We love chocolate raspberry muffins with a gooey, molten center. Try double chocolate raspberry molten muffins. The molten chocolate raspberry center is amazing and you won't want to ever eat another muffin.
There is some debate about whether or not you can still call a muffin with a truffle inside it a muffin rather than a cupcake but we're sticking with muffin. Definitely eat this for breakfast. We like to call these chocolate raspberry truffle muffins but look at that delicious, runny center!
MOLTEN CHOCOLATE RASPBERRY MUFFIN INGREDIENTS
You may have all of these ingredients for this easy recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients. For full ingredient amounts please see the recipe card at the bottom of the post.
- Truffle: heavy cream, baking chocolate, raspberry extract
- Muffin: flour, sugar, salt, baking powder, baking soda, cocoa powder, chocolate chips, butter, vanilla, sour cream, eggs
- Topping: raspberries, chocolate ganache
SUBSTITUTIONS
Click the tabs to see possible substitutions for each of these ingredients.
BUTTERMILK:
We find buttermilk makes a nice, moist muffin. But you may substitute whole milk or any milk you have on hand for the buttermilk.
DARK CHOCOLATE:
Use semi-sweet chocolate or milk chocolate, if you prefer.
Molten chocolate raspberry muffins and chocolate raspberry truffles.
POSSIBLE VARIATIONS
SIMILAR RECIPES
Enjoy this great recipe or choose one of these other similar recipes:
- Double Chocolate Molten Muffins
- Chocolate Mint Muffins
- Chocolate Peanut Butter Muffins
- Nutella Molten Muffins
- small, medium and large bowls
- whisk
- cutting board and knife
- spoon or melon baller
- baking sheet (sheet pan)
- parchment paper
- muffin tin
- paper muffin cup liners
INSTRUCTIONS
Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don't forget to check the prep time and cook time in the recipe card below before you begin.
PREPARE TRUFFLES
CHOP CHOCOLATE: Chop the dark chocolate bar into small pieces. Place in a small bowl.
HEAT HEAVY CREAM: Over medium heat, in a small saucepan, bring heavy whipping cream to a low simmer.
COMBINE: Pour over cut up chocolate pieces. Cover bowl for 5 minutes.
STIR: Add raspberry extract to chocolate and cream. Stir to combine. This melted chocolate is called ganache.
KITCHEN TIP
If the chocolate isn't fully melted when you stir it, microwave the bowl in 20-second intervals until it is fully melted. Be careful not to burn.
COOL GANACHE: Place bowl of ganache into the refrigerator or freezer for 30 minutes to let the ganache cool.
MAKE TRUFFLES: Using a small melon baller or teaspoon, scoop up ganache and roll in your hands to make small balls. Place on a baking sheet on parchment paper and refrigerate until you are ready to use them.
KITCHEN TIP
The truffle balls at this stage might be fairly soft. That's ok! You'll be putting them inside a muffin. If you plan to make them into truffles to eat on their own they'll need to be cooled longer.
RESERVE GANACHE: Optional: reserve ¼ cup of ganache to use as a topping to the muffins once they're cooked.
KITCHEN TIP
Truffles can be made in advance and stored in the freezer in an airtight container for up to 1 month.
MAKE MUFFINS
PREHEAT OVEN: Preheat oven to 375° F. Line a 12-cup muffin pan with paper liners.
MIX DRY INGREDIENTS: In a medium bowl, stir together the dry ingredients: cocoa powder, all-purpose flour (optionally you may use cake flour), sugar, salt, baking powder, baking soda.
MIX WET INGREDIENTS: In a large bowl, stir together the wet ingredients: buttermilk, sour cream, melted then cooled butter, egg, vanilla.
COMBINE: Add the dry ingredients to the wet ingredients. Stir just until almost combined. Use a spatula to scrape the sides of the bowl.
ADD CHOCOLATE CHIPS: Add chocolate chips. Stir a couple times to combine.
KITCHEN TIP
Do not overmix the muffin batter. There should still be lumps. Do not use an electric mixer. Muffins will not rise as well if they're overmixed.
ADD BATTER TO MUFFIN TIN: Using a small cup measuring cup, pour muffin batter into bottom of the muffin tin cups, filling each cup about ¼ full.
ADD TRUFFLE: Add a chocolate raspberry truffle ball to each muffin cup.
FILL MUFFIN CUP: Cover the truffle ball with more muffin batter until each muffin cup is about ¾ full.
ADD RASPBERRIES: By hand, place fresh raspberries on top of each muffin. Push them in slightly.
BAKING TIME: Bake muffins for 15 minutes. Turn the oven down to 325°F and bake for 3 more minutes. Test muffin with a toothpick to determine if they're cooked (remember the center will be molten). Remove from oven.
KITCHEN TIP
Do not mix the muffin batter until the truffles are rolled and ready. The leavening agents (baking powder and baking soda) react when they come into contact with liquid and, therefore, the muffins may not rise during baking if the batter sits for a while before cooking.
COOL: Allow to cool for 5 minutes in muffin tin. Then move to a wire rack (cooling rack).
OPTIONAL: In the microwave, melt the remaining ¼ cup of ganache by heating for 20 second intervals. Stir between intervals and remove from microwave when it is melted. Use a spoon or pastry bag to drizzle ganache over cooked muffins.
STORAGE TIPS
Storing your food properly is important to prevent spoiling or food poisoning.
Counter: Store in an airtight container or ziploc bag on the counter for up to 3 days if you can't eat it right away. Microwave for 10-15 seconds to reheat and melt the molten center.
Freeze: Store in an airtight, freezer safe, container. If you're storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.
Defrosting: A great way to defrost is in the refrigerator overnight.
FREQUENTLY ASKED QUESTIONS
Click the questions to see the answer.
Ingredients
Raspberry Truffle Ingredients
- 8 oz dark chocolate - chopped
- ½ cup heavy whipping cream
- ½ teaspoon raspberry extract
Chocolate Muffin Ingredients
- ⅜ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk
- ½ cup sour cream
- ¼ unsalted butter - melted and cooled
- 1 egg - large, room temperature
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 1 cup raspberries
Instructions
Prepare Raspberry Truffles
- Chop the dark chocolate bar into small pieces. Place in a small bowl.
- Over medium heat, in a small saucepan, bring heavy whipping cream to a low simmer.
- Pour over cut up chocolate pieces. Cover bowl with a plate or lid.
Let sit for 5 minutes. Add raspberry extract to chocolate and cream. Stir together until smooth. It will be a glossy ganache.- Refrigerate or freeze for 30 minutes.
Once the truffle ganache has cooled, remove from refrigerator and make small chocolate truffle balls. Place them on a baking sheet lined with parchment paper or a silicone mat. Refrigerate until you need them.- Optional: Save about ¼ cup of ganache to use as a topping once the muffins are baked. You will re-melt the ganache.
Chocolate Truffle Muffin Instructions
- Preheat oven to 375° F. Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, stir together the dry ingredients: cocoa powder, flour, sugar, salt, baking powder, baking soda.
In a large bowl, stir together the wet ingredients: buttermilk, sour cream, melted then cooled butter, egg, vanilla.
Add the dry ingredients to the wet ingredients. Stir just until almost combined.- Add chocolate chips. Stir a couple times to combine.
Using a small cup measuring cup, pour muffin batter into bottom of the muffin tin cups, filling each cup about ¼ full.
Add a chocolate raspberry truffle ball to each muffin cup.
Cover the truffle ball with more muffin batter until each muffin cup is about ¾ full.
By hand, place raspberries on top of each muffin. Push them in slightly.
Bake muffins for 15 minutes. Turn the oven down to 325°F and bake for 3 more minutes. Test muffin with a toothpick to determine if they're cooked (remember the center will be molten). Remove from oven.
Allow to cool for 5 minutes in muffin tin. Then move to a cooling rack.
Optional: In the microwave, melt the remaining ¼ cup of ganache by heating for 20 second intervals. Stir between intervals and remove from microwave when it is melted. Use a spoon to drizzle ganache over cooked muffins.
Notes
Nutrition
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