Introduction

These delicious brownie muffins combine the rich, fudgy texture of brownies with the convenience of muffins. Perfect for a quick treat or snack, they are moist, chocolatey, and easy to make.

A close-up of a rich chocolate brownie muffin with a cracked top layer showing a shiny, slightly crispy texture in dark brown color. Three glossy dark chocolate chunks are slightly melted and embedded on the top, adding depth and shine. The muffin itself looks soft and moist with a dense dark brown crumb visible on the sides and bottom. The brownie muffin sits on a white marbled surface, making the dark colors stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup coarsely chopped bittersweet or semisweet chocolate (113g), plus extra for topping
1/2 cup unsalted butter, in small pieces (113g)
1/3 cup plus 2 tablespoons all-purpose flour (55g)
1/3 cup dutch-process cocoa powder (35g)
1/8 teaspoon salt
2 large eggs
3/4 cup granulated sugar (150g)

Instructions

Step 1: Preheat your oven to 350℉ (180℃). Line 12 muffin cups with liners and set aside.
Step 2: In a medium heatproof bowl, combine the chopped chocolate and butter. Melt together by microwaving in 20-second intervals, stirring between each, or by placing the bowl over a saucepan of simmering water. Set aside to cool slightly.
Step 3: In a small bowl, sift together the flour, cocoa powder, and salt. Set aside.
Step 4: Using an electric mixer with a whisk attachment or a handheld mixer, whisk the eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add the melted chocolate mixture, mixing until combined.
Step 5: Add the sifted dry ingredients to the wet ingredients. Gently fold together with a rubber spatula just until combined, being careful not to overmix.
Step 6: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle extra chopped chocolate on top if desired.
Step 7: Bake for 13-15 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking to maintain a fudgy texture.
Step 8: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use high-quality chocolate for a richer flavor.
Try adding a pinch of espresso powder to enhance the chocolate taste.
For a nutty twist, fold in chopped walnuts or pecans before baking.
Swap out semisweet chocolate for milk or dark chocolate according to your preference.

Storage

Store cooled brownie muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before serving. Reheat briefly in the microwave for a warm, gooey treat.

How to Serve

Four round chocolate muffins with a dark brown, cracked top that shows shiny, slightly melted large chocolate chunks embedded on each muffin. The muffins have a rich, dense texture and sit on a metallic cooling rack against a white marbled surface. The lighting highlights the glossy surface of the chocolate pieces and the soft yet firm muffin texture beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of chopped chocolate?

Yes, chocolate chips can be used as a convenient substitute. They melt quickly and will work well in this recipe.

How do I know when the brownie muffins are done?

They are ready when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. This ensures they are fudgy but not undercooked.

Delicious Brownie Muffins Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

These delicious brownie muffins combine the rich, fudgy texture of brownies with the convenience of muffins. Made with bittersweet chocolate, cocoa powder, and a simple mix of ingredients, they offer a moist, indulgent chocolate treat perfect for any occasion. Easy to prepare and bake, these brownie muffins come out with a tender crumb and gooey center, ideal for chocolate lovers seeking a quick homemade dessert.

Author: Marco
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

Chocolate and Butter

2/3 cup coarsely chopped bittersweet or semisweet chocolate (113g), plus extra for topping
1/2 cup unsalted butter, in small pieces (113g)

Dry Ingredients

1/3 cup all-purpose flour (about 45g)
2 tablespoons all-purpose flour (about 10g)
1/3 cup dutch-process cocoa powder (35g)
1/8 teaspoon salt

Wet Ingredients

2 large eggs
3/4 cup granulated sugar (150g)

Instructions

Preheat and Prepare Your Baking Equipment: Preheat your oven to 350℉ (180℃). Line 12 muffin cups with paper liners to prevent sticking and make removal easier after baking.
Melt Chocolate and Butter: Place chopped chocolate and butter in a medium heatproof bowl. Melt them together in the microwave in 20-second intervals, stirring between each, until fully melted. Alternatively, melt over a double boiler by placing the bowl over simmering water, stirring occasionally. Set aside to cool slightly.
Prepare Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt in a small bowl. This ensures a smooth and aerated mixture, helping the batter to combine easily.
Combine Wet Ingredients: With an electric mixer fitted with a whisk or using a handheld mixer, whisk the eggs and sugar on high speed for about 4 minutes until the mixture is thick and pale. Lower the speed to low and slowly add the melted chocolate mixture, mixing until well combined. Stop the mixer once combined.
Incorporate Dry Ingredients: Gently fold the sifted flour mixture into the wet batter using a rubber spatula, mixing just until combined. Be careful not to overmix to maintain a tender texture in the muffins.
Fill and Bake the Brownie Muffins: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle extra chopped chocolate on top of each muffin. Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not dry. Avoid overbaking to keep the muffins fudgy and moist.
Cool and Enjoy: Transfer the muffins to a wire rack and let them cool for at least 10 minutes before removing from the pans. Allow them to cool completely on the rack before serving to enjoy their full flavor and texture.

Notes

Do not overbake to maintain the moist, fudgy texture of the brownie muffins.
Using dutch-process cocoa powder gives a smoother, less acidic chocolate flavor.
Folding the dry ingredients gently prevents tough muffins.
Extra chopped chocolate on top adds an appealing texture and extra chocolate burst.
Allow muffins to cool completely for best flavor and texture.

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