Brownie Muffins
Brownie muffins combine the best of two worlds—rich, fudgy brownies and the convenient, portable form of a muffin. These treats are dense, chocolatey, and come with a perfectly chewy center and crisp edges.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
Ingredients
- 1/2 cup Unsalted Butter melted
- 1/4 cup Vegetable Oil
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup All-purpose Flour
- 1/2 cup Cocoa Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 325°F (163°C). Grease a muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and brown sugar until smooth and well combined.
- Beat in the eggs and vanilla extract until the mixture is smooth.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Stir in the chocolate chips until evenly distributed.
- Spoon 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 (not wet batter).
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a fun twist, try adding chopped nuts or a swirl of peanut butter into the batter before baking.