USAThe espresso powder doesn't make these taste like coffee — it deepens the chocolate flavor. If you skip it, add an extra tablespoon of cocoa. For the ganache, use chocolate with 60–70% cocoa for the best molten texture. And please, resist the urge to overbake — pull them when the center still wobbles slightly.
These freeze beautifully. Wrap each muffin in plastic wrap, then foil. They keep for 2 months. Reheat from frozen: 25 seconds in the microwave.
Molten Chocolate Muffins
By Sergei Martynov
Rich, fudgy chocolate muffins with a molten ganache center that oozes when you bite in. Inspired by the viral Olympic muffins from Paris 2024, these are surprisingly simple to make at home. The secret is a chilled chocolate ganache piped into the batter before baking — no fancy technique required, just patience while the filling sets in the fridge.
What you'll need
Ingredients
- 1¼ cups
See recipes with all-purpose flourall-purpose flour
i - 1 cup
See recipes with light brown sugarlight brown sugar, packed
i - ½ cup
See recipes with granulated sugargranulated sugar
i - ½ cup
See recipes with unsweetened cocoa powderunsweetened cocoa powder
i - 1 tsp
See recipes with baking powderbaking powder
i - 1 tsp
See recipes with baking sodabaking soda
i - ½ tsp
- 1 cup
See recipes with whole milkwhole milk
i - ½ cup
See recipes with neutral oilneutral oil
i - 2
See recipes with large eggslarge eggs
i - 2 tsp
See recipes with instant espresso powderinstant espresso powder
i - 1 tsp
See recipes with vanilla extractvanilla extract
i - 170 g
See recipes with semisweet chocolate chunkssemisweet chocolate chunks
i - 113 gSee recipes with bittersweet chocolate
bittersweet chocolate, finely chopped
i - ½ cup
See recipes with heavy creamheavy cream
i - 1 tbsp
See recipes with unsalted butterunsalted butter
i
How to make it
Instructions
- 1
Make the ganache filling first. Heat the heavy cream in a small saucepan until it just begins to steam — don't let it boil. Pour the hot cream over the finely chopped bittersweet chocolate in a bowl, add the butter and a pinch of salt. Let it sit for 2 minutes, then stir gently until completely smooth and glossy. Cool to room temperature, then refrigerate for 30–60 minutes until thick enough to pipe but not solid. Transfer to a piping bag or a zip-lock bag with one corner snipped off.
- 2
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
- 3
In a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined and lump-free.
- 4
In a separate bowl, whisk the milk, oil, eggs, espresso powder, and vanilla until smooth.
- 5
Pour the wet ingredients into the dry and fold with a spatula just until combined — the batter should still look slightly lumpy. Don't overmix or the muffins will turn tough. Fold in the chocolate chunks.
- 6
Fill each muffin cup about two-thirds full with batter. Pipe 1–2 tablespoons of the chilled ganache into the center of each, then top with a small spoonful of batter to cover the filling completely.
- 7
Bake for 18–22 minutes until the edges are set but the centers still feel slightly soft. A toothpick inserted near the edge (away from the ganache) should come out with moist crumbs. Don't overbake — these are meant to be fudgy.
- 8
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Best served warm when the center is still molten. To reheat, microwave for 10–15 seconds.
Frequently Asked Questions
Why did my molten chocolate muffins turn out dry and dense instead of fudgy inside?
The most common reason is overbaking. You need to pull the muffins out when the center still feels slightly soft and jiggles — a toothpick should come out with moist crumbs, not clean. The ideal baking time is 18–20 minutes at 375°F (190°C). Another factor is overmixing: work the batter with a spatula just until the flour disappears. Lumps are perfectly fine. Overmixing develops gluten and makes the texture tough and cakey rather than fudgy.
Can I make molten chocolate muffins without espresso powder — what can I use instead?
Yes, the espresso powder doesn't add coffee flavor — it amplifies the chocolate taste. You can simply leave it out and the muffins will still be delicious. If you want the same depth-boosting effect, substitute with 1 teaspoon of extra cocoa powder or a pinch of cinnamon. Instant coffee works as a direct replacement in the same amount — 2 teaspoons. Some bakers also use a tablespoon of brewed strong coffee in place of the powder.
How do I reheat molten chocolate muffins so the center becomes liquid again?
The best method is microwaving on medium power for 10–15 seconds. This melts the ganache center without drying out the crumb. In the oven, wrap in foil and warm at 300°F (150°C) for 5–7 minutes. Don't overheat — if the ganache boils, the texture becomes grainy. Muffins straight from the fridge need 20–25 seconds in the microwave. The key is gentle, brief reheating.
Can I freeze molten chocolate muffins with ganache filling and how long do they keep?
These muffins freeze extremely well. Let them cool completely, then wrap each one tightly in plastic wrap followed by foil or a freezer bag. They keep for up to 2 months frozen. To serve, thaw overnight in the refrigerator, then microwave for 15–20 seconds to restore the molten center. At room temperature they stay fresh for 2–3 days in an airtight container, or up to 5 days refrigerated.
What chocolate can I use instead of bittersweet in molten chocolate muffins — will milk chocolate work?
For the ganache filling, stick with chocolate that's 60–70% cocoa. Milk chocolate is too sweet and fluid — the ganache won't set properly and will leak out during baking. Semisweet chocolate (around 50–60% cocoa) works perfectly as a substitute. For the chocolate chunks in the batter, you can use any type: milk, dark, or even white chocolate for a visual contrast. Just avoid chocolate coating or compound chocolate — it has a waxy texture that doesn't melt the same way.
France
Italy
Join the conversation
Comments
Loading comments…