🍫 Brownie Muffins 🧁✨

Rich, fudgy brownie muffins with crackly tops and gooey centers—perfect for chocolate cravings!

Ingredients

Dry Ingredients

• 1⅓ cups (165g) all-purpose flour, spooned & leveled
• ¼ cup unsweetened cocoa powder, sifted
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp fine sea salt

Wet Ingredients

• ⅔ cup (150g) unsalted butter
• 1¼ cups semi-sweet chocolate chips, divided
• ¼ cup (60ml) neutral oil
• 3 large eggs, room temperature
• ½ cup (100g) granulated sugar
• ½ cup (100g) dark brown sugar, packed
• 1 tbsp pure vanilla extract

Optional Finishing Touch

• Extra chocolate chips or crushed sea salt flakes for topping

Instructions

1. Prep & Preheat: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with sturdy liners and lightly grease.
2. Melt Chocolate Base: Melt butter and ¾ cup chocolate chips in microwave-safe bowl in 30-sec bursts, stirring until smooth. Cool 5 min.
3. Build the Batter: Whisk in both sugars until glossy. Add oil and vanilla; whisk smooth. Add eggs one at a time, whisking well. Continue whisking 2–3 min until slightly frothy.
4. Fold in Dry Ingredients: Sift dry ingredients over wet mixture. Fold gently until no streaks remain. Fold in remaining ½ cup chocolate chips.
5. Fill & Bake: Divide batter evenly among liners (fill nearly to top). Top with extra chips or flaky salt. Bake 25–30 min:
   • 25–27 min for gooey centers
   • 28–30 min for chewy-set middles
   Rotate pan halfway through.
6. Cool & Serve: Cool in tin 10 min, then transfer to wire rack. Muffins will sink slightly—perfect for fudgy texture. Serve warm or at room temp.

Details

• Prep Time: 15 minutes
• Bake Time: 25–30 minutes
• Total Time: ~45 minutes
• Yield: 12 muffins
• Kcal: ~320 per muffin

✨ Crackly tops, melty middles, and deep chocolate flavor—these brownie muffins are pure indulgence!