While googling a recipe for chocolate muffins, I came across this one for Chocolate Lava Muffins by Alton Brown. And it looked easy enough, plus I had all the ingredients (and a new silicone 6-muffin pan) at hand. So I gave it a shot and boy, was it a good one.
However, I failed to notice the part which said "Beat at high until batter is creamy and lightens in color, approximately 4 minutes." And without a mixer, it is quite a chore to beat the batter by hand. The recipe also didn't say how long to chill it for, but I guess the point of it is to cool the batter so it results in that molten centre. (The batter actually keeps for a couple of days in the fridge perfectly fine, which I did as 12 muffins are way too much for 2 people - we waited till 2 more guinea pigs came to the apartment for dinner on Presidents Day, where we started off with a chunky vegetable soup, garlic bread, and a tomato, mozzarella, cilantro salad. And ended with six chocolate lava muffins with vanilla ice-cream).
I also found that (at least for my oven) it required longer than the stated 10-11 minutes. At 11 minutes, the top of the muffin was still quite liquid, and I left it for another minute or so before removing it. However, removal was also not easy, especially with the second batch, which I had taken out after an extra minute (the first batch had two extra minutes and had a not-so-oozy centre). Looks like there needs to be some in-between time here - enough to get you a cake-like exterior and an oozy centre. Perhaps an extra 1 min 30 secs would do it?
I'll have to give it a try another day.
PS. Although Alton Brown says to use a semi-sweet chocolate chip, I used bittersweet, 60% cocoa chocolate chips from Ghiradelli.
However, I failed to notice the part which said "Beat at high until batter is creamy and lightens in color, approximately 4 minutes." And without a mixer, it is quite a chore to beat the batter by hand. The recipe also didn't say how long to chill it for, but I guess the point of it is to cool the batter so it results in that molten centre. (The batter actually keeps for a couple of days in the fridge perfectly fine, which I did as 12 muffins are way too much for 2 people - we waited till 2 more guinea pigs came to the apartment for dinner on Presidents Day, where we started off with a chunky vegetable soup, garlic bread, and a tomato, mozzarella, cilantro salad. And ended with six chocolate lava muffins with vanilla ice-cream).
I also found that (at least for my oven) it required longer than the stated 10-11 minutes. At 11 minutes, the top of the muffin was still quite liquid, and I left it for another minute or so before removing it. However, removal was also not easy, especially with the second batch, which I had taken out after an extra minute (the first batch had two extra minutes and had a not-so-oozy centre). Looks like there needs to be some in-between time here - enough to get you a cake-like exterior and an oozy centre. Perhaps an extra 1 min 30 secs would do it?
I'll have to give it a try another day.
PS. Although Alton Brown says to use a semi-sweet chocolate chip, I used bittersweet, 60% cocoa chocolate chips from Ghiradelli.
3 comments:
oh you know eugenie from my rgs 4/6 gang? she makes the best chocolate lava muffins! she learnt it from a class she attended and she made them for our boxing day party. the molten middle was lovely and just right. just letting u know in case u wanna pick up some tips from her. heh. but, well, you could always experiment yourself!
It looks good! I'm going to try it myself. But first, need to get a muffin tray..
Caedmon - well if she's willing to give the recipe, I'd like to give it a try!
xy - Get a silicone muffin tray! Those things are great!
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