Ingredients for Light Fluffy Brownie Muffins
- 1 ½ cups all-purpose flour
- Cocoa
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Buttermilk
- ½ cup (1 stick) unsalted butter, softened
- Egg
- Vanilla
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How to Make Light Fluffy Brownie Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the melted chocolate chips.
- Fill each muffin liner about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
78g
Fat
21g
Carbs
11g
