Lindt Melting Middle Muffins


A few weeks ago I posted nervously about a big interview I had coming up. Well,despite forgetting the words to ‘The Grand Old Duke of York’, I got the job! Such events call for celebration cakes and this gives me the perfect excuse to try out a naughty treat that’s been on my to-bake list for a while.

Imagine the melting gooey chocolate perfection of a Lindt Lindor truffle.Biting through the crispy outer chocolate case to the delicious smooth truffle centre. Couldn’t get much better could it? Well, try baking it into the middle of a chocolate muffin and topping it with chocolate butter cream. Oh yes.These are nothing short of divine.

I found this moment of absolute baking genius a few months ago on the wonderful foodie blog The Cooking Chook, and I’ve been waiting for an excuse to try them ever since. I’ve used my own muffin recipe,but borrowed her idea to top them with butter cream. They really are yummy. If you eat them warm from the oven the middle is still a melting puddle of chocolate. Once cooled, it’s more gooey than actually melting, but the english geek in me couldn’t resist a bit of alliteration in the name.

Lindt Melting Middle Muffins


Ingredients (Makes six)

125g Plain Flour

25g Cocoa Powder

1Tsp Baking Powder

1 Large egg

60g Sugar

2 Tbsp Oil

100 ml milk

6 Lindor Truffles


100g butter

50g icing sugar

25g cocoa powder

A few drops vanilla essence

25ml warm water

A few squares dark chocolate (optional)



– Sift the flour, baking powder and cocoa powder into a large bowl.

– In a separate jug, whisk together the milk, oil, sugar and egg.

– Pour this mixture into the dry ingredients and mix until just combined. You want your mixture to still be a little bit lumpy.

– Divide the mixture between 6 muffin cases. Pop a lindor ball into the middle of each one and press down until it’s mostly covered by the mixture.

– Cook at 160C for about 20 minutes, or until the top of the muffins begin to crack.

– While they are cooling, make your butter cream. Soften the butter with a wooden spoon, then sift in the icing sugar and cocoa powder. Add a few drops of vanilla essence then about half the water. Beat until you have quite a stiff creamy icing. Add more of the water slowly as you mix if it needs more. Pipe onto the top of the muffins. Finish them off by grating a little dark chocolate over the top.




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  1. They look so yummy! I love eating them when they are warm AND when they’ve cooled. And congratulations on getting your job! These tasty little morsels are a great treat to celebrate with 🙂

  2. Laura Wheeldon says:

    Hi, just to let you know that in the ingredient list it mentions the baking power, but it doesn’t state in the instructions when to put it in. I forgot to add in the baking power and only remembered when they had been in the oven 5 minutes….. too late to rescue it as the chocolates had already started to melt. But apart from that they are a really nice idea!! I put chocolate chips in mine too!

  3. Oops, thanks for letting me know Laura! I’ve amended the recipe.
    Mmm, extra chocolate chips sound like a fantastic idea!!
    Jennie x

  4. I made these tonight & they came out a bit dry…wondering if the recipe needs more liquid…but then again, these are “muffins” not cupcakes so a little “heaviness” is expected. It was challenging translating the ingredient list into “American” language of cups & tablespoons 🙂 so I wonder if that is why they are heavy.
    Regardless if you enjoy chocolate, these muffins will certainly satisfy that craving!!

  5. Hey there,
    I made these cupcakes as a Valentine’s Day surprise for my dad and my step-mum and they loved them! Apparently they were the best cupcakes they have ever eaten, so I just want to say thank you!
    Here’s a photo of the finished product!
    Thanks again 😀

  6. Omg I absolutely love all of your recipes, they are amazing, Thank you so much for sharing them with us

  7. Doo Doo says no. They are to yummy. Unfair. Congrats!

  8. Hi can you tell me what sugar you use and if it’s unsalted butter? Thank you

    • Hi Lawrie, I used caster sugar, and the butter I used was salted. You could use unsalted and add a pinch of salt. Hope that helps! Jennie


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