Ready for the ultimate chocolate experience? Bake these delectable brownie muffins made with Domino® Sugar! They're rich, velvety, and bursting with cocoa goodness, merging a classic brownie and the delightfulness of a fluffy muffin. Sink your teeth into the moist, gooey chocolate center, studded with pockets of chocolate chips, creating the most delicious snack for all the chocolate lovers out there!
For more muffin recipes, bake my moist chocolate muffins and bakery style chocolate chip muffins next!
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Looking for the perfect treat? Look no further than these yummy brownie muffins. They're a cross between brownie bites and brownie cupcakes - but in muffin form. Tell all of the other regular muffins to step aside.
Why You'll Love this Recipe
- Easy to make! This is a super easy recipe that comes together without a stand mixer or handheld mixer, only calls for simple ingredients,
- The perfect snack and the ultimate chocolate treat! I love the versatility of these muffins. They make a great back to school treat for both breakfast muffins or after school. They also double as a great dessert with a scoop of ice cream.
- Satisfies your chocolate craving! If chocolate is your guilty pleasure, look no further than this recipe!
Key Ingredients
(full list of ingredients and measurements can be found in the recipe card)
- Unsweetened Cocoa powder - use dutch processed cocoa powder for that intense chocolate flavor that's smooth and rich.
- Sugar - this recipe calls for both Light Brown Sugar and Granulated Sugar Easy Baking Tub to impart both moisture and sweetness into these muffins. Brown sugar adds a beautiful caramel-like flavor which compliments the chocolate flavor in this recipe! I used my favorite brand, Domino® Sugar, which I use for almost all of my recipes, both savory and sweet! They've been making high quality sugar for over 120 years and are my trusted brand. I practically grew up using this sugar and don't plan to stop any time soon!
- Vanilla Extract - to smooth out the rich chocolate flavour.
- Buttermilk - butter milk adds moisture and a subtle tang to these chocolatey muffins. If you don’t have buttermilk, simply mix together 1 cup of regular milk and a tablespoon of vinegar. Let it sit for 5 minutes and voila, you’ve got buttermilk!
- Sour Cream - this is my favorite ingredient for both muffins and brownies. It adds so much moisture, giving you that brownie-like texture for the ultimate brownie muffins!
- All Purpose Flour
- Chocolate Chips - I used mini semi-sweet chocolate chips, however, feel free to use types of chocolate - dark chocolate chunks are delicious too!
Tips
- Use room temperature ingredients! This applies to the eggs, buttermilk, and sour cream. Let these ingredients sit at room temperature for about 30 minutes to an hour prior to baking for the best chocolate muffins.
- Measure your ingredients! The amount of dry ingredients and wet ingredients is critical to the success of the recipe. Use a kitchen scale to measure your ingredients for the best results.
- Don't skip the resting time! Allowing the brownie batter to rest, this gives the flour time to hydrate as well as allowing the baking soda to work its magic - making for those sky high domes and a super moist muffin!
How to make Brownie Muffins
- Prepare the brownie batter. Combine flour, cocoa powder, baking powder, and baking soda in a mixing bowl. Whisk together and set aside.
- In a large bowl, whisk eggs, sugar, and brown sugar for a couple of minutes, until light and pale in color. Then add vanilla extract, sour cream, and oil. Whisk until smooth and combined. Add half of the flour mixture, then the buttermilk, and then the remaining flour mixture.
- Cover muffins with plastic wrap and refrigerate for 1 hour, up to overnight.
- Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with paper liners and fill each cup to the top with the batter. Top with mini chocolate chips and bake for 5 minutes. Then reduce the oven temperature to 350 degrees F and continue to bake for 13-16 minutes, until a toothpick comes out the center of a muffin with just a few crumbs.
- Remove from the oven and allow muffins to cool for 5-10 minutes.
Recipe FAQs
Technically yes, you can bake brownie mix in a muffin pan, but the results will be more akin to brownie bites as opposed to brownie muffins.
Brownies contain more sugar and eggs and don't tend to be as fluffy as muffins. Muffins also have a different presentation in that they are baked in a muffin pan and tend to have more height and an airier texture.
Although both chocolate muffins and cupcakes may look alike and both have chocolate flavor, muffins are bigger and tend to have less sugar and fat than cupcakes.
More Brownie Recipes
- Red Velvet Brownies
- Brownie Bites
- Oreo Brownies
- Avocado Brownies
- Cookie Dough Brownies
- Edible Brownie Batter
This blog post and recipe was made in partnership with Domino® Sugar! I received compensation in exchange for this work. My opinions on their products are genuine.Thanks for your continued support!
Brownie Muffins
Equipment
- 12 cup Muffin Pan
Ingredients
- 1 ½ cup All Purpose Flour
- ½ cup Cocoa Powder
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- 1 cup Domino® Granulated Sugar
- ¼ cup Domino® Brown Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- ¼ cup Sour Cream
- ½ cup Vegetable Oil
- ½ cup Buttermilk
- Mini Chocolate Chips (optional or garnish)
Directions
- Prepare the brownie batter. Combine flour, cocoa powder, baking powder, baking soda, and kosher salt in a mixing bowl. Whisk together and set aside.
- In a large bowl, whisk sugar, brown sugar, and egs for 2-3 minutes, until light and pale in color. Then add vanilla extract, sour cream, and oil. Whisk until smooth and combined. Add half of the flour mixture, then the buttermilk, and then the remaining flour mixture.
- Cover muffin batter with plastic wrap and refrigerate for 1 hour, up to overnight.
- Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with paper liners and fill each cup to the top with the batter. Bake for 5 minutes. Then reduce the oven temperature to 350 degrees F and continue to bake for 13-16 minutes, until a toothpick comes out the center of a muffin with just a few crumbs.
- Remove from the oven and allow muffins to cool for 5-10 minutes. Top with mini chocolate chips for added chocolate flavor!
Notes
- Use room temperature ingredients! This applies to the eggs, buttermilk, and sour cream. Let these ingredients sit at room temperature for about 30 minutes to an hour prior to baking for the best chocolate muffins.
- Measure your ingredients! The amount of dry ingredients and wet ingredients is critical to the success of the recipe. Use a kitchen scale to measure your ingredients for the best results.
- Don't skip the resting time! Allowing the brownie batter to rest, this gives the flour time to hydrate as well as allowing the baking soda to work its magic - making for those sky high domes and a super moist muffin!
OMG, OMG, OMG!!!! What a crowd pleaser.
These are the best brownies that I have ever tasted/made. Third time making these babies. I had to literally double the recipe. One for now and a batch for the freezer to have at will.
Made these tonight and they are delicious. Unfortunately the tops sunk into the middle ruining the look. Any tips?
Glad that they were delicious! It sounds like they weren't baked long enough. Did you make sure that a toothpick came out clean or with just a few crumbs prior to removing from the oven?