Brownie Muffins

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Rich, chocolate-y and fudgy Brownie Muffins will quickly become a favorite. Everything you love about a brownie, but in the form of a muffin you can have for breakfast!

I am all for finding any excuse to have chocolate for breakfast. Chocolate Oatmeal, Chocolate Peanut Butter Protein Bars, or these Chocolate Peanut Butter Blender Muffins. There are all kinds of ways to have chocolate first thing in the morning.

brownie muffins staked on a cutting board

 

These Brownie Muffins are definitely more on the dessert side, they are sweet, fudgy, rich, and delicious. They are fudgy like a brownie, but they are more of the texture of a muffin than a traditional Fudgy Brownie.

These muffins are loaded with cocoa powder, melted chocolate, and chocolate chips so you know they are going to be decadent and delicious! They are really easy to throw together, and they also freeze well, so you can make as many as you like!

brownie muffin ingredients

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • All-Purpose Flour
  • Unsweetened Cocoa Powder
  • Baking Powder
  • Salt
  • Chocolate Chips
  • Vegetable Oil – you can use any neutral flavored oil that you like
  • Granulated Sugar
  • Melted Chocolate
  • Eggs
  • Milk – any milk works, you can use a dairy free milk if you prefer
  • Vanilla Extract
baked brownie muffins in muffin pan

How To Make Brownie Muffins

  1. Mix Dry Ingredients. In a bowl stir together flour, cocoa powder, baking powder, salt and chocolate chips. Adding the chocolate chips to this helps ensure they will not sink to the bottom.
  2. Mix Wet Ingredients. In a separate bowl whisk together oil, sugar, melted chocolate, eggs, milk and vanilla until well combined and smooth.
  3. Mix Together. Slowly add the dry ingredients to the chocolate mixture and mix until it just comes together. You do not want to over mix or the muffins will not be as tender.
  4. Bake. Fill the muffin tins all the way to the top and bake until a tester comes out mostly clean. Let them cool for 5-10 minutes in the muffin tin before removing to let them cool completely.

Helpful Tools

brownie muffins stacked on a white plate

Recipe Tips & Suggestions

  • Don’t over bake. As with almost anything, you really want to keep an eye on them and not let them spend too long in the oven. You want a tester to come out “mostly” clean. Meaning there are crumbs on it, you don’t want a wet batter to come out, but crumbs means the center is still moist and not dry. Muffins continue to cook after you take them out, so if they are past done in the oven they will be dry once the cool.
  • Don’t over mix. Muffins really need to be mix until the flour streaks just disappear. This gives them the tender texture you are going for.
  • Use your favorite. As for the chocolate called for in this recipe, you really can use what you like. I use semi-sweet chocolate chips and dark melted chocolate. I thought it had the perfect balance and not overly sweet. If you like things darker, use unsweetened melted chocolate.
  • Add nuts. If you like nuts in your desserts, these are great to add in some chopped walnuts or pecans. You can add them in addition to the chocolate chips or swap them out.

How To Serve

These really are more like a dessert than breakfast, despite having muffin in the name. That being said, I have zero judgement for anyone who eats them for breakfast, you do what makes you happy!

You can serve these as is, they are also great topped with my favorite Chocolate Frosting or Whipped Cream. You could serve with a scoop of vanilla ice cream and top with Hot Fudge Sauce. Lots of options to make them extra delicious!

brownie muffin cut in half on a white plate

Storage

Brownie Muffins will last at room temperature for 3-4 days, just store them in an airtight container. You can also freeze them for up to 3 months. You can let them thaw on the counter before serving, or you can microwave one for about a minute to have a warm, gooey muffin in no time!

More Chocolate-y Dessert Recipes

close up brownie muffin cut in half on a plate
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Brownie Muffins

By Erin
Rich, chocolate-y and fudgy Brownie Muffins will quickly become a favorite. Everything you love about a brownie, but in the form of a muffin you can have for breakfast!
Prep: 5 minutes
Cook: 20 minutes
Servings: 9

Ingredients 

Instructions 

  • Preheat oven to 425º F. Spray a muffin tin with non-stick spray or use liners.
  • In a bowl mix together flour, chocolate chip, cocoa powder, baking powder and salt until combined.
  • In a separate bowl whisk together sugar, milk, vegetable oil, melted chocolate, eggs and vanilla until well combine and smooth.
  • Slowly add the flour mixture to the wet ingredients and mix until it just comes together.
  • Fill 9 muffin cups to the top with batter.
  • Bake at 425º F for 5 minutes. Reduce the heat to 375º (do not open the oven) and cook for an additional 15 minutes or until a tester comes out mostly clean.
  • Remove from the oven and let cool for 5-10 minutes before removing to a wire rack to cool completely.

Nutrition

Calories: 279kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 93mg | Potassium: 279mg | Fiber: 4g | Sugar: 24g | Vitamin A: 107IU | Calcium: 62mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 9
Calories: 279
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and Iโ€™m a casual home cook who loves to feed people. On this blog, youโ€™ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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