Molten Chocolate Raspberry Muffins

Make these easy chocolate chip raspberry muffins with a warm chocolate center for breakfast or dessert. These chocolate raspberry muffins are topped with fresh raspberries and chocolate ganache.

INGREDIENTS

dark chocolate heavy cream raspberry extract unsweetened cocoa powder flour salt baking powder baking soda buttermilk sour cream unsalted butter egg large vanilla extract chocolate chips raspberries dark chocolate heavy cream raspberry extract unsweetened cocoa powder flour salt baking powder baking soda buttermilk sour cream unsalted butter egg large vanilla extract chocolate chips raspberries Learn more

Heat heavy cream. Add chocolate pieces and raspberry extract. Cover to melt then stir together.

Preheat Oven to 375° F. 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 1/4 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 3/4 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 1/4 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.

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Molten Chocolate Raspberry Muffins

FAMILYDINNERS.COM

Make these easy chocolate chip raspberry muffins with a warm chocolate center for breakfast or dessert. These chocolate raspberry muffins are topped with fresh raspberries and chocolate ganache.

FAMILYDINNERS.COM

Make these easy chocolate chip raspberry muffins with a warm chocolate center for breakfast or dessert. These chocolate raspberry muffins are topped with fresh raspberries and chocolate ganache.

FAMILYDINNERS.COM

INGREDIENTS

Heat heavy cream. Add chocolate pieces and raspberry extract. Cover to melt then stir together.

Preheat Oven to 375° F. 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 1/4 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 3/4 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 1/4 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.

CLICK for more information