Brownie Muffins

I was wandering around mrbreakfast.com again recently, and saw a review of one recipe that called the food an “[e]xcellent source of chocolate.” Can’t turn that down! Brownie muffins are exactly what they sound like – they taste like brownies, and are somewhere between brownie and muffin in texture. Not light and fluffy, but not overly thick and chewy either. A lovely breakfast-dessert!

I got ten muffins out of this recipe. The recipe calls for 1/4 cup of nuts, which I left out. I think if you added the nuts, you’d make it to an 11th muffin, but they’d be awful tiny if you divided the batter into 12 muffins.

Ingredients:

  • 1/4 cup semisweet chocolate chips
  • 1/4 cup cocoa
  • 1/4 cup walnuts or pecans – chopped
  • 1/2 cup unsalted butter
  • 2 large eggs – lightly beaten
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon (I only used half)
  • 1/2 teaspoon baking powder
  • additional 2 or 3 Tablespoons chocolate chips for topping
  • additional 1 or 2 Tablespoons chopped nuts for topping

Preheat oven to 350 degrees. Line on grease a muffin pan.

In a small bowl, stir together the flour, baking powder, and cinnamon. Set aside.

In a small pan, melt the butter on the stove over low heat. Stir in the cocoa and chocolate chips and continue stirring until the chocolate melts. Remove from the heat and set aside.

In a large bowl, combine the egg, sugar, and vanilla.

Add the flour and chocolate mixtures to the large bowl, and the nuts too if you’re using them, and stir everything together until just mixed. Spoon the mixture into the muffin tin, filling each about 3/4ths full.

Sprinkle some extra chocolate chips and nuts on top. Bake 20 minutes, or until a toothpick inserted in the middle of one comes out clean.

Let cool in the pan for five or so minutes, then remove to a rack to cool the rest of the way. Or, yknow, eat for breakfast!

No breakfast is complete without some chocolate!

Brownie Muffins

From Mr. Breakfast.

  • 1/4 cup semisweet chocolate chips
  • 1/4 cup cocoa
  • 1/4 cup walnuts or pecans – chopped
  • 1/2 cup unsalted butter
  • 2 large eggs – lightly beaten
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • additional 2 or 3 Tablespoons chocolate chips for topping
  • additional 1 or 2 Tablespoons chopped nuts for topping

Preheat oven to 350 degrees. Grease or line a muffin plan.

In a small bowl, stir together flour, baking powder and cinnamon. Set aside.

Melt the butter in a small pan over low heat. Stir in cocoa and chocolate chips and continue to stir until chocolate is melted. Set aside.

In a large bowl, combine the egg, sugar and vanilla extract. Add the chocolate mixture, the flour mixture, and the chopped pecans. Stir until just blended. Spoon batter into prepared pan, filling each cup 3/4 full.

Sprinkle each muffin with a few chocolate chips and a pinch of chopped nuts. Bake 20 minutes or until a toothpick inserted in a muffin comes out clean.

Cool in pans for 5 minutes, then remove to a rack to cool completely.

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Breakfast, Dessert and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s