Monster Muffins started as a midnight experiment. I wanted something decadent but with a kick, a little chaos in the kitchen. They’re messy, a bit ugly, but full of flavor and personality. A reminder that baking can be wild and still delicious.
Why These Muffins Call Me Back
They’re unpredictable—hot, sweet, spicy, and dark. Every bite feels like an adventure, a reminder that baking can be as wild as it is comforting. Plus, they’re perfect for those nights when you crave something unexpected, a little chaotic, a little daring.
Inside the Ingredient Mix
- Dark chocolate: Rich, smooth, and slightly bitter, it melts into a gooey center.
- Chili chocolate or fresh chilies: Adds a smoky heat that lingers on the tongue.
- Butter: Creates a tender crumb and enhances flavor.
- Eggs: Bind everything together, giving structure and moisture.
- Sugar: Sweetens and balances the heat, caramelizes slightly during baking.
- Cocoa powder: Deepens the chocolate flavor with a hint of bitterness.
- All-purpose flour: Gives the muffins structure, should be measured accurately.
Tools of the Trade for Monster Muffins
- Muffin tin: Holds the batter and shapes the muffins.
- Mixing bowls: Combine ingredients with ease.
- Whisk: Beat eggs and sugar until light and fluffy.
- Spatula: Fold ingredients gently without knocking out air.
- Oven thermometer: Ensure accurate baking temperature.
Step-by-Step for Monster Muffins
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a muffin tin with paper liners or grease well.
Step 3: Melt 100g dark chocolate with 50g butter, stir until smooth.
Step 4: In a bowl, whisk 2 eggs with 150g sugar until light.
Step 5: Add 120g all-purpose flour, 30g cocoa powder, a pinch of salt.
Step 6: Mix in the melted chocolate and butter, fold gently.
Step 7: Chop 50g dark chili chocolate or add chopped fresh chilies for heat.
Step 8: Divide batter evenly into the muffin cups, filling about 3/4 full.
Step 9: Bake for 20-25 minutes, until the tops crack slightly and a skewer comes out moist.
Step 10: Let muffins cool in the tin for 10 minutes, then transfer to a wire rack.
Cooking Tips & Tricks to Nail Monster Muffins
- Ensure the chocolate is fully melted and smooth before mixing.
- Don’t overfill the muffin cups; they will rise and spill.
- Check muffins at 20 minutes; they might be done earlier.
- Look for crackled tops and a moist, but not wet, interior.
Common Pitfalls & How to Fix Them
- Batter is too liquid and muffins spread too much.? Add a pinch more flour if batter is too runny.
- Muffins are pale and soft on top.? Bake a minute longer if tops aren’t crackled.
- Overly dark edges before middle sets.? Reduce oven temp slightly if muffins burn.
- Dense muffins with little rise.? Use room temperature eggs for better aeration.
Monster Muffins
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Oven thermometer
Ingredients
- 100 g dark chocolate for melting
- 50 g butter for melting with chocolate
- 2 eggs to bind and add moisture
- 150 g sugar sweetens and caramelizes during baking
- 120 g all-purpose flour gives structure
- 30 g cocoa powder deepens chocolate flavor
- 50 g dark chili chocolate or fresh chilies adds smoky heat
Instructions
- Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners or grease it well.
- Chop the dark chili chocolate or fresh chilies into small pieces and set aside.
- Place the dark chocolate and butter in a microwave-safe bowl and melt them together in 30-second intervals, stirring until smooth and glossy. Let cool slightly.
- In a large mixing bowl, whisk the eggs and sugar together with a whisk until the mixture becomes light, fluffy, and slightly pale in color.
- Add the melted chocolate and butter mixture to the egg mixture, folding gently with a spatula until fully combined.
- In a separate bowl, sift together the flour and cocoa powder, then gradually add to the wet mixture, folding gently to incorporate without knocking out air.
- Fold in the chopped chili chocolate or chilies evenly into the batter, distributing the heat and flavor throughout.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake in the preheated oven for 20-25 minutes, until the tops crack slightly and a skewer inserted into the center comes out moist but not wet.
- Remove the muffins from the oven and let them cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy these wild, flavorful muffins warm or at room temperature, reveling in their gooey interior and crackled tops.
