Egg White Chocolate Muffins with Liquid Core

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Egg White Chocolate Muffins with Liquid Core

Instructions

First, the egg whites are beaten with the mixer until stiff. Gradually add the sugar and the melted butter, stir everything well and finally add the flour, baking powder and milk. Stir in plenty of cocoa powder so that it becomes nice and chocolatey.
Fill a muffin tin with paper liners and pour in a tablespoon of batter, on top of which a piece of chocolate (this then gives the liquid core) and then another 1-2 tablespoons of batter. Be careful, large muffins and molds will not fill up too much. I bake them at around 180 degrees for around 20 minutes.
They taste best when they are lukewarm. You can dust them with powdered sugar for serving and they are good for a birthday buffet or as a simple dessert component. I like this recipe because you can use a lot of protein. In this form it makes 12 giant muffins.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.