These Ultimate Brownie Muffins are rich, dense, chocolatey with a crunchy, crackly brownie top for a perfect cross between brownies and muffins. Does it get any better than that?
I love muffins but it is so hard to find a good chocolate muffin, you know one that actually tastes like chocolate? These muffins are fabulous! They’re chewy and dense like brownies yet moist and chocolaty rich like the best muffins.
I had to make them twice because I baked the first ones too long and they were a bit dry. Don’t overcook! The second batch came out perfect.
Why you’ll love these Ultimate Brownie muffins
If you’re craving brownies and muffins, these brownie muffins covers both!
Just a few pantry ingredients needed to whip up this recipe
Perfect for a decadent breakfast, teatime snack, as a dessert for a brunch or party, or with a cup of coffee anytime
Preheat oven to 350. Line muffin tin with liners. Set aside.
In a medium bowl place the chocolate and the butter. Heat for 20 second increments in the microwave until the chocolate and butter are melted, whisk to combine.
In a small bowl sift the flour, cocoa and salt. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment combine eggs and sugar and beat on high speed until thick and pale, about 4 minutes.
Reduce the speed to low and add the chocolate.
Stop the mixture and fold in the flour until just mixed, DO not over mix.
Divide the batter between the lined muffin cups, fill 3/4 full.
Bake 13-16 minutes or until the a toothpick inserted in the center comes out with a few crumbs. Do not over bake or they will be dry.
Remove from oven and cool for 10 minutes in the pan, then remove to a wire rack to cool.
Warning: Do not over bake, when in doubt under-bake these muffins.
Tips & Variations
Change out the chips. Try adding white chocolate chips or peanut butter chips.
Flavor your muffins. Add some vanilla, almond, peppermint, or orange extract for a different flavor.
Add nuts. Chopped walnuts, almonds, or pecans will add some nutty crunch.
Storage
You can store these chocolate brownie muffins for up to 7 days in an airtight container in the refrigerator.
4oz.bittersweet or semisweet chocolatecoarsely chopped
1/2cupbuttercut into small pieces
1/2cupall-purpose flourplus 1 tablespoon
1/3cupunsweetened cocoa powder
1/8tsp.salt
2large eggs
3/4cupgranulated sugar
Instructions
Preheat oven to 350. Line muffin tin with liners. Set aside.
In a medium bowl place the chocolate and the butter. Heat for 20 second increments in the microwave until the chocolate and butter are melted, whisk to combine.
In a small bowl sift the flour, cocoa and salt. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment combine eggs and sugar and beat on high speed until thick and pale, about 4 minutes.
Reduce the speed to low and add the chocolate.
Stop the mixture and fold in the flour until just mixed, DO not over mix.
Divide the batter between the lined muffin cups, fill 3/4 full.
Bake 13-16 minutes or until the a toothpick inserted in the center comes out with a few crumbs.
DO NOT over bake or they will be dry.
Remove from oven and cool for 10 minutes in the pan, then remove to a wire rack to cool.
Notes
Warning: Do not over bake, when in doubt under-bake these muffins.
