Rich chocolate muffin with a molten center filled with a chocolate raspberry truffle. Topped with raspberries and ganache these delicious muffins please everyone.

chocolate raspberry truffle muffins with molten center

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.

Table of Contents

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!

collage of chocolate raspberry molten muffin steps

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

ingredients for chocolate raspberry molten muffins on marble

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.

POSSIBLE VARIATIONS

MAKE IT BLUEBERRY

Use fresh blueberries as a topping on the muffins before baking.

OMIT THE TRUFFLE

Omit the truffle to make chocolate raspberry muffins without the molten center.

ADD FROSTING

Go full dessert by topping these muffins with dark chocolate frosting.

chocolate muffin with molten chocolate center dripping out.

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

Chocolate Raspberry Truffles

Easy and decadent chocolate truffles with raspberry infused center.

Chocolate Pastry Puffs

Quick and easy chocolate puff pastries use frozen puff pastry sheets and pure chocolate. Fold and bake for a simple and delicious treat!

Chocolate muffins in a tin with raspberry and ganache drizzle.

Salted Caramel Hot Chocolate Bombs Recipe

Pin Recipe

Use baking chocolate wafers to make delicious and speedy salted caramel hot chocolate bombs – filled with salted caramel for the perfect rich cup of hot cocoa!

1 3

Check out this recipe

Hot chocolate bomb with steamed milk poured over top.

Essential

TOOLS AND SUPPLIES

Prepare your work surface and gather these kitchen tools and supplies before you begin this delicious, easy-to-make recipe so you don’t waste extra time trying to find things you need.

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.

No Bake Chocolate Lasagna

Pin Recipe

Creamy layers of chocolate cookie crumbs, cream cheese filling, chocolate pudding, and whipped topping make this Chocolate Lasagna recipe a family favorite.

1 30

Check out this recipe

square slice of 4 layer no bake layered chocolate and whipped cream dessert on a white plate.

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Can you reheat molten cupcakes?

You can reheat molten cupcakes in the microwave for 10-15 seconds. Do not overheat or chocolate might burn.

What can I put in the center of a cupcake?

Cupcakes can be filled with many different things. We love putting a chocolate truffle inside the cupcake (muffin) because it’s an easy way to get a perfect molten center.

muffin, raspberry, truffle

Chocolate Raspberry Muffins

MOLTEN CHOCOLATE RASPBERRY MUFFIN INGREDIENTS

SUBSTITUTIONS

POSSIBLE VARIATIONS