Brownie muffins
Although you might be tempted to savor these brownie muffins straight out of the oven, they truly shine when paired with your favorite toppings or enjoyed alongside a scoop of ice cream.
Here are some serving suggestions to enhance your experience:
Plain or Frosted: Enjoy them as-is or add chocolate frosting for extra sweetness.
With Whipped Cream****: A dollop of whipped cream can elevate the flavor.
Ice Cream Pairing: Serve with vanilla ice cream for a delightful contrast.
Hot Fudge Sauce: Drizzle hot fudge on top for a rich indulgence.
Ingredients
- 1 ½ cups All-Purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 cup Chocolate Chips
- ½ cup Melted Chocolate
- 2 Eggs
- ½ cup Milk
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Sugar
Instructions
- Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and chocolate chips. Mix well to guarantee even distribution of the dry ingredients.
- In another bowl, whisk together the melted chocolate, vegetable oil, sugar, eggs, milk, and vanilla extract until the mixture is smooth and well combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake in the preheated oven for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for an additional 12-15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- For the best results, make sure to measure your ingredients accurately and avoid overmixing the batter to keep your muffins light and fluffy.