Chocolate Lava Muffins
I first
made these “muffins” years ago for my husband on Valentine's Day
after watching Alton Brown make them on his show, “Good Eats.”
Thankfully I read the comments and reviews on the Food Network
website first because the printed recipe on the site erroneously
listed a few critical measurements. For you, I have shown the correct
recipe below.
This
dessert is incredibly cheap and easy to make, yet also tastes
fabulous. (My six-year old taste tester declared, “I would eat more
of these chocolate things with pudding in the middle!”) As you have
probably noticed, presentation is not my strong point. I can make
food that tastes great but I have a hard time making it look pretty.
These muffins are no exception because they look like underdone
cupcakes but frankly, they don't really need any help with appeal
once you take a bite. I always intend to serve them with vanilla bean
ice cream but never quite make it to the freezer once these come out
of the oven. The recipe yields 12 muffins but since they are best
served warm on the day of baking, I would suggest halving the recipe
if you're making them for a small amount of people. Whether you make
these for someone you like, someone you love, or just a batch for
yourself, I hope you enjoy them.
Ingredients:
1 cup
semi-sweet chocolate chips
½ cup
butter
1 teaspoon
vanilla
½ cup
sugar
4
tablespoons flour
¼ teaspoon
salt
1
tablespoon cocoa powder
4 eggs
Melt the
chocolate and butter together in a double boiler, remove from heat,
then add the vanilla. In the bowl of a stand mixer, stir together the
dry ingredients, then add the melted chocolate mixture.
(Alternatively, you can use a hand mixer or just mix by hand.) On low
speed, add the eggs one at a time and then beat for 5 minutes. Chill
the mixture in the refrigerator for at least 1 hour. Preheat the oven
to 375 degrees. Line your muffin tin(s) with paper liners and then
scoop enough batter into each cup to fill it 2/3 full. Bake for
approximately 10 to 14 minutes, depending on your oven temperature.
Start checking them around the 10 minute mark and pull them out when
the outside edges look cake-like but the center is still liquid in a
circle about the size of a nickel. (I baked mine for 13 minutes.)
THEY WILL LOOK UNDERDONE AND THIS IS WHAT YOU ARE AIMING FOR TO
ACHIEVE THE “LAVA.” Serve immediately.
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