Chocolate Brownie Mini Muffins

February 13th, 2014

chocolate brownie muffin

How many of you have bought “two-bite” brownies from the supermarket? Go ahead, raise your hands, you know you have! And, they’re good! My uncle is particularly obsessed with them. Here’s how you can tell when someone’s obsessed: there is always a “back-up” container waiting to be opened, said person gets a bit jittery when anyone gets “too close” to the container, and the brownies are talked about so reverently you’d think a new child was born!

So in honor of my uncle, here’s a lightened up “brownie” muffin recipe. They are light, moist, and chocolaty! They are also a bit healthier than a traditional brownie, as they are made with Greek yogurt and coconut oil. These are adapted from Emily Dicks of She uses a banana instead of yogurt (which is also delicious, though changes the flavor a bit). So go ahead and indulge!


1-cup flour
½ cup cocoa
¾ cup sugar
1-teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
4 tablespoons coconut oil
1 egg, beaten
½ cup plain Greek yogurt
½ cup milk
1-teaspoon vanilla
½ cup mini chocolate chips


Preheat your oven to 350 degrees. Line a 24-count muffin tin with paper liners.

In a large bowl add flour, cocoa, sugar, baking powder, baking soda, and salt. Mix with a fork. In a separate bowl gently melt the coconut oil. Add the egg, yogurt, milk and vanilla and mix. Add the wet ingredients into the dry and mix until just combined. Gently fold in the chips. Fill the liners about ¾ of the way full. Bake for about 12 minutes. Cool on a cooling rack.



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