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Chocolate Lava Muffins

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 muffins
Author Alton Brown {my hero}


  • 8 ounces semisweet chocolate chips
  • 1/2 cup 1 stick butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 4 eggs
  • Butter to coat muffin tin
  • Cocoa powder
  • Powdered sugar and vanilla ice cream for serving


  1. Place a medium glass bowl over a pot of simmering water. Add chocolate chips and butter. Stir occasionally until melted and smooth.
  2. Preheat oven to 375 degrees F.
  3. In a medium bowl, combine sugar, flour, and salt; set aside
  4. Pour chocolate mixture into a large mixing bowl. Sift flour mixture into chocolate and mix well on low speed. Add eggs 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.
  5. Coat all the cups of one muffin tin with butter. Sift cocoa powder over tops of muffin tin cups, and shake out excess. Spoon batter into the prepared muffin tins using a 1/4 cup scoop.
  6. Bake 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. Sift powdered sugar over inverted muffins and top with vanilla ice cream. Serve warm.