Chocolatey Brownie Muffins Recipe

Introduction

These Chocolatey Brownie Muffins are a delightful treat that combines rich cocoa flavor with a moist, tender texture. Perfect for breakfast or an indulgent snack, they are naturally sweetened and made with wholesome ingredients.

Ingredients

• 3 large eggs, room temperature
• 1/3 cup raw honey or pure maple syrup
• 1/2 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1/4 cup grass-fed butter, ghee, or unrefined organic coconut oil, melted then cooled
• 1 1/2 tsps baking powder
• 1 1/2 cups almond flour
• 1/4 cup unsweetened cacao powder
• 1/3 cup mini dark chocolate chips

Instructions

1. Step 1: Preheat your oven to 400 degrees F and very lightly spritz a 12-cup silicone muffin tray with oil of your choice.
2. Step 2: In a large bowl, stir together the room temperature eggs, honey, Greek yogurt, vanilla extract, and the melted then cooled butter or oil.
3. Step 3: In a separate bowl, whisk together the baking powder, almond flour, and cacao powder until combined.
4. Step 4: Add the dry mixture to the wet ingredients and stir just until combined—do not overmix.
5. Step 5: Fold in the mini dark chocolate chips gently.
6. Step 6: Divide the batter equally among the 12 muffin cups.
7. Step 7: Bake for 18-20 minutes or until the center is set and a toothpick inserted comes out clean.
8. Step 8: Allow the muffins to cool before serving.

Tips & Variations

• For a nuttier flavor, toast the almond flour lightly before mixing.
• Swap mini dark chocolate chips for chopped walnuts or pecans for added crunch.
• Use maple syrup instead of honey for a different sweetness profile and vegan option.
• Ensure the butter or oil is cooled so it doesn’t cook the eggs when mixing.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Yes, but the texture and flavor will differ. Almond flour adds moisture and a subtle nutty taste; regular flour may make the muffins denser.

Are these muffins gluten-free?

Yes, this recipe uses almond flour and cacao powder, making it naturally gluten-free when using gluten-free baking powder.

Chocolatey Brownie Muffins Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

These Chocolatey Brownie Muffins are a deliciously rich and healthy treat, perfect for breakfast or a snack. Made with wholesome ingredients like almond flour, Greek yogurt, and raw honey, they bring together the fudgy texture of brownies in a convenient muffin form. Naturally sweetened and packed with cocoa and dark chocolate chips, these muffins are both satisfying and nourishing.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 large eggs, room temperature
• 1/3 cup raw honey or pure maple syrup
• 1/2 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1/4 cup grass-fed butter, ghee, or unrefined organic coconut oil, melted then cooled

Dry Ingredients

• 1 1/2 tsps baking powder
• 1 1/2 cups almond flour
• 1/4 cup unsweetened cacao powder

Add-ins

• 1/3 cup mini dark chocolate chips

Instructions

1. Preheat and prepare muffin tray: Preheat your oven to 400°F (204°C). Lightly spray a 12-cup silicone muffin tray with your choice of oil, such as avocado oil spray, to prevent sticking.
2. Mix wet ingredients: In a large bowl, whisk together the room temperature eggs, raw honey or pure maple syrup, plain Greek yogurt, vanilla extract, and the melted then cooled grass-fed butter (or ghee/coconut oil) until fully combined.
3. Combine dry ingredients: In a separate bowl, whisk the baking powder, almond flour, and unsweetened cacao powder thoroughly until evenly mixed.
4. Combine wet and dry mixtures: Pour the dry mixture into the bowl with the wet ingredients and stir gently until just combined, being careful not to overmix to keep the muffins tender.
5. Fold in chocolate chips: Carefully fold in the mini dark chocolate chips evenly throughout the batter.
6. Divide batter and bake: Evenly distribute the batter into the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the muffins are set.
7. Cool and serve: Remove the muffins from the oven and allow them to cool in the tray for a few minutes before transferring to a wire rack to cool completely. Serve once cooled for best texture.

Notes

• Use room temperature eggs to ensure better mixing and texture.
• Choose a silicone muffin tray for easy removal or thoroughly grease your muffin tin.
• If you prefer, substitute almond flour with another nut flour, but note it may alter texture.
• Mini dark chocolate chips distribute more evenly throughout muffins for balanced chocolate bursts.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
• These muffins freeze well; wrap individually and thaw at room temperature before eating.

Keywords: Chocolatey Brownie Muffins, gluten free muffins, healthy muffins, almond flour muffins, chocolate muffins, low sugar dessert, breakfast muffins