Brownie Muffins
Rich triple chocolate muffins that taste like brownies!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 12 muffins
Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt if using unsalted butter
- 115 gms dark cooking chocolate
- 115 gms butter, at room temp (1/2 cup)
- 1/2 cup caster sugar
- 2 eggs, at room temp
- 1 tsp vanilla extract
- 1/3 cup plain yoghurt, at room temp
- 3/4 cup dark chocolate chips
Instructions
- Sift the flour, cocoa, baking soda and salt, if using. Set aside.
- Melt the chocolate and butter together in a large heat-proof mixing bowl. You can do this either over a pot of simmering water on the stove, or in the microwave in 10-second intervals, stirring between each. Set aside to cool.
- Preheat the oven to 220 C and line 12 muffin moulds with liners or grease them. Liners are recommended because these muffins are quite fragile.
- Now stir the sugar into the cooled chocolate mixture, followed by the eggs and vanilla. You can beat them in by hand or use a hand mixer.
- Once the eggs are properly mixed in, stir in the yoghurt. Finally, fold in the flour mixture. If the batter seems a little uneven, run a hand mixer through it to smoothen it out.
- Fold in the chocolate chips, then divide the batter equally among the muffin moulds and bake for 5 minutes at 220 C to help them get an initial rise, then reduce the temperature to 175 C and continue baking for about 15 minutes till the muffins have developed a crust and a toothpick poked in the center comes out clean.
- Allow the muffins to cool completely on a wire rack, then dig in! Store them at room temperature in an airtight tin for 3 to 4 days, although in humid environments, I recommend transferring them straight to the fridge. Happy baking!
Notes
*Feel free to use 3/4 cup sugar and 1 cup chocolate chips if you'd like the muffins to be sweeter. I like them a bit bittersweet!
*Original recipe from Sally's Baking Addiction