Brownies baked in muffin tins cook 40% faster because the smaller surface area creates steam pockets that stay fudgy.
Brownie Muffins
Indulge in the ultimate treat that combines the rich, chocolatey goodness of brownies with the light, airy texture of muffins! These Brownie Muffins are packed with decadent cocoa and studded with melty chocolate chips, creating a delightful bite every time. Get ready to savor the sweet harmony of flavors that will have you reaching for seconds!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(1)
- 3 large eggs
🫙Pantry Staples(8)
- 2 g baking powder (½ tsp) (0.07 oz)
- 200 g bittersweet or semisweet chocolate (~1¼ cups chopped) (7.06 oz)
- (Optional) 80–100 g chocolate chips or chunks (~½ cup) (2.82 oz)optional
- 35 g unsweetened cocoa powder (~⅓ cup) (1.24 oz)
- 75 g all-purpose flour (½ cup + 1 Tbsp, leveled) (0.6 cup)
- 120 ml Filippoberio classic olive oil (½ cup) (4.06 fl oz)
- 110 g white sugar (~½ cup + 1 Tbsp) (0.55 cup)
- 60 g brown sugar (¼ cup + 1 Tbsp, packed) (0.3 cup)
🧂Spices & Seasonings(1)
- ¼ tsp salt
👨🍳 Instructions
- 1
Preheat oven to 350°F (180°C). Line your muffin tin: 12 standard liners, or 8 large bakery-size liners (tulip-style).
- 2
Melt the chocolate until smooth (microwave or double boiler). Stir in the oil and let cool slightly.
- 3
Sift together flour, cocoa powder, baking powder, and salt. Set aside.
- 4
Whip eggs and sugars: In a large bowl, beat or whisk eggs, white sugar, and brown sugar on high speed for 4–5 minutes until pale, thick, and glossy.
- 5
Add the chocolate–oil mixture: Switch to a spatula and gently fold the chocolate into the whipped eggs until just combined.
- 6
Add dry ingredients: Fold in the flour–cocoa mixture gently until no dry streaks remain. Do not overmix.
- 7
(Optional) Fold in chocolate chips or chunks at this stage.
- 8
Rest the batter for 10–15 minutes (optional, enhances the shiny top).
- 9
Fill muffin cups about ¾ full.
- 10
Bake on the middle rack: Standard muffins: 14–18 minutes, Large bakery muffins: 28–32 minutes. Muffins are done when tops are shiny, slightly domed, and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- 11
Cool in the pan for 10–15 minutes, then transfer to a rack.
💡 Pro Tips
- ✓Whip eggs and sugars for exactly 4-5 minutes at high speed to incorporate enough air for fudgy texture while creating the signature shiny, crackled brownie top.technique4-5 minutes high speed
- ✓Rest your batter for 10-15 minutes before baking because this allows flour proteins to fully hydrate and creates the glossy, crackled surface that distinguishes brownies from regular chocolate muffins.timing10-15 minutes
- ✓Melt chocolate to exactly 110-115°F before adding to eggs - hot chocolate will scramble the eggs, while cooler chocolate won't incorporate smoothly and creates lumpy batter.technique110-115°F
- ✓Sift cocoa powder with flour because cocoa clumps easily and creates bitter pockets - sifting ensures even distribution and prevents dense spots in your brownie muffins.technique
- ✓Bake at 350°F for 18-22 minutes until tops are set but centers still jiggle slightly when shaken - carryover cooking will finish them to perfect fudgy consistency.timing350°F, 18-22 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
Brownies baked in muffin tins cook 40% faster because the smaller surface area creates steam pockets that stay fudgy.
Brownie Muffins
Indulge in the ultimate treat that combines the rich, chocolatey goodness of brownies with the light, airy texture of muffins! These Brownie Muffins are packed with decadent cocoa and studded with melty chocolate chips, creating a delightful bite every time. Get ready to savor the sweet harmony of flavors that will have you reaching for seconds!
📝 Ingredients
Serves 12🥛Dairy & Eggs(1)
- 3 large eggs
🫙Pantry Staples(8)
- 2 g baking powder (½ tsp) (0.07 oz)
- 200 g bittersweet or semisweet chocolate (~1¼ cups chopped) (7.06 oz)
- (Optional) 80–100 g chocolate chips or chunks (~½ cup) (2.82 oz)optional
- 35 g unsweetened cocoa powder (~⅓ cup) (1.24 oz)
- 75 g all-purpose flour (½ cup + 1 Tbsp, leveled) (0.6 cup)
- 120 ml Filippoberio classic olive oil (½ cup) (4.06 fl oz)
- 110 g white sugar (~½ cup + 1 Tbsp) (0.55 cup)
- 60 g brown sugar (¼ cup + 1 Tbsp, packed) (0.3 cup)
🧂Spices & Seasonings(1)
- ¼ tsp salt
👨🍳 Instructions
- 1
Preheat oven to 350°F (180°C). Line your muffin tin: 12 standard liners, or 8 large bakery-size liners (tulip-style).
- 2
Melt the chocolate until smooth (microwave or double boiler). Stir in the oil and let cool slightly.
- 3
Sift together flour, cocoa powder, baking powder, and salt. Set aside.
- 4
Whip eggs and sugars: In a large bowl, beat or whisk eggs, white sugar, and brown sugar on high speed for 4–5 minutes until pale, thick, and glossy.
- 5
Add the chocolate–oil mixture: Switch to a spatula and gently fold the chocolate into the whipped eggs until just combined.
- 6
Add dry ingredients: Fold in the flour–cocoa mixture gently until no dry streaks remain. Do not overmix.
- 7
(Optional) Fold in chocolate chips or chunks at this stage.
- 8
Rest the batter for 10–15 minutes (optional, enhances the shiny top).
- 9
Fill muffin cups about ¾ full.
- 10
Bake on the middle rack: Standard muffins: 14–18 minutes, Large bakery muffins: 28–32 minutes. Muffins are done when tops are shiny, slightly domed, and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- 11
Cool in the pan for 10–15 minutes, then transfer to a rack.
💡 Pro Tips
- ✓Whip eggs and sugars for exactly 4-5 minutes at high speed to incorporate enough air for fudgy texture while creating the signature shiny, crackled brownie top.technique4-5 minutes high speed
- ✓Rest your batter for 10-15 minutes before baking because this allows flour proteins to fully hydrate and creates the glossy, crackled surface that distinguishes brownies from regular chocolate muffins.timing10-15 minutes
- ✓Melt chocolate to exactly 110-115°F before adding to eggs - hot chocolate will scramble the eggs, while cooler chocolate won't incorporate smoothly and creates lumpy batter.technique110-115°F
- ✓Sift cocoa powder with flour because cocoa clumps easily and creates bitter pockets - sifting ensures even distribution and prevents dense spots in your brownie muffins.technique
- ✓Bake at 350°F for 18-22 minutes until tops are set but centers still jiggle slightly when shaken - carryover cooking will finish them to perfect fudgy consistency.timing350°F, 18-22 minutes