Chocolate Molten Lava Muffins
BACK TO RECIPES

Chocolate Molten Lava Muffins

By 

Madison Skye

everyday morning
About This Recipe

Rich, fudgy, and naturally sweet—these molten lava chocolate muffins are pure indulgence without refined sugar. Sweetened with dates and infused with vanilla, cinnamon, and cardamom, each muffin holds a molten chocolate center made with Spring & Mulberry Pure Dark Bars. A soft, fragrant crumb and a glossy, gooey core make them as beautiful as they are satisfying.

This Recipe Features
Pure Dark
Pure Dark
How Many?

Chocolate Molten Lava Muffins

By 

Madison Skye

everyday morning
About This Recipe

Rich, fudgy, and naturally sweet—these molten lava chocolate muffins are pure indulgence without refined sugar. Sweetened with dates and infused with vanilla, cinnamon, and cardamom, each muffin holds a molten chocolate center made with Spring & Mulberry Pure Dark Bars. A soft, fragrant crumb and a glossy, gooey core make them as beautiful as they are satisfying.

Ingredients
Serving Size: 12 muffins
¼

cups all-purpose flour
1

cup date sugar
¾

teaspoon baking powder
½

teaspoon baking soda
½

teaspoon salt
⅓

cup unsweetened cacao powder
¾

teaspoon ground cinnamon
¼

teaspoon ground cardamom
10

tablespoons unsalted butter, melted
2

large eggs
1½

teaspoons vanilla extract
1

cup hot coffee
1

Spring & Mulberry Pure Dark Date-Sweetened Chocolate Bar, divided

Optional: flaky sea salt, for topping
Directions
  1. Preheat. Heat oven to 425°F. Line a 12-cup muffin tin with paper liners.
  2. Mix dry. In a medium bowl, whisk together flour, date sugar, baking powder, baking soda, salt, cacao powder, cinnamon, and cardamom.
  3. Mix wet. In another bowl, whisk melted butter, eggs, vanilla, and hot coffee until smooth.
  4. Combine. Add dry ingredients to wet and stir until just incorporated—do not overmix.
  5. Fill. Scoop batter into muffin cups, filling about two-thirds full. Break half of the Pure Dark Bar into chunks and press several pieces into the center of each muffin.
  6. Bake. Bake 12–15 minutes, until tops are set but centers are still soft.
  7. Fill center. Melt the remaining half of the chocolate bar in 30-second microwave intervals until smooth. Poke a small hole in each muffin and spoon in melted chocolate for a molten, fudge-like center.
  8. Serve. Enjoy warm, topped with flaky sea salt if desired, for the ultimate chocolate moment.
BACK TO RECIPES

Featured Recipes

A taste of Spring & Mulberry—

recipes born from nature’s sweetness.


Chocolate & Butter Baguette

morning

Chocolate Pot de Creme

Entertaining

Chocolate Torte

Celebration

Chocolate & Butter Baguette

morning

Chocolate Pot de Creme

Entertaining

Chocolate Torte

Celebration