Easy Crinkly Brownie Muffins Recipe

These aren’t your average muffins. These are like… brownie bites, but in muffin form, with that AMAZING crinkly top that everyone fights over. Seriously, make extra, because they disappear fast. They’re fudgy, chocolatey, and surprisingly easy to whip up, even when you’re half-asleep (which, let’s be real, is how I operate most mornings). Trust me, you need these in your life.

So, story time! The first time I made these, my husband, bless his heart, ate like six of them. SIX. He claims he “needed to test them for quality control.” Yeah, right. Now, every time I make them, he hovers around the kitchen like a hungry bear, waiting for them to cool down. My kiddo loves them too, especially with a scoop of vanilla ice cream. It’s become a Sunday afternoon tradition, and honestly, it’s the only time the house is truly quiet. Except for the sound of happy munching, of course!

Why You’ll Love This Easy Crinkly Brownie Muffins Recipe

• Because that crinkly top is EVERYTHING. It’s like the universe giving you a little chocolate hug.
• They are SO easy to make! Like, even I can’t mess them up, and that’s saying something.
• Fudgy, chocolatey goodness in every single bite. Need I say more?
• They are the perfect excuse to eat chocolate for breakfast. I mean, they are muffins, right?
• Kids and adults alike go crazy for them. Finally, a dessert everyone agrees on!

How to Make It

Alright, listen up, buttercups, here’s the lowdown on how to make these little beauties.

First, you gotta melt the butter and chocolate together. I usually do this in the microwave because I’m lazy, but you can use a double boiler if you’re feeling fancy. Just don’t burn the chocolate! That’s a sad day.

Next, whisk in the sugar and eggs. Make sure everything is mixed together REAL good. Don’t be afraid to get a little arm workout in there.

Then, gently fold in the flour, cocoa powder, and salt. Don’t overmix! Overmixing will make them tough, and nobody wants a tough brownie muffin. We want fudgy goodness.

Finally, scoop the batter into muffin tins. I like to use cupcake liners because, well, who wants to wash muffin tins? Fill them almost to the top. Then, bake them in a preheated oven until they’re set around the edges but still a little gooey in the middle.

Let them cool for a few minutes before devouring them. Or, you know, eat them straight from the oven like I usually do. Just be careful not to burn your tongue!

Ingredient Notes

• Butter: Unsalted is best, but honestly, I’ve used salted in a pinch and they still turn out great. Just maybe skip a pinch of salt later.
• Chocolate: Use good quality chocolate! This is important. I like semi-sweet, but you can use dark if you’re feeling fancy. Avoid the cheap stuff; it makes a HUGE difference.
• Sugar: Granulated sugar is what you need. I’ve tried using brown sugar before, and it made them a little too cakey. But hey, if you like cakey, go for it!
• Eggs: Large eggs, please. And don’t forget them! I may or may not have made a batch without eggs once… disaster.
• Flour: All-purpose flour is perfect. Don’t use self-rising flour or they’ll be all weird and puffy.
• Cocoa Powder: Unsweetened cocoa powder is the way to go. It gives them that rich, chocolatey flavor.
• Salt: Just a pinch! It helps to balance out the sweetness. Don’t skip it!
• Vanilla Extract: A splash of vanilla extract is essential. It just enhances all the other flavors. Plus I like to imagine I’m fancy when I use it.

Recipe Steps:

1. Melt butter and chocolate.
2. Whisk in sugar and eggs.
3. Fold in flour, cocoa, and salt.
4. Spoon batter into muffin tins.
5. Bake until set.
6. Cool and devour!

What to Serve It With

Okay, so you can totally just eat these plain. But if you want to get a little extra, here are some ideas:

• A scoop of vanilla ice cream. Duh.
• A drizzle of chocolate sauce. Because why not?
• A sprinkle of powdered sugar. Makes them look fancy.
• A cup of coffee. Perfect for breakfast.
• A glass of milk. Perfect for, well, anytime.

Tips & Mistakes

• Don’t overbake them! They should be a little gooey in the middle.
• Let them cool slightly before eating. I know it’s hard, but trust me.
• Don’t overmix the batter. It will make them tough.
• Use good quality chocolate. It makes a big difference.
• If you don’t have muffin liners, grease the muffin tins REALLY well. Otherwise, they’ll stick.

Storage Tips

Okay, so if you actually have any of these left over (which, let’s be honest, is unlikely), store them in an airtight container at room temperature. They’ll stay good for a few days. Or, you can freeze them for longer storage. Just wrap them individually in plastic wrap.

And yes, you can totally eat them cold. I may or may not have eaten one straight from the fridge for breakfast this morning. Don’t judge me. They’re still delicious!

Variations and Substitutions

• Add chocolate chips! Because why not? I usually throw in a handful of milk chocolate chips or white chocolate chips.
• Add nuts! Walnuts or pecans would be delicious.
• Add a swirl of peanut butter. Just dollop some peanut butter on top of the batter before baking and swirl it in with a toothpick.
• Use different extracts. Peppermint extract would be festive for the holidays.
• I’ve even tried using applesauce instead of some of the butter once. It made them a little less rich, but still pretty good. I wouldn’t recommend it if you’re trying to impress anyone, though.

Frequently Asked Questions

Easy Crinkly Brownie Muffins Recipe

This easy crinkly brownie muffins recipe is a chocolate lover's dream. With a rich and fudgy center and a perfectly crinkled top, these muffins combine the best of brownies and cupcakes into one delightful treat.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter melted
• ▢ 1.5 cups granulated sugar
• ▢ 3 units large eggs room temperature
• ▢ 1 teaspoon vanilla extract pure
• ▢ 0.75 cup all-purpose flour
• ▢ 1 cup unsweetened cocoa powder sifted
• ▢ 0.5 teaspoon salt
• ▢ 0.5 cup chocolate chips semi-sweet or dark

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
• In a large bowl, whisk together the melted butter and sugar until smooth.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, combine the flour, cocoa powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
• Fold in the chocolate chips, ensuring they are evenly distributed in the batter.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
• Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be stored at room temperature in an airtight container for up to 3 days. For a fun variation, try adding chopped nuts or a swirl of peanut butter to the batter.