🧁 Yield: 6 large bakery-style jumbo muffins

🔸 Chocolate Cream Cheese Lava Filling

Ingredients

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8 oz full-fat cream cheese, softened

2–3 tbsp granulated sugar

1–2 tbsp powdered sugar

2 tbsp cocoa powder

½ tsp vanilla

Pinch salt

2 tbsp melted chocolate or ⅓ cup mini chocolate chips

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Instructions

1. Mix everything until just smooth (don’t overwhip).

2. Scoop into 6 portions.

3. Freeze until solid (at least 1 hour).

   🔸 Chocolate Sourdough Muffin Batter

   Ingredients

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½ cup sourdough discard (unfed is perfect)

½ cup neutral oil or melted butter

¾ cup brown sugar

¼ cup granulated sugar

2 eggs

1 tbsp vanilla

½ cup milk or buttermilk

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Dry Ingredients

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2 cups all-purpose flour

½ cup cocoa powder

¾ tsp baking soda

½ tsp baking powder

½ tsp salt

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Add-ins

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1–1½ cups chocolate chips

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🔸 Instructions

1. Preheat oven to 350°F. Line a muffin tin and fill only 6 wells for jumbo bakery muffins.

2. Whisk wet ingredients until smooth and glossy.

3. In a separate bowl, whisk together dry ingredients.

4. Fold dry ingredients into wet ingredients until just combined.

5. Fold in chocolate chips.

🔸 Assemble

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Add batter to each liner

Place 1 frozen cream cheese filling portion in center

Cover with more batter

Fill liners 80–85% full

Add extra chocolate chips on top

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🔸 Bake

Bake at 350°F for 24–30 minutes

Check the muffin portion — not the cream cheese center:

✔ Toothpick should have moist crumbs, not wet batter

🔸 Cooling

Let muffins rest 10–15 minutes before eating.

This allows the center to thicken slightly while staying molten and helps the structure finish setting so the tops stay lifted.

🔥 Pro Tips (Don’t Skip These)

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Freeze filling completely solid

Batter should be thick, not runny

Don’t overmix

Let muffins cool in pan 5–10 minutes before moving

Oil gives the softest texture; butter gives richer flavor

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✨ Optional Upgrades

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Swap milk for coffee for deeper chocolate flavor (without obvious coffee taste)

Sprinkle coarse sugar + extra chips on top for bakery finish

Add chocolate chunks + mini chips for layered texture

Use buttermilk for extra tenderness

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🍪 Black Cocoa Option

If using black cocoa, use:

¾ regular cocoa + ¼ black cocoa

For this recipe’s ½ cup cocoa total:

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6 tbsp regular cocoa

2 tbsp black cocoa

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This keeps the dark Oreo-like flavor and color while helping prevent collapse.