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Village Chocolate Muffins

Decadent Village Chocolate Muffins with Gooey Fudge Center

Indulge in these Village Chocolate Muffins featuring a gooey fudge center, perfect for brunch or a sweet comfort treat.
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Prep Time 30 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 1 cup all-purpose flour
  • 1/3 cup Dutch process cocoa powder
  • 2 tablespoons black cocoa powder omit for lighter taste
  • 1/4 cup milk powder or powdered non-dairy creamer
  • 1/2 teaspoon salt essential for flavor enhancement
  • 1 teaspoon baking soda check freshness
  • 1 teaspoon baking powder check freshness
  • 1 teaspoon espresso powder optional
  • 1/2 cup salted butter or unsalted with a pinch of salt
  • 1/2 cup buttermilk or yogurt/plant-based milk with vinegar
  • 1/4 cup canola oil or any neutral oil
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 large eggs or flaxseed meal for vegan option
  • 1/2 cup vanilla skyr yogurt or sour cream/non-dairy yogurt
  • 3/4 cup light brown sugar granulated sugar can be used
  • 1/2 cup dark chocolate chopped
  • 1/2 cup milk chocolate chopped
  • 1/2 cup chocolate chunks for topping
  • 1/2 cup hot fudge sauce homemade or store-bought

Equipment

  • mixing bowls
  • muffin tin
  • whisk
  • Saucepan
  • Cookie Scoop

Method
 

Instructions for Village Chocolate Muffins
  1. Prepare Hot Fudge Sauce. Combine chocolate, cream, and sugar in a saucepan over low heat until smooth. Set aside to cool slightly.
  2. Mix Dry Ingredients. In a large bowl, whisk together flour, cocoa powders, milk powder, salt, baking soda, baking powder, and espresso powder.
  3. Mix Wet Ingredients. Melt butter, then add buttermilk, oil, vanilla, and eggs. Whisk until smooth, then fold in yogurt and brown sugar.
  4. Combine Mixtures. Pour wet mixture into dry ingredients and mix gently. Fold in dark and milk chocolate chunks.
  5. Rest Batter. Cover the batter and let it rest for 30 minutes at room temperature.
  6. Preheat Oven. Preheat oven to 425°F (220°C). Line muffin tin with tulip liners.
  7. Portion Batter. Fill muffin liners to the rim with batter and top with extra chocolate chunks.
  8. Bake. Bake at 425°F (220°C) for 7 minutes, then reduce temperature to 350°F (175°C) and bake for another 13-15 minutes.
  9. Cool & Fill. Let muffins cool in the pan for 15 minutes. Poke a hole in each muffin and fill with hot fudge sauce.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 150IUCalcium: 50mgIron: 1mg

Notes

Ensure baking soda and powder are fresh for best results. Overmixing can lead to dense muffins. Store in an airtight container for freshness.

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