Molten Muffins Recipes

Steps:

• Preheat oven to 375 degrees.
• Melt butter, chocolate chips and cocoa until combined and smooth.
• Remove from heat and add vanilla.
• Combine chocolate mixture and sugar mixture and stir well.
• Add eggs one at a time, stirring after each addition until fully incorporated.
• Stir in flour just until combined.
• Chill batter for at least 20 minutes.
• Grease muffin tin.
• Spoon batter into muffin tin and bake for 10-11 minutes.

Steps:

• Preheat oven to 400°F (205°C).
• Stir together the flour, baking powder, salt and sugar in a large bowl.
• Make a well in the center.
• In a small bowl or 2-cup measuring cup, beat egg with a fork.
• Stir in milk and oil.
• Pour all at once into the well in the flour mixture.
• Mix quickly and lightly with a fork until moistened, but do not beat.
• The batter will be lumpy. DO NOT OVERMIX. This will create tough/heavy muffins.
• Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries.
• Raisin Muffins: Add 1 cup finely chopped raisins.
• Date Muffins: Add 1 cup finely chopped dates.
• Cheese Muffins: Fold in 1 cup grated sharp yellow cheese.
• Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
• Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
• Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.

Steps:

• Preheat oven to 375F.
• In small metal bowl over saucepan of simmering water, melt chocolate and butter together.
• Stir Vanilla into chocolate mixture.
• In large mixing bowl, combine sugar, flour, and salt.
• Sift sugar mixture into chocolate and mix well with electric hand mixer.
• Add eggs to chocolate one at a time, fully incorporating each egg before adding the next.
• Beat at high until batter is creamy and lightens in color, approximately 4 minutes.
• Chill mixture.
• Coat top and cups of muffin tin with butter and dust with cocoa powder, shaking off excess.
• Spoon mixture into muffin tin using 4oz scoop or ladle.
• Bake for 10-11 minutes.
• Outsides should be cake like and centers shoud be gooey.

Steps:

• Preheat the oven to 375 degrees F.
• Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
• In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
• Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
• While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.

Steps:

• Preheat oven to 375°F.
• Mix together dry ingredients- oats, sunflower seeds, wheat germ, soy flour, flour, milk powder, ground sesame seeds, salt, baking powder.
• Mix together wet ingredients- oil, molasses, milk, eggs.
• Stir the wet and dry ingredients together until just moistened.
• Bake for about 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Make the filling first by heating the cream to almost boiling and pouring over the chocolate
• Allow to sit for a minute and then stir until the chocolate has melted and the mixture is smooth.
• Set aside to cool and then roll into 12 balls.
• Preheat the oven to 200°C.
• Sift flour and cocoa into a bowl and stir in the sugar.
• Stir in the butter, eggs, vanilla and milk, making sure you do not over-mix.
• It should look a bit lumpy and rough.
• Half fill the patty pans and then add a ball of chocolate to each patty pan and then top each with the rest of the muffin mix.
• You need to work quickly to ensure they rise peoperly.
• Bake for 12 minutes and serve warm.