Fudge Brownie Muffins
Description
These Fudge Brownie Muffins are the perfect compromise between a dense, decadent brownie and a tender, cake-like muffin. Made with a simple blend of melted butter, cocoa powder, and warm cinnamon, they offer a deep chocolate flavor that feels indulgent yet approachable. The addition of chopped pecans adds a delightful textural contrast, while a sprinkling of semisweet chocolate morsels on top creates a beautiful, slightly crisp crust as they bake. Ideal for afternoon tea, potlucks, or as a special treat for kids, these individual-sized desserts are easy to customize and store. They capture the cozy comfort of homemade baking without requiring complicated techniques or hard-to-find ingredients.Ingredients
Directions
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Preheat oven to 350F (175C).
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Line a 12-cup muffin pan with paper baking cups and lightly coat the cups with vegetable cooking spray.
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Place butter and cocoa powder in a 2-cup glass measuring cup; microwave on high for 1 minute, or until butter is completely melted. Stir until smooth and set aside to cool slightly.
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In a medium mixing bowl, combine eggs, sugar, and vanilla extract. Whisk until well blended and slightly pale.
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Pour the melted butter-cocoa mixture into the egg mixture. Add flour, ground cinnamon, and chopped pecans. Stir gently until just combined and no dry flour remains.
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Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
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Sprinkle 6 to 8 semisweet chocolate morsels on top of each muffin.
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Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
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Remove muffins from the pan immediately and place on a wire rack to cool completely.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 833.1kcal
- % Daily Value *
- Total Fat 43.2g67%
- Saturated Fat 19.4g97%
- Cholesterol 251.0mg84%
- Sodium 260.0mg11%
- Total Carbohydrate 106.7g36%
- Dietary Fiber 8.3g34%
- Sugars 61.6g
- Protein 15.7g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving.
Substitutions: For a dairy-free version, use a plant-based butter substitute. You can swap pecans for walnuts or omit nuts entirely for a nut-free option. Dark chocolate morsels can be used instead of semisweet for a less sweet, more intense chocolate flavor.
Variations: Add a tablespoon of espresso powder to the dry ingredients for a mocha flavor, or fold in 1/2 cup of white chocolate chips along with the pecans for a contrasting sweetness.
Tips: Do not overmix the batter after adding the flour, as this can make the muffins tough. Ensure the butter is fully melted but not hot when combining with eggs to avoid scrambling them. If your muffin cups are not non-stick, the cooking spray helps prevent sticking.
