Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Double Chocolate Muffins with Molten Centers
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- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 6 jumbo muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 501
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 11 g
- Sugar
- 34 g
- Protein
- 14 g
- Cholesterol
- 104 mg
- Sodium
- 388 mg
This recipe is sponsored by Ghirardelli. These delectable chocolate muffins might bring to mind a certain global sporting event, but we promise we’ve made them even better. Featuring a molten chocolate ganache center and a pinch of flaky sea salt on top, they’ll definitely win you a medal — er, a blue baking ribbon — if you choose to serve them for breakfast on Christmas morning.
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 6 jumbo muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 501
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 11 g
- Sugar
- 34 g
- Protein
- 14 g
- Cholesterol
- 104 mg
- Sodium
- 388 mg
Ingredients
Muffins:
Fudge Filling and Topping:
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Directions
Special equipment:
a 6-cup jumbo muffin pan; 6 paper liners; a medium piping tip; a piping bag (optional)- For the muffins: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners.
- Whisk together the flour, cocoa, baking powder, baking soda and fine salt in a large bowl. Stir in the bittersweet chocolate chips. Whisk together the milk, brown sugar, butter, oil, vanilla and eggs in a medium bowl until smooth. Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Sprinkle the tops with a pinch of flaky sea salt. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- For the fudge filling and topping: Meanwhile, add the condensed milk, butter, a pinch kosher salt and 1/4 cup of the bittersweet chocolate chips to a small saucepan. Place over medium heat and cook, stirring occasionally, until the chips are completely melted and combined, 1 to 2 minutes. Remove from the heat and let cool for about 10 minutes. Transfer the filling to a piping bag with a medium tip or use a resealable bag and cut the corner to add a medium tip.
- While the muffins are still warm from the oven, use a paring knife to cut a small X about three-quarters of the way into each muffin from the top. Firmly push the piping tip into the X and pipe about 2 tablespoons of the fudge filling into the center of each muffin. Divide the remaining 1/4 cup chocolate chips among the warm muffins, pressing them into the tops of the muffins to cover the X. The chips will melt slightly. (If the chips don’t melt, pop the muffins back into the oven for another couple of minutes.) Transfer the muffins from the pan to a wire rack to cool. Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
My Private Notes
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