If you love gooey, fudgy brownies and the convenience of muffins, then these Fudgy Brownie Muffins are about to become your new favorite dessert. They have crispy edges, soft centers, and an intense chocolate flavor that’s absolutely irresistible. Whether you’re making them for a quick dessert, a sweet snack, or even a special occasion, these brownie muffins never disappoint.
I love this recipe because it’s easy, requires no special equipment, and comes together in just 30 minutes. Plus, you get the best of both worlds—a rich, chewy brownie with the perfect shape of a muffin.
Let’s get baking!
Why You’ll Love This Recipe
- Super fudgy texture – These muffins are rich, moist, and loaded with chocolate.
- Easy to make – No mixer required—just mix, pour, and bake!
- Perfectly portioned – No slicing required, just grab a muffin and enjoy.
- Great for any occasion – Serve them at parties, as a sweet snack, or even as a gift.
Ingredients You’ll Need
(Serves: 12 muffins | Prep Time: 10 minutes | Cook Time: 18-20 minutes)
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup cocoa powder (Dutch-processed for deeper flavor)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup all-purpose flour
- ½ cup chocolate chips (optional, for extra fudginess)
How to Make Fudgy Brownie Muffins
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
3. Add the Dry Ingredients
Sift in the cocoa powder, salt, baking powder, and flour. Stir gently until just combined—be careful not to overmix, as this keeps the muffins soft and fudgy.
4. Fold in the Chocolate Chips
If you want extra gooey chocolate pockets, gently fold in the chocolate chips at this stage.
5. Fill the Muffin Tin
Scoop the batter evenly into the muffin cups, filling them about ¾ full. These don’t rise much, so don’t be afraid to fill them up!
6. Bake Until Set
Bake for 18-20 minutes, or until the tops look slightly cracked and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
7. Cool and Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Or, if you can’t wait, enjoy one warm while the chocolate is still melty!
My Best Tips for the Fudgiest Brownie Muffins
- Use high-quality cocoa powder – Dutch-processed cocoa gives a deep, rich chocolate flavor.
- Don’t overbake – A slightly underdone center is key for that perfect fudgy texture.
- Add mix-ins – Try chopped nuts, peanut butter chips, or white chocolate chunks for a fun twist.
- Use room-temperature eggs – This helps create a smoother batter and better texture.
What to Serve with Brownie Muffins
- A glass of cold milk – The classic pairing for any chocolate treat.
- A scoop of vanilla ice cream – Turn it into a decadent dessert.
- A drizzle of caramel or chocolate sauce – For an extra indulgent touch.
- Coffee or espresso – The rich flavors complement each other perfectly.
FAQs
Can I make these muffins ahead of time?
Yes! They stay fresh in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Can I freeze brownie muffins?
Absolutely! Wrap them tightly and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.
Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour substitute, and they’ll turn out just as delicious.
These Fudgy Brownie Muffins are everything you love about brownies in an easy-to-eat, muffin-shaped form. They’re rich, chocolaty, and absolutely addictive—perfect for satisfying any chocolate craving.
Give them a try and let me know how they turn out!
Fudgy Brownie Muffins: The Ultimate Chocolate Lover’s Treat
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, melt the butter and let it cool slightly.
- Add the granulated sugar and brown sugar to the melted butter, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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