Gooey triple chocolate muffins

68 Comments

This post may contain affiliate links. Please read my disclosure for more info.

What’s better than a double chocolate muffin? A triple chocolate muffin, of course! These heavenly chocolate filled muffins have big chunks of milk & dark chocolate AND an oozy, gooey chocolate truffle centre. It’s chocolate overload, and that can only be a good thing!

Someone eating a triple chocolate muffin with a fork - the muffin is split open so you can see the inside and there are more muffins in the background

You got my attention so tell me more…

I have my fair share of oozy, gooey chocolaty things around here, and I make no excuses. This rather perfect gooey Swedish chocolate cake is legendary. Need a dessert for some easy entertaining? This is it. Want to make a not-too-sweet chocolate treat for your family? Try this chocolate self-saucing pudding.

But when it’s MUFFINS that you want, and you don’t mind if they’re just a little bit special, you just have to try these gooey triple chocolate muffins.

It’s hard to do them justice with a description. They’re not quite a chocolate fondant pudding but they have a similarly delicious oozy, gooey chocolate centre. Imagine a decadent cake with a warm truffle-like chocolate ‘surprise’ in the middle.

You could even call them quadruple chocolate muffins because I like to pack them with both dark and milk chocolate chunks. Basically, they’re the ultimate chocolate chip muffins.

I’m sorry, am I making your mouth water?

What ingredients do you need?

Alright, so I have your attention. What do you need to make these melt in the middle muffins? Not too much, really. Just lots of chocolate, and the usual suspect muffin batter ingredients:

  • dark chocolate: I usually choose around 50% cocoa for the perfect level of sweetness. I use some for melting and making the truffle centres, and more for breaking into chunks and throwing into the batter.
  • cream: For mixing into melted chocolate to make the truffle centre. And… for mixing into the muffin batter!
  • salted butter: for the muffin batter
  • milk chocolate: I like to throw both milk chocolate and dark chocolate chunks into the batter.
  • milk, dark brown sugar, eggs, flour, cocoa powder and baking powder: For the batter.

You might not normally expect muffins to contain cream and dark brown sugar. Or to bite into an oozy, gooey truffle centre. Try them – you’ll be blown away!

Make chocolate filled muffins in 5 easy steps

Step 1: Make the ganache centre. It’s simple, by the way. Just mix cream into melted chocolate, then freeze.

Step 2: Make the muffin batter. Just melt butter, then whisk in the ‘wet’ ingredients.

Step 3: Fold in the dry ingredients and TWO kinds of chocolate chunks.

Step 4: Fill muffin cases, dropping a teaspoon of truffle into the middle.

Step 5: Bake. Eat while still warm!

Unofficially, I’d also like to add a step 6: Make a few truffles with the leftover ganache. Eat all to yourself while no one is looking.

Just roll any leftover ganache into truffles. Roll in cocoa powder and enjoy!

6 images showing the process of making soft-centred triple chocolate muffins

How to stuff the muffins with the ganache

You might think this part could be tricky. But it really isn’t.

Because you’ll freeze the chocolate ganache for 30 minutes, it will be just solid enough for you to spoon it into the centre of the muffins.

You do this by filling the muffin cases with just half of the muffin batter. Then you spoon the half-frozen truffle mixture into the centre. Finally, you spoon the rest of the batter on top.

As the muffins bake, the truffle centre melts into a delicious gooey chocolaty centre that oozes out when you bite into it. Yum.

Soft-centred triple chocolate muffins on a blue background

Look at the splodgy truffle bit in the middle. Irresistible, right?

A soft-centred triple chocolate muffin sliced in half on a plate - there are more muffins in the background

How to eat them

You might think it’s strange for me to be telling you how to eat a chocolate chip muffin.

But as you may have realised, this is no ordinary muffin. It’s a gooey triple chocolate muffin, so I think that does warrant a few eating instructions 😉

The best way to eat these is straight out of the oven. Let them cool slightly of course, but eat them while they’re still warm so that the truffle centre is still gooey.

If you like you can serve them as a crowd-pleasing dessert with a scoop of vanilla ice cream.

Once they’ve completely cooled, you can simply reheat them in the microwave for 20 to 30 seconds so that the delicious centre melts and becomes gooey again!

One more thing to note. You could say these are giant chocolate muffins. So you might like to share. Or not.

How long do they keep?

These muffins will keep well for about the same length of time as any kind of muffin. They’ll be best for the first 2 or 3 days, but they’ll still taste good for up to 5 days.

Keep them in an airtight container in the fridge. When you want to eat them, heat them for 20 or 30 seconds in the microwave to get the soft centre again. They’ll taste like they’re fresh out of the oven!

You can even freeze them if you like for chocolate dessert ’emergencies’. Wrap well and freeze in a Ziploc bag or sealed container. Let defrost then reheat for a few seconds in the microwave for the perfect melty middle.

More crowd pleasing desserts

IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!

FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST AND YOUTUBE.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
A soft-centered triple chocolate muffin split open so you can see the gooey instead - there are more muffins in the background
5 from 5 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: 12 minutes
Cook: 30 minutes
Total: 42 minutes
Servings: 6

Ingredients 
 

  • 5 ounces dark chocolate, I usually use about 50% cocoa dark chocolate for the perfect level of sweetness.
  • cup double cream
  • ounces salted butter, (5 tablespoons)
  • 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 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.

For the muffin batter

  • Preheat the oven to 180C/355F. 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

Calories: 526kcal, Carbohydrates: 45g, Protein: 7g, Fat: 37g, Saturated Fat: 22g, Cholesterol: 118mg, Sodium: 132mg, Potassium: 527mg, Fiber: 5g, Sugar: 24g, Vitamin A: 789IU, Vitamin C: 1mg, Calcium: 160mg, Iron: 5mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

68 Comments

    1. Hello, Nicole. Thank you so much for the feedback on these! I must make them again myself since now you’re reminding me how delicious they are. 😉

      1. 5 stars
        I have made another 3 batches since… they are very popular!🤩 amazing again, thank you for sharing!

      2. You’re welcome, Nicole! This post is due an update, so it’s so helpful to hear that the recipe still works well! Thanks so much for the great feedack! 🙂

  1. Hihi, how come all my ganache ooze out during baking and nothing was left after baking?

    1. Hi Shirley! Did you by any chance freeze the ganache for a while before pushing it into the batter? 🙂

      1. Hmm, not sure why that happened then, Shirley. Try not pushing the ganache ball too far down so that it doesn’t sink right to the bottom. Was it a hot day when you made them? It could be that the ingredients were warmer and therefore runnier. I hope you still enjoyed the taste!