Description
Indulge in these decadent Triple Chocolate Lava Muffins featuring a molten chocolate center that oozes with rich semi-sweet chocolate. Combining a luscious blend of semi-sweet, white, and milk chocolate chips folded into a moist cocoa muffin batter, these treats are perfect for chocolate lovers seeking a gooey surprise in every bite.
Ingredients
Scale
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup white chocolate chips
- 1/4 cup milk chocolate chips
For the Lava Center:
- 4 oz semi-sweet chocolate, chopped
- 1/4 cup heavy cream
Instructions
- Make the Lava Center: In a small saucepan over low heat, combine the chopped semi-sweet chocolate and heavy cream. Stir constantly until the chocolate melts completely and the mixture becomes smooth.
- Chill the Lava Center: Remove the saucepan from heat and let the mixture cool slightly. Transfer it to the fridge for about 30 minutes or until firm enough to scoop.
- Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper muffin liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then whisk in the whole milk, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring gently until just combined, taking care not to overmix which can make the muffins tough.
- Add Chocolate Chips: Fold in the semi-sweet, white, and milk chocolate chips gently to distribute them evenly without breaking them.
- Fill Muffin Cups Partially: Spoon about one tablespoon of muffin batter into each muffin cup to form the base layer.
- Insert Lava Center: Take a small spoonful of the chilled chocolate lava mixture and place it in the center of the batter in each muffin cup, making sure it is centered for a gooey core.
- Cover Lava with Batter: Spoon additional muffin batter over the lava center until each cup is approximately three-quarters full, sealing in the molten filling.
- Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes. Test doneness by inserting a toothpick near the edge of a muffin; it should come out clean, indicating the muffin is cooked but the lava center should remain molten.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the best molten lava experience, optionally with vanilla ice cream for an indulgent twist.
Notes
- Ensure the lava center is well chilled before assembling the muffins to keep it from melting into the batter during baking.
- Do not overmix the batter to maintain a tender crumb.
- Check muffins before the minimum baking time as ovens can vary; underbaking slightly preserves the lava center.
- Muffins are best enjoyed warm, as reheating can revive the molten center.
- Paper liners make removal easier and cleanup faster.
