Chocolate for breakfast? Yes, please! These gooey, soft muffins are the best breakfast you have ever had. Plus, brownie muffins are really easy to make so you can whip up a whole batch in the morning and be eating homemade chocolate sweets before your coffee gets cold. Give these brownie muffins a try and you are going to fall in love with them after just one bite.
What's the difference between muffins and brownies?
So what is the difference between brownies and muffins? First off, the use of leavening agents. There is almost always no baking powder or baking soda used in brownie recipes. This is why when you bake muffins they rise up to 3 times more than brownies.
The other main difference has to do with the amount of flour and sugar added to the batter. Muffins typically have less sugar in them than brownies but more flour which makes them more like cake. Whereas, brownies tend to have more sugar but less flour which is what makes brownies chewy and fudgy.
I've combined the best aspects of both to create these ultimate gooey brownie muffins! It's more chocolatey than muffins, but no leavening agent, and very little flour like brownies, which makes these the most delicious fudgy muffins.
Why this is the best recipe
- Extremely easy – Only 7 simple ingredients are needed to make these brownie cupcakes from scratch and it's a very easy process even for the most novice baker.
- It's quick - The total time to make this brownie cupcake recipe is about an hour. But the batter comes together quickly and the rest of the work is done by your oven.
- Chocolate gooey good - Inspired by my popular brownie recipe these muffins are the perfect mix of a fudgy decadent brownie and a tasty muffin, loaded with chocolate.
- It is super versatile – These muffin brownies can be easily customized in a variety of ways by adding spices, nuts, frosting, or glaze, which makes them one of my favorite chocolate recipes.
Ingredients
½ cup Chocolate Chips use semi-sweet quality chocolate
1 stick Unsalted butter
2 Eggs at room temperature
½ cup Granulated sugar
½ cup Brown sugar
⅓ cup Cocoa powder (unsweetened Dutch-processed)
½ cup All purpose flour
⅓ teaspoon Salt
To learn more about the ingredients, check out our sugar guide and flour guide.
How to make this recipe
- Preheat your oven to 347 F (no fan) and then line a large 6-cup muffin tin with paper liners.
- Melt the butter and chocolate by putting them in a glass or stainless steel bowl and setting the bowl over a saucepan filled with a few inches of water simmering over medium heat. Then scrape down the sides of the bowl with a rubber spatula as the chocolate melts to prevent it from burning.
- In a separate large bowl, use an electric hand mixer to whip the room-temperature eggs together with the sugars for about 5 to 7 minutes until the mixture is pale in color.
- Pour the melted chocolate mixture into the egg mixture and combine them together using a rubber spatula. Do not use a mixer for this step or the remainder of this brownie cupcake recipe.
- Sift the all-purpose flour, salt, and cocoa powder into a large bowl. Now, whisk the dry ingredients together and then fold them into the wet ingredients being careful not to overmix the brownie muffin batter.
Top Tip: Remove the bowl of chocolate from the heat once it's melted. Overheated chocolate can seize up or even burn.
How to bake
- Use a piping bag or large cookie scoop to easily and evenly distribute the batter evenly among the muffin cups
- Transfer the muffins to the preheated oven and bake them at 347 F (no fan) for 25 minutes or until done.
- When ready, the edges will look baked and the middles will look gooey yet cooked. It's very important not to overbake the muffins. They will continue to set more as they cool.
- Serve the fudgy brownie cupcakes warm right out of the oven or store them at room temperature for up to 3 days in an airtight container.
Top Tip: Visit our baking guide for information on how to store muffins to keep them fresh.
Flavor variations
Biscoff or Nutella - For a tasty surprise that makes the muffins even more gooey similar to my Biscoff Brownies, add a layer of creamy Biscoff spread or Nutella in between 2 layers of batter before baking.
Frosting - For a lovely finish, top the chocolate brownie cupcakes with my silky Cream Cheese Frosting, chocolate buttercream, or my divine super chocolatey Namelaka.
Fruit - Stir a bit of diced dried ginger or dried cranberries into the batter at the end. You can use fresh fruit too as I do in my Raspberry Brownies.
Expert tips
Do not omit the salt. Because the recipe calls for unsalted butter, the added salt is needed.
Use a combination of white and brown sugar. Using only just one will impact the texture and rise.
It's better to underbake these brownies in a muffin pan rather than over-bake them, which will dry them out.
For more expert tips visit the original Brownie Muffins recipe at Spatula Desserts.
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This article was originally published as Brownie Muffins at Spatula Desserts.
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