Molten Muffins Recipes

DOUBLE CHOCOLATE MOLTEN MUFFINS

Steps:

• Prepare the truffles first. This recipe will make 12 truffles to fill each of the 12 muffins.
• Place chopped dark chocolate pieces in a small heat-proof bowl.
• Simmer the cream in a small saucepan, heating just until it comes to a boil. Pour cream over the chopped chocolate and place a large plate or lid over the bowl to trap the heat.
• Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed,, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate does not melt all the way.
• Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
• Scoop tablespoons of the dark chocolate ganache and roll it between your hands to form 12 round balls. Place the formed truffles on a sheet pan lined with parchment paper and place back into the refrigerator to chill until ready to put into the muffin batter.
• Set aside any remaining ganache to drizzle over the finished muffins, if desired.
• Preheat the oven to 375°F. Line a 12-cup muffin pan with cupcake liners.
• Whisk together flour, cocoa powder, salt, baking powder, baking soda, and sugar; set aside.
• Mix together egg, cooled butter, vanilla, milk, and sour cream in a large mixing bowl until well combined.
• Stir the dry ingredients into the wet ingredients just until combined.
• Add ½ cup chocolate chips and fold gently into the batter.
• Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin. Place one dark chocolate truffle into the center of each muffin cavity and then cover with another scoop of batter.
• Sprinkle some additional chocolate chips over the top of the batter, if desired.
• Bake for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.
• Cool muffins for about 10 minutes and then transfer to a cooling rack to finish cooling.
• Truffle centers will remain soft and melty while muffins are warm. You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.
• Reheat leftover ganache in the microwave until fluid. Scoop into a piping bag or a small plastic bag and snip the corner off. Drizzle the ganache over the tops of the muffins.
• Melt white chocolate chips in a small microwave-safe bowl. Heat for 30 seconds at a time, stirring until chocolate is fully melted. Drizzle white chocolate over the muffins as well, if you wish.

MOLTEN MUFFINS

Steps:

• Make the filling first by heating the cream to almost boiling and pouring over the chocolate
• Allow to sit for a minute and then stir until the chocolate has melted and the mixture is smooth.
• Set aside to cool and then roll into 12 balls.
• Preheat the oven to 200°C.
• Sift flour and cocoa into a bowl and stir in the sugar.
• Stir in the butter, eggs, vanilla and milk, making sure you do not over-mix.
• It should look a bit lumpy and rough.
• Half fill the patty pans and then add a ball of chocolate to each patty pan and then top each with the rest of the muffin mix.
• You need to work quickly to ensure they rise peoperly.
• Bake for 12 minutes and serve warm.

CHOCOLATE LAVA MUFFINS

Steps:

• Preheat oven to 375F.
• In small metal bowl over saucepan of simmering water, melt chocolate and butter together.
• Stir Vanilla into chocolate mixture.
• In large mixing bowl, combine sugar, flour, and salt.
• Sift sugar mixture into chocolate and mix well with electric hand mixer.
• Add eggs to chocolate one at a time, fully incorporating each egg before adding the next.
• Beat at high until batter is creamy and lightens in color, approximately 4 minutes.
• Chill mixture.
• Coat top and cups of muffin tin with butter and dust with cocoa powder, shaking off excess.
• Spoon mixture into muffin tin using 4oz scoop or ladle.
• Bake for 10-11 minutes.
• Outsides should be cake like and centers shoud be gooey.

CHOCOLATE LAVA MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
• In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
• Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
• While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.