Molten Chocolate Muffins

Recipe Overview

Updated: Aug. 13, 2024

Total Time: 1 hour 55 minutes (includes prep, baking, and cooling)

Prep Time: 5 minutes

Cook Time: 55 minutes (plus cooling)

These muffins feature a moist, tender exterior with a rich, molten chocolate center, and an optional chocolate ganache filling for an indulgent twist.

Ingredients

Muffin Batter

• Nonstick cooking spray, for greasing

• 1¼ cups (165g) all-purpose flour

• 1 cup (220g) packed light brown sugar

• ½ cup (100g) granulated sugar

• ¾ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt

• 1 scant cup (226g) hot brewed coffee (190°F/88°C, slightly cooled)

• 10 tablespoons (140g) unsalted butter, cut into small pieces

• ⅓ cup (56g) Dutch-processed cocoa powder

• 2 large eggs (room temperature)

• 1½ cups (216g) chocolate chunks (variety of dark, semisweet, or milk chocolate; see Recipe Tips)

Optional Filling (Chocolate Ganache)

• ⅓ cup (66g) granulated sugar

• ¼ cup (60g) heavy cream

• ¼ cup (33g) Dutch-processed cocoa powder

• 2 tablespoons (28g) unsalted butter

• ⅛ teaspoon fine sea salt

Preparation Instructions

Step 1: Preheat and Prep the Pan

Preheat oven to 425°F (218°C) with the rack in the center. Line a standard 12-cup muffin tin with paper liners. Lightly coat the entire tin (including the tops of the liners) with nonstick spray to ensure easy release.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt until thoroughly combined and free of lumps.

Step 3: Prepare the Wet Batter

In a large bowl, combine the hot coffee and butter. Let sit 1 minute to melt the butter slightly, then whisk vigorously until smooth. Add the Dutch-processed cocoa powder and whisk again until fully incorporated. Whisk in the eggs one at a time, ensuring each is fully blended. The batter will be loose but smooth.

Step 4: Divide Batter and Chocolate Chunks

Gently fold the dry ingredients into the wet batter with a whisk (do not overmix) until no flour pockets remain. Using a large spoon or 3-tbsp cookie scoop, divide the batter evenly into the 12 prepared liners (each ¾ full). Distribute ¾ cup (108g) of chocolate chunks evenly over the batter in each liner. The chunks will sink slightly during baking, so the batter will reach the tops of the liners.

Step 5: Bake Muffins

Bake for 15–18 minutes, until the tops are crackly and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Critical: Do not overbake—this ensures the center remains molten. The muffins will continue to set as they cool.

Step 6: Finish the Tops

Immediately after removing from the oven, gently press the remaining ¾ cup (108g) chocolate chunks onto the tops. The residual heat will melt the chunks slightly, creating a glossy finish.

Step 7: Prepare Filling (Optional)

While muffins bake, make the filling: In a small saucepan, combine sugar, cream, cocoa powder, butter, and salt. Stir over medium heat until smooth, glossy, and bubbling (1–2 minutes). Remove from heat and cool slightly to a pourable consistency. Transfer to a piping bag or resealable bag with a small hole cut in the corner.

Step 8: Fill Muffins (Optional)

When warm (not hot), use a paring knife to make a vertical slit nearly to the bottom of each muffin’s center. Insert the piping bag tip into the slit and squeeze filling until it oozes out the top.

Recipe Tips

• Chocolate Variations: Use dark, semisweet, or milk chocolate chunks (or a blend). For homemade chunks, chop chocolate bars into ½-inch squares. Chocolate chips may substitute but may require extra pressing to adhere to tops.

• Baking Precision: Overbaking dries the muffins; aim for 15–16 minutes for maximum moisture.

• Gluten-Free Swap: Substitute all-purpose flour with Bob’s Red Mill 1:1 Baking Flour for a gluten-free version.

Reader Reviews

• Made these today…VERY good. Was nervous about filling the cups, but they rose beautifully with domed tops. Used 9 dark/semisweet chunks pre-bake and 5–6 post-bake. Chocolate goo in the middle is amazing! Five stars.

• As a postpartum snack for my wife: used bittersweet chunks (less sweet), and it was a hit! Asian in-laws called it “not too sweet” – highest compliment.

• Gluten-free swap with Bob’s Red Mill flour worked perfectly! Muffins were moist and rich.

• @SAJ09: Double-batched and they vanished! Skipped filling, but still divine. Next time, add more flour to prevent chocolate sinking.

• Divine! Ate three immediately. Friend had two back-to-back. Will rotate these forever.

Muffins are best eaten warm, but remain delicious at room temperature.