Imagine biting into a fudgy, chocolate-packed muffin that’s rich, moist, and absolutely irresistible. These Brownie Muffins are the perfect blend of a classic brownie and a breakfast muffin, soft, chocolatey, and full of decadent flavor in every bite.
Made with cocoa powder and melted chocolate, they’re incredibly fudgy inside while keeping a tender crumb, making them ideal for breakfast, dessert, or an anytime chocolate fix. Quick to prepare and baked in a muffin pan, these treats are portion-perfect and guaranteed to satisfy any chocolate craving!
Why We Love This Recipe
- Ultra-Fudgy & Chocolatey – Each muffin is packed with rich, decadent chocolate flavor.
- Moist & Tender – The addition of butter and sour cream keeps them soft and melt-in-your-mouth.
- Quick & Easy – Ready in under an hour, perfect for last-minute desserts or snacks.
- Kid & Adult Friendly – Loved by everyone, making them a versatile treat.
- Portion Perfect – Muffin form makes brownies easy to serve and enjoy without guilt.
- Customizable – Add chocolate chunks, nuts, or a drizzle of ganache for extra indulgence.
Ingredients You Will Need
Dry Ingredients:
- 1/8 tsp salt – Enhances chocolate flavor and balances sweetness.
- 2 tbsp all-purpose flour – Provides structure while keeping the muffins tender.
- 1/3 cup Dutch-process cocoa powder – Gives rich, deep chocolate flavor and fudgy texture.
- 1/3 cup all-purpose flour – Ensures the muffins hold together while staying moist.
Wet Ingredients & Chocolate:
- 3/4 cup granulated sugar – Sweetens naturally and contributes to a tender crumb.
- 2 large eggs – Bind ingredients and give structure to the muffins.
- 2/3 cup bittersweet chocolate, coarsely chopped – Melts into a fudgy, chocolatey base for rich flavor.
- 1/2 cup unsalted butter, cut into small pieces – Adds richness and moisture, helping muffins stay soft.
How to Make Brownie Muffins
Step 1: Preheat and Prepare
Start by preheating your oven to 350℉ (180℃). Line 12 muffin cups with paper liners and set aside. This ensures the muffins don’t stick and come out perfectly every time.
Step 2: Melt Chocolate and Butter
In a medium heatproof bowl, add the bittersweet chocolate and unsalted butter. Melt in the microwave in 20-second intervals, stirring in between, until smooth. Alternatively, melt them over a simmering water bath, stirring occasionally. Set aside to cool slightly.
Step 3: Prepare Dry Ingredients
In a small bowl, sift together the flour, cocoa powder, and salt. Sifting combines and aerates the ingredients, making for a smoother, more uniform batter. Set aside.
Step 4: Whisk Wet Ingredients
Using an electric mixer or handheld whisk, beat the eggs and granulated sugar on high speed for about 4 minutes until thick and pale. Reduce the speed to low and slowly blend in the melted chocolate and butter mixture until fully combined.
Step 5: Incorporate Dry Ingredients
Add the sifted dry ingredients to the wet mixture. Using a rubber spatula, gently fold until just combined. Be careful not to overmix overmixing can make the muffins dense instead of fudgy.
Step 6: Fill Muffin Cups & Bake
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Optionally, sprinkle extra chopped chocolate on top for added chocolatey goodness. Bake for 13–15 minutes or until a toothpick inserted comes out with moist crumbs. Avoid overbaking to keep them fudgy.
Step 7: Cool and Enjoy
Transfer the muffins to a wire rack and let cool for at least 10 minutes before removing from the pan. Allow them to cool completely to set the fudgy texture. Enjoy your moist, rich, and chocolate-packed Brownie Muffins, perfect for a breakfast treat, snack, or dessert!
Expert Tips for Perfect Brownie Muffins
- Use high-quality bittersweet chocolate for a rich, fudgy flavor.
- Don’t overmix after adding dry ingredients to keep muffins tender and moist.
- Slightly underbake to maintain a fudgy, gooey center.
- Melt chocolate and butter slowly to prevent burning and ensure a smooth texture.
- Let muffins cool completely before removing from liners to prevent breaking.
Ingredients Variations
- Swap Dutch-process cocoa with natural cocoa powder (slightly increase baking powder).
- Add chocolate chips or chunks for extra melty bites.
- Fold in chopped nuts for crunch.
- Use a mix of milk and dark chocolate for a layered chocolate flavor.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
- Keep in the fridge for up to 5 days to maintain freshness.
- Freeze individually for 2–3 months; thaw overnight or warm slightly before serving.
Serving Suggestions
- Serve warm with a scoop of ice cream for a decadent dessert.
- Pair with coffee, milk, or hot chocolate for the ultimate chocolate indulgence.
- Great as individual treats for lunchboxes, parties, or snacks.
Check Out These Other Muffin Recipes!
- Strawberry Cream Cheese Breakfast Muffins
- Orange Muffins
- Double Chocolate Espresso Muffins
- Lemon Blueberry Muffins
- Healthy Blueberry Muffins for Weight Loss
- Pumpkin Chocolate Chip Muffins
- Mini Blueberry Muffins
FAQs About These Brownie Muffins
Can I use milk chocolate instead of bittersweet?
Yes! Milk chocolate works perfectly, though the muffins will be a bit sweeter and slightly less intense in chocolate flavor. They’ll still be rich, fudgy, and absolutely delicious.
Do I need to sift the dry ingredients?
Sifting is recommended because it helps combine the cocoa, flour, and salt evenly while aerating the mixture. This creates a smoother batter and a more tender, uniform muffin texture.
Can I make mini brownie muffins?
Absolutely! Just reduce the baking time to about 9–11 minutes and check doneness with a toothpick. Mini muffins make perfect bite-sized treats for parties or lunchboxes.
Can I use all-purpose flour only?
Yes, all-purpose flour alone works well for these muffins. It provides the right structure while keeping the center fudgy and tender.
Can I make them dairy-free?
Yes! Substitute the butter with a plant-based alternative and use dairy-free chocolate. You’ll still get moist, fudgy muffins that everyone will love.
Final Thoughts
These Brownie Muffins are the ultimate chocolate indulgence, fudgy, rich, and perfectly moist in every bite. Whether you enjoy them warm for breakfast, as a snack, or paired with ice cream for dessert, they’re quick, easy, and crowd-pleasing. With the option to add chocolate chunks, nuts, or make mini muffins, they’re versatile, fun, and perfect for any occasion. Once you try them, these brownies-in-muffin-form will quickly become a favorite in your baking rotation!
Brownie Muffins
Ingredients
- ⅛ tsp salt
- ¾ cup granulated sugar
- 2 Large eggs
- ⅔ cup bittersweet chocolate, coarsely chopped
- ½ cup unsalted butter
- ⅓ cup Dutch-process cocoa powder
- ⅓ cup all-purpose flour
Instructions
- Preheat oven to 350℉ (180℃) and line 12 muffin cups with liners.
- Melt chocolate and butter together until smooth; let cool slightly.
- Sift together flour, cocoa powder, and salt; set aside.
- Whisk eggs and sugar until thick and pale; slowly blend in melted chocolate mixture.
- Fold in dry ingredients gently until just combined.
- Divide batter into muffin cups (¾ full), optiCool 10 minutes in pan, then transfer to wire rack and cool completely.
- Cool 10 minutes in pan, then transfer to wire rack and cool completely.
Notes
- Chocolate Choice: Use high-quality bittersweet chocolate for the richest, fudgiest flavor.
- Do Not Overmix: Gently fold in dry ingredients to keep muffins tender and gooey.
- Baking Time: Slightly underbake if you prefer extra fudgy centers — they continue to set while cooling.
- Add-ins: Feel free to add chocolate chunks, nuts, or swirl in peanut butter for extra indulgence.
- Storage: Store in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze individually for 2–3 months.
- Serving: Best served slightly warm, optionally with a scoop of ice cream or a drizzle of chocolate.
