Fudgy Brownie Muffins

Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
3. In a large bowl, cream together melted butter and sugar.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract.
6. Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix!
7. Gently fold in chocolate chips.
8. Fill muffin liners about two-thirds full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Variations:

• Mint Chocolate Chip: Add ½ teaspoon mint extract and ½ cup mini chocolate chips.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter into each muffin cup and swirl with a toothpick.
• Raspberry Delight: Fold in ½ cup fresh or frozen raspberries.

FAQ:

• Q: Can I use Dutch-processed cocoa powder? A: You can, but it might slightly alter the taste and texture. Unsweetened cocoa powder is recommended.
• Q: Can I use vegetable oil instead of butter? A: Yes, but butter adds a richer flavor.
• Q: How should I store them? A: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Enjoy!

These fudgy brownie muffins are perfect for any occasion! Experiment with different flavors and toppings to create your own unique masterpiece. Happy baking!