These Brownie Muffins deliver all the fudgy, chocolatey richness you crave from brownies, just in a grab-and-go muffin shape. Dense, deeply chocolatey, and utterly indulgent, they're the dessert I turn to when I want something easy but impressive. I first made these on a rainy Sunday afternoon when I had a craving for brownies but didn't feel like slicing a whole pan, and now they're one of my most-requested treats.
If you love chocolate as much as I do, you'll also want to try my Best Moist Chocolate Cupcakes for a lighter take, or my Easy Red Velvet Cupcakes when you're in the mood for something a little different but still deeply satisfying.
Why You'll Love This Brownie Muffins Recipe
These brownie muffins are everything you want in a chocolate dessert. They're rich without being overwhelming, easy to share, and bake up beautifully every single time. No messy slicing, no fuss, just perfectly portioned chocolate bliss. They freeze beautifully too, so you can stash a few away for when a chocolate craving hits.
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Brownie Muffins Ingredients
Here's what you'll need to make these fudgy, chocolatey brownie muffins.
See Recipe Card Below This Post For Ingredient Quantities
- All-purpose flour: Forms the structure of the muffins and keeps them tender while still holding together beautifully.
- Cocoa powder: Sifted cocoa powder gives these muffins their deep, rich chocolate flavor. Sifting prevents lumps and ensures a smooth batter.
- Baking soda and baking powder: These leaveners work together to give the muffins a slight lift without making them too cakey.
- Salt: Balances the sweetness and enhances all the chocolate flavors.
- Unsalted butter: Melted butter adds richness and helps create that fudgy, brownie-like texture. Make sure it's unsalted so you can control the salt level.
- Semi-sweet chocolate chips: Melted into the batter for extra chocolate intensity, plus more folded in at the end for gooey pockets of melted chocolate in every bite.
- Oil: Keeps the muffins moist and tender, even after they cool.
- White sugar and dark brown sugar: The combination creates a balanced sweetness with a hint of caramel depth from the brown sugar.
- Eggs: Room temperature eggs blend more easily and help create a smooth, thick batter.
- Vanilla extract: Enhances the chocolate flavor and adds warmth to the overall taste.
HOW TO MAKE Brownie Muffins
Follow these simple steps to make perfect brownie muffins every time.
- Preheat oven: Preheat your oven to 350°F (176°C). Line a standard muffin tin with muffin liners and set it aside while you prepare the batter.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, and salt. Set this bowl aside.
- Melt butter and chocolate: Melt the butter using a microwave or double boiler. Add the 1 ¼ cups of chocolate chips and stir until everything is smooth and fully combined. Transfer this mixture to a large mixing bowl.
- Add sugars: Stir in both the brown sugar and white sugar, mixing for about 1 to 2 minutes until the sugars are fully incorporated into the chocolate mixture.
- Add oil: Whisk in the oil until the mixture is smooth. Make sure the mixture is warm but not hot. If it feels too hot to touch, let it cool for about 5 minutes before moving to the next step.
- Add eggs and vanilla: Add the eggs and vanilla extract. Whisk for 2 to 3 minutes until the batter is smooth, glossy, and slightly thickened.
- Fold in dry ingredients: Gently fold in the dry ingredients using a spatula until a thick brownie batter forms. Be careful not to over-mix, or the muffins might turn out tough.
- Add chocolate chips: Fold in the optional ¾ cup of chocolate chips for extra chocolatey bites throughout the muffins.
- Fill muffin cups: Scoop the batter into the prepared muffin liners, filling each cup fully. You can top each muffin with a few extra chocolate chips if you like.
- Bake: Bake for 25 to 35 minutes. For gooey centers, check at 25 minutes. For chewier muffins, bake for 30 to 35 minutes. The edges should look set and the centers should appear slightly soft.
- Cool: Remove the muffins from the oven and let them cool slightly in the pan. They may sink a little in the center, which is completely normal. Once they're nearly cooled, run a knife around the bottom of each muffin to help remove them from the liners. Enjoy warm or at room temperature.
Ingredient Substitutions
You can easily adapt this Brownie Muffins recipe based on what you have in your pantry.
Butter: You can swap the butter for an equal amount of coconut oil for a dairy-free option. The texture will be slightly different but still delicious.
Chocolate chips: Dark chocolate chips or milk chocolate chips both work beautifully here. You can also use chopped chocolate bars for a more rustic look.
Sugar: If you don't have dark brown sugar, light brown sugar or even all granulated sugar will work. The flavor will be slightly less rich but still sweet and chocolatey.
Oil: Vegetable oil, canola oil, or melted coconut oil all work well in this recipe.
EQUIPMENT FOR Brownie Muffins
A standard Brownie Muffins tin and muffin liners are essential. A cookie scooper makes filling the cups easy and even. A whisk and spatula are helpful for mixing, and a gram scale ensures accuracy if you prefer to weigh your ingredients.
Storage and Reheating Tips
Store your brownie muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. When you're ready to enjoy one, let it thaw at room temperature or warm it in the microwave for about 15 seconds. They taste amazing warm with a little vanilla ice cream on top.
Expert Tips
Don't over-mix: Once you add the dry ingredients, mix just until combined. Over-mixing can make the muffins tough instead of tender.
Check the temperature: Make sure your chocolate mixture isn't too hot before adding the eggs, or you might end up with scrambled eggs in your batter.
Adjust baking time: If you like gooey centers, pull them out at 25 minutes. For a chewier texture, leave them in for the full 30 to 35 minutes.
Use room temperature eggs: Room temperature eggs mix more easily and create a smoother batter.
FAQ
Can you make muffins out of a Brownie Muffins mix?
Yes, you can use a boxed Brownie Muffins mix to make muffins. Just prepare the mix according to the package directions, fill muffin cups about ¾ full, and bake at 350°F for 18 to 22 minutes. They'll bake faster than a full pan of brownies, so keep an eye on them.
Can you put brownie mix in muffin tins?
Absolutely. Muffin tins are perfect for brownie batter because they create individual portions and bake more evenly than a large pan. Just be sure to line them with muffin liners or grease them well so the brownies don't stick.
What are common muffin making mistakes?
The most common mistakes are over-mixing the batter, which makes muffins dense and tough, and filling the cups too full, which causes them to overflow. Also, opening the oven door too early can cause muffins to sink in the middle. Wait until they're almost done before checking.
Are brownies healthier than cake?
Brownies and cake are both treats, so neither is particularly healthy. Brownies tend to be denser and richer, with more fat and chocolate, while cake is lighter and airier. If you're looking for a more indulgent dessert, brownies win. If you want something lighter, cake might be the better choice.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Brownie Muffins:
Fudgy Chocolate Brownie Muffins
Ingredients
- 1 ⅔ cups semi-sweet chocolate chips divided for melting and folding into batter
- ¾ cup unsalted butter cubed for melting with chocolate
- ⅓ cup neutral oil such as canola or vegetable for moisture
- 5 large eggs room temperature for smooth blending
- ¾ cup granulated sugar for sweetness
- ¾ cup packed dark brown sugar for depth and chewiness
- 1 tablespoon pure vanilla extract enhances chocolate flavor
- 1 ⅔ cups all-purpose flour sifted for light texture
- ⅓ cup cocoa powder unsweetened sifted for smooth batter
- 1 teaspoon baking powder for lift
- 1 teaspoon baking soda for structure
- ⅓ teaspoon salt balances sweetness
- 1 cup semi-sweet chocolate chips optional for extra chocolatey pockets
Directions
- Preheat the oven to 350°F (177°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
- Melt the butter in a microwave or using a double boiler until just melted. Stir in 1 ⅔ cups of chocolate chips until fully smooth, then pour into a large bowl.
- Add both brown sugar and granulated sugar to the melted chocolate mixture. Stir for 1–2 minutes until thoroughly combined.
- Pour in the oil and whisk until fully incorporated and smooth.
- Once the mixture is warm but not hot, whisk in the eggs and vanilla extract for 2–3 minutes until glossy and even.
- Fold the dry ingredients into the wet mixture with a spatula until just combined. The batter should be thick and fudgy.
- Gently fold in the remaining 1 cup chocolate chips until evenly distributed.
- Spoon the batter into the prepared muffin liners, filling each cup generously. Optionally, sprinkle extra chocolate chips on top.
- Bake in the preheated oven for 25–35 minutes. For gooey centers, check at 25 minutes; for firmer muffins, bake up to 35 minutes.
- Allow muffins to cool in the tin for a few minutes, then gently loosen them with a knife and transfer to a wire rack.
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