Brownie Muffins

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So chocolatey your head might explode, these fudgy brownie muffins are like individual pieces of heaven. Chewy, squishy, and decadent, they aren’t as dense as brownies, but they are so rich and creamy that they practically melt in your mouth. And, the glossy, wafer-thin top crust is just as delicious as the fudgy layer underneath.

However horrible or amazing your day, these brownie muffins will make it better.

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Brownie Muffins (makes 12)

½ cup semi-sweet chocolate chips
1/2 cup unsalted butter
1-1/4 cups sugar
1 tsp vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 tsp salt

1. Preheat oven to 325 F. Spray muffin pan with nonstick spray.
2. In a large mixing bowl, melt the chocolate and butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined. Allow to cool for a few minutes.
3. To the chocolate/butter mixture, stir in sugar, then vanilla.
4. Add eggs, one at a time, mixing well after each egg.
5. Mix in the flour and salt.
6. Use an ice cream scoop to divide batter evenly into 12 muffin cups. Bake for 20-23 minutes until a knife inserted in the center will have moist crumbs. (Be careful not to over-bake.)
7. Allow muffins to cool for 10 minutes before transferring to a wire cooling rack. Or, cool in refrigerator for 30 minutes before transferring to a serving platter.

*These muffins are best served cold.

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Peanut Butter Blondie Muffins

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Instead of eating peanut butter from the jar with a spoon, satisfy your craving with this recipe. These muffins are rich and fudgy with a hint of peanut butter cookie.

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Peanut Butter Blondie Muffins (makes 12)

½ cup unsalted butter, melted
1 cup light brown sugar
1 large egg
1 tsp vanilla extract
½ cup creamy peanut butter
¼ tsp salt
1 cup all-purpose flour

1. Preheat oven to 350 F. Grease muffin pan with non-stick cooking spray.
2. In a large bowl, combine melted butter and brown sugar. Mix thoroughly. Add in the egg and vanilla extract.
3. Mix in the peanut butter and combine thoroughly.
4. Add salt and flour.
5. Use an ice cream scoop to distribute batter to each muffin cup.
6. Spread batter evenly with the back of a spoon (optional).
7. Bake 20 to 25 minutes or until a knife inserted in the center of a muffin comes out clean.
8. Allow muffins to cool completely before removing to a wire cooling rack.