Description
Decadent Triple Chocolate Lava Muffins featuring a rich, molten chocolate center surrounded by a moist and chocolatey muffin studded with semi-sweet, white, and milk chocolate chips. Perfect for chocolate lovers seeking a luscious dessert or indulgent snack with gooey lava surprise inside each 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 chopped semi-sweet chocolate and heavy cream. Stir constantly until the chocolate is fully melted and the mixture becomes smooth and glossy.
- Cool the Lava Center: Remove from heat and let the mixture cool slightly at room temperature. Then chill it in the refrigerator for about 30 minutes or until firm enough to scoop but still soft enough to be spooned into muffin batter.
- Prepare Muffin Tin and Oven: Preheat the 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 packed brown sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until well incorporated.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep muffins tender.
- Add Chocolate Chips: Fold in the semi-sweet, white, and milk chocolate chips gently to distribute them evenly throughout the batter.
- Spoon Batter into Muffin Tin: Place about one tablespoon of muffin batter into each muffin cup, forming the base layer.
- Add Lava Center: Take a small spoonful of the chilled lava center and place it directly in the middle of the muffin batter in each cup.
- Cover Lava Center: Spoon more muffin batter over the lava center, filling each muffin cup about three-quarters full to enclose the molten center.
- Bake the Muffins: Bake in the preheated oven for 18-22 minutes. To check doneness, insert a toothpick near the edge of a muffin; it should come out clean without touching the lava center which remains gooey.
- Cool the Muffins: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them onto a wire rack to cool completely.
- Serve: Enjoy muffins warm to experience the molten lava effect at its best. Optionally, serve with vanilla ice cream for an indulgent dessert experience.
Notes
- Do not overmix the muffin batter; a few lumps are fine to keep muffins tender.
- Make sure the lava center is chilled and firm enough to scoop but not too hard.
- For best molten effect, serve muffins warm shortly after baking.
- You can prepare the lava center ahead and keep refrigerated until ready to use.
- Use paper liners for easy muffin removal and clean-up.
