These chocolate brownie muffin recipe is rich, gooey and full of chocolate in every bite. Brown butter adds a deep nutty flavour and the melted dark chocolate keeps them fudgy. They bake up with shiny tops, soft centres and that perfect bakery style taste that is simple, comforting and especially good when served warm.
Why you will love this recipe?
These chocolate brownie muffin recipe strike the perfect balance between soft and indulgent, with a fudgy middle and crisp, glossy tops. Soft in the centre with a rich chocolate flavour throughout, these brownie muffins taste like a cross between your favourite brownie and a bakery treat.
Expert Tips for Best results!
- Use warm chocolate mixture – Mixing the warm chocolate into the whipped eggs helps create that shiny, crackly top..
- Whisk the eggs well – Beating the eggs and sugar until pale gives the muffins lift and keeps the centres soft and fudgy.
- Don’t skip brown butter – Browning the butter adds a deep, toasty flavour that intensifies the chocolate and gives the muffins a more complex bakery style taste.
- Start with high heat – Baking at a higher temperature first gives the muffins a quick lift. Lowering the temperature afterwards keeps the centres moist, gooey and perfectly fudgy.
How to make Chocolate Brownie Muffin Recipe
Step 1: Brown the Butter and Melt Chocolate
In a saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Remove from heat and immediately add the dark chocolate, oil, and cocoa powder. Whisk until smooth. If the chocolate isn’t fully melted, microwave for 10–15 seconds and stir again. This warm chocolate mixture will help create shiny, crackly tops and a fudgy texture.
Step 2: Whip the Eggs and Sugars
In a separate bowl, whisk together the eggs, brown sugar, caster sugar, and vanilla extract for about 4–5 minutes until pale and thick. This adds air for lift while keeping the centres soft and gooey.
Step 3: Combine Wet and Chocolate Mixtures
Pour the warm chocolate mixture into the whipped eggs and gently fold until fully combined. Folding gently ensures the batter stays thick and dense without losing air.
Step 4: Mix the Dry Ingredients
In another bowl, sift together the flour, corn starch, baking powder, baking soda, and salt. Set aside.
Step 5: Fold in Dry Ingredients
Add the dry ingredients to the chocolate-egg mixture and fold gently just until no streaks remain. Overmixing can make the muffins cakey instead of fudgy. At this stage, fold in extra chocolate chunks if you like an extra melty, indulgent bite.
Step 6: Prepare Muffin Liners
Preheat the oven to 200°C (top and bottom heat, no fan). Line a muffin tray with paper liners and fill them almost to the top with batter. Filling high helps create tall, bakery-style muffin tops.
Step 7: Bake the Muffins
Bake at 200°C for 5 minutes to give the muffins a quick lift, then lower the temperature to 175°C and bake for another 20–25 minutes. Insert a toothpick into the centre; it should come out with moist crumbs to keep the centres soft and fudgy.
Step 8: Serve
Let the muffins cool slightly, then serve warm for gooey centres and that perfect bakery-style texture. The tops will be shiny and crackly, the centres soft, and the chocolate-rich flavour irresistible.
Frequently Asked Questions
Can I skip the brown butter step?
You can use regular melted butter, but you will miss out on the nutty flavour that makes these muffins taste bakery quality.
Why are my muffins not getting shiny tops?
Make sure the eggs and sugars are whisked until pale and thick, and that the chocolate mixture is still warm when added. These two steps help create that glossy finish.
Can I make them ahead of time?
Yes. They stay soft for a couple of days at room temperature. Warm them for a few seconds before serving to bring back the gooey centre.
Can I freeze these muffins?
Yes. Let them cool completely, then freeze in an airtight container. Warm them in the oven or microwave when you are ready to eat them.
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Recipe Card
Chocolate Brownie Muffin Recipe
These chocolate brownie muffin recipe is the perfect mix of rich, fudgy brownies and soft, chocolatey muffins. They’re made with brown butter for extra depth, lots of melted dark chocolate and a fluffy whipped egg base that gives them that shiny, crinkly top. Every bite is gooey in the centre, full of chocolate chunks and packed with that deep cocoa flavour everyone loves.
Ingredients
- 90g unsalted butter
- 200g dark chocolate
- 3 tbsp oil (45g)
- 3 1/2 tbsp (22g) cocoa powder (I used @thecocoacircle)
- 3 large eggs
- 1/4 cup soft brown sugar (50g)
- 3/4 cup caster sugar (150g)
- 1 1/2 tsp vanilla extract
- 1/2 cup + 1 tbsp all-purpose flour (73g)
- 1 tbsp corn starch
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- Extra chocolate chunks or chips
Instructions
- Melt the butter in a saucepan over medium heat and cook until golden brown and nutty. Remove from heat.
- Add chocolate, oil, and cocoa powder to the hot butter. Whisk until smooth. If needed, microwave for 10–15 seconds and stir again.
- In a separate bowl, whisk eggs, brown sugar, caster sugar, and vanilla for 4–5 minutes until pale and mostly dissolved.
- In another bowl, combine flour, corn starch, baking powder, baking soda, and salt. Set aside.
- Pour the warm chocolate mixture into the whipped eggs and gently fold until smooth.
- Add the dry ingredients to the batter and fold just until no streaks remain. Stir in extra chocolate chunks if desired.
- Preheat the oven to 200°C (top and bottom heat, no fan). Fill muffin liners almost to the top with batter.
- Bake at 200°C for 5 minutes, then reduce to 175°C and bake for 20–25 minutes. A toothpick inserted in the centre should come out with moist crumbs.
- Enjoy warm for gooey centres and fudgy, bakery-style texture.
