Brownie Muffins Recipe – From Scratch

Let me tell you a little secret: I used to think brownies and muffins were totally different beasts. Then I made these brownie muffins, and my mind was blown. They’re like the best of both worlds — fudgy, chocolatey, and just the right size for grabbing on the go. I first made them for my kid’s birthday party, and they vanished before the candles even cooled. Now, they’re a weekend staple in my kitchen.

Why You’ll Love This Brownie Muffin Recipe

These aren’t your average chocolate muffins. No sir. These are rich, dense, and decadent — more like a brownie in muffin form. The texture is so fudgy, you’ll want to eat them straight from the oven with a spoon. Plus, they’re surprisingly easy to make. No fancy equipment, no complicated steps. Just mix, pour, and bake.

And let’s be real — who doesn’t love a warm chocolate treat? Whether you’re craving something sweet after dinner, need a quick breakfast option, or just want to treat yourself, these brownie muffins hit the spot every time.

What You’ll Need

Before we dive into the recipe, let’s talk ingredients. I’ve kept this list simple and accessible. You probably already have most of these in your pantry.

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips

One thing I love about this recipe? It’s flexible. You can swap the vegetable oil for melted butter if you want a richer flavor. And if you’re feeling fancy, add a handful of chopped nuts or a sprinkle of sea salt on top before baking.

How to Make Brownie Muffins

Let’s get baking! I promise this is easier than you think. I’ve broken it down into simple steps so you can follow along without any stress.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs, then stir in the milk, vegetable oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Don’t overmix — a few lumps are fine!
5. Fold in the chocolate chips with a spatula until evenly distributed.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs — not wet batter.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

As they cool, you’ll notice the tops crack just a little — that’s the sign of a perfect brownie muffin. And the aroma? Oh my. It’s like a chocolate dream wafting through your kitchen. I’ve been known to eat one warm right out of the oven — slightly messy, but totally worth it.

Tips for Success

Even the best recipes can go wrong if you’re not careful. Here are my top tips to ensure your brownie muffins turn out perfect every time.

• Don’t overmix the batter. Overmixing leads to tough muffins. Stir just until the ingredients are combined.
• Use room temperature eggs and milk. This helps the batter mix more smoothly and evenly.
• Don’t overbake. These are meant to be fudgy, not cakey. Pull them out when a toothpick has moist crumbs — not clean.
• Let them cool before removing. If you try to take them out too soon, they’ll fall apart. That 5-minute rest is key.
• Store properly. Keep leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Pro tip: I like to sprinkle a little extra chocolate chips on top before baking. It adds a nice visual pop and a little extra chocolatey goodness. Also, if you’re serving them for breakfast, a dollop of whipped cream or a scoop of vanilla ice cream makes them feel extra special.

Common Mistakes to Avoid

Even experienced bakers make mistakes. Here are the ones I’ve seen (and made myself) that can ruin your brownie muffins.

• Using too much flour. Scooping flour directly from the bag can pack it down. Always spoon it into the measuring cup and level it off.
• Adding too many chocolate chips. More isn’t always better. Too many chips can make the batter too heavy and cause them to sink.
• Opening the oven too early. Peeking too soon can cause the muffins to sink. Trust the timer!
• Using expired baking powder. This is a silent killer. Always check the expiration date. If your muffins are flat, it might be the culprit.

FAQs About Brownie Muffins

You’ve got questions? I’ve got answers. Here are the most common ones I get about this recipe.

Can I make these gluten-free?

Yes! Just swap the all-purpose flour with a 1:1 gluten-free baking blend. I recommend one that includes xanthan gum. The texture might be slightly different, but they’ll still be delicious.

Can I use dark chocolate instead of semi-sweet?

Absolutely. Dark chocolate gives a deeper, richer flavor. Just be aware it’s less sweet, so you might want to add a tablespoon more sugar if you prefer a sweeter muffin.

How do I store leftover brownie muffins?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, pop one in the microwave for 15-20 seconds or warm in a 300°F oven for 5 minutes.

Can I make these in a regular muffin tin without liners?

Yes, but you must grease the cups well. I like to use a paper towel dipped in vegetable oil to coat each cup. Or, you can use a non-stick spray. Just be careful — these muffins are sticky and can stick if not properly greased.

Why are my brownie muffins dry?

Overbaking is the most common cause. These are meant to be fudgy, not cakey. Check them at 20 minutes and remove them as soon as a toothpick comes out with moist crumbs. Also, using too much flour or not enough oil can dry them out.

Final Thoughts

There you have it — my go-to brownie muffin recipe that’s simple, satisfying, and sure to impress. Whether you’re baking for your family, bringing to a potluck, or just treating yourself, these little chocolate gems are always a hit.

Don’t be afraid to experiment. Add nuts, swap the chocolate, or top with a drizzle of chocolate ganache. The possibilities are endless. And remember, baking is forgiving — even if they’re not perfect, they’ll still taste amazing.

So go ahead. Preheat that oven, grab your mixing bowl, and make a batch. Your taste buds will thank you. And if you try this recipe, I’d love to hear how it turned out. Drop me a note or tag me on social media — I’m always cheering for fellow chocolate lovers.