Chocolate brownie muffins

Lynn Socko


I have turned most of my cake recipes into muffins because they need no frosting, are easy to grab and go, and they pack well in my husband & son's work lunches. This is just one of the recipes I have tweaked to make my own. It truly tastes like a cake brownie.


★★★★★ 4 votes

makes 12 large muffins
15 Min
25 Min


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  • 2 c
    flour, sifted
  • 2 c
  • 1 c
    cocoa powder, sifted
  • 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 c
  • 2/3 c
  • 2 tsp
  • 2
  • 6 oz
    white chocolate chips
  • 1 c
    chopped walnuts
  • ·
    baker's joy

How to Make Chocolate brownie muffins


  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.

Printable Recipe Card

About Chocolate brownie muffins

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy

Show 28 Comments & Reviews

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