Go Back
–+ servings
4 from 2 votes

Chocolate Brownie Muffins

By Britney Brown-Chamberlain
Prep: 15 minutes
Cook: 17 minutes
Total: 32 minutes
Servings: 12
brownie muffins on a silver tray with flake salt and mini chocolate chips.
Pin Print
Ready for the ultimate chocolate treat? Bake these delectable brownie muffins merging a brownie and the delightfulness of a fluffy muffin.

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 2/3 cup (160 g) Coffee, (hot)
  • 3 oz (85 g) Semi-Sweet Chocolate , (60-65% cocoa), see notes
  • 4 tbsp (56 g) Salted Butter
  • 1/2 cup (112 g) Vegetable Oil
  • 1/2 cup (43 g) Dutch Processed Cocoa Powder
  • 1 cup (220 g) Brown Sugar
  • 2 large (100 g) Eggs, (room temperature)
  • 1/2 cup (120 g) Sour Cream, (room temperature)
  • 2 tsp (10 g) Vanilla Extract
  • 1 2/3 cups (200 g) All Purpose Flour
  • 1 tsp (4 g) Baking Powder
  • 1/2 tsp (2 g) Baking Soda
  • 3/4 tsp Kosher Salt
  • 1 cup (170 g) Semi-Sweet Chocolate Chips

Instructions 

  • In a medium heat safe mixing bowl, add coffee and microwave for 1-2 minutes, until piping hot. Right out of the microwave, add quality semi-sweet chocolate, butter, vegetable oil, and cocoa powder. Whisk together until the chocolate and butter are fully melted. 2/3 cup Coffee 3 oz Semi-Sweet Chocolate 4 tbsp Salted Butter 1/2 cup Vegetable Oil 1/2 cup Dutch Processed Cocoa Powder
  • Add in the brown sugar and continue to whisk together for about 1 minute, until the sugar begins to dissolve. Set aside to cool for about 5 minutes, then add eggs, sour cream, and vanilla extract and whisk until combined, about 30 seconds. 1 cup Brown Sugar 2 large Eggs 1/2 cup Sour Cream 2 tsp Vanilla Extract
  • Add in the dry ingredients - all purpose flour, baking powder, baking soda, and kosher salt. Whisk together until there's no visible patches of flour, about 30 seconds, then add chocolate chips and mix until the chips are evenly dispersed. 1 2/3 cups All Purpose Flour 1 tsp Baking Powder 1/2 tsp Baking Soda 3/4 tsp Kosher Salt 1 cup Semi-Sweet Chocolate Chips
  • Preheat the oven to 425 degrees. Let the batter sit while the oven is preheating.
  • Once the oven is preheated, grab your 2 muffin pans and line every other muffin cup with muffin liners (there will be 6 cups with liners and 6 without). Fill each liner with muffin batter to the very top of the muffin cup. Sprinkle with additional chocolate chips.
  • Fill the empty muffin tins with water, fill about half way up, about 4 tbsps of water.
  • Bake ONE pan for 5 minutes at 425 degrees F, then reduce the oven temperature to 350 degrees F and continue cooking for 13-15 minutes, until a toothpick inserted into the center of the muffin comes out with just a few moist crumbs. You can also gently (and carefully) tap the top of the muffins - if it springs back and doesn't sink in, the muffins are done.
  • Note: we're baking one pan at a time, so between batches, you'll need to set your oven back up to 425 degrees F and repeat the process.
  • Allow the muffins to cool for about 5 minutes, then remove from the pan and allow them to cool - you can eat them while warm or cool completely.

Notes

  • Quality chocolate works best for melting and chocolate chips work best for folding into the batter. Chocolate chips are made to hold their shape in the oven, so they often contain less cocoa butter than a chocolate bar. They can melt into a thicker, less fluid mixture that’s harder to stir evenly into the batter. Use chopped chocolate bar for melting, then save the chips for folding in.
  • 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: 416kcal, Carbohydrates: 46g, Protein: 5g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 48mg, Sodium: 280mg, Potassium: 255mg, Fiber: 4g, Sugar: 26g, Vitamin A: 232IU, Vitamin C: 0.1mg, Calcium: 72mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!