Decadent Chocolate Lava Muffins
Indulge in these Decadent Chocolate Lava Muffins featuring a heavenly marriage between a rich, cakey exterior and a luscious, gooey chocolate center. Inspired by Alton Brown's renowned approach to dessert perfection, these muffins will enchant any chocolate lover. With a few simple steps, you'll create a masterpiece that impresses family and friends alike, achieving a perfect balance of flavors and textures.
12
Servings
N/A
Calories
9
Ingredients
Ingredients
semi-sweet chocolate chips
8 ounces
unsalted butter
1/2 cup (melted with chocolate)
vanilla extract
1/2 teaspoon (stirred into chocolate mixture)
sugar
1/2 cup (whisked with flour and salt)
flour
3 tablespoons (whisked with sugar and salt)
salt
1/4 teaspoon (whisked with sugar and flour)
eggs
4 (added one at a time)
butter
as needed (for coating muffin tin)
cocoa powder
1 tablespoon (for dusting muffin tin)
Instructions
1
Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2
In a small metal bowl placed over a saucepan of simmering water, gently melt together the semi-sweet chocolate chips and unsalted butter. Stir consistently to combine into a smooth mixture.
3
Once melted, remove from heat and stir in the vanilla extract, setting the chocolate mixture aside.
4
In a large mixing bowl, whisk together the sugar, flour, and salt to ensure an even distribution.
5
Sift the dry mixture into the bowl with the chocolate mixture, then use an electric hand mixer on low speed to blend until just combined.
6
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Once all eggs are added, increase mixer speed to high and continue to beat the batter until it becomes creamy and lightens in color, approximately 4 minutes.
7
Cover the mixture and chill in the refrigerator for at least 15 minutes to let the batter firm slightly.
8
Prepare your muffin tin by liberally coating it with butter. Dust the top and the cups with cocoa powder, tapping to remove any excess.
9
Using a 4 oz scoop or ladle, evenly distribute the batter into the prepared muffin tin compartments.
10
Bake the muffins in the preheated oven for about 10 to 11 minutes. They are ready when the tops are set and cake-like, while the centers remain tempting and gooey.
11
Allow the muffins to cool slightly in the pan for 1-2 minutes before carefully running a knife around the edges and transferring them to a rack or serving plate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Lava Muffins?
They are rich chocolate treats featuring a cakey exterior and a luscious, gooey chocolate center.
What was the inspiration for this recipe?
This recipe was inspired by Alton Brown's renowned approach to dessert perfection.
How many muffins does this recipe make?
This recipe yields 12 servings.
What type of chocolate is used in these muffins?
The recipe calls for 8 ounces of semi-sweet chocolate chips.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How do I melt the chocolate and butter?
Place them in a small metal bowl over a saucepan of simmering water and stir consistently until smooth.
When should I add the vanilla extract?
Stir the vanilla extract into the chocolate mixture once it has been removed from the heat.
What dry ingredients are whisked together?
The sugar, flour, and salt are whisked together in a large mixing bowl.
How do I combine the dry and wet ingredients?
Sift the dry mixture into the chocolate mixture and use an electric hand mixer on low speed to blend.
How many eggs are required for this recipe?
This recipe requires 4 eggs.
How should the eggs be added to the batter?
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
How long do I need to beat the batter after adding all the eggs?
Increase the mixer speed to high and beat for approximately 4 minutes until the batter is creamy and lightens in color.
Does the batter need to be chilled?
Yes, cover and chill the mixture in the refrigerator for at least 15 minutes to let it firm slightly.
How should I prepare the muffin tin?
Liberally coat the tin with butter and dust the cups with cocoa powder, tapping out any excess.
Why is cocoa powder used to dust the tin instead of flour?
Cocoa powder is used to prevent white streaks on the dark chocolate muffins.
What is the best way to distribute the batter into the tin?
Use a 4 oz scoop or ladle to evenly distribute the batter.
How long do the lava muffins bake?
Bake them for about 10 to 11 minutes.
How can I tell when the muffins are finished baking?
They are ready when the tops are set and cake-like, but the centers remain tempting and gooey.
How long should the muffins cool in the pan?
Allow them to cool slightly in the pan for 1-2 minutes before removing.
How do I remove the muffins from the tin?
Carefully run a knife around the edges to loosen them before transferring to a rack or plate.
How much butter is needed for the batter?
The batter requires 1/2 cup of unsalted butter.
How much sugar is used in this recipe?
The recipe uses 1/2 cup of sugar.
Is there a lot of flour in these muffins?
No, this recipe only uses 3 tablespoons of flour, which helps create the lava texture.
Can I use salted butter?
The recipe specifies unsalted butter to better control the salt content.
What is the texture of the exterior?
The exterior has a rich, cakey texture.
What makes the center 'lava'?
The short baking time and specific ingredient ratios keep the center luscious and gooey.
Is an electric mixer necessary?
Yes, an electric hand mixer is recommended to beat the batter for 4 minutes to achieve the right consistency.
What is the role of the 15-minute chill time?
Chilling helps the batter firm up so it bakes properly with a gooey center.
Are these muffins served warm?
Yes, they are best served shortly after baking to ensure the center is still liquid and gooey.
What tags describe this dessert?
Tags include chocolate, lava muffins, dessert, decadent, gooey center, and indulgent.