Fudgy Brownie Muffins with a Molten Center Tips, FAQ & printable recipe

Tips for success

For the best molten center, use chocolate chunks or a chopped chocolate bar rather than chips, as chips are designed to hold their shape. Press a few extra chunks into the top of each muffin before baking to create a gooey pocket right under the crust. Serve the muffins warm, as the centers are most fudgy right out of the oven.

If you don't have a double boiler, you can melt the chocolate and butter in a microwave-safe bowl in 30-second bursts, stirring between each. Be careful not to overheat, as chocolate can seize.

The muffins are best eaten the day they are baked, but they can be stored in an airtight container for up to 3 days. Reheat in the microwave for 10-15 seconds to restore the molten center.

Variations

• Double Chocolate: Add 1/2 cup of chocolate chips to the batter along with the chunks, or use white chocolate chunks for a sweeter contrast. You can also drizzle melted white chocolate over the cooled muffins for a marbled effect.
• Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans with the chocolate chunks. The nuts add a crunchy texture that complements the fudgy center. Toast the nuts first for extra flavor.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the batter along with the oil. Use dark chocolate chunks and top with crushed peppermint candies before baking for a festive twist.
• Espresso Boost: Dissolve 1 teaspoon of instant espresso powder in the melted chocolate mixture to enhance the chocolate flavor. Add a pinch of cinnamon for a subtle warmth. The espresso doesn't make them coffee-flavored, just deeper.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or reheat before serving to soften the center.

Freezer

Freeze the cooled muffins in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.

Reheat

Reheat individual muffins in the microwave for 10-15 seconds, or in a 350°F (175°C) oven for 5-8 minutes until warm and fudgy.

Store the brownie muffins in an airtight container at room temperature for up to 3 days. To keep them moist, place a piece of bread in the container to absorb excess moisture. For longer storage, refrigerate for up to a week, but bring to room temperature before serving. Reheat individual muffins in the microwave for 10-15 seconds to soften the center.

The muffins can be made ahead and stored in an airtight container for up to 3 days. For longer storage, freeze them for up to 2 months.

To freeze, let the muffins cool completely, wrap each in plastic wrap, and place in a freezer-safe bag. Thaw overnight in the refrigerator or at room temperature. Reheat in a 350°F (175°C) oven for 5-8 minutes or microwave for 20 seconds.

Serving ideas

Serve the brownie muffins warm to enjoy the molten chocolate center. You can dust them with powdered sugar just before serving for a pretty finish, though the video doesn't include that.

They're perfect as a dessert with a scoop of vanilla ice cream or a glass of cold milk. For a special occasion, serve them with a dollop of whipped cream or a drizzle of chocolate sauce.

These muffins are also great for breakfast or a snack, despite being a dessert. They're portable and easy to pack for lunchboxes or picnics.

If you're serving them at a party, arrange them on a platter and let guests break them open to reveal the gooey center. They're best enjoyed fresh, so plan to serve them within a few hours of baking.

Frequently asked questions

Recipe card

Fudgy Brownie Muffins with a Molten Center

Prep 15 minCook 20 minTotal 35 minServes 12

Ingredients

• 200 g dark chocolate, chopped
• 50 g milk chocolate, chopped
• 100 g unsalted butter, cut into pieces
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/2 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup dark chocolate chunks

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

30 g

Fat

21 g

Fiber

2 g

Sugar

22 g

Automatic estimate from the ingredient list, not laboratory-verified.