Chocolate Lava Muffins

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Absolutely delicious and so very easy to prepare. I love the ice cream/espresso mixture for the drizzle. Thanks Alton!!

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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?

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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!

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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!!

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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

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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!!!

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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.

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I want to make it without eggs....is it possible...please reply me ASOP....

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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.

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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?