Best Light Fluffy Brownie Muffins Recipes
LIGHT AND FLUFFY CHOCOLATE BROWNIE MUFFINS RECIPE
Provided by Janine
Number Of Ingredients 7
Steps:
- First preheat oven to 350 degrees.
- Second, start by greasing your muffin pan with butter.
- Then, melt your (4) oz. of chocolate chips.
- Next, place your eggs, melted chocolate, Bisquick mix, brown sugar, sugar, and butter in a blender.
- Then, blend for 1 to 2 minutes, until completely smooth.
- Next, pour into muffin tins, filling them about 2/3 of the way.
- Then, sprinkle with pecans.
- Next, bake on 350 degrees. For 16 to 20 minutes, or until toothpick comes out clean.
- Then, let cool for 10 minutes.
- Lastly, serve and enjoy!
THE ULTIMATE CHOCOLATE BROWNIE MUFFINS
This recipe goes back to when my son was small and that is quite a while back, and I still make them, these are moist and rich no need for an electric mixer for this recipe it's all mixed with a wooden spoon, I have even added in chopped walnuts or mini chocolate chips, my recipe #89207 works great with these :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 260.4, Fat 13.2, SaturatedFat 8, Cholesterol 61.5, Sodium 193.8, Carbohydrate 34.8, Fiber 2.2, Sugar 21.1, Protein 3.7
FEATHER-LIGHT MUFFINS
Your family will likely gobble up these airy muffins, which won me a blue ribbon at our county fair! Pretty as well as tasty, their hint of spice will brighten breakfast, brunch or lunch for family or company. - Sonja Blow, Groveland, California
Provided by Taste of Home
Time 45m
Yield 10 muffins.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.
Nutrition Facts : Calories 307 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
LIGHT & FLUFFY BROWNIE MUFFINS
If you're looking for a thick & dense brownie, this isn't it. If you're looking for a thick & fudgy brownie, this isn't it. If you're looking for a rich, dark brownie, this isn't it. If you're looking for a light, "un-brownie" like brownie, this one's for you.....
Provided by Baker Girl
Categories Dessert
Time 40m
Yield 8-10 muffins, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Butter & flour muffin molds or use paper inserts.
- Sift all dry ingredients together into a medium bowl. Make a well in the center and set aside.
- In another medium bowl, whisk together buttermilk, melted butter, egg, and vanilla. Pour this mixture into the well of the dry ingredients in other bowl and stir with a wooden spoon just until blended. Don't overmix.
- Fill muffin tins no more than 2/3 full. Bake 18-20 minutes. Tops should spring back lightly when touched.
- Cool muffins in pan on wire rack for 10 minutes.
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