Molten Chocolate Fudge Muffins
Rich, intensely chocolatey, and wonderfully fudgy, these Molten Chocolate Fudge Muffins are soft and moist on the inside with melted chocolate chunks throughout. The Greek yogurt keeps them incredibly tender, while dark and milk chocolate add extra gooey pockets of chocolate in every bite.
Ingredients
Method
Prepare the wet ingredients
- In a large bowl, add the eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined. Add the Greek yogurt, neutral oil, and melted dark chocolate, then gently mix until smooth and creamy. Using room-temperature ingredients helps create a smooth, well-combined batter.
Combine the dry ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and instant coffee powder until evenly combined.
Combine the wet and dry ingredients
- Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix, as this can make the muffins dense. The batter should be thick and smooth.
Add the chocolate chunks
- Gently fold in the dark and milk chocolate chunks, distributing them evenly throughout the batter.
Fill the muffin pan
- Line a jumbo muffin pan with paper liners and divide the batter evenly between 6 muffin cups, filling them almost to the top.
Bake
- Preheat the oven to 175°C (350°F). Bake for 13–15 minutes, or until the tops are set while the centers remain soft and fudgy. A toothpick inserted into the center should come out with moist crumbs rather than completely clean. Be careful not to overbake, as the muffins should remain moist and fudgy in the center.
Let them rest
- Allow the muffins to cool and rest for 20–30 minutes after baking. This allows the centers to set slightly while keeping them soft, moist, and fudgy.
Serve
- Serve while still slightly warm for the best texture and melted chocolate experience. These muffins are best enjoyed fresh, but they can be stored in an airtight container for 1–2 days.