Chocolate Lava Muffins: A Decadent Delight for Chocolate Lovers.

Chocolate Lava Muffins are the perfect middle ground between a traditional cocoa muffin and a formal lava cake. Unlike the dessert version which requires immediate inversion onto a plate, these are designed to be eaten straight from the muffin liner. They feature a rich, dark chocolate crumb and a molten ganache core that stays liquid even after the muffins have slightly cooled.

This recipe uses a “frozen core” technique, which ensures a guaranteed liquid center every single time, regardless of slight variations in oven temperature.

Ingredients

The Molten Core (Ganache)

Dark Chocolate: 100g, finely chopped.
Heavy Cream: 60ml.

The Muffin Batter

All-Purpose Flour: 200g.
Granulated Sugar: 150g.
Unsweetened Cocoa Powder: 50g (Dutch-processed).
Baking Powder: 1.5 teaspoons.
Salt: 1/2 teaspoon.
Large Egg: 1, room temperature.
Whole Milk: 180ml.
Vegetable Oil: 80ml.
Vanilla Extract: 1 teaspoon.

Instructions

Step 1: Create the Lava Centers

Place the 100g of chopped chocolate in a small bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then stir until smooth. Spoon the ganache into a silicone ice cube tray or onto a tray lined with parchment paper in 1-tablespoon dollops. Freeze for at least 1 hour until solid.

Step 2: Prepare the Batter

Preheat your oven to 190°C. Line a standard muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a separate bowl, whisk the egg, milk, oil, and vanilla.

Step 3: Combine

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. Do not overmix, as this will make the muffins tough and bread-like.

Step 4: Assembly

Place 1.5 tablespoons of batter into the bottom of each muffin liner. Take the frozen ganache centers out of the freezer and place one in the middle of each muffin. Top with the remaining batter, ensuring the ganache is completely covered.

Step 5: The Bake

Bake for 15–18 minutes. The tops should be set and spring back slightly when touched, but the muffins will feel heavy due to the liquid center.

Step 6: Serve

Let the muffins cool in the tin for 5 minutes before moving to a wire rack. These are best served warm to ensure the center is at its most liquid state.

Flavor and Texture Notes

These muffins deliver an intense double-chocolate experience. The cake portion has a tender, tight crumb that isn’t overly sweet, providing a canvas for the velvety, decadent lava inside. The contrast between the baked sponge and the silkiness of the ganache makes every bite feel like a gourmet treat.

Tips for Success

Frozen Ganache is Key: While you can simply underbake the muffins to get a soft center, the frozen ganache method is much more reliable and provides a richer, more flavorful “lava.”
Don’t Overfill: Only fill the liners about 3/4 of the way up. If they are too full, the batter might spill over, and the weight of the lava could cause the muffin to collapse.
Reheating: If you have leftovers, microwave a muffin for 10–15 seconds to return the center to its molten state.

FAQ

Question	Answer
Can I use milk chocolate?	Yes, but dark chocolate (60%+) provides a better flavor contrast against the sweet muffin batter.
Why did my lava disappear?	If the muffins are overbaked, the frozen ganache will eventually integrate into the crumb. Stick strictly to the 15-18 minute window.
Can I add fruit?	A single fresh raspberry pushed into the center along with the ganache adds a wonderful tartness.

Conclusion

Chocolate Lava Muffins are an impressive yet manageable bake that brings a sense of occasion to any coffee break or brunch. The hidden molten surprise inside makes them a perennial favorite for chocolate enthusiasts.