Recipe courtesy of Cooking Channel
Gooey Chocolate Muffin
Total:
2 hr 20 min
Active:
25 min
Yield:
12 muffins
Level:
Easy
Total:
2 hr 20 min
Active:
25 min
Yield:
12 muffins
Level:
Easy

Ingredients

Gooey Centers:
  • 4 ounces milk chocolate, chopped
  • 1/4 cup heavy cream
  • 1/2 tablespoon unsalted butter
Muffins:
  • 6 tablespoons unsalted butter
  • 2 ounces bittersweet chocolate, chopped (about 1/2 cup)
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • Big glass of milk, for serving

Directions

1. For the gooey center: Combine the milk chocolate, heavy cream and butter in a small saucepan and heat over low heat, whisking until the chocolate is completely melted and smooth. Pour this mixture into a small glass baking dish and chill until set, about 1 hour. Scoop and roll into 12 small balls and place on a small parchment-lined plate or tray. Wrap and chill for at least 30 minutes up to overnight.

2. For the muffins: Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with your favorite liners. 

3. Fill a medium saucepan with about 1 inch of water and bring to a simmer. Combine the butter and bittersweet chocolate in a heat-safe bowl that fits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate is completely melted and smooth, 3 to 4 minutes. Remove from the heat. 

4. Combine the flour, sugar, cocoa, baking powder, salt and baking soda in a large bowl. 

5. Whisk the milk, vanilla and egg together in a separate medium bowl. Stir the melted chocolate into the milk mixture. 

6. Pour the chocolate mixture into the dry ingredients and fold until just combined (don't worry if there are lumps, this means your batter isn't over-mixed). 

7. Fill each liner with about 1 heaping tablespoon of batter and spread to cover the bottom. Place a chocolate ball in each cup and evenly top each with the remaining batter. Smooth the top with a small, greased offset spatula. Lightly tap the muffin tray on the counter to make sure the batter settles. 

8. Bake, rotating halfway through, until the top is nicely cracked and springs back when touched, 14 to 16 minutes. Let rest 3 minutes in the pan, then serve warm with a big glass of milk!

Cook's Note

An alternate way to melt the chocolate mixture is to microwave in 30-second intervals, stirring until smooth.

IDEAS YOU'LL LOVE

Churros with Chocolate Sauce

Gooey Chocolate Puddings

A Gooey, Decadent Chocolate Cake

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here