0 from 15 votes
Gooey Triple Chocolate Muffins
Oozy, triple chocolate gooey muffins with a melty truffle centre. With 2 kinds of chocolate chunks, these giant muffins are the ultimate chocolate chip muffins!
Prep Time
12 mins
Cook Time
12 mins
Total Time
42 mins
Servings: 6
Calories: 526 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 5 ounces dark chocolate I usually use about 50% cocoa dark chocolate for the perfect level of sweetness.
- ⅔ cup double cream
- 2½ ounces salted butter (5 tablespoons)
- 3½ ounces milk chocolate
- 1/4 cup milk
- 1/4 cup dark brown sugar
- 2 large eggs
- 3/4 cup plain flour
- 2 tablespoons cocoa powder
- 1 tablespoon baking powder
Instructions
For the gooey chocolate centres (ganache)
- Break up half (2.5 ounces) of the dark chocolate into a small bowl or tub and microwave in 30-second bursts until mostly melted (3 x 30 seconds is about right).
- Stir the chocolate until smooth, then gradually whisk in 3 tablespoons of the cream. Put a lid on the bowl/tub (or cover it with foil) and freeze for about 30 minutes.
Cup of Yum
For the muffin batter
- Preheat the oven to 180C/355F (Fan oven - if using a conventional oven 375F/190C). Melt the butter in a large bowl in the microwave for 30 to 60 seconds, then set aside to cool slightly.
- Meanwhile, chop the rest of the dark chocolate and the milk chocolate into chunks.
- Whisk the rest of the cream, the milk, the sugar and the whisked eggs into the melted butter.
- Fold in the flour, cocoa, baking powder and chopped chocolate until just combined.
- Divide half the batter between 6 muffin cases. Then spoon just over a teaspoon of the chilled chocolate and cream mixture into the centre of each. Cover with the rest of the batter.
- Bake for 20 minutes. Let cool for a short while, then eat while still warm and gooey.
Notes
- Melting the chocolate: If you don’t have a microwave, melt the chocolate and butter in a bowl set over a simmering pot of water (don’t let the pot touch the water).
- Leftover truffle mixture: Make truffles with it! Just roll into balls, then roll in cocoa. Enjoy!
- How to serve: Eat while still warm. If already cooled, reheat for 20 to 30 seconds in the microwave.
- How to store: These muffins will keep for up to 5 days in an airtight container. You can also wrap them tightly and freeze in Ziploc bags or an airtight container for up to 3 months.
Nutrition Information
Calories
526kcal
(26%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Cholesterol
118mg
(39%)
Sodium
132mg
(6%)
Potassium
527mg
(15%)
Fiber
5g
(20%)
Sugar
24g
(48%)
Vitamin A
789IU
(16%)
Vitamin C
1mg
(1%)
Calcium
160mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 526
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 118mg | 39% |
| Sodium | 132mg | 6% |
| Potassium | 527mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 160mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.