If you’ve ever wished brownies and muffins could join forces in one irresistible treat, Brownie Muffins are about to make your dessert dreams come true. These rich, fudgy, chocolate-packed muffins offer the best of both worlds: the classic, gooey decadence of brownies with the soft, portable charm of muffins. I first fell in love with Brownie Muffins when I made a batch for a bake sale and watched them disappear within minutes—everyone wanted to know the secret! What makes them so special is how incredibly easy they are to prepare, making them perfect for busy weeknights, spontaneous cravings, or surprise guests.
Why choose this recipe over a classic chocolate chip muffin? Brownie Muffins bring that deep cocoa punch and melt-in-your-mouth texture, all in less than 45 minutes start to finish. Plus, they’re family-approved and kid-tested, adding another winner to your collection. If you love my recipe for Chocolate Chip Cookie Bars, you’ll find the same simplicity and crowd-pleasing magic here, but with a glorious, double-chocolate twist. Get ready to whip up a batch—you’re about to fall in love!
What is Brownie Muffins?
Ever wondered what happens when your favorite brownies get a muffin makeover? Enter Brownie Muffins! The name alone might get you giggling—are they brownies acting like muffins, or muffins dressed up as brownies? Either way, these treats have captured the hearts (and stomachs) of many chocoholics. And isn’t it true, the way to a man’s heart is through his stomach? Brownie Muffins combine the fudgy richness of brownies with the grab-and-go convenience of muffins, making them impossible to resist. Why not shake up your baking routine and try these out today? Your sweet tooth—and your loved ones—will thank you!
Why You’ll Love This
There’s so much to adore about Brownie Muffins! First, the absolute highlight is their deep, chocolaty flavor paired with a perfectly tender crumb. Each bite bursts with gooey chocolate chips, delivering pure brownie bliss in a handheld package. Second, making them at home not only saves you money compared to bakery prices but also fills your kitchen with that irresistible, fresh-from-the-oven aroma—no need for fancy equipment or complicated steps. Finally, these muffins are endlessly customizable: toss in walnuts, top with extra chocolate chips, or swirl in a hint of caramel for a treat that fits your style. If you enjoyed my Double Chocolate Banana Bread, these Brownie Muffins will offer the same homey, decadent satisfaction—only faster and with even more chocolate! Ready to try them for yourself? Pull out your muffin tin and let’s bake!
How to Make
Quick Overview
Brownie Muffins are proof that impressive desserts don’t have to be complicated. With a few pantry staples and just one bowl to mix in, you’ll have these chocolatey little treasures ready in under 45 minutes. The process is straightforward: simple mixing, a luscious melted chocolate base, and just a handful of steps separate you from bakery-worthy muffins. The best part? You only need about 15 minutes to prep and 25–35 minutes to bake, so you can satisfy your sweet cravings quickly—no waiting, just pure chocolate gratification.
Ingredients
- 1 1/4 cups semi-sweet chocolate chips
- 2/3 cup unsalted butter
- 1/4 cup oil
- 3 eggs (room temperature)
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 cup cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips (optional, for folding in or topping)
Step By Step Directions
- Preheat your oven to 350°F (176°C). Line a muffin tin with muffin liners or grease the cups and set aside.
- In a medium-sized bowl, combine the all-purpose flour, cocoa powder (sifted to avoid lumps), baking soda, baking powder, and salt. Set these dry ingredients aside.
- In a microwave-safe bowl or using a double boiler, melt the butter until just melted. Stir in 1 1/4 cups semi-sweet chocolate chips until you have a smooth, glossy chocolate mixture.
- In a large mixing bowl, combine the warm (not hot) melted chocolate mixture with the white sugar and dark brown sugar. Stir continuously for about 1–2 minutes until the sugars dissolve slightly.
- Add in the oil and whisk until well incorporated.
- Allow the mixture to cool for about 5 minutes if it’s still warm, then whisk in the eggs one at a time, followed by the vanilla extract. Mix until smooth and glossy.
- Gently add the dry ingredients to the wet mixture. Using a spatula, fold until just combined, being careful not to over-mix to keep your muffins tender.
- Fold in the additional 3/4 cup chocolate chips if using for extra chocolatey bites.
- Fill each muffin liner about 3/4 full with batter. Add a few more chocolate chips on top if desired for a bakery-style finish.
- Bake in the preheated oven for 25–35 minutes. For fudgy muffins, bake on the lower end; for more cake-like, go longer. Insert a toothpick into the center—moist crumbs are perfect!
- Remove from oven and cool in the tin for 10 minutes before transferring muffins to a wire rack. Let cool completely before serving for best texture.
What to Serve With
Brownie Muffins are delicious all on their own, but you can easily elevate them into a memorable dessert experience. Pair a warm muffin with a scoop of vanilla ice cream or whipped cream for a classic treat. Fresh berries (like strawberries or raspberries) provide a tart contrast, while a simple glass of cold milk or a cup of rich espresso brings out the chocolate even more. Heading to brunch? Serve these muffins with Greek yogurt and a fruit platter for a luxurious, crowd-pleasing spread.
Top Tips for Perfecting
- Bring your eggs to room temperature before mixing—this helps them blend in and gives your muffins a fluffier texture.
- Sift the cocoa powder and flour to avoid lumps and guarantee a smoother crumb.
- Don’t over-mix your batter! A few streaks of flour are fine; over-mixing leads to tough muffins.
- For a nutty twist, add chopped walnuts or pecans to the batter.
- To ensure evenly baked muffins, rotate your baking tin halfway through the baking time.
- If you want extra gooiness, slightly underbake them—moist crumbs on a toothpick are your sign.
- Out of brown sugar? Use all white sugar and add a teaspoon of molasses for a similar depth of flavor.
Storing and Reheating Tips
To keep your Brownie Muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week—just be sure to bring them to room temperature or gently warm them in the microwave (about 10 seconds) before serving. Brownie Muffins also freeze beautifully: wrap each muffin tightly in plastic wrap, place in a zip-top freezer bag, and store for up to three months. To thaw, leave muffins at room temperature for an hour or microwave for 20–30 seconds for a fresh-baked feel.
FAQs
Can I substitute the oil with applesauce or yogurt for a lighter muffin?
Yes, you can use unsweetened applesauce or plain Greek yogurt in place of oil, but this may slightly change the muffin’s texture, making them a bit softer and less fudgy.
What kind of cocoa powder is best for this recipe?
Use unsweetened cocoa powder for the best flavor and structure. Dutch-processed or natural cocoa powder both work well.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, white chocolate chips, or even swirls of caramel or peanut butter can be folded into the batter for a personalized touch.
Why did my muffins sink in the middle?
This often happens if the muffins are underbaked or if too much air is incorporated while mixing. Make sure to check doneness and mix just until combined.
Is it possible to make these muffins gluten-free?
Yes! Substitute the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. Check that your other ingredients are gluten-free too.
Conclusion
Brownie Muffins are the ultimate chocolate lover’s answer to the “cake or brownie?” debate. With their perfectly fudgy centers, crisp edges, and melt-in-your-mouth chocolate chips, these muffins will quickly become a staple in your home baking routine. Easy, speedy, and bursting with rich cocoa flavor, they’re a treat the whole family will ask for again and again. Ready to satisfy your sweet tooth? Dust off your muffin tin, gather those pantry staples, and bake up some magic today—you won’t regret it!
Brownie Muffins
Equipment
- Muffin Tin
- Mixing Bowl
- Microwave or Double Boiler
Ingredients
Ingredients
- 1 1/4 cups semi-sweet chocolate chips
- 2/3 cup unsalted butter
- 1/4 cup oil
- 3 large eggs (room temperature)
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 cup cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips (optional, for folding in or topping)
Instructions
- Preheat your oven to 350°F (176°C). Line a muffin tin with muffin liners or grease the cups and set aside.
- In a medium-sized bowl, combine the all-purpose flour, cocoa powder (sifted to avoid lumps), baking soda, baking powder, and salt. Set these dry ingredients aside.
- In a microwave-safe bowl or using a double boiler, melt the butter until just melted. Stir in 1 1/4 cups semi-sweet chocolate chips until you have a smooth, glossy chocolate mixture.
- In a large mixing bowl, combine the warm (not hot) melted chocolate mixture with the white sugar and dark brown sugar. Stir continuously for about 1–2 minutes until the sugars dissolve slightly.
- Add in the oil and whisk until well incorporated.
- Allow the mixture to cool for about 5 minutes if it’s still warm, then whisk in the eggs one at a time, followed by the vanilla extract. Mix until smooth and glossy.
- Gently add the dry ingredients to the wet mixture. Using a spatula, fold until just combined, being careful not to over-mix to keep your muffins tender.
- Fold in the additional 3/4 cup chocolate chips if using for extra chocolatey bites.
- Fill each muffin liner about 3/4 full with batter. Add a few more chocolate chips on top if desired for a bakery-style finish.
- Bake in the preheated oven for 25–35 minutes. For fudgy muffins, bake on the lower end; for more cake-like, go longer. Insert a toothpick into the center—moist crumbs are perfect!
- Remove from oven and cool in the tin for 10 minutes before transferring muffins to a wire rack. Let cool completely before serving for best texture.