Easy Brownie Muffins Recipe wasn’t born in a bakery it came from a tired night in my kitchen, after dinner plates were cleared from our diabetic-friendly recipes for dinner. I was experimenting with healthy baking substitutes for butter, trying to keep dessert comforting without guilt.
It reminded me why I started Daily Easy Meals: for real families who need joy between high protein meal prep recipes and busy nights
Easy Brownie Muffins Recipe
Table of Contents
Ingredients and How to Make This Easy Brownie Muffins Recipe
Ingredients Easy Brownie Muffins Recipe

- 1 1/4 cups semi-sweet chocolate chips
- 2/3 cup unsalted butter
- 1/4 cup oil
- 3 large eggs (room temperature)
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 cup cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips (optional, for folding in or topping)
Trying out other easy bakes this week? You’ll also love our Easy Dubai-Style Chocolate Cookie Pie a buttery, indulgent treat with a crisp edge and molten center.
Instructions Easy Brownie Muffins Recipe
- Preheat your oven to 350°F (176°C). Line a muffin tin with muffin liners or grease the cups and set aside.

- In a medium-sized bowl, combine the all-purpose flour, cocoa powder (sifted to avoid lumps), baking soda, baking powder, and salt. Set these dry ingredients aside.

- In a microwave-safe bowl or using a double boiler, melt the butter until just melted. Stir in 1 1/4 cups semi-sweet chocolate chips until you have a smooth, glossy chocolate mixture.

- In a large mixing bowl, combine the warm (not hot) melted chocolate mixture with the white sugar and dark brown sugar. Stir continuously for about 1–2 minutes until the sugars dissolve slightly.

- Add in the oil and whisk until well incorporated.
- Allow the mixture to cool for about 5 minutes if it’s still warm, then whisk in the eggs one at a time, followed by the vanilla extract. Mix until smooth and glossy.

- Gently add the dry ingredients to the wet mixture. Using a spatula, fold until just combined, being careful not to over-mix to keep your muffins tender.

- Fold in the additional 3/4 cup chocolate chips if using for extra chocolatey bites.

- Fill each muffin liner about 3/4 full with batter. Add a few more chocolate chips on top if desired for a bakery-style finish.

- Bake in the preheated oven for 25–35 minutes. For fudgy muffins, bake on the lower end; for more cake-like, go longer. Insert a toothpick into the center—moist crumbs are perfect!
- Remove from oven and cool in the tin for 10 minutes before transferring muffins to a wire rack. Let cool completely before serving for best texture.

Need a no-bake sweet option too? These No-Bake Lemon Cheesecake Parfaits are fresh, easy, and great for warmer days or when the oven’s full.
Easy Brownie Muffins Recipe Variations and Custom Ideas
Quick swaps with whatever’s in your pantry
Best Easy Brownie Muffins Recipe:
- No chocolate chips? Use chopped bars or cocoa nibs
- No brown sugar? Try coconut sugar or honey
- No butter? Use olive oil or avocado (healthy baking substitutes for butter)
- Going low sugar? Cut sugar by 25% for diabetic-friendly recipes for dinner
- Still better than boxed mixes or overpriced “healthy” kits
Need something creamy too? Try this Amish Peanut Butter Cream Pie.
Simple ways to make it your own
Best Easy Brownie Muffins Recipe:
- Add nuts for crunch and high protein meal prep recipes
- Swirl in peanut butter or cream cheese
- Toss in mint chips, espresso powder, or orange zest
- Want heat? Add chili flakes for a spicy bite
- Top with coarse sugar or sea salt for contrast
Make it a dessert duo with our Easy Mint Chocolate Cheesecake Cake.
Serving and Storing Easy Brownie Muffins Recipe
How to serve them Easy Brownie Muffins Recipe
Best Easy Brownie Muffins Recipe:
- Serve warm—straight from the oven
- Top with ice cream or Greek yogurt
- Dust with powdered sugar or cocoa
- Slice in half for party trays or snack boxes
- Great next to diabetic-friendly recipes for dinner as a treat
- Craving more chocolate? Try our Chocolate Coconut Bars
How to store them right
Best Easy Brownie Muffins Recipe:
- Cool fully before storing
- Keep in an airtight container—room temp for 2 days, fridge up to 5
- Want that fresh-baked texture? Reheat in oven for 5 minutes
- Freezer friendly—wrap tightly, store for 2 months
- Still fudgy, rich, and perfect for high protein meal prep recipes
- Or keep it quick with Two-Ingredient Air Fryer Brownies
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FAQ About Easy Brownie Muffins Recipe
Can I turn brownie mix into muffins?
Yes. Just follow the box instructions and bake in muffin tins.
What’s the difference between a brownie and a muffin?
Brownies are denser. Muffins rise more and have a fluffier texture.
What’s the secret to moist muffins?
Don’t overmix. Also, use room-temp eggs and quality fat like healthy baking substitutes for butter.
What is the bakery muffin trick?
Fill tins ¾ full. Bake at high temp for first 5 minutes, then lower.
Can I add nuts or other mix-ins?
Yes. Walnuts, almonds, or even protein powder work for high protein meal prep recipes.
Why did my muffins sink in the middle?
Usually underbaked or overmixed. Let them cool slowly to avoid collapse.
Conclusion Easy Brownie Muffins Recipe
This easy brownie muffins recipe is everything: fast, rich, flexible.
It fits after-school snacks, party trays, or cozy nights in.
Great for families, meal preppers, and those watching sugar.
Swap butter, fold in nuts, make it yours.
No stress. No waste. Just pure fudgy joy.

Easy Brownie Muffins Recipe – Quick, Rich & Family-Approved
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich, fudgy, chocolate-packed muffins that combine the best of brownies and muffins in one irresistible treat.
Ingredients
1 1/4 cups semi-sweet chocolate chips
2/3 cup unsalted butter
1/4 cup oil
3 large eggs (room temperature)
1/2 cup white sugar
1/2 cup dark brown sugar
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
1/4 cup cocoa powder, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips (optional, for folding in or topping)
Instructions
Preheat your oven to 350°F (176°C). Line a muffin tin with muffin liners or grease the cups and set aside.
In a medium-sized bowl, combine the all-purpose flour, cocoa powder (sifted to avoid lumps), baking soda, baking powder, and salt. Set these dry ingredients aside.
In a microwave-safe bowl or using a double boiler, melt the butter until just melted. Stir in 1 1/4 cups semi-sweet chocolate chips until you have a smooth, glossy chocolate mixture.
In a large mixing bowl, combine the warm (not hot) melted chocolate mixture with the white sugar and dark brown sugar. Stir continuously for about 1–2 minutes until the sugars dissolve slightly.
Add in the oil and whisk until well incorporated.
Allow the mixture to cool for about 5 minutes if it’s still warm, then whisk in the eggs one at a time, followed by the vanilla extract. Mix until smooth and glossy.
Gently add the dry ingredients to the wet mixture. Using a spatula, fold until just combined, being careful not to over-mix to keep your muffins tender.
Fold in the additional 3/4 cup chocolate chips if using for extra chocolatey bites.
Fill each muffin liner about 3/4 full with batter. Add a few more chocolate chips on top if desired for a bakery-style finish.
Bake in the preheated oven for 25–35 minutes. For fudgy muffins, bake on the lower end; for more cake-like, go longer. Insert a toothpick into the center—moist crumbs are perfect!
Remove from oven and cool in the tin for 10 minutes before transferring muffins to a wire rack. Let cool completely before serving for best texture.
Notes
Use avocado oil or coconut oil as a healthy butter substitute
Add walnuts or almonds for extra protein and crunch
Store muffins in an airtight container at room temperature for up to 2 days
Nutrition
- Serving Size: 1 muffin
- Calories: 275
- Sugar: 18g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: easy brownie muffins recipe, chocolate muffin cups, bakery-style brownies, one-bowl dessert, fudgy muffins