Brownie Muffins Recipes

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.

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.

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.

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!

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!

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.

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.