Marianne Martinez
Muffins and brownies are two of the most popular baked goods, but can you make muffins in a brownie pan? The answer is yes! Baking brownies in a muffin tin is a well-known hack that results in pre-portioned treats with a chewy edge and a fudgy centre. This method also reduces the baking time by half. However, muffin trays can be a pain to clean, so it is recommended to use paper or silicone liners.
Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Baking time | 20-25 minutes |
| Texture | Crispy top, chewy sides, gooey chocolate center |
| Taste | Rich and chocolatey |
| Ease of making | Simple to make |
| Ease of cleaning | Easier to clean than muffin pans |
| Pre-portioning | No need to cut into squares |
| Portion size | Smaller than sheet pan muffins |
| Freezing | Freeze well |
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What You'll Learn
Making brownies in a muffin tin
Ingredients:
- Flour
- Cocoa
- Baking powder
- Salt
- Butter
- Oil
- Egg
- Vanilla
- Sugar
- Chocolate chips (optional)
Method:
- Preheat your oven to 325°F.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set this aside.
- Mix the wet ingredients: In a separate bowl, combine the butter, oil, egg, vanilla, and sugar. Stir well.
- Combine the mixtures: Gradually stir the wet ingredients into the dry ingredients. Ensure they are well incorporated. If using chocolate chips, add them now.
- Grease your muffin tin: Lightly grease a 12-cup muffin tin or use paper liners. Grease the liners as well if desired.
- Fill the muffin cups: Fill each cup about 3/4 of the way with the brownie batter. Be careful not to overfill.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The brownies are done when the tops are set and a toothpick inserted comes out clean. For a fudgy centre, slightly underbake them so the centres are still soft but not liquid.
- Cool and serve: Allow the brownies to cool slightly before removing them from the tin. Enjoy them warm or at room temperature!
Tips:
- For a decorative touch, top your brownie muffins with a light chocolate glaze, or add some dulce de leche.
- These brownie muffins freeze well. Simply wrap them or store them in an airtight container and freeze for up to a month. Defrost at room temperature when ready to enjoy.
- For a fun twist, try making mini brownie muffins in a mini muffin pan. Adjust the baking time accordingly, as they will bake faster due to their smaller size.
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Pros and cons of using a muffin tin
Muffin tins are metal pans divided into individual sections, each designed to hold a muffin or cupcake. They can be used for baking sweet or savoury dishes, and are perfect for making larger batches of baked goods. Here are some pros and cons of using a muffin tin:
Pros
- Muffin tins are perfect for creating perfectly portioned desserts, such as mini cheesecakes, fruit tarts, or individual chocolate lava cakes.
- They can also be used for making small portions of savoury dishes, like mini meatloaves or individual lasagnas.
- Muffin tins are great for freezing small portions of food, such as homemade baby food or leftover soup.
- Muffin tins offer a broader spectrum of materials to choose from, such as cast iron for durability, stainless steel for reliability, or silicone for flexibility and a non-stick surface.
- Muffin tins are ideal for those who prefer the edges of muffins, as the individual sections create more surface area.
- Muffin tins are reusable and can be washed and reused multiple times, offering better longevity.
Cons
- Muffin tins require cleaning after each use, which can be a hassle, especially when cleaning out each section.
- Muffin tins require a steeper initial investment compared to disposable tins.
- Muffin tins may not be suitable for those who prefer the centre of the muffin, as the individual sections create less of the fudgy centre texture.
- Muffin tins may not be ideal for individual servings, as they are designed for making larger batches.
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Brownie muffin recipes
Baking brownies in a muffin pan is a great way to get that chewy edge and fudgy centre in every piece. It also makes for easy serving and storage, and who doesn't love a brownie-muffin hybrid?
Ingredients:
- Butter (salted or unsalted)
- Brown sugar (preferably dark brown)
- Chocolate (semi-sweet chocolate chips or chopped milk and dark chocolate bars)
- Cocoa powder (unsweetened and high-quality)
- Eggs (at room temperature)
- Vanilla (high-quality)
- Flour
- Baking soda
- Baking powder
- Salt
- Vegetable oil (optional)
- Mini chocolate chips (optional)
Steps:
- Preheat your oven to 350°F. Line a 12-cup muffin tin with liners and set it aside.
- In a medium-sized bowl, mix the dry ingredients: flour, cocoa, baking soda, baking powder, and salt.
- In a separate bowl, combine the wet ingredients: butter, oil (or additional butter), egg, vanilla, and sugar.
- Stir the wet ingredients into the dry ingredients.
- Add the chocolate chips and any other desired mix-ins.
- Fill the muffin cups about 3/4 of the way with batter.
- Bake for 20-25 minutes. The brownies should be soft in the centre but not liquid.
- Allow the muffins to cool before serving. They can be stored in an airtight container at room temperature or in the refrigerator for up to 2 days.
Tips:
- Use high-quality chocolate and cocoa powder for better-tasting muffins.
- When whipping the eggs and sugar, stop when the mixture reaches a ribbon-like consistency.
- Be careful not to overbake the muffins, as they can quickly turn from rich fudgy brownies to dry chocolate cake.
- For a different presentation, you can bake the brownie batter in a parchment-lined sheet pan instead of a muffin tin. This creates a giant muffin top with crispy edges and a soft centre.
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How to get the perfect brownie muffin texture
Muffin pan brownie bites are a fun and easy way to make brownies. They are delightfully chewy and cute, and the perfect size for snacking. The key to getting the perfect brownie muffin texture is to not overbake them. Here are some tips to achieve that:
First, preheat your oven to 325°F. Lightly grease a 12-cup muffin tin or line the cups with paper liners. Set it aside.
Next, prepare the batter by combining butter, sugar, cocoa, honey, and salt in a large microwave-safe bowl. Microwave in one-minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Let the mixture cool slightly until it is warm to the touch, and then stir in the vanilla.
In a separate bowl, whisk together flour, cocoa, baking powder, and salt. Set this aside. In another bowl, mix butter, oil, egg, vanilla, and sugar. Stir the wet ingredients into the dry ingredients, and then add your choice of chocolate chips.
Now, fill the muffin cups about 3/4 of the way with batter. Bake for 20-25 minutes. The muffins should be soft in the centre but not liquid. To achieve a fudgy texture, remove them from the oven while the centres are still a little soft to the touch. If they are very springy to the touch, they are overbaked and will have a cake-like texture.
You can also try making brownie muffins in a mini muffin pan. They will be bite-sized and perfect for a gathering or after-dinner coffee. The baking time will be lower, so keep an eye on them.
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Muffin pan brownie bites
To make these treats, preheat your oven to 325°F to 350°F. You will need a 24-cup mini-muffin pan, or two 12-cup muffin tins, which you can grease with butter or a non-stick baking spray. You can also use paper or parchment liners if you want to avoid the clean-up altogether.
In a medium saucepan, melt some butter over medium heat and stir in sugar, cocoa powder, and a pinch of salt. You can also add vanilla extract and a little honey if you like. Remove the pan from the heat and let the mixture cool for about 5 minutes. Then, quickly whisk in some eggs until well combined. Add plain flour and stir until mostly combined, then throw in some chocolate chips—dark, semi-sweet, milk, or white—or a chopped chocolate bar, and stir until there is no more flour. You can also add in some crushed nuts, chopped caramel candies, or cookies for extra flavour and texture.
Scoop the batter into your prepared muffin pan and bake for 12 to 15 minutes, or until the brownies are set and the tops are cracked and shiny. Let them cool in the pan on a wire rack for about 10 minutes, then carefully remove the brownie bites and let them finish cooling. You can also frost them or add some sprinkles for extra festivity.
These brownie bites can be stored in an airtight container at room temperature for up to a week or frozen for up to two months.
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Frequently asked questions
Yes, you can make muffins in a brownie pan. You can bake brownies in a muffin pan to create individual brownies with a chewy edge and a fudgy centre.
Brownie muffins take between 13 and 25 minutes to bake, depending on the recipe. Be careful not to overbake them, as they can dry out quickly.
Brownie muffins are done when they are baked on the outside but still soft in the centre. You can test this by inserting a toothpick into the centre of the muffin – if it comes out with moist crumbs, they are ready.
