Fudgy Brownie Muffins
These fudgy brownie muffins are a blend of rich chocolate flavor and moist texture, ideal for any occasion.
Equipment
- 1 muffin tin lined with paper liners
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
Preparation
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, beat together melted butter and sugar until creamy. Add eggs one at a time, followed by vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk, until just combined.
- Divide the batter evenly among the lined muffin cups, filling each about 3/4 full.
- Preheat oven to 350°F and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Storage
- Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins for up to 3 months.
Notes
Pro Tips: Use high-quality cocoa powder for better flavor. Ingredient Substitutions: Substitute almond milk for a dairy-free option. How to Serve: Top with a scoop of ice cream for a delicious dessert. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare batter the night before and bake fresh in the morning.