Introduction

Brownie muffins are a delightful twist on the classic chocolate brownie, offering a perfectly portioned, fudgy treat that’s easy to share. These moist and chocolaty muffins combine the rich flavor of brownies with the convenience of muffins, making them ideal for snacks or dessert.

Three dark brown, cracked chocolate muffins with a shiny, slightly rough top are shown close-up, each studded with several large, glossy chunks of melted dark chocolate embedded on top. They sit on a white parchment paper laid over a white marbled surface with a grid pattern barely visible beneath. To the right, there is a small white ramekin filled with smooth, dark chocolate sauce. The overall scene has soft natural lighting highlighting the rich texture of the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/8 tsp salt
3/4 cup granulated sugar (for sweetness and tender crumb)
2 large eggs
2/3 cup bittersweet chocolate (coarsely chopped for easy melting)
2 tbsp all-purpose flour
1/2 cup unsalted butter (cut into small pieces for even melting)
1/3 cup Dutch-process cocoa powder (I use Ghirardelli brand)
1/3 cup all-purpose flour

Instructions

Step 1: Preheat your oven to 350℉ (180℃). Line 12 muffin cups with liners and set aside to prevent sticking and ease removal.
Step 2: In a medium heatproof bowl, combine the chopped chocolate and butter. Melt them in the microwave in 20-second intervals, stirring between each, until fully melted. Alternatively, melt over a saucepan of simmering water, stirring occasionally. Let cool slightly.
Step 3: Sift together the 2 tbsp flour, cocoa powder, and salt in a small bowl to aerate and combine. Set aside.
Step 4: Using an electric mixer with a whisk attachment, beat the eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly mix in the melted chocolate and butter until well combined. Stop the mixer.
Step 5: Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula. Mix just until combined to avoid overmixing, which can affect texture.
Step 6: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Optionally, sprinkle extra chopped chocolate on top. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not dry. Avoid overbaking for moist, fudgy results.
Step 7: Transfer the muffins to a wire rack and let cool for at least 10 minutes before removing them from the pan. Allow to cool completely before serving. Enjoy your delicious brownie muffins!

Tips & Variations

Substitute bittersweet chocolate with semisweet or milk chocolate for a sweeter flavor.
For added crunch, fold in chopped nuts like walnuts or pecans before baking.
Use parchment liners for easier removal and less mess.
Add a pinch of espresso powder to enhance the chocolate flavor.

Storage

Store the brownie muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated muffins in the microwave for 15-20 seconds to restore moistness.

How to Serve

A close-up of a single dark chocolate muffin with a cracked shiny top layer showing a rich, moist texture beneath. The muffin has three glossy, square chunks of melted dark chocolate embedded in the top, contrasting with the matte, crumbly surface. The edges are slightly crisp, and the bottom layer looks dense and moist with a rough texture. The muffin sits directly on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can use regular cocoa powder, but it may slightly affect the flavor and color. Dutch-process cocoa tends to be milder and smoother in taste.

How do I know when the brownie muffins are done?

Insert a toothpick into the center; it should come out with moist crumbs but not wet batter. Avoid overbaking to keep them fudgy and soft.

Delicious Brownie Muffins Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

These delicious brownie muffins combine the rich, fudgy texture of classic brownies with the convenience and individual portion size of muffins. Featuring bittersweet chocolate, cocoa powder, and a tender crumb, these treats bake up moist, chocolaty, and perfect for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 brownie muffins 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

2 large eggs
1/2 cup unsalted butter (cut into small pieces)
2/3 cup bittersweet chocolate (coarsely chopped)
3/4 cup granulated sugar

Dry Ingredients

1/3 cup Dutch-process cocoa powder (e.g., Ghirardelli brand)
1/3 cup all-purpose flour
2 tbsp all-purpose flour
1/8 tsp salt

Instructions

Preheat and Prepare Your Baking Equipment: Preheat your oven to 350℉ (180℃). Line 12 muffin cups with liners and set aside to prevent sticking and to make removing muffins easy after baking.
Melt Chocolate and Butter: In a medium heatproof bowl, combine the chopped bittersweet chocolate and unsalted butter. Melt them together by heating in 20-second intervals in the microwave, stirring between intervals until smooth. Alternatively, melt over a saucepan of simmering water, stirring occasionally. Allow the mixture to cool slightly.
Prepare Dry Ingredients: Sift together 1/3 cup plus 2 tablespoons all-purpose flour, 1/3 cup Dutch-process cocoa powder, and 1/8 teaspoon salt in a small bowl to combine and aerate. Set aside.
Combine Wet Ingredients: Using an electric mixer fitted with the whisk attachment or a handheld mixer, beat the 2 large eggs with 3/4 cup granulated sugar on high speed for about 4 minutes until thick and pale. Reduce the speed to low and slowly mix in the melted chocolate and butter mixture. Stop once fully combined.
Incorporate Dry Ingredients: Add the sifted flour, cocoa powder, and salt mixture to the wet ingredients. Gently fold using a rubber spatula until just combined, being careful not to overmix to maintain a tender texture.
Fill and Bake the Brownie Muffins: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Optionally, sprinkle extra chopped chocolate on top. Bake in the preheated oven for 13 to 15 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not dry. Avoid overbaking to keep the muffins moist and fudgy.
Cool and Enjoy: Remove the muffins from the oven and transfer the pan to a wire rack. Let the muffins cool for at least 10 minutes before taking them out of the muffin cups. Cool completely on the wire rack before serving for the best texture and flavor. Enjoy your moist and chocolaty brownie muffins!

Notes

Be careful not to overbake to keep your brownie muffins fudgy and moist.
Folding in the dry ingredients gently preserves the tender crumb.
Using Dutch-process cocoa powder provides a deeper chocolate flavor.
Chilling the batter is not necessary but can be done if you prefer thicker muffins.
Sprinkling extra chopped chocolate before baking adds a nice melty topping.

Keywords: brownie muffins, chocolate muffins, fudgy brownies, individual brownies, easy dessert, chocolate dessert