Fudgy Brownie Muffins with a Molten Center Step-by-step instructions

Before you start

Before starting, measure all ingredients and chop the chocolate and butter. Line a 12-cup muffin tin with paper liners. Set up a double boiler by filling a saucepan with about 1 inch of water and bringing it to a simmer.

Have a heatproof bowl ready that fits over the saucepan without touching the water. Preheat the oven to 350°F (175°C) when you start mixing the wet ingredients, so it's ready when the batter is done.

Instructions

Prepare the Chocolate Base

1. 1Melt the Chocolate and Butter
   Fill a saucepan with about 1 inch of water and bring to a simmer. Place a heatproof bowl over the saucepan, making sure the bottom does not touch the water. Add the chopped dark chocolate, milk chocolate, and butter to the bowl. Stir gently with a silicone spatula until the mixture is completely melted and smooth. Remove the bowl from the heat and set aside to cool slightly while preparing the other ingredients.
   Look for The chocolate mixture should be glossy and smooth, with no lumps.
   Tip Make sure the bowl does not touch the simmering water to prevent the chocolate from seizing.
2. 2Whisk Eggs and Sugar
   In a large mixing bowl, combine the eggs and granulated sugar. Whisk vigorously by hand or with an electric whisk for 2-3 minutes until the mixture becomes pale, thick, and forms ribbons when the whisk is lifted. The mixture should look creamy and slightly increased in volume.
   Look for When you lift the whisk, the batter should fall back in a thick ribbon that slowly dissolves.
   Tip Whisking thoroughly helps create the shiny, crackly top on the muffins.
3. 3Combine Chocolate and Egg Mixture
   Pour the melted chocolate mixture into the egg-sugar mixture. Stir with a spatula until well combined. The batter will be thick and glossy. Add the vegetable oil and stir until fully incorporated.
   Look for The batter should be smooth and shiny, with no streaks of chocolate.
   Tip Fold gently to keep the batter airy, which helps the muffins rise.

The melted chocolate and butter should be glossy and smooth, with no lumps. The egg-sugar mixture should be pale, thick, and fall in ribbons when the whisk is lifted. The combined batter should be thick, shiny, and well incorporated, with no streaks of chocolate or egg.

Assemble the Batter

4. 4Add Dry Ingredients
   Sift the all-purpose flour, cocoa powder, and salt over the batter. Use a spatula to fold the dry ingredients into the wet mixture until just combined. Do not overmix; a few streaks of flour are fine. The batter should be thick and fudgy.
   Look for The batter should be thick and glossy, with no dry pockets of flour.
   Tip Sifting the dry ingredients prevents lumps and ensures even distribution.
5. 5Fold in Chocolate Chunks
   Add the dark chocolate chunks to the batter and fold gently with a spatula until they are evenly distributed. The chunks will melt during baking, creating pockets of molten chocolate in the center of each muffin.
   Look for The chocolate chunks should be evenly scattered throughout the batter.
   Tip Reserve a few chunks to press on top of the batter before baking for extra gooeyness.
6. 6Fill the Muffin Tins
   Line a 12-cup muffin tin with paper liners. Scoop the batter evenly into the cups, filling each about 3/4 full. If you reserved any chocolate chunks, press a few into the top of each muffin. The batter will be thick and should hold its shape.
   Look for Each cup should be about three-quarters full, with a slight dome of batter.
   Tip Use a cookie scoop for even portions and less mess.

After folding in the dry ingredients, the batter should be thick and fudgy, with no dry pockets of flour. The chocolate chunks should be evenly distributed. The muffin cups should be filled about three-quarters full, with a slight dome of batter on top.

Bake and Finish

7. 7Bake the Muffins
   Heat the oven to 350°F (175°C). Bake the muffins for 18-20 minutes, or until the tops are set and have a shiny, crackly crust. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. The edges should be slightly firm.
   Look for The tops should be shiny and cracked, and a toothpick should come out with moist crumbs.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake, as the centers should remain fudgy and soft.
8. 8Cool and Serve
   Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool slightly. Serve warm to enjoy the molten chocolate center. Break one open to see the gooey chocolate flow.
   Look for The muffins should be warm, with a soft and gooey center.
   Tip For the best molten effect, serve within 10-15 minutes of baking.

The muffin tops should be set, shiny, and cracked. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

The muffins should be slightly firm at the edges but soft in the center. Let them cool for 5 minutes in the pan before serving warm.

Common mistakes

One common mistake is overmixing the batter after adding the flour, which can develop gluten and make the muffins tough. Another is overbaking: the centers should remain fudgy, so pull them out when the toothpick has moist crumbs.

Also, make sure the chocolate and butter are fully melted and smooth before combining with the eggs, or the batter may have lumps. Finally, fill the muffin cups evenly to ensure even baking.

How to tell it’s done

The muffins are done when the tops are set and have a shiny, crackly crust. Insert a toothpick into the center of a muffin; it should come out with a few moist crumbs, not wet batter. The edges should be slightly firm to the touch.

The internal temperature of the muffins should read at least 160°F (71°C) to ensure the eggs are fully cooked. Let them cool in the pan for 5 minutes before transferring to a wire rack.

• Egg dishes: 160°F (71°C) in the thickest part