Description
Indulgently rich muffins with gooey molten centers filled with chocolate chips, offering a perfect balance of crisp tops and soft interiors in every bite.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup semisweet chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, oil (or melted butter), egg, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir just until moistened—do not overmix.
- Fold in semisweet chocolate chips.
- Divide batter evenly among muffin cups, filling each about two-thirds full. Sprinkle a few extra chips on top.
- Bake for 16–18 minutes, until the tops are set and beginning to crack—but the center remains soft.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. The centers will firm slightly but remain molten.
Notes
- Do not overmix the batter to maintain a soft interior.
- For a dairy-free version, substitute milk with almond, oat, or soy milk.
- Use high-quality liners or grease the pan to avoid sticking.
- Freeze individually and reheat to revive the molten center.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg