Light Fluffy Brownie Muffins Recipes

LIGHT AND FLUFFY CHOCOLATE BROWNIE MUFFINS RECIPE

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!

BROWNIE CHEESECAKE MUFFINS

Steps:

• In a small bowl, beat cream cheese and sugar until light and fluffy. Set aside. Spray a jumbo (6) muffin tin with bakers joy or non-stick cooking spray and also set aside.
• Preheat oven to 350F (or according to the box directions). Make brownie mix according to the (moist cake-like version) recipe on the box using the eggs oil and water.
• Spoon about 2 Tbsp of batter into each greased muffin tray. (Caution: Do not use muffin paper, they will stick to the paper).
• Drop equal portions of cream cheese (about 2 tsp) mixture into the center of each muffin, then top with remaining brownie batter. Bake for 20-30 minutes, or as package directs.
• Allow to cool, then spread chocolate frosting (or pudding) on top followed with a sprinkle of powdered sugar.

BLUEBERRY MUFFINS RECIPE

Steps:

• Preheat the oven to 350°F.
• Line a muffin tin with baking cups or spray liberally with cooking spray. Set this aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the oil and sugar together on medium speed until combined. Add in the sour cream, egg, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour until just combined.
• Stir in the blueberries.
• Fill each liner 2/3 full with the batter and bake for 20- 25 minutes until the muffins are set and lightly golden.
• As soon as the muffins come out of the oven, brush them lightly with melted butter. Allow the muffins to cool in the tin for 5 minutes and then transfer to a wire rack or serving tray.

LIGHT & FLUFFY BROWNIE MUFFINS

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.

ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
• Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
• In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
• Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
• Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
• Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.