Best 5 Brownie Coffeecake Muffins Recipes

CHOCOLATE MUFFINS

Steps:

• Pre heat the oven to 180 degrees C
• Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. Microwave in 30 second bursts, stirring in between until fully melted.NOTE: with the butter mixed in it won't take long for this to fully melt - so make sure you keep an eye on it and don't over heat.
• Place melted chocolate to one side to cool slightly
• In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
• Next pour the melted chocolate into the sabayon and stir in well.
• Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
• Add the white chocolate chips and stir in well to distribute evenly.
• Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be 3/4 full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
• Place muffins into the pre heated oven and cook for 25 minutes.TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
• Remove from the oven and allow to completely cool.NOTE: Brownies will firm up as they cool - so don't worry if they seem a bit 'wobbly' when you pull them out of the oven.
• Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.
• Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies.NOTE: if brownies aren't completely cool the cream will melt and run off the muffins.
• Dust with cocoa powder and serve.

COFFEE CAKE MUFFINS

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat a standard 12-cup muffin pan with nonstick spray or fit the cups with paper liners and coat the liners with nonstick spray (I find these muffins work best with liners, but if you don't have any on hand, they'll still turn out OK).
• Start the muffins: In a liquid measuring cup, whisk together the milk and Greek yogurt. Set aside for 5 minutes.
• Make the streusel: In a medium bowl, whisk together the 1:1 flour, brown sugar, cinnamon, and allspice. Add the butter and working quickly with your fingers, rub the butter into the dry ingredients until you are left with irregular crumbs. The dry ingredients should all feel moist; some crumbs will be like crumbs of wet sand; other crumbs can be as large as small peas. Place the mixture in the refrigerator.
• Return to the muffins: In a medium bowl, whisk together the 1:1 flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• To the bowl with the milk mixture, add the eggs, oil, honey, vanilla extract, and lemon zest (if using). Whisk until well blended.
• Pour the liquid ingredients over the dry ingredients. With a rubber spatula, stir quickly but gently to combine, stopping as soon as the flour disappears. It will look a little lumpy.
• Divide the batter evenly among the muffin cups, filling them no more than 3/4 of the way to the top.
• Remove the streusel from the refrigerator and scatter the crumbs over the top of the muffins (use it all!).
• Bake the muffins for 18 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let cool in the pan for 5 minutes. Gently remove the muffins from the pan (a butter knife can help) and place them on the wire rack to cool completely. Do not let them sit in the muffin pan for longer than 5 minutes, or they may become soggy. The muffins will be very delicate at first but will firm up as they rest.
• Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk. Drizzle over the top of the cooled muffins. Enjoy!

ULTIMATE BROWNIE MUFFINS

Steps:

• Preheat oven to 350F/180C. Line 12 muffin cups with liners. Set aside.
• To make the brownies: In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
• In a small bowl sift flour, cocoa, and salt. Set aside.
• Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.
• Divide batter between liners, filling them about ¾ full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.
• Store muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Allow to reach room temperature before serving.

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!

THE ULTIMATE CHOCOLATE BROWNIE MUFFINS

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.