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Brownie Muffins

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Delightful brownie muffins combining rich, fudgy goodness with tender muffin texture for a perfect bite-sized dessert.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 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 tbsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/4 cup cocoa powder (sifted)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (176°C) and prepare muffin liners in a muffin tin.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
  3. In a saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the semi-sweet chocolate chips until the mixture is smooth and glossy.
  4. In a large mixing bowl, combine the melted chocolate mixture with white sugar, dark brown sugar, oil, eggs, and vanilla extract. Mix well until fully incorporated.
  5. Gently fold the dry ingredient mixture into the wet ingredients until just combined. Do not overmix; it’s okay if there are a few lumps.
  6. Scoop the batter evenly into the prepared muffin liners, filling each cup about three-quarters full.
  7. If desired, sprinkle additional semi-sweet chocolate chips on top of the muffins.
  8. Bake in your preheated oven for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking for the best fudgy texture.

Notes

Ensure eggs are at room temperature for better mixing. Avoid overmixing to keep muffins tender. Store leftover muffins in an airtight container for up to 3 days.

Nutrition