When you can’t choose between a Chocolate Muffin or a slice of Brownie, pick both… at the same time! These Double Chocolate Brownie Muffins from scratch combine the best of both classic desserts: Moist, Fudgy and packed with Dark Chocolate!
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These Brownie Chocolate Chip Muffins are the classic sweet treat combo you didn’t know you needed in your life… but will soon become your favourite snack ever!
For me, they are basically the Best Chocolate Muffins Recipe EVER: extremely moist, soft and fudgy – and packed with Dark Chocolate. Everything you would ever want from a chocolate muffin and a brownie!
Muffin Brownies Ingredients
These super easy Chocolate Muffins are made from basic ingredients you will probably already have in your kitchen if you love to bake.
To make this recipe, you will need (see all quantities below):
- Dark Cooking Chocolate (70% recommended)
- Unsalted Butter
- Instant Coffee Powder (optional)
- Caster Sugar
- Vanilla Extract
- Plain Flour
- Unsweetened Cacao Powder
- Baking Soda
- Dark Chocolate Chunks (or chocolate chips)
The combination of Dark Cooking Chocolate (I used 70% Cooking Chocolate), Cacao Powder and Dark Chocolate Chunks make these muffins extremely chocolatey, yet still moist and light.
As always when it comes to baking with chocolate, using a high quality one makes a huge difference in the finished product. Make sure to use Cooking Chocolate too (not just any block of chocolate) as they are design to easily melt and be baked in the oven.
The Coffee Powder and Vanilla Extract are two ingredients that will really help develop the chocolate flavour. You can use Decaf Coffee if you do not want caffein, or just skip it all together if preferred.
More Double (or triple!) Chocolate Recipes:
- Double Chocolate Zucchini Muffins
- Double Chocolate Bavarois Cake
- Spiced Pears Double Chocolate Cake
- Triple Chocolate Tart
- Tripe Chocolate Tahini Cookies
- Easy Double Chocolate Chip Cookies from Shugary Sweets
- Double Chocolate Truffle Cookies from Wishes and Dishes
- Gooey Brownies with Chocolate Chip from The Cooking Collective
How to make Muffin Tin Brownies
The best way to make fudgy, moist Chocolate Muffins is to follow the same process as you would for a brownie. Whisking together the Eggs and Sugar for a few minutes will make the crumb light and soft, and create the slightly “cracking” effect you often find in brownies.
Here is how to make brownies in a muffin pan:
- Thinly chop the Cooking Chocolate and place it it a heat-proof bowl. Cut the Butter into small cubes and add them to the chocolate. Melt the two together, using either a Double Boiler or in the microwave. When melted, add the Instant Coffee Powder (*) and stir to dissolve. Set aside to cool down
- Place the Eggs and Caster Sugar in the bowl of your mixer and whisk on medium/high speed for about 5 minutes, or until very pale and doubled in size.
- Pour in the melted Chocolate and Vanilla Extract, and whisk just until combined (don’t over-mix it or the eggs will deflate)
- In a separate bowl, sift together all the dry ingredients: Plain Flour, Cacao Powder, Salt and Baking Soda. Add to the batter and whisk just until combined, without over-working the batter again. You can also sift it all directly into the batter if preferred, but make sure it is sifted. This is to make sure the dry ingredients incorporate easily with the wet ones without over-mixing it, and to avoid creating lumps.
- Thinly chop the rest of the Chocolate to create chunks (or use Chocolate Chips instead) and fold them into the batter
- Scoop the batter in a well greased muffin pan (or use muffins liners if preferred) and bake for 10 to 12 minutes at 180’C/350’F (I used a fan forced oven setting). Leave to cool down before removing from the pan.
For the Chocolate Chunks, you can also add about 2/3 of them into the batter and sprinkle the rest over the muffins before baking them like I did.
(*) You can also dissolve the coffee powder in a little bit of boiling water or milk if preferred – about 1 tbsp of liquid.
Tips to melt Chocolate without burning it
To melt chocolate quickly and without burning it, make sure to chop it thinly first. This will help to uniformly melt the chocolate more quickly and evenly.
The best way to melt chocolate without burning it is on a double boiler (“bain-marie“). This technique requires you to heat up a little bit of water in a pot on the stove, and place a heat-proof bowl with the chocolate over it.
The steam created by the boiling water will slowly melt the chocolate without burning it (but make sure the water does not touch the bowl).
You can also melt the chocolate in the microwave, but make sure to melt it in 30 seconds increments. Stop and stir every 30 seconds to avoid burning the chocolate until almost all of the chocolate has melted.
Stop when a few small chunks are left – the residual heat will melt those at room temperature.
How to store these Chocolate Muffins
These fudgy Chocolate Muffins will stay soft and moist for quite a few days, which is another reason to love them! They can be kept at room temperature in an air-tight container for up to 4 days.
A great way to insure these Double Chocolate Muffins stay fresh is to place some paper towels at the bottom of the container under the muffins. The towels will absorb any moisture that could spoil the muffins.
Can I freeze these Muffins?
And yet another great point for these mini Brownie Muffins… they will freeze very well! To freeze them, make sure they are completely cool, then wrap them individually with plastic and/or aluminium foil.
Alternatively, you can freeze them on a lined baking tray then transfer them into freezing bags once frozen for up to 2 months.
To thaw, leave at room temperature over night or place in the microwave for about a minute.
More Muffins Recipes:
- Lemon and Poppy Seed Muffins
- Vegan Carrot Muffins
- Lemon Raspberry Muffins
- Chocolate Chip Banana Muffins
- Blueberry Lemon Muffins
- Apple Cinnamon Streusel Muffins
Fudgy Brownie Muffins Recipe
Double Chocolate Brownie Muffins
- 150 gr (6,5 oz) Dark Cooking Chocolate
- 130 gr (1/2 cup + 1tbsp) Unsalted Butter
- 1 tbsp Instant Coffee Powder, optional
- 2 Eggs
- 70 gr (1/3 cup) Caster Sugar
- 1/2 tsp Vanilla Extract
- 50 gr (1/3 cup) Plain Flour
- 20 gr (1/4 cup) Unsweetened Cacao Powder
- 1 pinch Salt
- 1/2 tsp Baking Soda
- 50 gr (1/2 cup) Chocolate Chunks, or Chocolate Chips
- Preheat your oven on 180'C/350'F. Grease a Muffin Pan with Oil (or line with paper cups).
- Thinly chop the Dark Cooking Chocolate and place in a heat-proof mixing bowl with the Butter, cut into small cubes. Melt over a double boiler or in the microwave (1). Set aside to cool down.
- Optional: add the Instant Coffee Powder to the melted chocolate when still hot, and stir to dissolve (2).
- In the bowl of your mixer, whisk the Eggs and Caster Sugar for about 5 minutes on medium/high speed, or until pale and doubled in volume.
- Reduce the speed to low, and pour in the melted Chocolate/Butter and Vanilla Extract. Whisk for a few seconds, just until combined.
- Add the sifted Flour, Cacao Powder, Salt and Baking Soda (3). Whisk just until combined – try not to overwork the batter.
- Thinly chop the rest of the Dark Chocolate to create Chocolate Chunks (or use Chocolate Chips) and fold them into the muffin batter (4)
- Scoop the batter in the Muffin Pan and bake for 10 to 12 minutes. Leave to cool down before removing from the pan.
- If melting in the microwave, stop every 30 seconds to stir. This is to avoid burning the chocolate. Stop melting when a few small pieces of unmelted chocolate are left, and leave to melt on its own.
- You can also melt with 1 tbsp of boiling water or milk before adding to the chocolate.
- I personally mix all the dry ingredients in a bowl, and sift them together over the rest of the batter. Either way, it is important to sift the dry ingredients here to avoid creating lumps and overworking the batter.
- I kept a little bit of the chocolate chunks to sprinkle over the batter in the muffin pan, but it is optional.