Brownie Muffins are the perfect fusion of two beloved desserts—moist, chocolatey brownies and individually portioned muffins. These indulgent treats are rich, fudgy, and packed with deep chocolate flavor, making them an ideal pick-me-up or dessert for any occasion. Whether you’re serving them for a brunch, packing them in a lunchbox, or simply enjoying one with your afternoon coffee, these brownie muffins never disappoint. What sets them apart from typical muffins is their gooey center, crisp edges, and shiny tops—just like a perfect pan of brownies, but in portable form.
The recipe uses quality semisweet chocolate chips, real butter, and a mix of brown and granulated sugars to create a balanced sweetness and a soft, melt-in-your-mouth crumb. Dutch-processed cocoa powder adds depth and intensity, giving these muffins a bold chocolate punch that’s irresistible to true chocolate lovers. A little flour helps bind everything together, and the eggs give the muffins structure without making them cakey. The optional addition of extra chocolate chips or chopped nuts gives each bite added texture and richness. Baked to perfection in a muffin tin, these brownie muffins are a simple yet satisfying dessert that looks as good as it tastes.
Why You’ll Love This Recipe
- Deep Chocolate Flavor: Made with real chocolate chips and Dutch cocoa for a rich, indulgent taste.
- Perfectly Portioned: Muffin form makes them easy to serve, pack, or share—no cutting or mess.
- Fudgy Center, Crisp Top: Combines the best textures of a brownie in every individual muffin.
- Customizable: Add chocolate chips, walnuts, or even a peanut butter swirl for variety.
Ingredients
- 100 g (½ cup) semisweet chocolate chips (quality chocolate recommended)
- 113 g (1 stick) unsalted butter
- 2 eggs, room temperature
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) brown sugar
- 25 g (⅓ cup) unsweetened Dutch-processed cocoa powder
- 60 g (½ cup) all-purpose flour
- ⅓ teaspoon salt
Instructions
- Prep:
- Preheat the oven to 350°F (175°C).
- Grease a muffin pan using nonstick spray, melted butter, or coconut oil to prevent sticking.
- Melt Chocolate and Butter:
- In a small saucepan or microwave-safe bowl, melt the chocolate chips and butter together. Stir until smooth and set aside to cool slightly.
- Mix Dry Ingredients:
- In a large bowl, combine the flour, cocoa powder, salt, granulated sugar, and brown sugar.
- Combine Wet and Dry:
- Add the eggs to the cooled chocolate-butter mixture and whisk well.
- Pour the wet mixture into the dry ingredients. Stir until just combined and smooth.
- If using, fold in extra chocolate chips or chopped nuts.
- Fill and Bake:
- Fill each muffin cup about ¾ full with the batter to allow room for rising.
- Bake for 18–22 minutes, or until the tops are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Cool and Serve:
- Let the brownie muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Serve slightly warm or at room temperature.
Tips for Success
- Don’t Overbake: For a fudgy center, remove the muffins when the toothpick shows moist crumbs.
- Use Quality Chocolate: The better the chocolate, the richer the flavor.
- Room Temperature Eggs: Helps with better mixing and a smoother texture.
Storage Options
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps well in the fridge for up to 5 days. Warm slightly before serving for gooey texture.
- Freeze: Freeze in a sealed container for up to 2 months. Thaw and reheat as desired.
These brownie muffins are everything you love about brownies—but with the ease and convenience of muffins. Rich, indulgent, and customizable, they’ll satisfy any chocolate craving in just one perfect bite.
