Description
Rich, gooey chocolate lava muffins filled with a molten center and topped with juicy raspberries. A quick and impressive dessert perfect for any occasion.
Ingredients
Scale
- 6 oz dark chocolate (roughly chopped)
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a muffin tin or line it with parchment muffin cups.
- In a heatproof bowl, melt the dark chocolate and butter together using a double boiler or in 20-second intervals in the microwave, stirring until smooth. Let it cool slightly.
- In another bowl, whisk together the eggs, granulated sugar, and vanilla until frothy. Slowly whisk in the melted chocolate mixture. Sift in the flour and salt, folding gently until just combined.
- Spoon half the batter into the muffin cups. Press 2 or 3 fresh raspberries into the center of each and top with remaining batter, covering the fruit completely.
- Tap the muffin tin gently on the counter to level the batter. Bake for 10 to 12 minutes, or until the edges are set and the center is slightly jiggly.
- Remove and let rest for 2 minutes. Gently loosen muffins with a butter knife and transfer to plates.
- Dust with powdered sugar and top with extra raspberries if desired. Serve warm.
Notes
- Use high-quality chocolate (70% cocoa or more) for best flavor.
- Don’t overbake — the center should remain gooey.
- You can make the batter ahead and refrigerate until ready to bake.
- Try adding a hint of espresso powder for a deeper chocolate taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 95mg
Keywords: chocolate lava muffins, molten chocolate raspberry muffins, gooey chocolate dessert, raspberry lava cakes, easy lava muffins