatey flavor. Impressed even my Asian parents and in-laws visiting - they said "not too sweet!" with a smile which is among the highest of compliments from them.
I made a gluten free version (subbed the flour for Bob’s Red Mill 1 to 1 Baking Flour) and they came out amazing!
These muffins are DIVINE! I ate three immediately. My friend proceeded to eat two back to back. They’re amazing. They will be added to my rotation immediately!
@SAJ09 update: I made a double batch two days later because I ate all the ones I intended to share. They’re amazing! I didn’t make the ganache. They’re plenty chocolatey as is. The second time I added a little bit more flour to the batter and I mixed the chopped chocolate that went into the batter with flour the first time the chocolate sank to the bottom. This time it was more dispersed. Both times were decadent. I HIGHLY recommend making them and making a double batch because they will go fast.
I made these without the filling and they're delicious! More like cupcakes than muffins to me. I reduced both type of sugar by 25% and it was still very sweet. Will add nuts with black chocolate chunks next time.
I tried several recipes trying to copycat the olympic muffins. This was not the best, or even very impressive in general.
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