Easy Homemade Brownie Muffins
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Can’t decide between making brownies and muffins? These Easy Brownie Muffins are just the dessert that has the best of both worlds. I love to make these muffins when I need a quick chocolate fix. These brownie-like muffins have a crackly top, a rich fudgy center, and they are super easy to make and serve.
I like to make them for parties as they are much easier to serve than brownies (a lot less brownie crumbs).
These brownie muffins from scratch have a delicious chocolate flavor and a crackly muffin top that looks bakery-style. They come together in one bowl in under 35 minutes and are freezer-friendly for whenever a chocolate craving strikes. If you’ve been around here much, you know this is my kind of recipe!
Like my Chocolate chip muffins, Vanilla Muffins and my Best Nutella Muffins, these homemade muffins are made with simple pantry ingredients. This homemade bakery style treat is perfect for busy weeknights, after-school snacks, BBQs, picnics, or whenever a chocolate craving hits.
chocolate brownie muffins Recipe Highlights
Ingredients
- Cocoa powder – Unsweetened cocoa powder gives these brownie muffins their deep chocolate flavor. Dutch-process cocoa powder creates a richer, smoother taste, while natural cocoa powder gives a slightly stronger chocolate flavor. Either works well in this recipe.
- Chocolate chips – I like to use semi-sweet chocolate chips, but dark chocolate or milk chocolate chips can also be used.
- Baking Chocolate – Baking chocolate helps give these brownie muffins a rich, deep chocolate flavor and fudgy texture.
- Butter – or margarine
- Eggs
- All purpose flour
- granulated sugar
- brown sugar
- whole milk – use whole milk for richer muffins
Equipment and Kitchen Tools
- Muffin pan
- Parchment muffin liners
- Cookie scoop
- Whisk or hand mixer
- Mixing bowls
How To Make Fudgy brownie muffins
Step by Step Instructions Overview. Full details in recipe card.
Step 1 – Preheat the oven — Preheat to 350°F. Line a 12-cup muffin tin with paper liners or grease well with cooking spray. Add dry ingredients — Sift in cocoa powder, flour, salt, and baking powder directly into the bowl. Fold gently with a spatula until just combined — do not overmix. Set Aside.
Step 2 – Melt Chocolate – In a separate bowl, melt the chocolate gradually in the microwave.
Step 3 – Let chocolate cool and add oil to chocolate. Whisk granulated sugar and brown sugar into the melted chocolate until well combined.
Step 4 – Add eggs: Add eggs one at a time, whisking well after each addition. The mixture should look glossy and slightly thickened.
Step 5 – Add the milk to the chocolate mixture. Slowly incorporate the dried ingredients into the chocolate.
Step 6 – Fold in the chocolate chips.
Step 7 – Fill the muffin tin — Divide the batter evenly among the muffin cups, filling each about ¾ full. The batter will be thick — this is normal.
Step 8 – Bake for 18–22 minutes until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).Let cool in the muffin tin for 10 minutes before transferring to a wire rack. They firm up as they cool.
Recipe FAQs
Can I use a brownie mix to make brownie muffins?
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Yes you can. Just bake the batter in a muffin tin.
Can I freeze brownie muffins?
Yes! Brownie muffins freeze very well. Let the muffins cool completely, then place them in an airtight container or freezer-safe bag for up to 3 months. For best results, wrap each muffin individually to help keep them fresh and moist. Thaw at room temperature or warm in the microwave for a few seconds before serving.
How do I keep brownie muffins moist?
To keep brownie muffins moist, avoid overbaking them. The centers should still look slightly soft when removed from the oven. Store the muffins in an airtight container once completely cooled, and you can also add a slice of bread to the container to help maintain moisture.
Time Saving Tips
- Use a cookie scoop for even distribution and baking. a large cookie scoop fills muffin cups evenly and in half the time with zero mess.
- Make the batter ahead of time. The batter keeps in the fridge for up to 48 hours. Scoop and bake fresh whenever you need them.
- Use parchment muffin liners to save time on clean up.
- Bake ahead and freeze. Cool muffins completely, wrap individually in plastic wrap, and freeze for up to 3 months. Reheat in the microwave for 20–30 seconds for a fresh-baked feeling.
- Boxed mix shortcut – If you are really short on time and want Brownie muffins. Prepare a box of brownie mix baked in a muffin tin gets you 90% of the way there in half the time.
Variations – Optional Mix-Ins
Add 3/4 cup of any of the following for a fun homemade brownie muffin variation.
- Semi-sweet chocolate chips
- Chopped walnuts or pecans
- Peanut butter chips
More Easy Brownie Recipes
Brownie Muffins
Equipment
Ingredients
- 1 cup all purpose flour spooned and leveled
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces baking chocolate chopped (about ¾ cup chopped)
- ⅓ cup vegetable oil
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- ⅔ cup whole milk
- ½ cup chocolate chunks or chocolate chips
Instructions
- Preheat the oven to 350°F and line a 12 cup muffin pan with paper liners.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Melt the chopped baking chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth
- .Let it cool slightly but keep it warm.
- In a large bowl, whisk together the melted chocolate and vegetable oil until fully combined.
- Add the granulated sugar and brown sugar and whisk vigorously for 1–2 minutes until glossy and slightly thickened.
- Add the eggs one at a time, whisking very well after each addition.
- Continue whisking for another 1–2 minutes until the mixture looks shiny and slightly lighter in color.
- Whisk in the milk until smooth and fully incorporated.
- Add the flour mixture to the bowl and gently fold with a rubber spatula just until no streaks of flour remain. Do not overmix.
- Fold in the chocolate chunks until evenly distributed.
- Divide the batter evenly between the muffin liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until the tops are shiny and cracked and a toothpick inserted in the center comes out with moist crumbs. Do not over bake.
- Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
- Add optional chocolate chip topping before baking
- Use a toothpick to check for doneness.
Nutrition
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