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Easy Brownie Muffins
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Brownie Muffins

These brownie muffins from scratch are rich, chocolatey, and perfectly fudgy with shiny crackly tops. Made with simple pantry ingredients, these easy homemade brownie muffins are perfect for dessert, bake sales, lunchboxes, or a quick chocolate snack anytime.
Prep Time15 minutes
Cook Time22 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 162kcal
Author: Raquel Pineira

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

Calories: 162kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 117mg | Potassium: 170mg | Fiber: 3g | Sugar: 14g | Vitamin A: 67IU | Calcium: 43mg | Iron: 3mg