Chocolate Lava Muffins

Total Time:
32 min
Prep:
20 min
Inactive:
1 min
Cook:
11 min

Yield:
1 dozen
Level:
Easy

Ingredients
  • 8 ounces semisweet chocolate chips
  • 1 stick butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 4 eggs
  • Butter, to coat muffin tin
  • 1 tablespoon cocoa powder
  • 1 cup vanilla ice cream
  • 1 teaspoon espresso powder
Directions

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.


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4.8 141
Simple and yummy! item not reviewed by moderator and published
Wonder why you're having problems with this? I watched the show & compared it, WOW so many errors. The transcriber should be reprimanded! Here's Alton's version from HIS show In a double boiler melt together: 8 oz semisweet chocolate chips 1 stick butter 1 tsp vanilla extract Meanwhile in a bowl combine 1/2 cup sugar 1 Tbsp cocoa powder 4 Tbsp flour 1/4 tsp salt Take choc off heat & smooth out with electric mixer, then add 4 eggs, one at a time until each one is incorporated. With mixer on low sift in dry ingredients a little at a time so no lumps form then turn mixer to high & give it a good beating for 5 minutes until it is light, creamy & thick, chill while getting muffin tins ready. Generously butter a 12 cup muffin tin & dust with a hefty load of cocoa powder. Fill using a 4oz disher & bake @ 375 for 10 minutes. Muffins should have crusty sides & wobbly centers. Serve with sauce which is 1 cup vanilla ice cream melted with 1 tsp espresso powder over low heat. item not reviewed by moderator and published
Came out perfectly. I ended up cooking them for 13 minutes..the tops were slightly gooey still, but they were perfect inside. I buttered and cocoa-powdered the muffin tins, then flipped them onto a cookie sheet and they came out with no problems at all. I used 4tbs of flour and added the cocoa powder along with the dry ingredients, as other reviewers have recommended. item not reviewed by moderator and published
Soooooo tasty! I used muffin liners instead of greasing/flouring the pan. The lava muffins did shrink a bit as they cooled, but that's ok with me. item not reviewed by moderator and published
Very good. I followed the recipe and made a couple changes suggested by previous reviewers - added 1 TB. Flour, lined muffin pans with paper liners and cooked for 10 minutes. item not reviewed by moderator and published
12 yummy lil souffles. I added two small packs of dark instant coffee to the melting chocolate and 1/4 tsp of chipotle chili pepper to the dry ingredients. I also used paper muffin pan liners and sprinkled some cocoa powder in them. I beat the batter with hand mixer on high for 15 minutes till it was creamy and smooth and left lil trails in the batter. Then I chilled the batter for about 15 minutes. And baked them for 18 minutes till the tops puffed up and a toothpick had a lil cake on it. I made 2 batches. Next time I might add some very dark chocolate with cassis in the center. Delicious! item not reviewed by moderator and published
Great Chocolaty Goodness Muffins! As advertised. Recommend as tasty and kid friendly. Something to do with the budding chef. Did this with 10 yr old. Helped with butter and chocolate, pulled from oven and supervised but he did the rest. And everyone liked them. Other thoughts: • Every recipe is a suggestion, feel free to improvise. As is, this works. Added extra Tbls of flour - worked for me. Also did with Milk Choco. Love to try it with dark and other blends. • It doesn't say how long to chill. Don't know how important that is. Chilled for 15 min and seemed to firm up mixture. • Mixed in decent foam. Wonder if mixing more with all the eggs, how light could you get this? • Like most reviewers, got 9 not 12 muffins. Maybe more whipping in of air is needed. • Trick to get these out of the muffin tins. Use muffin liners if you have them. If not, knife around each muffin after removing from oven. Let them sit for 3-5 minutes and firm up. Use a spoon to scoop them out. item not reviewed by moderator and published
These were absolutely delicious. I didn't have cocoa/espresso powder but it still came out great. I must admit that I overcooked them a tad bit. But it didn't even matter to me. I ate them right out of the pan. Very decadent. So good. Im gonna make them again and again. item not reviewed by moderator and published
2nd attempt: Highly recommend using cupcake liners. This time I used cupcake liners & distributed the batter evenly through out the whole pan. I filled each cup leaving about 1/2 inch from top. I did add 1 extra tbsp. of flour to the mix & skipped the sifting (I couldn't tell the difference. If you want it runny in the middle, you definitely need to undercook a little. I ended up cooking it about a minute longer & it's tender in the center but not oozing out, but still really good. I serve it with vanilla bean ice cream. If you decide to use a 6 oz. ramekin, you need to cook it longer maybe 12-15 min, but I decided not to since they are kind of rich. 1st attempt: Very tasty recipe BUT-I only got 8 cakes in my pan. Maybe I over filled each one? Also I will make these in ramekins next time because it wasn't easy to evenly shake the cocoa powder to coat each well in a muffin pan. Made a huge mess! item not reviewed by moderator and published
These are crazy good. Maybe the richest and most chocolatey dessert I've ever had. Pretty easy to make too. The only issue I had was that it was hard to get them out of the pan in one piece. It wasn't that they were sticking - the centers were just a little too liquid to come out easily, but I didn't want to bake them longer and risk cooking the centers all the way. item not reviewed by moderator and published
Perfect as is. Seriously good chocolate lava cakes! Yum. item not reviewed by moderator and published
family favorite, go to recipe when ever my wife wants chocolate. item not reviewed by moderator and published
Delicious! I would not change a thing! perfect every time I have made it! thank you thank you thank you! item not reviewed by moderator and published
Absolutely delicious and so very easy to prepare. I love the ice cream/espresso mixture for the drizzle. Thanks Alton!! item not reviewed by moderator and published
Yes!!! This is top 10 of all time. Depending on how you plate this- it can be made to look elegant or fun enough to appeal to a pack of kids. I wanted something flavorful enough to follow a fish dinner. But, by request, it had to be chocolate instead of the more typical citrus dessert. These muffins couldn't have been more perfect. I served with vanilla bean ice cream and shaved a little milk-chocolate on top of muffins for visual interest. I used parchment paper on the bottoms but, my one test muffin without popped right out. (Maybe any issues posted have to do with material or quality of the muffin pan? item not reviewed by moderator and published
made them last night, and my family and I looovee them!! very chocolatey, moist, delicious. My mom thought of them as brownies :P the only thing i thought was a little off was that they were a little bit too sweet. besides that, i really love them and would definitely make them again!! item not reviewed by moderator and published
These were simply amazing. The first batch I did in a sort of shallower or regular sized muffin tin and they baked through in 10 minutes, but the second batch i filled deeper muffin tins and they were perfect in about the same time. family loved it, and the boyfriend took a few home. (: even the baked through ones were super moist. love love love item not reviewed by moderator and published
These muffins are awesome. To extract them from the muffin pan, I grease the pan with butter and then press a 1 by 5 inch strip of parchment paper into the cup. Then scoop on the batter, and in 9 minutes, perfect muffins. Thanks Alton!!! item not reviewed by moderator and published
I cooked it for 11 minutes but it was too much. Next time I will start checking at 9 minutes as it continues to cook a bit when you take it out of the oven. I thought it would be a hit with the kids but they said it was too chocolatey?!?!?! They did like the cold raw batter though. item not reviewed by moderator and published
I want to make it without eggs....is it possible...please reply me ASOP.... item not reviewed by moderator and published
LOVE this recipe! I follow the directions exactly, and it come out great every time. To solve the problem with getting the muffins out of the pan, I use paper liners. The muffins still crack when you take them out, but the gooeyness stays contained. Also, I don't serve these right away, but chill the finished muffins in the frig. Very good! There seems to be a little confusion about how these are suppose to come out. They are suppose to be gooey in the center and the centers are suppose to fall. There is a lot of chocolate and very little flour in this recipe to hold the "structure" of the muffin. 10-11 minutes is all you need to cook them. item not reviewed by moderator and published
I am really bad at baking, but I made these for valentines day dinner and what can I say I impressed myself!! they came out perfectly!! they did not deflate because I beat the batter by hand, and I chilled the mixture in the fridge for a good 1 hour. Used 4 Tablespoons of Flour and skipped the cocoa powder! excelled thanks Alton you are my hero! item not reviewed by moderator and published
I just made these last night, and everyone really loved them. But I used individual ramekins instead of a muffin pan. It was enough to fill eight ramekins. The only problem I had was that they kind of fell in the middle. How do I stop that from happening? item not reviewed by moderator and published
I have now made this recipe twice so I thought I would write a review. WOW-these 'muffins' are FANTASTIC! I did add one more tablespoon of flour and a tablespoon of cocoa to the batter as well as using just under a half cup of sugar (recommended by other people who reviewed this recipe). Yum yum yum! :) item not reviewed by moderator and published
loved them, so quick and easy too item not reviewed by moderator and published
This is soooooo rich and soooo chocolatey. The batter is pretty thick, but when it comes out of the oven it is not too dense, not too fluffy, and it has a soft and gooey center, which I think is great!! Alton, you've done it once again. item not reviewed by moderator and published
These are amazing!!! They are easy and delicious! Next time I'll use dark chocolate just because that's what I personally prefer. My husband kept saying "These taste like something you'd get at a restaurant!" I added 1/2 tsp of vanilla to recipe and about 3/4 tbsp additional flour. The recipe filled 4 ramekins and not quite 6 cupcake liners. (I only had 4 ramekins.) I think this recipe will fill 6 ramekins perfectly. I baked these for 12 minutes. You have to do the vanilla ice cream and espresso sauce! It adds the perfect touch to these cakes. item not reviewed by moderator and published
This was very easy to make and I had all the ingredients in my pantry. I Cooked them for a full 11 minutes and let them rest in the pan for about 10 minutes.I then used a knife to run around the edge of each muffin before taking them out. I just flipped the pan over onto a clean surface. (they stuck a little to it, but no big.) they were delicious!!! nice anc chocolatey, more like a cake than a muffin. item not reviewed by moderator and published
Guests are always impressed with this dessert. Read my full experience and see the photos on my blog: http://adventuresinfood123.blogspot.com/2010/06/chocolate-lava-muffins.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+http%2Fadventuresinfood123blogspotcom+%28Adventures+In+Food%29 Adventures In Food: Author: Kerry Howell item not reviewed by moderator and published
I HATED THIS RECIPIE!!!! i will never use it again. i thought it would be fantastic from the reviews but all i got was burnt rocks that tasted like dirt. Worst Muffins EVER!!! DISGUSTING!!!!!!!!!!!! item not reviewed by moderator and published
it was easy to make and everyone in my family loved them. With chocolate sauce, ice cream or just milk, they never fail me! item not reviewed by moderator and published
These taste fantastic. An easy way to get around the stick to the pan problem is to just ladle a little into microwave-safe Japanese teacups. You get the molten on the bottom instead of the middle, but it's still quite delicious and easy clean-up! item not reviewed by moderator and published
I have to take a random recipe and translate in for a Frech project. I saw his show on these muffins and the more i read about them and look at the recipe, the more I think I might be bringing a "tastual" aid into class on presentation day. Thanks Alton!! item not reviewed by moderator and published
5 stars for easy preparation with very good results (taste wise) but I agree with the previous reviewer about difficulty with removal de-panning. I used silicone muffin tins thinking it would be easier to remove, but found that it wasn't possible to remove without breaking the cake (although no one complained) Highly recommend using individual ramekins or mugs. Will definitely make again. item not reviewed by moderator and published
I made these as a special treat for my wife's birthday. I made the batter before we went out to a simple dinner with the kids. It was nicely chilled when we got home. I cooked them for about 12 minutes as they seemed too fluid by 11. The problem is getting them out of the muffin pan. You can get them out but they're not structurally strong enough to survive so you end up with a heap of chocolate gunk on a plate. The taste is terrific but it doesn't serve very nicely. If I was to do this again I'd cook bigger portions in individual mugs so the whole vessel can be presented on the table and the sauce served on top. We all ended up eating 2 muffins so I'd be comfortable spreading this batter over 6 or 8 tall mugs. Those nice white porcelain fire proof creme brulee vessels from France would be nice but I think it needs to be a bit taller than wide to accomodate the rising. Mugs sound right. I watched the show some time ago and I don't remember anything about how difficult it would be to de-pan these. 5 Star taste, 3 star practicality. 4 Star rating. Oh, we didn't have enough bitter sweet chips so I added some milk chocolate ones. Worked fine. item not reviewed by moderator and published
It took a little longer than I expected so I was the only one to eat them in my family when they were done (everyone else went to sleep, haha). It took longer than expected cause I'm that type of baker who was like "OMG THAT'S UNDERCOOKED" but it really wasn't...I'm going to make these again next week and make sure I don't overcook them :] When the rest of my family ate them the next night they were still delicious, they hold up well over 2 days, and still taste the same...no "fridge-flavor". Love it. item not reviewed by moderator and published
these muffins are perfect! i made a batch last night n was amazed at the dense interior... the tops looked like volcanoes ready to explode. my non-chocolate lover husband also complimented! my only complaint is that the recipe said there wud be a dozen of them... i was only able to get 11 out of the batter.... i wonder if the recipe doubles.... try them.. you wont regret! item not reviewed by moderator and published
I made this recipe in a mini muffin pan and they were excellent! Next day to serve, I put a few on a plate, microwaved for 10 seconds and sprinkled powered sugar on top..Everyone loved them!! A keeper!! :-) item not reviewed by moderator and published
I adore this dessert.. I made it for my boyfriend and roommates who LOVED it. I followed everything correctly but added the 1 full teaspoon of vanilla! It was so goood!!!! Loved it! The middle was perfect and slipped right out of the pan!! Will make it again item not reviewed by moderator and published
I made these for my husband and I on Valentine's Day for dessert. They tasted great. Even though I cooked them too long. I cooked them for 11 mins. like the recipe said and when I checked them they still looked like batter so I cooked them for 2 more mins. and the inside ended up cooking too much. They were very moist though and my husband loved them, I did too. Instead of using espresso powder , I used instant coffee because that is what I had on hand. Instead of adding it to the ice cream, I added to the batter. I thought it brought out the chocolate flavor more. After reading other reviews, I did not mix mine with an electric mixer. I mixed by hand and they didn't deflate I will be making these again soon. Next time I won't bake them as long. Thank you Alton. item not reviewed by moderator and published
Not sure why he calls this a "muffin"! II added some espresso powder and used some bittersweet in place of semi-sweet I halved the recipe for my small family and used 4 -4 oz. ramekins instead of a muffin tin. I cooked them longer about 16-18 minutes until the top was set. I dumped them out on plate, then dusted them with powdered sugar and served with whipped cream with 1/2 tsp. of espresso powder added. Yummo, much easier than some other versions I found! item not reviewed by moderator and published
i was dying to try the recipe since i saw it on the show and today i did...wasnt disappointed at all because i usually dont bake...and they came out pretty good...very moist and chocolate-y...with icecream topping they were heavenly...Even my so not chocoholic whole family enjoyed the treat immensely. one thing was that they deflated..:(...but i know i should've mixed the batter by hand..so im gonna make them again soon and wont use electric mixer. taste wise they were the best muffins i ever had. Thanx Alton. item not reviewed by moderator and published
Well, yes this was a very easy recipe, but I made them and was cure to check them at 10 minutes. Th eoutside was still very batter-y, so I cooked fora few minutes longer. This, however, cooked the inside too wich made them not-so-lava-like. I followed the recipe very carefully. What did I do wrong? I would really like to get it right! item not reviewed by moderator and published
I am planning on making this for my dessert tomorrow evening, after having watched this episode which I had DVRd. After reading some of the reviews about adding the cocoa and the additional flour, I reviewed the recipe that appeared in the Good Eats episode. Not only does the cocoa get added to the dry ingredients, along with an additional tablespoon of flour (4 total), the amount of vanilla is actually 1 whole teaspoon (not the 1/2 tsp the on-line recipe calls for). I look forward to trying this one out and will review it afterwards - but I wanted to clarify the recipe for those Valentine cooks out there (also, the TV episide says to beat the batter for 5 minutes, not 4). Gotta love that DVR technology! item not reviewed by moderator and published
The reason why any cake or cupcake deflates is due to overmixing . Try folding in the ingredients by hand rather than by an electric mixer or use it at a very low speed. You need to incorporate air in the dough for it to rise while baking. When you bake the air in the dough becomes hot and due to hot air expands and hence the cupcakes rise. When you don't have enough air cupcakes cannot rise. When you overbeat the dough the air in it escapes; Hope this helps. "What am I doing wrong? I have made these twice, but as soon as they are out of the oven within five mins. they TOTALLY deflate and there is NO center, and no I don't over cook them. What am I doing wrong, is anyone else having this problem?" item not reviewed by moderator and published
I overcooked them so they weren't really Lava muffins, but just as regular muffins they were very moist and tasty. I might try again and not overcook them. item not reviewed by moderator and published
I adore these muffins to the ends of the earth!! After I was done making them I was confused because the center was so gooey but i found that when you add the topping it makes it EVEN BETTER :) Plus if you are feeling like you want something cooler then try leaving them in the frig overnight then adding the espresso topping...aahhh it was amazing! Alton you are the bestest!! item not reviewed by moderator and published
Delicious! I don't make the topping, because I'm a chocolate nut...but I've made these many times and everyone LOVES them! item not reviewed by moderator and published
the best chocolate lava muffins. Lakshmi, yes you can use All-Purpose flour. item not reviewed by moderator and published
everyone loved the cake... i missed out on the ice cream glaze... thats why i think it was very chocolatey for me though others loved it... thanks alton item not reviewed by moderator and published
What am I doing wrong? I have made these twice, but as soon as they are out of the oven within five mins. they TOTALLY deflate and there is NO center, and no I don't over cook them. What am I doing wrong, is anyone else having this problem? item not reviewed by moderator and published
Which flour would work best for this? Self raising/Plain/all purpose?I cant find cake flour in any of the stores here in dubai.Please advise. Thanks! item not reviewed by moderator and published
I made these for the first time and they were seriously the best "muffins" I've ever made or had. I don't consider them muffins though, they are definitely much more considered a cake in my opinion. With that said, I am wanting to use this recipe for an 8 or 9 in. round cake. Has anyone tried this recipe in anything bigger than the standard cupcake/muffin size? item not reviewed by moderator and published
The muffins were fantastic!!!!! I made them for the first time tonight for dessert at a friend's house. I wasn't sure if they would be good so I forewarned everyone that I had not made them before and could not guarantee the end product. Let's just say the oohs, aahhs and mmm's didn't stop coming and I can't wait to make them again for my chocoholic family! Rather than adding the espresso to the ice cream, I added it to the batter and it really ramped up the intensity of the cocoa flavor. I would highly recommend this recipe - even to a novice. Thank you Alton!!! item not reviewed by moderator and published
These were AMAZING! Sooooo easy to make - I did add one extra tablespoon of flour and cocoa to the batter as others have suggested, and they came out PERFECTLY, with a to-die-for "lava" of delicious chocolate. Even my mother - who isn't a fan of chocolate - ate three in one sitting! They were still delicious the next day after being warmed for 10 sec in the microwave. Will definitely remake, and soon! item not reviewed by moderator and published
i loved this recipe. simple and so delicious. item not reviewed by moderator and published
My sister was in town, and we were wondering what to do one afternoon, so we try out this muffin recipe....so good! It was done in no time, so chocolatyyy and great. We did sort of over backed them, but it was delicious anyways. I'll try the extra T of flour and add the coco to the mixture. NOTE: we did not had a hand mixer, but we did it by hand (well, my left handed sister did) and it was great anyways! THANKS ALTON!!! item not reviewed by moderator and published
If I could give these more than 5 stars I would. Super easy and they came out tasting just like molten chocolate cakes from restaurants- except better! item not reviewed by moderator and published
The first time I tried this recipe, I made what I now call my "happy mistake". I put an entire 12oz bag of Ghirardelli semi sweet chips in, instead of 8oz. That mistake plus using Alton's vanilla ice cream and his chocolate syrup created the *best* dessert I've ever had. item not reviewed by moderator and published
I made these muffins this morning for Valentines Day breakfast and they were a big hit with my boyfriend (and me). (Hey, Alton does call them muffins...it's perfectly acceptable!) I prepped the batter yesterday evening and though it was very dense this morning when I took it out of the refrigerator, they baked up well: cake-y on the outside and fudge-y on the inside and SO chocolate-y! After reading some other reviews, I added the extra tablespoon of cocoa powder with the dry ingredients. Also, some people mentioned they had difficulty removing the muffins from the tin, but I didn't find that at all--I buttered the pan generously and dusted it with cocoa powder and the muffins literally fell right out when I flipped it over, and I was using complicated heart shaped tins with scalloped edges! In conclusion, these easy to make muffins/cakes are fantastic, and I will certainly make them again and again. item not reviewed by moderator and published
These were just wonderful with or without the ice cream sauce. I found that I had to bake them for about 2 minutes longer than the recipe called for but that could have just been my oven. A real chocolate heaven treat! item not reviewed by moderator and published
This recipe is very quick and easy to follow and yields a great result. However, the final product was more of a dense cupcake than a muffin with a loose center. Either the bake time needs to be reduced when using a convection oven (I tried 7-8 minutes and it worked much better), or the chill time for the mix needs to be increased. Either way, I highly recommend this recipe! item not reviewed by moderator and published
I used dark cocoa powder. That was a good choice. These are delicious little oozie goodies, but you better call some friends, because they are best served warm and do NOT reheat well, and even I can't eat a whole pan. I've done them with raspberry sauce, green tea ice cream sauce, strawberry salsa and blueberry jam sauce. Yum. item not reviewed by moderator and published
these were the best chocolate muffins ever best warm on a cold day with hot chocolate! item not reviewed by moderator and published
Absolutely delicious, like a chocolate souffle but VERY easy to make. I made a full pan but next time would make just enough for everyone and reserve the rest of the batter for the next day. Best when fresh out of the oven. item not reviewed by moderator and published
I love this recipe and so do all of my guests whenever I have a dinner party. This is my most requested desserts and it's one of the easiest desserts to make. item not reviewed by moderator and published
followed the recipe completely and they turned out perfect!!!! mmmm. i may just serve with cold ice cream next time though with a pinch of espresso on top. item not reviewed by moderator and published
A-mazing. item not reviewed by moderator and published
Easy to make great to eat. Took to a potluck and got lots of compliments item not reviewed by moderator and published
This recipe is simple to prepare and it's delicious. It's easy enough for a week-night treat or can be plated as a real show-stopping finale at a dinner party! item not reviewed by moderator and published
These muffins are easy to make and really good! item not reviewed by moderator and published
I made these exactly as the recipe described and they were delicious, I made them in muffin cups so they didnt stick and came out easy. Superb for a dinner party, turn over, serve with icecream and sprig of mint! Very classy! item not reviewed by moderator and published
Easy and wonderful! I serve them with vanilla ice cream. I've been known to call this a chocolate "O". item not reviewed by moderator and published
These were pretty good. The problem with me was that I was in my basement when the timer went off so I didn't realise they were ready until 5 minutes AFTER they were done. Because of this, there was no lava but they still tasted good. I also accidentally put the coffee in the batter instead of the sauce and it gave them a VERY nice flavor! item not reviewed by moderator and published
I tried out these muffins a couple of weeks ago. They were easy to make. In fact I now am making them for the PTA Volunteer breakfast. I agree with the reviews for the added tablespoon of flour and using the cocoa in the mixture as well. I feel chilling the batter overnight makes a big difference. I don't put ice cream on it I just sprinkle powder sugar on them to make them look extra special. Also muffins cup liners are much easier and less mess than spraying and dusting the pans. item not reviewed by moderator and published
This recipe doesn't take alot of time and the muffins are so good. They're easy to make and people think they are a fun dessert. item not reviewed by moderator and published
I enjoy these more than any dessert I have ever had or made. I have taken to using 6 7oz ramekins rather than the large muffin pan. Good served with Ice Cream, but I also like to make French meringues to crush over the plate for presentation and taste (snow-capped volcanoes). If you are cooking for some that have an aversion to eating "raw" batter, then just cook theirs all the way through. You can also reheat any that are not eaten on first sitting (yeah, right), just keep them in the fridge until you are ready to eat. item not reviewed by moderator and published
I made half the recipe (w/ 2 tbsp of whole wheat flour, and the cocoa powder in the mix) in my 6-cup muffin pan. These are more like flourless chocolate cakes than muffins. And that's a good thing! item not reviewed by moderator and published
Bake the for a shorter time and you'll have beautiful molten centers! item not reviewed by moderator and published
perfect chocolate goodness! Alton is our hero...again! item not reviewed by moderator and published
I came across this recipe while browsing "muffins". After reading the great reviews I couldn't wait to try the recipe even though I only had milk chocolate chips on hand. Unfortunately, I decided to test out a new silicone muffin pan for the first time for baking it. I didn't bother to butter the cups but did dust it with cocoa. I knew the baking time would vary, but didn't realize how much. I probably baked it 20 minutes and still couldn't get the muffins out of the pan in one piece. My husband loved it nonetheless. It was rich and gooey in the middle -- more like a cakey brownie on the outside. I will probably try it again sometime and use a regular muffin tin. Just a side note -- I think the 6 cup muffin pan would be a nice size if you are sharing with someone. These are very rich and one small one is plenty. To keep it simple I just sprinkled the finished muffin with powdered sugar. Delicious and pretty! item not reviewed by moderator and published
They were very good...I overcooked them a little though. As usual. It did taste like a brownie, but nothing wrong with that. item not reviewed by moderator and published
I made this on Valentines Day for the family. Made the batter early and then baked them after dinner. It was easy, elegant and delicious. item not reviewed by moderator and published
Everyone loves these! They are super rich & are perfect warm or cold. item not reviewed by moderator and published
As many chocolate recipes as I've seen this week, this was the one I chose to make for my parents when I went home this weekend. I was not in any way shape or form disappointed! They were amazingly easy, though I did manage to spatter myself with chocolate, and baked in the time it took to do the dinner dishes. My favorite part about this recipe was the combination of textures. I served the muffins with vanilla ice cream while they were still very hot, and the combination of the chewy/crunchy outside of the muffins with the molten, rich, gooey chocolate center and then the cold creamy vanilla ice cream... my god. Absolutely heavenly. I brought a couple over to my neighbors, and I got hugs. Thank you Alton! item not reviewed by moderator and published
the best. try putting a peatnut butter cup inside item not reviewed by moderator and published
chocolatey goodness... great the next day too. seriously jusy try them, so easy and great. item not reviewed by moderator and published
These babies are supreme! I prepared them for the first time using the additional 1 tablespoon of flour and incorporating 1 tablespoon of coco powder. I used a 6 muffin pan. Here's a tip on how to get the muffins OUT easily! I buttered and dusted the pan as directed. I ALSO cut out parchment paper circles, the size of the bottom of the muffin wells, and placed one circle in each well. I added the chilled batter, put them in the oven and checked them at 16 minutes. The bottom center of the muffins still looked a little runny so I added another two minutes to the cooking time. I took them out and ran a knife around each muffin, placed a cookie sheet over them and inverted both. I lifted up the muffin pan and BEHOLD! The magnificent muffins were completely intact! The insides were perfectly runny. For those of you that did not achieve a runny center, I think the key is having a well preheated oven and VERY well chilled batter. I made the batter in the morning and left it in the fridge all day. The batter was like very thick moose and had to be pushed off the spoon in clumps. I served the muffins over the melted ice cream but added a little coffee liquor. I had an idea, which I may try. What if you made these with WHITE chocolate? What if you made up a batch of white and a batch of dark batter, chilled the white batter, but not the dark? Then you poured the dark batter into the muffin pan and carefully added a clump of the white to the center of each? Would you get a chocolate muffin with white lava? Or reverse it and make a white muffin with dark lava. I don?t know if this would work, but I like the thought of it! When it comes to chocolate, my mind runs wild! item not reviewed by moderator and published
So easy and yummy. Even my picky husband said it's like those in a French restaurant. Definitely a keeper!!!! item not reviewed by moderator and published
This recipe was perfect though I will say it lacked the "ooze" that you get when you order this out. Otherwise it was easy (as long as you pay attention to detail, something I'm prone to NOT doing) and turned out just like Alton said it would. item not reviewed by moderator and published
AND I EXPECTED AMAZING!!! These are SO good. I made 6, not 12 and put in 4 Tbsp, of flour and the cocoa powder in with the dry ingredients like some of the other readers said and they were just melt-in-your-mouth good. It didn't hurt that someone else made homemade vanilla ice cream to go on top either (I'm pretty sure Breyer's would have worked just fine though - if it hadn't been made for me, that's what I would have done). One suggestion: if you are using a convection oven, only put them in 7-8 minutes and they are PERFECT!!! Thanks again Food network! item not reviewed by moderator and published
taste like brownies item not reviewed by moderator and published
I make this delicious dessert for company and everyone always asks for the recipe afterwards. Very yummy and so easy to prepare ahead of time. item not reviewed by moderator and published
Absolutly fabulous for chocolate lovers. Comes out just the right texture, flaky yet good and chocolaty. It's like a tart type. My fiance is hard on liking deserts, I've tried making so many different types, but this one has been an absolute winner. He could eat it all in one setting! He loves them. Not only that .........tell you a secret " great mood enchancer!" I love that one myself! Try it, I'm sure you'll love it too if you love chocolate! Bon Appetite..........Pantea :D item not reviewed by moderator and published
I made these things for my whole family and it was something that everyone enjoyed! item not reviewed by moderator and published
I really love the recipe and I make them all the time, they are a real hit with my boyfriend. The first time I made these with my Mom the electricity went out about half way through the baking process and we let them stay in the oven on residual heat for about 15 minutes and they were perfect and we haven't made them that good since, but a very good recipe, every chocolate lover should try these at least once. item not reviewed by moderator and published
these are the best muffins ever item not reviewed by moderator and published
I made these for my hubby. It was the perfect ending for the valentines dinner . I made a rasberry puree to drizzle over instead of ice cream...It was awsome!! item not reviewed by moderator and published
As a "veteran" lava muffin maker, here are a few tips on this recipe... It works out fine with the recipe as posted on the website (3tbs of flour and no cocoa in the dry ingredients), but you may get a little more interest with the 4tbs of flour and added cocoa (as Alton did on the show). Go ahead and make this in your stand mixer. Use the mixer's bowl over a pot of water to create your double boiler for melting the chips and butter. Also, for the "chill the batter" part, 20 minutes or so in the freezer works great. There's really no reason to preheat your oven until you put the batter in the freezer. If you're having trouble removing the muffins from the pan, try baking these in ramekins instead, then eat right out of the ramekins! Also, the batter stores well for more than a week in the freezer. Enjoy! item not reviewed by moderator and published
Loved these. Great for company. I made the batter, put it in the muffin tin and back in the fridge. As we were finishing dinner, I popped them in the oven for a perfectly timed dessert. Don't overbake, or they'll be dry. I made for company and drizzled chocolate syrup on the plates, put muffin on, then put dollop of whipped cream topped with fresh strawberries. Yum! item not reviewed by moderator and published

Not what you're looking for? Try:

Orange Chocolate Lava Cakes

Recipe courtesy of Melissa d'Arabian