Monster Muffins
Monster Muffins are decadent, chaotic treats that blend rich dark chocolate with spicy chilies, resulting in a moist, crackled-topped muffin bursting with bold flavors. The recipe involves melting chocolate, whisking eggs and sugar, and folding in dry ingredients before baking until the tops crack and the interiors remain gooey and flavorful. These muffins are messy, charming, and perfect for an adventurous baking experience.
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.
Notes
For extra heat, add more chilies or chili chocolate. Be sure not to overbake to keep the inside gooey and moist.