Brownie Muffins
Rich, fudgy, chocolate-packed muffins that combine the best of brownies and muffins in one irresistible treat.
Servings: 12 servings
Calories: 200kcal
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.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. They also freeze beautifully for up to three months.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Calcium: 20mg | Iron: 1mg