Chocolate Brownie Muffins Recipes

NANNY'S BEST CHOCOLATE BROWNIE MUFFINS

Steps:

• Preheat oven to 350 F. Line 12 Muffin Cups with foil liners. "I use my pan with the squares". (spray with cooking spray, no matter what you use.)
• Melt semi-sweet chips & butter together in a large microwave bowl and microwave at 50% for 1 minute, stir and microwave for a further minute. Stir again and repeat until mixture is smooth. Let Cool slightly.
• Whisk eggs, sugar, vanilla & salt into the melted chocolate.
• Fold in flour, just until incorporated. Add milk chocolate chips and nuts. Fill prepared muffin cups & top each with additional milk chocolate chips.
• Bake for 35 - 40 minutes or less (depending on size of your muffins), let set about 5 min., and then remove from the pan and cool on rack.

CHOCOLATE MUFFINS

Steps:

• Pre heat the oven to 180 degrees C
• Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. Microwave in 30 second bursts, stirring in between until fully melted.NOTE: with the butter mixed in it won't take long for this to fully melt - so make sure you keep an eye on it and don't over heat.
• Place melted chocolate to one side to cool slightly
• In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
• Next pour the melted chocolate into the sabayon and stir in well.
• Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
• Add the white chocolate chips and stir in well to distribute evenly.
• Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be 3/4 full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
• Place muffins into the pre heated oven and cook for 25 minutes.TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
• Remove from the oven and allow to completely cool.NOTE: Brownies will firm up as they cool - so don't worry if they seem a bit 'wobbly' when you pull them out of the oven.
• Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.
• Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies.NOTE: if brownies aren't completely cool the cream will melt and run off the muffins.
• Dust with cocoa powder and serve.

CHOCOLATE BROWNIE MUFFINS

Steps:

• Preheat oven to 375°F Lightly oil a 12-cup muffin tin.
• Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate.
• In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
• Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
• Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes.
• Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
• Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.

BROWNIE MUFFINS

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.

THE ULTIMATE CHOCOLATE BROWNIE MUFFINS

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.

CHOCOLATE BROWNIE MUFFINS

Steps:

• 1. In large mixing bowl, add first 5 ingredients. Next add wet ingredients. Mix till well incorporated. Add white chocolate chips & walnuts, mix till blended.
• 2. Spray sides & bottom of two 6-count large non-stick muffin tin with Baker's Joy. Fill 2/3 full with batter.
• 3. Bake at 350* for 25-30 minutes. Loosen muffins in tin as soon as removed from oven. (I tap the tins on my counter top to loosen them). When cool remove from tins and store in cookie jar or ziploc bag.