Chocolate Lava Muffins
Indulge in the ultimate chocolate lover's dream with these decadent Chocolate Lava Muffins—a dessert that’s as rich in flavor as it is simple to make! Featuring a luscious, molten chocolate center encased in a tender muffin shell, this recipe combines bittersweet chocolate, creamy butter, and a hint of vanilla to create a truly unforgettable treat. With just 10 minutes of prep time and a quick 12-minute bake, you’ll have six individual desserts that are perfect for impressing guests or satisfying sudden chocolate cravings. Serve these warm, gooey delights straight from the oven, dusted with powdered sugar or paired with a scoop of vanilla ice cream for an elevated finishing touch. Whether you’re looking for an elegant dinner party dessert or a cozy night-in indulgence, these Chocolate Lava Muffins will leave everyone coming back for more.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Bittersweet chocolate
- 60 grams All-purpose flour
- 120 grams Powdered sugar
- 2 large Eggs
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 220°C (425°F) and prepare a 6-cup muffin tin by spraying it with non-stick cooking spray or greasing it with butter. Lightly dust the cups with flour to ensure easy removal of the muffins.
Melt the unsalted butter and bittersweet chocolate together in a heatproof bowl over a pot of simmering water, stirring frequently, until smooth and well-combined. Remove from heat and let it cool slightly.
In a medium mixing bowl, whisk together the eggs, egg yolks, and powdered sugar until thick and pale. This should take about 1-2 minutes.
Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously to combine.
Add the vanilla extract and salt, and whisk until incorporated.
Sift the all-purpose flour into the wet ingredients and gently fold it in using a spatula until no streaks of flour remain. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 11-12 minutes, or until the edges are set but the centers are still soft and slightly jiggly.
Remove the muffin tin from the oven and allow the muffins to cool for 1-2 minutes. Carefully run a knife around the edges of each muffin to loosen them.
Gently invert the muffins onto a serving plate. Serve immediately while warm and gooey, optionally dusting with powdered sugar or adding a scoop of vanilla ice cream on the side.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 33.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
