Ultimate Brownie Muffins Recipe

Introduction

These Ultimate Brownie Muffins are the perfect blend of rich, fudgy brownies and convenient muffins. They deliver intense chocolate flavor in a portable size, making them ideal for snacks or dessert on the go.

Ingredients

• 2/3 cup (113g) bittersweet or semisweet chocolate, coarsely chopped, plus more for topping
• ½ cup (113g) unsalted butter, cut into small pieces
• 1/3 cup plus 2 tablespoons (55g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder (Dutch-process)
• 1/8 teaspoon salt
• 2 large eggs
• ¾ cup (150g) granulated sugar

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a heatproof bowl set over simmering water, melt the chopped chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
3. Step 3: In a separate bowl, whisk together the flour, cocoa powder, and salt.
4. Step 4: In another large bowl, beat the eggs and sugar until thick and pale.
5. Step 5: Gradually fold the melted chocolate mixture into the egg mixture until combined.
6. Step 6: Gently fold the dry ingredients into the wet ingredients just until incorporated. Do not overmix.
7. Step 7: Divide the batter evenly among the muffin cups. Sprinkle a few extra chocolate pieces on top of each muffin for extra gooeyness.
8. Step 8: Bake for 18-22 minutes, or until the tops look set but the centers are still soft.
9. Step 9: Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use Dutch-process cocoa for a smoother, less acidic chocolate flavor.
• Try adding chopped nuts or chocolate chips to the batter for extra texture.
• For a fudge-like center, slightly underbake the muffins and let them cool before serving.
• Swap half the granulated sugar for brown sugar for a richer taste.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. Thaw at room temperature and warm in the microwave for 10-15 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of bittersweet or semisweet?

Yes, but milk chocolate is sweeter and less intense in flavor, so the muffins will be sweeter and less rich. You may want to reduce the sugar slightly.

Can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results. Make sure the cocoa powder and chocolate are also gluten-free.

Ultimate Brownie Muffins Recipe

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★★★★★

4.9 from 108 reviews

These Ultimate Brownie Muffins combine the rich, fudgy texture of classic brownies with the convenience and portability of muffins. Loaded with bittersweet chocolate and a deep cocoa flavor, they offer the perfect indulgence for chocolate lovers looking for an easy-to-make treat.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 2/3 cup (113g) bittersweet or semisweet chocolate, coarsely chopped, plus more for topping
• ½ cup (113g) unsalted butter, cut into small pieces

Dry Ingredients

• 1/3 cup plus 2 tablespoons (55g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder (Dutch-process)
• 1/8 teaspoon salt

Wet Ingredients

• 2 large eggs
• ¾ cup (150g) granulated sugar

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Melt the chocolate and butter: In a microwave-safe bowl or using a double boiler, melt the bittersweet chocolate and unsalted butter together until smooth, stirring occasionally to combine fully.
3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, Dutch-process cocoa powder, and salt to ensure an even mixture.
4. Mix eggs and sugar: In another large bowl, whisk the eggs and granulated sugar until the mixture is light and slightly fluffy, which helps create a tender crumb.
5. Incorporate melted chocolate: Slowly add the melted chocolate and butter mixture to the egg and sugar mixture, stirring continuously so the batter becomes uniform and glossy.
6. Add dry ingredients to wet: Gradually fold the sifted dry ingredients into the wet mixture, being careful not to overmix to keep the muffins tender and fudgy.
7. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Optionally, sprinkle additional chopped chocolate on top for an extra chocolaty touch.
8. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
9. Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for the ultimate fudgy experience.

Notes

• You can substitute bittersweet chocolate with semisweet chocolate depending on your preferred sweetness level.
• Be careful not to overbake to maintain the fudgy texture typical of brownies.
• For a nutty variation, add ½ cup chopped walnuts or pecans into the batter before baking.
• Use fresh eggs and good-quality chocolate for the best flavor and texture.
• Store leftover muffins in an airtight container at room temperature for up to 3 days.

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