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!
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.