Chocolate fondant, or a more understandable name - a cupcake with a liquid filling, is a famous and popular French dessert. If you translate the name in detail, it will sound like this - melting chocolate. As for the English-speaking countries, the dessert is better known as "chocolate volcano or lava". Sometimes it is even called chocolate flan. Despite the different names, the technology and method of cooking remains standard, so it’s worth learning how to cook an exquisite and unusually delicate French dessert. Interestingly, the dessert turned out quite by accident. The chef put the cupcakes in the oven and hurried a little, taking them out ahead of time. As a result, the filling flowed out like lava. Despite this misunderstanding, the mistake has become legendary, because thanks to it one of the best recipes in the world appeared. All chefs recommend serving these muffins with ice cream, it turns out very tasty and easy.

Cooking technology

Chocolate muffins with a liquid filling are a popular recipe used all over the world. The technology for making cupcakes with liquid chocolate inside is extremely clear, simple and affordable. The duration of mixing all the components takes about fifteen minutes, and baking - no more than 25. If you want to cook muffins with a liquid filling, this does not affect the cooking time. Interestingly, some recipes suggest reducing the time the muffins are in the oven to allow for a liquid filling.

Before you start cooking, you should figure out which chocolate is better to use for this recipe. Chocolate fondant or muffins with liquid chocolate are best prepared with dark chocolate, it should contain at least 70-80% cocoa.

As for the light and unobtrusive contrast of cold ice cream and hot chocolate, this is for sure one of the best desserts in the whole world. However, for some, dark chocolate 80% is a lot of inconvenience, so you can take 50-60% cocoa. So that the muffins do not turn out too sweet and cloying, you should not use milk chocolate or white. In addition, milk chocolate muffins do not rise well and are not as appetizing as bittersweet ones.

As for the preparation of chocolate muffins with a liquid filling, the recipe allows you to use simple, affordable ingredients.

Ingredients:

• chicken eggs - 3-4 pieces;
• wheat flour - about 100 grams;
• bitter chocolate - 200 grams (2 bars);
• powdered sugar - 100 grams;
• butter - about 150 grams;
• salt - ¼ teaspoon.

Cooking algorithm:

1. Prepare all the necessary products marked in the proposed recipe.
2. Preheat the oven to 180-190 degrees Celsius. Lubricate special molds with butter.
3. Break the chocolate into small pieces, melt in a steam bath or in a microwave oven. Don't forget to mix it with sugar (2/3) and butter.
4. You should get a kind of chocolate paste, which must be slightly cooled.
5. The remaining powdered sugar must be combined with eggs, and then beat so that a not very lush foam is obtained. Add chocolate mixture, mix thoroughly.
6. The next step in cooking is to add a little salt, flour and mix. You should get a uniform consistency. Fill molds ¾ full with batter as the batter will rise during baking. Send them to the oven for eight minutes, but no more.
7. The top may crack during baking, don't worry, this is completely normal. When the muffins are ready, take them out of the molds very carefully, otherwise the filling will flow out earlier than necessary.
8. Ready-made muffins with liquid chocolate can be sprinkled with powdered sugar, pour over melted chocolate and decorate with a scoop of any ice cream.

Step 1: Melt chocolate with butter.

We break the dark chocolate on the tile, cut the butter into pieces 2x2 cm and put it in the prepared bowl. We melt everything in a steam bath, be sure to mix thoroughly so that it does not burn. For a bath, a double boiler or the classic "2 pots" method is suitable. To do this, you need 2 pans of different diameters. In the larger one, pour 1/3 of the total volume of water, and in the smaller one, put the chocolate. We put the pan with chocolate in a pan with water and wait until the mass becomes homogeneous.

Step 2: prepare the batter for muffins with a liquid filling.

With a mixer, beat the eggs with yolks and sugar into foam. Add the melted chocolate and butter to the resulting mixture and mix again. Add flour and salt evenly. We achieve the homogeneity of the mixture with a mixer or whisk.

Step 3: Preparing muffins with a liquid filling.

For this baking, I recommend using silicone molds, since the muffins do not burn in it, they are easily removed from it and it is easy to clean. So, pour the prepared dough into 1/3 of the volume of the form (muffins will rise) and put in hot up to 200 С° oven for 7-10 minutes.

Step 4: serve muffins with liquid filling.

We take out the finished muffins from the oven and let them cool for a couple of minutes, then put them out of the mold on a serving plate. The edges of the dough should be baked, and the filling should remain liquid. Muffins should be served hot. You can decorate to taste: sprinkle with powdered sugar or cinnamon. Bon appetit!

Muffins can be served with a scoop of ice cream.

If you're using silicone muffin molds, you don't need to grease them; if you're using ceramic ones, be sure to oil them.

If you want to prepare muffins just in time for the arrival of guests, then you can put the dough in the form in the refrigerator. When the guests arrive, you put the muffins in the oven, and in 10 minutes they are ready.

Fans of gourmet and at the same time simple will certainly appreciate chocolate muffins with a liquid filling inside. Delight yourself and your loved ones with this incredibly delicious dessert by preparing it according to the recipes below.

Chocolate muffins with a liquid center - a classic recipe

Ingredients:

• flour - 65 g;
• egg yolks - 3 pcs.;
• chicken eggs - 2 pcs.;
• granulated sugar - 55 g;
• - 110 g;
• salt - a pinch;
• bitter chocolate - 210 g.

Cooking

To prepare chocolate muffins with a liquid center, we need natural dark chocolate, which we break into pieces and combine with slices of butter in a ladle or bowl. We place the container in a water bath and completely dissolve the contents, stirring. In another bowl, beat the eggs until fluffy foam, then add the yolks and, without stopping the beating procedure, pour in the granulated sugar. The mass should be lush and homogeneous. Now we combine the slightly cooled melted chocolate with butter and the sweet egg mass, add a pinch of salt, add the sifted flour and stir until the flour lumps are eliminated.

We fill the molds smeared with chocolate with chocolate dough by about two-thirds of the volume and place them in an oven preheated to 195 degrees for about ten minutes. When the muffins have slightly increased in volume and small cracks appear on top of them, take them out of the oven and serve still hot. Vanilla ice cream with berries can be served separately.

Another option for making muffins with liquid chocolate inside involves slightly different proportions of the ingredients, but the result is also on top.

Chocolate muffins with liquid filling - recipe

Ingredients:

• flour - 70 g;
• chicken eggs - 4 pcs.;
• granulated sugar - 100 g;
• butter - 100 g;
• salt - a pinch;
• bitter chocolate - 300 g.

Cooking

The algorithm for making dessert is similar to the previous recipe. Grind bitter chocolate into pieces as small as possible, put in a bowl, add butter and melt the contents in a water bath, stirring constantly. Beat the eggs with a mixer until a fluffy foam is obtained, and then pour in the granulated sugar and continue to beat until all the sugar crystals are completely dissolved. Cool the butter with chocolate a little, combine with beaten eggs with sugar and mix. Now sift the wheat flour into the mass and stir gently, achieving uniformity and dissolution of lumps. We oil the muffin molds, sprinkle with flour or cocoa powder and fill with the prepared dough about two-thirds of the total volume.

We preheat the oven to 185 degrees and place muffin molds in it. Baking time for a dessert to get a liquid filling inside can vary from five to ten minutes and depends on the capabilities of the oven. Therefore, it is better to bake one product first and, based on the result, determine the time you need to get the perfect result.

Lava Cake (“chocolate lava” or “lava cake”), “chocolate fondant” (volcano, flan), “melting chocolate” are all names for the same dessert, which is essentially liquid chocolate muffins.

The history of the origin of this gourmet dish is too curious: due to an unfortunate oversight, the French pastry chef took the pastry out of the oven ahead of time, the core of the muffins was not baked, and flowed out of the muffins like lava.

It is in the unbaked core that the main secret of this delicacy lies.

Contrary to the fears of the master, the audience enthusiastically accepted the new version of the usual dessert. After a while, the recipe for chocolate muffins with a liquid filling left France and became widespread throughout the world. You should also learn how to cook this restaurant dish at home in the classic way.

Ingredients

The composition of the new cupcakes includes a large percentage of products suitable for eating raw (chocolate, butter, sugar, eggs). A small amount of flour does not affect the taste of the filling. The recipe does not include baking powder, the structure of baking is provided by beaten eggs.

With special care, you need to choose a chocolate bar. Dairy won't work. Only fondant gives a bright bitter taste. It is advisable to use a quality product with a high cocoa content (70-80%). Milk chocolate will make the cupcakes too cloying and will not make them look so appetizing.

So, to make chocolate muffins with a liquid center, you will need the following products:

Ingredients

Servings: - + 4

• Black chocolate 100 g
• Butter 70 g.
• Sugar (or powdered) 60
• Chicken egg (selected) 2 pcs.
• Wheat flour of the highest grade 50 g.
• Salt 1 pinch.
• powdered sugar (for decoration)

per serving

Calories: 430 kcal

Proteins: 6.8 g

Fats: 30.2 g

Carbohydrates: 32.2 g

40 min. Seal

Prepare all ingredients for the dish. They shouldn't be cold. Let the eggs, butter and chocolate bar reach room temperature. Take them out of the fridge ahead of time.

Break the chocolate bar into pieces the size of halves of a window. Place in a convenient dish that can be placed in a water bath or microwave. Add cubes of soft butter to the crushed chocolate bar. Gently melt the food in a water bath or in the microwave. Don't overheat! Stir the mixture regularly during the heating process. You should get a liquid chocolate mass. If this does not happen, then either the chocolate is of the wrong quality, or you have overheated the mixture. If you get a very hot mass, it must be cooled. Otherwise, the eggs may curl.

In a bowl suitable for beating, break the eggs. Add granulated sugar (or powdered). Salt.

Stir the egg mixture until the sugar dissolves. Beat lightly with a hand whisk or fork (you can use a mixer on low speed). Thick foam is not needed - it will give the dough airiness, baking - a rigid structure, and you need a mixture that has high fluidity.

Pour the cooled chocolate mass into the sweet egg mixture. Stir.

Sift flour into a container with liquid ingredients. Mix quickly with light movements until smooth. It doesn't take long to knead! If the gluten in the flour has time to swell, the muffins will be too dense. The effect of flowing lava cannot be achieved. You don't need to add the exact amount of flour. The consistency of the mass will be similar to liquid sour cream.

Prepare molds. To prepare fondant, it is better to use silicone or ceramic molds. The latter must be greased with oil and sprinkled with cocoa powder. Pour the dough into the molds, slightly not reaching the edges.

Bake the muffins in a hot oven at 180-200 degrees for about 7-12 minutes (depending on your oven). Cupcakes need to be taken out when they rise well, and their centers are failed. It is important not to overdo it!

So that the "lava eruption" does not happen ahead of time, you need to take the cupcakes out of the molds very carefully. Carefully flip the molds over the plate. The muffins will be on the platter.

Chocolate cupcakes with liquid filling are ready! Sprinkle with powdered sugar and serve.

From the specified amount of products in 30-40 minutes you will get 4-6 servings of delicious pastries.

• Experienced confectioners advise adding 1-2 tablespoons of cocoa powder to the dough to enhance the chocolate flavor, which can be mixed with flour or poured directly into liquid ingredients.
• An interesting fondant is obtained by adding a cup of Espresso coffee to the dough. Pour the drink into the melted chocolate and mix the mass. Such muffins with liquid chocolate are not intended for children, but many adults will appreciate this confectionery entourage.
• You can diversify the taste of fondant by adding cognac or liquor. For the indicated number of products, 30 g of an alcoholic beverage will be enough. The advice applies exclusively to pastries for adults.

If you want to surprise your friends with an original recipe, but do not know exactly when they will arrive, you can prepare the dough in advance.

The mass poured into buttered and cocoa disposable foil molds must be frozen, and then baked muffins in the presence of guests.

This dough tolerates freezing well, but it does not make sense to store it in a regular refrigerator even for 1 hour.

Liquid-filled chocolate muffins should be served hot. For each serving, it is recommended to add a scoop of ice cream. The amazing contrast of color, temperature, taste of the elements of this dessert is designed for true gourmets with a sweet tooth.

Choose the best recipe for chocolate muffins: with filling, banana topping, cognac and the most delicious chocolate. Delicious, tender, delicious chocolate muffins!

The first time I decided to bake chocolate muffins - and they turned out very tasty. Try these chocolate muffins, you'll love them too! Recipe for about 12 cupcakes (depending on the size of the molds).

• butter 100 g
• All recipes with "butter"
• flour 230 g
• sugar 200 g
• milk 150 ml
• cocoa (if you take Nesquik - you need 9 tablespoons, and sugar - 150 gr) 6 tablespoons
• pinch of salt
• milk chocolate 50 g
• eggs 3 pcs.
• baking powder 1 tbsp

Melt the butter in the microwave or over a water bath.

Add cocoa butter and sugar.

Mix well and leave to cool (the mass should be warm, but not hot).

Add eggs, flour, salt and baking powder and pieces of chocolate to the cooled cocoa mass (they are not visible in the photo, but they are there!).

Mix well.

Put cupcakes in molds in the oven. Muffins are baked for 15-25 minutes, check readiness with a toothpick.

Chocolate muffins are ready. Bon appetit!

Recipe 2: Banana Chocolate Chip Muffins

Recipe for chocolate muffins with chocolate. Muffin dough is prepared with yogurt and milk, with the addition of cocoa powder, bananas and chocolate pieces.

• Banana large - 1 pc.
• Cocoa powder - 0.25 cups
• Chocolate chips or chocolate (broken) - 0.5 cup
• Natural yogurt - 0.75 cups
• Whole wheat flour - 2 cups
• Baking powder - 1 tbsp. l.
• Brown sugar - 0.5 cup
• Milk - 1 glass
• Large egg - 1 pc.
• Butter - 4 tbsp. l.

Turn on the oven to preheat to 200 degrees. Line 12 muffin cups with paper baskets.

Sift flour into a large bowl, add baking powder, cocoa, sugar and chocolate chips.

In another bowl, mix yogurt, milk and egg, beat lightly. Mash the banana with a fork.

Melt butter in a saucepan, add banana puree and stir. Pour this mixture into the milk mixture.

Mix dry ingredients with milk-banana mass, mix until smooth. Pour the batter into the prepared molds and place in the preheated oven. Bake chocolate chip muffins for about 20 minutes, until clean wooden stick when pierced.

Remove the muffins from the oven and let cool in the molds. Then take out and serve the muffins with chocolate chips immediately.

Recipe 3: Delicate Chocolate Muffins (Step by Step)

Delicious muffins that melt in your mouth! With a bright chocolate taste, loose moist texture. A very simple and affordable recipe, a novice hostess can handle it.

• Butter (margarine) - 150 g
• Sugar - 150 g
• Milk - 100 ml
• Cocoa powder - 5 tbsp. l.
• Chicken egg - 2 pcs
• Baking powder (1 tsp. slaked soda) - 2 tsp.
• Wheat flour - 200-250 g

In a saucepan, mix butter, cocoa, sugar, milk. Bring to a boil, stirring, remove from heat.

Cool down. Add the eggs to the cooled mixture and mix.

Add baking powder and flour, knead not very thick dough.

Grease the molds a little with oil (I have silicone ones, I spray them with water), fill 2/3 with dough. Put in an oven preheated to 180 degrees, bake for 20-25 minutes.

Cooled muffins can be smeared with cream or chocolate icing. But they are already amazingly delicious!

Recipe 4: Liquid Chocolate Muffins

• black chocolate - 80 g
• butter - 80 g
• chicken eggs - 2 pcs.
• sugar - 100 g
• wheat flour - 2 tbsp. l.
• cognac - 2 tbsp. l.

We will prepare all the necessary products for muffins - classic dark chocolate (78%), butter (fat content 67.7%), sugar, homemade chicken eggs, flour and cognac. Combine the pieces of chocolate and butter in a heat-resistant saucepan.

Using the microwave, melt the chocolate and butter, including it at maximum power three times for twenty seconds, without much interruption. Stir the butter-chocolate mixture until smooth.

In a container suitable for kneading dough for muffins, pre-washed and dried fresh chicken eggs should be broken, add sugar.

Beat sugar and eggs a little.

Pour the flour into the sugar-egg mixture. The dough should be slightly beaten again.

Stir in the chocolate-butter mixture.

We knead the dough well, whisking it, and add the final touch of taste and aroma - good cognac, in a small amount.

We turn on the oven ("top - bottom") at 200 degrees. It will have time to warm up while we work on baking molds for chocolate muffins with a liquid filling. Lubricate each ceramic (silicone) fondant baking dish with butter. Sprinkle the molds with flour.

Divide the dough evenly into five molds and send them to the oven.

After raising the dough, we keep baking in the oven for another 3-5 minutes so that the dessert has time to bake, but the middle remains liquid. We take out of the oven and immediately serve chocolate muffins with a liquid filling to the table. Have a great gastronomic experience!

Recipe 5, Step by Step: Chocolate Filled Muffins

Very tasty magic chocolate cupcakes with liquid filling, it is recommended to eat with ice cream.

• dark chocolate 70-80% - 200 gr
• butter - 100 gr
• sugar - 50 gr
• eggs - 3 pcs
• flour - 60 gr
• salt - ¼ tsp

Cut the butter into pieces, break the chocolate and put them in a bowl or shallow plate.

We melt the butter and chocolate in a water bath or in a microwave oven (do not overheat the mass, otherwise the chocolate may curdle. If you melt in the microwave, do not immediately put it for a long time, take out the bowl with butter and chocolate and stir every 10-20 seconds). Stir thoroughly until a homogeneous mass is obtained, if it turned out to be very hot, then cool it.

Beat eggs with sugar until a thick foam is obtained.

Pour the cooled chocolate mass into the egg foam and mix. Make sure that the chocolate-butter mixture is not too hot, otherwise the eggs may curdle.

Mix flour and salt and sift them into the chocolate-egg mass. Mix until smooth, but do not knead for a very long time, because. gluten can stand out from the flour and the dough will be dense, the muffins will not rise well.

Lubricate the cupcake molds with oil and pour the resulting dough over them, it turned out 9 pieces. We put in a preheated oven 200 degrees. For 7-10 minutes (remove when they rise and begin to crack on top).

Dessert served hot. Bon appetit!

Recipe 6 Classic: Delicious Chocolate Muffins

• Chocolate - 200 gr
• Butter / margarine - 100 gr
• Sugar sand - 80 gr
• Chicken egg - 2 pcs
• Wheat flour - 150 gr
• Cocoa - 2 tablespoons
• Milk - 50 ml
• Vanilla sugar - 1 tsp or vanilla essence - 2 drops
• Baking powder - 1 tsp or soda + vinegar - ½ tsp

Pour milk into a saucepan, add granulated sugar, cocoa and 150 g of chocolate and heat, stirring constantly, until the ingredients are completely dissolved.

Add butter, dissolve, mix. Cool the resulting mass slightly.

Add chicken eggs, mix quickly.

Add flour with baking powder, mix.

The dough should have a consistency like thick sour cream, slowly drain from a spoon, forming a slide.

Fill muffin cups halfway with batter.

You can bake muffins in silicone molds or paper.

You can use any molds: disposable paper, Teflon and silicone molds do not need to be lubricated, metal ones must be lubricated with vegetable oil. Preheat the oven to 180 degrees and bake the muffins on a medium level for 20 minutes.

Pour the finished muffins with the remaining (50 g) melted chocolate.

Recipe 7, simple: muffins - chocolate cupcakes

Use a very affordable recipe to bake chocolate muffins (recipe with photo step by step). Take good quality chocolate for them, black, with a high cocoa content (at least 60%). I advise chocoholics to add chocolate drops to the dough - very chocolatey and delicious!

Take the butter out of the fridge ahead of time. If you didn’t do this for any reason, then simply cut the cold bar into pieces, combining it with a broken chocolate bar.

Then take a larger bowl, pour hot water into it.

Place the bowl of chocolate and butter into the water, stirring occasionally.

As a result, under the influence of hot water, chocolate and butter will melt.

Remove the bowl from the water, add the sugar to the resulting butter-chocolate mixture. Mix everything.

Add one egg at a time to the mixture, stirring each time.

It remains to add the sifted flour and baking powder. Stir until smooth, but not for long. At the same time, add chocolate drops.

Take special molds. It is better if they are silicone, then they do not need to be lubricated. If you take others (metal, for example), then be sure to lubricate them with oil. Divide the batter between the molds, but be aware that it will rise slightly during baking, so do not fill the container to the brim.

Preheat the oven to 140 degrees and bake the muffins somewhere 40 Min. After the specified time, they are completely ready. Of course, when serving these delicious muffins, do not forget to make coffee or tea. Bon appetit!

Recipe 8: Chocolate Yogurt Muffins (with photo)

Crispy baked goods lovers will love this muffin recipe. Chocolate sweets are prepared on wheat flour and any yogurt.

• flour - 250 g;
• egg - 2 pcs.;
• salt - 0.5 tsp;
• cocoa - 2 tbsp. l.;
• sugar - 180 g;
• soda - 0.5 tsp;
• yogurt - 200 ml;
• baking powder - 1 tsp;
• butter - 100 g;
• bitter chocolate - a bar weighing 200 g.

First, the chocolate bar is broken and, together with the chopped butter, is heated in a water bath. The composition is supplemented with sugar, mixed and kept on the stove for another 3 minutes. Then eggs are poured into the mass and mixed again, yogurt is added and the whole composition is thoroughly mixed again.

Flour is combined with salt, baking powder, cocoa powder and soda. The dry mass is well stirred.

The chocolate oily composition is poured into the flour and mixing is carried out from top to bottom. As soon as the flour turns into dough, the action is stopped.

Now doing the oven. The unit is heated up to 200°C. Paper utensils are placed on the muffin tray. The mass is laid out in them with a spoon. To get a neat top, the molds are filled a little more than half. To obtain lush products, the mixture is put in excess.

Place a baking sheet in the hot oven and bake for 20 minutes. The readiness of baking is checked with a stick or a match. Its dryness suggests that the muffins can be tasted.

It is better to eat products the next day. After standing overnight, they will become more tender and soft from the inside. This recipe is for 12 servings. Try it yourself and treat loved ones. Happy tea!

Recipe 9: Easy Chocolate Chip Muffins

• Butter - 150 g
• 1 and ½ st. flour (about 200 g)
• 75 g sugar
• 2 chicken eggs
• 2 tbsp cocoa
• Baking powder - 2 tsp
• Pieces of dark chocolate

Chocolate muffins require the mandatory presence of the following products: flour, butter, eggs, sugar, cocoa and chocolate.

Let's start preparing the dough. Butter in full must be melted to a liquid state in any convenient way (on the stove, in the microwave). Drain the melted butter into a bowl and add sugar to it. If desired, you can add a little vanilla sugar or vanillin.

We drive in two raw chicken eggs to the butter and sugar and beat everything a little with a whisk or mixer.

Before using flour for making dough, be sure to mix it with baking powder and sift everything together (to saturate with air and avoid debris or lumps getting into the dessert). Gradually add flour to the rest of the ingredients and begin to knead gently.

Pour cocoa powder into a bowl.

The last step in preparing the dough is the final mixing. Here you need to achieve the disappearance of any lumps and the formation of a homogeneous thick mass of a pleasant chocolate color. The finished mass should be spread out with a spoon in molds (paper, silicone or metal) by about two-thirds of the volume and stick a small piece of chocolate on top. For baking, heat the oven to 180 degrees. Cooking time - about 25 minutes.

Dessert is ready! You can decorate them with a sprig of mint, sprinkle with powdered sugar.

Recipe 10: Delicious Chocolate Banana Muffins

There is a time to please your loved ones with delicious, homemade cakes, then by all means prepare banana-chocolate muffins. Their unique taste of delicate banana dough combined with attractive chocolate will be appreciated not only by those with a sweet tooth, but also by those who are indifferent to sweets. At the same time, any housewife can cook them and it will take quite a bit of time.

• Flour 225 grams
• Cocoa 3 tablespoons
• Bananas 3 pieces
• Chicken eggs 2 pieces
• Sugar 100 grams or to taste
• Vegetable oil 125 milliliters
• Soda 1 teaspoon

Peel bananas and place on a plate.

We arm ourselves with a fork or a potato masher and mash the banana pulp into a puree.

We wash the eggs under hot running water and break them into a separate plate. Pour sugar and vegetable oil, using a whisk, beat until smooth. Then pour into mashed bananas and mix everything thoroughly with a tablespoon.

Next, pour the required amount of flour, cocoa and soda into a sieve. Sift into a wide bowl and mix well. You need to sift in order to get rid of lumps, as well as to enrich everything with oxygen, because this way the baking will turn out even more airy and tender.

So, pour the sweet banana mass to the flour and beat everything thoroughly with a whisk or with a mixer. The liquid dough should be uniform in color and without lumps.

Carefully grease the baking dish with butter or vegetable oil or, as in our case, lay out paper molds. Then spread the prepared dough with a tablespoon, filling the molds by about 2/3, because our dough will rise a little. And you can start baking.

Preheat the oven to 220 degrees Celsius and only after that, place the mold in the oven. Bake the muffins for 15-20 minutes until fully cooked. During this time, they should rise and become covered with a beautiful crust. And readiness can be checked with a toothpick, skewer or fork. If, when sticking a skewer, a trace of raw dough remains on it, then the baking is not ready yet, and if it is dry, then safely turn off the oven and take out the form, helping ourselves with kitchen tacks.