Chocolate Brownie Muffins
Ready for the ultimate chocolate treat? Bake these delectable brownie muffins merging a brownie and the delightfulness of a fluffy muffin.
Equipment
- 12 cup Muffin Pan
- Tulip Muffin Liners (regular muffin liners work here too)
Ingredients
- 3/4 cup Whole Milk
- 1/2 cup Dutch Process Cocoa Powder
- 2 tsp Espresso Powder
- 2 oz Bittersweet Chocolate, (about 64% cocoa) - I bought a 6 oz of chocolate and used 2 oz for the muffin batter and the remaining chocolate for folding into the batter and sprinkling on top of the muffins.
- 1 cup Brown Sugar
- 1/4 cup Sugar
- 2/3 cup Vegetable Oil
- 2 large Eggs
- 1 egg Egg Yolk
- 1/2 cup Sour Cream
- 2 tsp Vanilla Extract
- 1 tbsp Vinegar, (white vinegar or apple cider vinegar are best but you can also use lemon juice if you don't have vinegar)
- 1 1/2 cups All Purpose Flour
- 3/4 cups Cake Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Kosher Salt
- 4 oz Bittersweet Chocolate, (from above)
Instructions
- Add whole milk, dutch process cocoa powder (sift the cocoa powder if lumpy), and espresso powder to a small saucepan. Whisk together then place on the stove over low heat and heat until just warm, about 3-4 minutes. Then add 2 oz of chopped bittersweet chocolate. Stir constantly until fully melted, about 3-5 minutes. 3/4 cup Whole Milk 1/2 cup Dutch Process Cocoa Powder 2 tsp Espresso Powder 2 oz Bittersweet Chocolate
- Once the chocolate is fully melted, remove the pan from the heat and whisk in brown sugar, sugar, and vegetable oil. Whisk until combined. Set aside to cool off for about 10 minutes, then whisk in eggs, egg yolk, sour cream, vanilla extract, and vinegar. 1 cup Brown Sugar 1/4 cup Sugar 2/3 cup Vegetable Oil 2 large Eggs 1 egg Egg Yolk 1/2 cup Sour Cream 2 tsp Vanilla Extract 1 tbsp Vinegar
- In a large mixing bowl, add the dry ingredients - all purpose flour, cake flour, baking powder, baking soda, and kosher salt. Pour the chocolate mixture into the dry ingredients and whisk until just smooth, about 20-30 seconds. Then fold in half of the remaining chocolate. 1 1/2 cups All Purpose Flour 3/4 cups Cake Flour 2 tsp Baking Powder 1/4 tsp Baking Soda 1 tsp Kosher Salt
- Preheat the oven to 350 degrees F. Let the batter sit for 30 minutes.
- Line the muffin pan with tulip liners (or regular muffin liners) in every other cup. So 6 muffin cups should be full and 6 should be empty. In the empty muffin cups, fill with water (about half way is fine - this creates steam as well as prevents your pan from warping in the oven). Scoop a heaping 1/4 cup of the batter into each of the muffin cups and sprinkle with remaining chopped chocolate. 4 oz Bittersweet Chocolate
- Bake for 20-24 minutes, until the centers of the muffins are puffed and a toothpick inserted comes out with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then remove and place onto a wire rack. Cover lightly with plastic wrap and allow the muffins to cool completely.
Notes
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!
Nutrition
Calories: 380kcal, Carbohydrates: 47g, Protein: 6g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 37mg, Sodium: 292mg, Potassium: 219mg, Fiber: 3g, Sugar: 26g, Vitamin A: 127IU, Vitamin C: 0.1mg, Calcium: 97mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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