Best 11 Brownie Muffins Recipes

WEIGHT WATCHERS BROWNIE MUFFINS - POINTS PER MUFFIN = 1

Steps:

• Preheat the oven to 350 degrees.
• Prepare muffin tin with Pam for Baking spray.
• Soak the cereal with water until all absorbed.
• Mix the baking powder with the dry brownie mix.
• Add the cereal mixture until well blended.
• Divide batter into muffin cups.
• Bake for approximately 23 minutes, until the muffin tops spring back.

YUM YUM BROWNIE MUFFINS

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!

BROWNIE MUFFINS

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.

THE DEVIL MADE ME CHEW IT PUMPKIN BROWNIE MUFFINS

Steps:

• Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING!
• Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray.
• Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.

BANANA BROWNIE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
• Whisk buttermilk, bananas, and eggs together in a bowl; gradually stir in coconut oil.
• Combine brownie mix, oats, all-purpose flour, cocoa powder, baking powder, and cinnamon in a large bowl. Make a well in the center and pour in buttermilk mixture. Stir together until batter is just moistened.
• Divide batter among muffin liners, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan, 10 to 15 minutes. Move to a rack to cool completely, about 20 minutes.

HG'S YUM YUM BROWNIE MUFFINS - WW POINTS = 4

Steps:

• Preheat the oven to 400 degrees.
• Prepare a 12-cup muffin pan with nonstick spray.
• Mix the two ingredients together. Don't add anything else that may be mentioned on the 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 the prepared muffin cups and place in the oven and bake for 20 minutes.

BROWNIE COFFEECAKE MUFFINS

Steps:

• Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
• Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
• Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
• Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
• Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
• Spread batter into muffin cups filling a little more than half full.
• To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
• Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
• Bake for approximately 25 minutes until cake tester comes out clean.
• Cool on rack -- enjoy!

EXOTIC MANGO WHITE CHOCOLATE BROWNIE MUFFINS (HEALTHIER)

Steps:

• In a medium sized pot cover parsnip chunks with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes or until very tender (pierce them with a knife or fork to test for doneness). Drain and blend into a very fine mash (I use my hand held blender for this). Measure out 15 oz of puree (about 1 3/4 c) and allow to cool.
• In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
• Using a wooden spoon fold in the 15 oz of parsnip puree and enough tea to make a stiff, very thick, but not dry dough. You might need more or less than the 6 tbs I listed, that really depends on the type of cake mix you use, the parsnips and the weather. lol.
• Spoon batter into a greased or paper-lined muffin tin. Sprinkle with the (turbinado) sugar if using and bake in the preheated oven at 175°C/350°F for 15-20 minutes or until tester inserted in the center comes out clean. If you prefer a fudgier brownie muffin aim for 15 minutes.
• Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.

YUM YUM BROWNIE MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Mix cake mix and pumpkin in a bowl. Mix well. Mix will look kind of dry but DO NOT add any liquid, egg, or oil to it.
• 2. Place muffin forms in a muffin pan. If using the paper instead of the metallic cupcake forms, spray lightly with pam.
• 3. Using an ice cream scooper, scoop up the mixture and drop into the muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Makes 12 - 15.
• 4. Note: Regular cake mix can be used but it has more calories and per Hungry Girl they are 5 points. Using the sugar-free cake mix it is only 1 point.

LIGHT & FLUFFY BROWNIE MUFFINS

Steps:

• Preheat oven to 350. Butter & flour muffin molds or use paper inserts.
• Sift all dry ingredients together into a medium bowl. Make a well in the center and set aside.
• In another medium bowl, whisk together buttermilk, melted butter, egg, and vanilla. Pour this mixture into the well of the dry ingredients in other bowl and stir with a wooden spoon just until blended. Don't overmix.
• Fill muffin tins no more than 2/3 full. Bake 18-20 minutes. Tops should spring back lightly when touched.
• Cool muffins in pan on wire rack for 10 minutes.

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.