THE ULTIMATE CHOCOLATE BROWNIE MUFFINS
This recipe goes back to when my son was small and that is quite a while back, and I still make them, these are moist and rich no need for an electric mixer for this recipe it's all mixed with a wooden spoon, I have even added in chopped walnuts or mini chocolate chips, my recipe #89207 works great with these :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Line 12 muffin tins with paper liners.
- In a medium bowl combine cocoa and baking powder; mix to combine.
- Add in boiling water; mix well with a wooden spoon to combine.
- Add in the melted butter and vanilla; mix well.
- Add in the sugar, mix well with a wooden spoon.
- Stir in eggs with a wooden spoon; mix until combined.
- Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).
- Add/mix in mini chocolate chips or walnuts (or 1 cup of both!).
- Using an ice cream scoop fill each of the muffin tins almost to the top.
- Bake for 25-30 minutes or until muffins are done, don't over bake! (might take a little longer, depending on how full the muffin tins are with the batter).
- Cool, drizzle glaze over or frost with buttercream frosting.
Nutrition Facts : Calories 260.4, Fat 13.2, SaturatedFat 8, Cholesterol 61.5, Sodium 193.8, Carbohydrate 34.8, Fiber 2.2, Sugar 21.1, Protein 3.7
BROWNIE MUFFINS
Moist and rich...just the way they ought to be ;) I got this recipe from a DEAR friend named Anne :) THE WORLD THANKS YOU ANNE! :D
Provided by Erica Vasta
Categories Quick Breads
Time 30m
Yield 9 Large muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a bowl combine flour, baking powder, and cinnamon.
- Set aside.
- In a small pot melt butter over low heat.
- Add chocolate chips and cocoa while stirring constantly.
- Remove from heat when chocolate chips are just about melted.
- In a large bowl combine eggs, sugar, and vanilla.
- Add in flour mixture and chocolate mixture alternately stirring just until blended.
- DO NOT OVERMIX.
- Spoon into well greased muffin tin or paper cups that have been lightly sprayed with oil.
- (muffins tend to stick).
- Sprinkle muffins with chocolate chips and chopped nuts.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
Nutrition Facts : Calories 265.1, Fat 13, SaturatedFat 7.7, Cholesterol 68.5, Sodium 127, Carbohydrate 35, Fiber 1.2, Sugar 24.9, Protein 3.2
BROWNIE MUFFINS THAT YOU WOULDN'T EXPECT TO BE GOOD!
Longmeadow Farm is trying something new. I feel inspired to make a nice warm treat, one that is a little less caloric but still captures that down on the farm taste. This recipe was adapted from a blog "Culinary Adventures" and since I had some canned pumpkin in the old pantry, I considered, and pondered and thought what the heck! After all, I don't need to be looking like one of our beautiful cows, "Flossy" as she is about ready to calve. And besides, it would be nice to fit into a smaller size overalls for the farm chores. Please note, my oven bakes these in exactly 15 minutes. I also have a pizza stone that stays put in the oven all the time, and radiates the heat a bit more. However; you may have to adjust baking times up or down depending on the accuracy of your oven. Most people are stating the 18 minute mark. I use the toothpick method of sticking it in the middle of the muffin to check for doneness. If it comes out clean, then your in business. Also note: I make these now for my vegan son, using a cake mix that is only soy and wheat based and a special dark chocolate that does not contain any dairy or eggs as well. For fun and frolic, I give em' a boost of sprinkled powdered sugar on the top.
Provided by Andi Longmeadow Farm
Categories Bar Cookie
Time 23m
Yield 18 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients completely together.
- I use my stand mixer and really mix it well.
- It's important to remember this will be very thick and you may ponder about this, but really it's okay.
- Scoop into sprayed muffin tins with a small iced tea spoon.
- Bake at 350 for around 15-18 minutes.
Nutrition Facts : Calories 173.1, Fat 7.3, SaturatedFat 2.6, Sodium 235.6, Carbohydrate 28.3, Fiber 1.4, Sugar 16.4, Protein 2.3
YUM YUM BROWNIE MUFFINS
Provided by Cooking Channel
Time 40m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform.
- Cook's Note: Do not add any other ingredients that may be mentioned on the cake mix box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do not do this!
- Place batter into a 12-cup muffin pan lined with foil baking cups and/or sprayed with nonstick spray. Place pan in the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Allow to cool slightly and then serve. Garnish with fresh berries, if using. Enjoy!
Nutrition Facts : Calories 181, Fat 3.5 grams, Sodium 357 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 2 grams, Sugar 20 grams
FLOURLESS BROWNIE MUFFINS
These dark chocolate muffins are delicious and surprisingly healthy. Recipe found on the Team Beachbody Blog.
Provided by senseicheryl
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F.
- Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
- Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
- Divide batter among 12 prepared muffin cups.
- Top each muffin with about four chocolate chips; push into batter.
- Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. (NOTE: Mine actually took about 25 minutes!).
- Cool completely and enjoy!
Nutrition Facts : Calories 152.3, Fat 6.7, SaturatedFat 4.4, Cholesterol 46.5, Sodium 231.2, Carbohydrate 21.3, Fiber 2.6, Sugar 10.6, Protein 4
BROWNIE CHEESECAKE MUFFINS
Super easy to make little chocolate brownie muffins with a surprise cheesecake filling, and thanks to a suggestion from our friend Sweetlady, it's smothered with a creamy chocolate frosting and then sprinkled with powdered sugar. For a special someone's quick fix or a group of friends, these are delicious!
Provided by 2Bleu
Categories Quick Breads
Time 30m
Yield 12 Muffins
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese and sugar until light and fluffy. Set aside. Spray a jumbo (6) muffin tin with bakers joy or non-stick cooking spray and also set aside.
- Preheat oven to 350F (or according to the box directions). Make brownie mix according to the (moist cake-like version) recipe on the box using the eggs oil and water.
- Spoon about 2 Tbsp of batter into each greased muffin tray. (Caution: Do not use muffin paper, they will stick to the paper).
- Drop equal portions of cream cheese (about 2 tsp) mixture into the center of each muffin, then top with remaining brownie batter. Bake for 20-30 minutes, or as package directs.
- Allow to cool, then spread chocolate frosting (or pudding) on top followed with a sprinkle of powdered sugar.
Nutrition Facts : Calories 252.8, Fat 18, SaturatedFat 4.8, Cholesterol 56.7, Sodium 156.8, Carbohydrate 21, Fiber 0.2, Sugar 19, Protein 3.4
BROWNIE COFFEECAKE MUFFINS
I adapted this recipe from one I saw on a blog (I am sorry I cannot find that blog now to give credit where credit is due!) that stated the original recipe was printed in Woman's Day magazine. The blog and original recipe call for this Brownie Coffeecake to be baked in a 9-inch springform pan for 50-55 minutes and finished with a drizzle of melted chocolate, more chopped nuts and a sprinkling of powdered sugar. The cake batter filled 9 cups in my standard-size Calphalon muffin pan (yield may be different with another manufacturer's pan). These muffins have the rich, dark chocolate look of a brownie but the flavor and texture are definitely coffeecake-light with a perfect crumb topping. Enjoy!
Provided by aloha808
Categories < 60 Mins
Time 1h
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
- Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
- Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
- Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
- Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
- Spread batter into muffin cups filling a little more than half full.
- To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
- Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
- Bake for approximately 25 minutes until cake tester comes out clean.
- Cool on rack -- enjoy!
BROWNIE MUFFINS
Bake a batch of these rich chocolate brownie muffins as fast as you can. They're so delicious, you'll want to eat them just as quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h20m
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line mini-muffin tins with baking cups (you'll need 4 dozen total).
- Melt butter and chocolate in a heatproof bowl set over a pan ofsimmering water, stirring occasionally, until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa powder and 1/2 teaspoon salt. Fold in flours, almonds, and cherries.
- Divide batter among baking cups. Bake until brownies are set and a toothpick inserted into the centers comes out with moist crumbs attached, about 21 minutes. Transfer pans to wire racks, and let cool slightly, about 15 minutes. Turn out brownies from pans, and return to wire racks. Let cool completely.
THE DEVIL MADE ME CHEW IT PUMPKIN BROWNIE MUFFINS
This super-simple 2-ingredient recipe is a Weight Watchers Fave! (1 Muffin, or 3 minis - 180 calories, 2.5g fat, 37 carbs, 2.5g, fiber, 2.5g protein - 3 WW points)
Provided by BurtonFanatic
Categories Dessert
Time 25m
Yield 12 Muffins
Number Of Ingredients 2
Steps:
- Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING!
- Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray.
- Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.
Nutrition Facts : Calories 191.6, Fat 6.7, SaturatedFat 1.4, Sodium 351.8, Carbohydrate 33.4, Fiber 1.2, Sugar 16.8, Protein 2.9
BROWNIE BRAN MUFFINS
I found this recipe on the Weight Watchers Canada forum. It's a high fibre, chocolately muffin that tastes rich and not at all low-fat. For Weight Watchers, each muffin is 2 points***. ***(They're 7 points according to the Smart Points calculator and roughly 150 calories each.)
Provided by Wreckage
Categories Quick Breads
Time 30m
Yield 18 serving(s)
Number Of Ingredients 4
Steps:
- Soak all bran in water for a couple of minutes.
- Add baking powder to cereal and stir.
- Add brownie mix and stir to combine.
- Spoon mix into medium sized muffin tins lined with muffin liners or sprayed with nonstick cooking spray. Eacg muffin cup should be 3/4 full.
- Bake in oven @ 350 for about 20-25 minutes.
Nutrition Facts : Calories 27.6, Fat 0.5, SaturatedFat 0.1, Sodium 148.8, Carbohydrate 8, Fiber 3, Sugar 1.6, Protein 1.4
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g
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