Brownie Muffins

Brownie Muffins

(12 servings)    Printable Version
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup cocoa
  • 1/4 cup walnuts or pecans - chopped
  • 1/2 cup unsalted butter
  • 2 large eggs - lightly beaten
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • additional 2 or 3 Tablespoons chocolate chips for topping
  • additional 1 or 2 Tablespoons chopped nuts for topping
These are fantastic muffins, but I don't think I can recommend them for breakfast. They're just too indulgent. They really taste like brownies. If you're looking for a sweet chocolate treat that's really easy to make, look no further. These muffins stayed moist and delicious for 4 days after they were baked. The only change I'd make to the recipe as submitted, would be to ease back on the cinnamon (maybe cut it to 1/2 teaspoon). There's so many great flavors going on in each bite, I found the cinnamon sort of got in the way more than it enhanced. (Recipe submitted in 2003. Tested and photographed in August 2013.)

Brownie Muffins

How To Make Brownie Muffins

Preheat oven to 350 degrees.

In a large bowl, sift together flour, baking powder and cinnamon. Set aside.

In a small sauce pan, carefully melt butter over a low heat. Stir in cocoa and chocolate chips and remove from heat as soon as chocolate is melted. Set aside.

In a large bowl, combine the egg, sugar and vanilla extract. Add butter/chocolate mixture, the flour mixture, and chopped pecans, stirring just until blended - no need to over mix.

In a well greased muffin tin (or paper muffin cups sprayed lightly with cooking spray), spoon in muffin batter - filling cups about 3/4 full.

Sprinkle each muffin with a few chocolate chips and a pinch of chopped nuts.

Bake 20 minutes or until done. The toothpick test works well here - insert a toothpick and if it comes out dry and free of batter, the muffins are done.

Remove pans from oven and let cool before serving.

Making Brownie Muffins

Cooking Note:
The batter turns out to be a bit more dense than most other muffin batters. The consistency reminded me of making fudge. It think that's why these are so good. The flavor reminded me of fudge too!

Brownie Muffin In Muffin Paper

Brownie Muffin

Brownie Muffin With A Bite Taken Out

Brownie Muffins at

One of the tastiest muffins I've made. A chocolate delight! Sometimes I'll add a teaspoon of orange zest to the batter too. It's a fun recipe to play with.

Mr Breakfast would like to thank Checkers for this recipe.

Comments About This Recipe
What do you think of Brownie Muffins?
Overall Average Rating = 5 (out of 5)
Based on 7 votes.

From Hearty Brownie

Are these really moist or dense? I want it more of a brownie texture than a muffin.

Comment submitted: 1/20/2014 (#17265)

From Lauri J.
Rating (out of 5):  

My new favorite. Thanks!

Comment submitted: 11/11/2013 (#17136)

From John
Rating (out of 5):  

These are so delicious! I use this recipe for every occasion!

Comment submitted: 11/16/2009 (#9051)

From Mommyof3
Rating (out of 5):  

Fabulous! We make these over and over....

Comment submitted: 10/12/2009 (#8833)

From Muffin Maniac

Excellent source of chocolate... you can substitute and play around for less fat.

Comment submitted: 1/30/2008 (#4513)

From michelle
Rating (out of 5):  

Very much like a brownie. Very good, although I thought the cinnamon made it taste a bit odd. Might be better with less or none.

Comment submitted: 1/24/2008 (#4477)

From chocaholic
Rating (out of 5):  

These muffins are the best!!! I'm in love!!!

Comment submitted: 9/9/2007 (#3533)

From chocolate rocks
Rating (out of 5):  

These were very good... but not really a muffin, more a cake. Who cares! Chocolate rocks!

Comment submitted: 5/20/2007 (#2460)

From Patricia
Rating (out of 5):  

I made these muffins as mini-muffins for the kids. Instead of nuts I substituted semisweet mini chocolate chips. I baked the muffins for 15 minutes and it yielded 24 muffins. My kids can't get enough of these. Thanks for the recipe. I am looking forward to trying some of the other recipes on your web site.

Comment submitted: 8/18/2006 (#120)

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