These Molten Chocolate Fudge Muffins are fudgy with a gooey, molten center, slightly like a fondant au chocolat but not exactly. Delightfully tender and chocolatey, they stay gooey in the centre when baked just right. Perfect for a weekend treat or chocolate craving.
Why you will love this recipe?
You will love these Molten Chocolate Fudge Muffins for their fudgy, gooey center and tender, chocolatey texture. Slightly underbaked, they stay indulgently molten, easy to make, and perfect for satisfying any chocolate craving.
Expert Tips for Best Results!
- Underbake slightly – For a molten centre, bake until the tops are set but the middle is still soft. A toothpick should come out with wet crumbs, not clean.
- Measure flour correctly – Use grams for accuracy. If you don’t have a kitchen scale, use the fluff-and-spoon method to avoid adding too much flour, which can make muffins dry.
- Fold gently – Overmixing the batter can deflate it and make the muffins dense. Fold until just combined for a light, tender texture.
- Let them rest – After baking, allow the muffins to set for 20–30 minutes. This keeps the structure firm while maintaining a gooey centre.
- Use room temperature ingredients – Eggs and Greek yogurt at room temperature blend more easily with melted chocolate, giving a smoother, richer batter.
How to make Molten Chocolate Fudge Muffins?
Step 1: Prepare the Wet Ingredients
In a bowl, add the eggs, white sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined. Then add the Greek yogurt, neutral oil, and melted dark chocolate. Mix gently until everything is incorporated into a creamy batter. Using room temperature ingredients ensures a smoother, richer batter.
Step 2: Combine the Dry Ingredients
In a separate bowl, mix the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and instant coffee powder. Make sure everything is evenly combined to avoid clumps in the batter.
Step 3: Fold Dry Ingredients into Wet
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the muffins dense. The batter should be thick but smooth.
Step 4: Add Chocolate Chunks
Fold in the dark and milk chocolate chunks evenly. This adds extra gooey pockets of chocolate that melt beautifully during baking.
Step 5: Portion the Batter
Line a muffin tray with liners and fill each cup almost to the top with the batter. This recipe makes six jumbo muffins.
Step 6: Bake to Perfection
Preheat the oven to 175°C (350°F). Bake the muffins for 13–15 minutes. Bake until the tops are set but the centre is still soft. A toothpick inserted should come out with wet crumbs. Slightly underbaking ensures a molten, fudgy centre.
Step 7: Let Muffins Rest
After baking, allow the muffins to rest for 20–30 minutes. This helps the structure set slightly while keeping the centers indulgently gooey.
Step 8: Serve and Enjoy
Once rested, enjoy these Molten Chocolate Fudge Muffins as a weekend treat or whenever you crave rich, fudgy chocolate goodness. They are best eaten fresh but can be stored for a day or two if needed.
Frequently Asked Questions
Why did my muffins come out dry?
Dry muffins usually happen from using too much flour or overbaking. Always measure flour accurately using grams or the fluff-and-spoon method if you don’t have a scale. Slightly underbaking keeps the centre gooey and moist.
How do I get a molten, fudgy centre?
Bake the muffins just until the tops are set but the centre is still soft. A toothpick inserted should come out with wet crumbs, not completely clean. Let the muffins rest 20–30 minutes after baking so the structure sets while keeping the centre indulgently molten.
Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt gives extra richness and helps achieve the fudgy texture. If using regular yogurt, strain it slightly to remove excess liquid for the best result.
Can I add extra chocolate chunks or different types?
Yes, you can mix dark, milk, or even white chocolate chunks. Folding them gently into the batter ensures even distribution without deflating the muffins.
Why is gentle folding important?
Overmixing can deflate the batter, resulting in dense muffins. Fold just until the dry ingredients are combined for a light, tender, and fudgy texture.
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Recipe Card
Molten Chocolate Fudge Muffins
Indulge in fudgy Molten Chocolate Fudge Muffins with a gooey, molten center slightly like a fondant au chocolat. Tender, rich, and chocolatey, they stay perfectly gooey when slightly underbaked.
Ingredients
- 2 large room temperature eggs
- 1/3 cup white sugar (67g)
- 1/3 cup brown sugar (67g)
- 1 tsp vanilla extract
- 3/4 cup room temperature Greek yogurt (167g)
- 1/4 cup neutral oil (50g)
- 1/2 cup melted and slightly cooled dark chocolate (75g)
- 1 cup all-purpose flour (133g)
- 1/2 cup unsweetened cocoa powder (50g)
- 1 3/4 tsp baking powder (7g)
- 1/2 tsp salt
- 1 tsp instant coffee powder
- 1/2 cup dark chocolate chunks (70g)
- 1/3 cup milk chocolate chunks (60g)
Instructions
- In a bowl, whisk together the eggs, white sugar, brown sugar, and vanilla extract until smooth. Add Greek yogurt, neutral oil, and melted dark chocolate, mixing gently until creamy. Using room temperature ingredients ensures a smoother, richer batter.
- In a separate bowl, mix the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and instant coffee powder until well combined.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing, as it can make muffins dense. The batter should be thick but smooth.
- Fold in dark and milk chocolate chunks evenly throughout the batter to create pockets of gooey, melty chocolate in every bite.
- Line a muffin tray with paper liners and fill each cup almost to the top with batter.
- Preheat the oven to 175°C (350°F) and bake the muffins for 13–15 minutes. Bake until the tops are set but the centres are still soft. A toothpick inserted should come out with wet crumbs. Slightly underbaking ensures a fudgy, molten centre.
- After baking, allow the muffins to rest for 20–30 minutes. This lets the structure set slightly while keeping the centres indulgently gooey.
- Once rested, enjoy these Molten Chocolate Fudge Muffins as a weekend treat or whenever you crave rich, fudgy chocolate goodness.
Which chocolate did you use please tell me the name
Hello, I used both semi sweet and milk chocolate. I recommend you use good quality couverture chocolate that you can find.
C quoi la poudre de pâte svp??
c’est levure chimique