Fudgy Brownie Muffins Recipe
Makes 12 muffins
Ingredients
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1/2 cup (115 g) unsalted butter
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1 cup (200 g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/3 cup (40 g) unsweetened cocoa powder
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1/2 cup (65 g) all-purpose flour
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1/4 tsp salt
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1/4 tsp baking powder
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Optional add-ins: 1/2 cup chocolate chips or chopped nuts
Instructions
1. Preheat and prepare
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Preheat oven to 350°F (175°C).
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Line a 12-cup muffin tin with paper liners or grease lightly.
2. Melt butter and mix with sugar
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In a microwave-safe bowl or small saucepan, melt butter.
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Stir in sugar until well combined. Let cool slightly.
3. Add eggs and vanilla
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Beat in eggs, one at a time, then stir in vanilla extract.
4. Add dry ingredients
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Sift together cocoa powder, flour, salt, and baking powder.
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Fold dry ingredients into wet mixture until just combined.
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Stir in chocolate chips or nuts if using.
5. Bake
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Divide batter evenly among muffin cups (about 2/3 full).
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Bake 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs (don’t overbake—fudgy is better!).
6. Cool and serve
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Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
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Serve warm or at room temperature.
Tips for Extra Fudgy Muffins:
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Use slightly less flour (1/3 cup) for a gooier center.
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Don’t overmix the batter—overmixing can make them cake-like instead of fudgy.
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Add a sprinkle of sea salt on top before baking for a gourmet touch.
If you want, I can also give a “double chocolate espresso brownie muffins” version—extra rich, deep chocolate flavor, and perfect for coffee lovers. Do you want me to do that?