gooey bakery-style chocolate muffins

Serves 6 · 20 min prep · 22 min cook

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 large eggs
• 3/4 cup whole milk
• 1/2 cup neutral oil
• 2 tsp vanilla extract
• 1/2 cup hot coffee or hot water
• 1 1/4 cups dark chocolate chunks or chips
• 6 Tbsp chocolate hazelnut spread or thick ganache

Instructions

1. 1Preheat the oven to 425°F and line a standard 12-cup muffin tin with 6 parchment tulip liners or double paper liners spaced apart for better rise. In a large bowl whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until no cocoa lumps remain.
2. 2In a separate medium bowl whisk the eggs, milk, oil, and vanilla until smooth and slightly frothy. Pour the wet mixture into the dry ingredients and stir with a spatula just until a thick batter forms with a few flour streaks still visible.
3. 3Stream in the hot coffee while stirring; the batter will loosen and look glossy. Fold in chocolate chunks, reserving the rest for topping. Do not overmix or the muffins will be tough.
4. 4Spoon batter into each liner until two-thirds full. Using a small spoon or piping bag, nestle chocolate hazelnut spread or thick ganache into the center of each muffin and gently cover with a little more batter so the filling is sealed.
5. 5Sprinkle the remaining chocolate chunks over the tops and lightly press them in. Bake at 425°F for 5 minutes to create a high dome, then without opening the oven reduce the temperature to 350°F and continue baking 14–17 minutes more.
6. 6The muffins are done when the tops are set and spring back lightly and a toothpick inserted near the edge (not the molten center) comes out with moist crumbs. The centers should still feel soft.
7. 7Cool in the pan for 10 minutes so the gooey cores set slightly, then transfer to a wire rack. Serve warm so the chocolate center oozes when broken open, or reheat briefly before serving.
8. 8Store leftovers in an airtight container at room temperature up to 2 days; microwave 10–15 seconds to restore the molten texture.