Chocolate Brownie Muffins Recipe

Name: Chocolate Brownie Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 white chocolate baking squares, about 2 oz; 6 semi-sweet chocolate baking squares, about 6 oz; 2 eggs; 1 cup buttermilk; 1/2 cup unsalted butter, melted; 1 1/2 cups granulated sugar; 2 teaspoons vanilla; 2 cups all-purpose flour; 1 cup cocoa powder; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda

Servings: persons

2 white chocolate baking squares, about 2 oz
6 semi-sweet chocolate baking squares, about 6 oz
2 eggs
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups granulated sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda

1
Preheat oven to 375u00b0F Lightly oil a 12-cup muffin tin.
2
Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate.
3
In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
4
Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
5
Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes.
6
Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
7
Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.

2340

kcal

Calories

140

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 white chocolate baking squares, about 2 oz, 6 semi-sweet chocolate baking squares, about 6 oz, 2 eggs, 1 cup buttermilk, and more.

Yes, Chocolate Brownie Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Brownie Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions