These chocolate chip brownie muffins are decadent, rich, and oh-so-fluffy. They bake up with a perfectly crackled, domed top but stay velvety and soft on the inside.
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These muffins were built based on my white chocolate orange cranberry muffins, but I took a note from ATK's brownie recipe and utilized both regular unsweetened cocoa powder and dark, dutched cocoa powder.
The combination of cocoa powders lends to an ultra-chocolatey muffin that is both super fluffy and super fudgy. A little bit of instant coffee powder boosts the cocoa, and heaps of chocolate chips bring it all together.
Ingredients
- butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- sour cream
- milk
- unsweetened cocoa powder
- dark dutched cocoa powder
- flour
- baking soda
- baking powder
- salt
- instant coffee powder
- chocolate chips
Instructions
- Preheat oven to 425ยฐF (218ยฐC). Line a 12-count muffin pan with cupcake liners or parchment paper. Set aside.
2. In a medium mixing bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium until creamed and stiff peaks are formed, about 4-6 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs one at a time, beating for 30 seconds - 1 minute, until incorporated.
3. Add the vanilla and sour cream, mixing for an additional 30-45 seconds, until fully combined. Whisk in the milk.
4. In a large bowl, toss together the flour, cocoa powders, baking soda, baking powder, and salt. Pour the wet ingredients into the dry and fold gently until everything is just combined. Some clumps and streaks of flour should remain. Gently fold in the chocolate chips.
5. Spoon the batter into the lined muffin pan, filling them to the top. With the rack positioned in the center, bake the muffins for 5 minutes at 425ยบF (218ยบC), then reduce the temperature to 350ยบF (177ยบC) and continue baking for 17-22 minutes, until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to set in the muffin pan on a wire rack for 10 minutes before removing them from the muffin pan to cool.
Tip: If you're not using a kitchen scale, make sure you're properly weighing your flour. Too much flour will result in dense, flavorless muffins.
Substitutions
- Cocoa Powder - if you're not feeling inclined to rush to the store for two types of cocoa powder, I get it. You can still make these muffins with one type of cocoa powder or the other, but it will change both the flavor and the texture of the muffins.
- Sour Cream - sour cream keeps these muffins ultra-tender, but you can swap it out for greek yogurt, ricotta, or even softened cream cheese!
Storage
Store - store leftover muffins, covered, at room temp for up to five days.
Freeze - for longer storage, tightly wrap and freeze the muffins for up to two months.
Related
Looking for more sweets? Try my delicious chocolate sesame cookies, bakery-style s'mores muffins, or these crazy delicious frosted banana bars!
Recipe
Chocolate Chip Brownie Muffins
Print RecipeIngredients
Wet Ingredients
- ยฝ cup butter softened
- ยฝ cup granulated sugar (100 g)
- ยฝ cup light brown sugar (100 g) packed
- 2 eggs large
- 2 teaspoon vanilla extract
- ยฝ cup sour cream (120 g)
- ยผ cup milk
Dry Ingredients
- 2.5 cup all purpose flour, spooned & leveled (360 g)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon sea salt
- โ cup unsweetened cocoa powder
- โ cup dark dutched cocoa powder
Mix Ins
- 1 + ยฝ cup chocolate chips
Instructions
- Preheat oven to 425ยฐF (218ยฐC). Line a 12-count muffin pan with cupcake liners or parchment paper. Set aside.
- In a medium mixing bowl using a handheld mixerย or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium until creamed and stiff peaks are formed, about 4-6 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs one at a time, beating for 30 seconds - 1 minute, until incorporated. Add the vanilla and sour cream, mixing for an additional 30-45 seconds, until fully combined. Whisk in the milk.
- In a large bowl, toss together the flour, baking soda, baking powder, cocoa powders, and salt. Pour the wet ingredients into the dry and fold gently until everything is just combined. Some clumps and streaks of flour should remain. Gently fold in the chocolate chips.
- Spoon the batter into the lined muffin pan, filling them to the top. With the rack positioned in the center, bake the muffins for 5 minutes at 425ยบF (218ยบC), then reduce the temperature to 350ยบF (177ยบC) and continue baking for 17-22 minutes, until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to set in the muffin pan on a wire rack for 10 minutes before removing them from the muffin pan to cool.
Nutrition
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.
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