Dark Chocolate Muffins with Molten Centers
Rich, fudgy muffins made with 70% cocoa chocolate and butter, lightened with whipped eggs and ground almonds. A square of dark chocolate pushed into each center creates a molten surprise. Baked at high heat until risen and set, then cooled on a wire rack for a sophisticated single-serve chocolate dessert.
Ingredients
Instructions
- 1
Preheat oven to 475°F / 475°F /.
- 2
Line a muffin tray with eight paper muffin cases.
- 3
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, stirring constantly.
- 4
Remove the bowl from heat and stir in the diced butter until melted through.
- 5
Break eggs into a separate bowl and whisk until thick and foamy.
- 6
Stir in the sifted sugar, ground almonds, and flour.
- 7
Fold in the melted chocolate mixture.
- 8
Pour the mixture into the paper cases and push a square of dark chocolate into the centre of each muffin.
- 9
Bake for 8 minutes or until well risen and firm to the touch.
- 10
Lift the muffins onto a wire rack and allow to cool.
- 11
Serve warm.
Tips
Use a double boiler or heatproof bowl to prevent chocolate from seizing during melting.
Whisk eggs thoroughly to incorporate air, which helps the muffins rise.
Insert the chocolate square into warm batter so it sinks slightly and creates a pocket.
Do not overbake; the muffins should be set but still moist inside.
Good to Know
Airtight container at room temperature for up to 2 days; refrigerate for longer storage.
Prepare batter up to 2 hours ahead; refrigerate. Fill cases and bake just before serving for optimal molten center.
Warm, ideally within 10 minutes of baking to enjoy the molten chocolate center.
Common Mistakes
Do not stir the folded batter excessively to avoid deflating whipped eggs and reducing rise.
Do not skip sifting sugar and flour to avoid lumps in the final texture.
Do not insert chocolate square too late; it should be surrounded by batter to create a pocket.