I’m obsessed with making brownies in muffin pan lately. Seriously, it’s changed my brownie game completely. You get these perfect little portions with the ideal ratio of crispy edge to fudgy center. The first time I made brownies in cupcake pan instead of a regular baking dish, my family couldn’t stop eating them. There’s something about that individual serving size that makes them even more irresistible. Keep reading to discover my favorite trick for getting them out of the pan without breaking!
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Why You’ll Love These Brownies in Muffin Tin
Making brownies in a muffin pan solves so many problems. Ever try cutting a pan of brownies and end up with a mess? Yeah me too. These little brownie bites come out perfectly portioned every time.
I started making these when my kids’ school needed treats for a bake sale. Regular brownies were getting smooshed in containers, but these mini brownie cups transported beautifully. The kids called them “brownie muffins” and they sold out in minutes.
The best part is how versatile they are. You can use any brownie recipe or even boxed brownie mix cupcakes if you’re short on time. Add different mix-ins to each cup for a variety platter that’ll impress everyone.
Let’s get to the good stuff – how to actually make these little bites of heaven.
Ingredients for Brownies in Muffin Pan
Brownie Base
- 1/2 cup unsalted butter (use the good stuff, trust me)
- 1 cup granulated sugar
- 2 large eggs at room temp
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (Dutch-processed gives deeper flavor)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
The butter is crucial here – it gives that rich, fudgy texture. Don’t substitute with margarine or you’ll miss that depth. If you’re dairy-free, a good quality plant-based butter works ok.
Eggs need to be room temperature to incorporate air properly. Forgot to take them out early? Just place them in warm water for 5 minutes.
For the cocoa, regular works fine but Dutch-processed gives you that deep chocolate flavor that makes people ask for the recipe.
Optional Mix-ins
- 1/2 cup chocolate chips (semi-sweet, milk, or white)
- 1/2 cup chopped nuts (walnuts or pecans work best)
- 1/4 cup peanut butter chips
- Handful of crushed peppermint candies
- 2 tablespoons instant espresso powder (for mocha brownies)
Mix-ins are where you can get creative. I usually divide the batter and make a few different varieties. Chocolate chips are always a winner, but the espresso powder is my secret weapon for next-level chocolate flavor.
How to Make Brownies in Muffin Pan
Step 1: Prep Your Pan
- Preheat oven to 350°F (175°C)
- Line a 12-cup muffin pan with paper liners OR grease really well
- If using a mini muffin pan, adjust and prepare 24 cups
This is important – don’t skip the liners unless you’re confident in your non-stick pan. I learned this the hard way when half my brownies stuck to the pan. Paper liners make removal so much easier, but if you don’t have any, use plenty of butter or cooking spray.
Step 2: Make the Batter
- Melt butter in microwave or on stovetop
- Mix in sugar until glossy
- Add eggs one at a time, beating well
- Stir in vanilla
- In separate bowl, whisk flour, cocoa, salt, and baking powder
- Fold dry ingredients into wet mixture just until combined
- Stir in any mix-ins you’re using
Don’t overmix after adding the dry ingredients or you’ll get tough brownies. Just fold until you don’t see flour streaks anymore. The batter will be thick and glossy.
Step 3: Fill and Bake
- Spoon batter into prepared muffin cups, filling about 2/3 full
- If adding toppings, sprinkle them on now
- Bake regular muffin pan brownies for 15-18 minutes
- For mini muffin pan, bake 10-12 minutes
How long to cook brownies in muffin pan depends on how fudgy you want them. The toothpick test works but remember – a few moist crumbs are good! Completely clean means they’re overbaked.
When they’re done, the tops should look set and slightly cracked, but still be soft in the center. They’ll continue cooking a bit from residual heat.
Step 4: Cool and Enjoy
- Let brownies cool in pan for 5 minutes
- Carefully remove to cooling rack
- For easiest removal, refrigerate pan for 10 minutes first
- Allow to cool completely (if you can wait!)
That cooling step is crucial for getting them out intact. I sometimes stick the whole pan in the freezer for 5 minutes when I’m in a hurry.
Delicious Variations for Brownie Mix Cupcakes
Salted Caramel
Add a small spoonful of caramel to center of each cup before baking, then sprinkle with sea salt after baking.
Double Chocolate
Mix in 1/2 cup mini chocolate chips and top with chocolate ganache after cooling.
Peanut Butter Swirl
Drop teaspoons of peanut butter onto each brownie and swirl with a toothpick before baking.
S’mores Brownies
Top each with mini marshmallows and graham cracker pieces for the last 2 minutes of baking.
Mint Chocolate
Add 1/4 teaspoon mint extract to batter and top with Andes mint pieces.
Birthday Brownies
Mix in colorful sprinkles and top with a small scoop of vanilla frosting.
Brownies in Muffin Pan
Equipment
- 12-cup muffin pan
- Paper liners (optional but recommended)
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
Ingredients
Brownie Base:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs room temp
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Optional Mix-ins:
- 1/2 cup chocolate chips semi-sweet, milk, or white
- 1/2 cup chopped nuts walnuts or pecans
- 1/4 cup peanut butter chips
- Handful of crushed peppermint candies
- 2 tablespoons instant espresso powder
Instructions
- Preheat oven: 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
- Melt butter: In microwave or stovetop. Mix in sugar until glossy.
- Add eggs: One at a time, beating well after each. Stir in vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, cocoa, salt, and baking powder.
- Make batter: Fold dry ingredients into wet mixture until just combined. Stir in desired mix-ins.
- Fill muffin cups: Spoon batter into muffin pan, filling about 2/3 full.
- Bake: For 15-18 minutes, until edges are set and centers slightly soft (a few moist crumbs on toothpick).
- Cool: Let brownies cool in pan for 5 minutes. Remove to a wire rack. Optional: refrigerate pan for 10 minutes before removing to help release brownies.
- Serve and enjoy: Serve warm or at room temp. Store leftovers in airtight container or freeze.
Notes
For extra fudgy brownies, bake closer to 15 minutes.
Use Dutch-processed cocoa for deeper chocolate flavor.
Customize with your favorite mix-ins or toppings.
Nutrition
Frequently Asked Questions
How long to cook brownies in muffin pan?
For standard-size muffin pans, bake brownies for 15-18 minutes at 350°F. If you prefer extra fudgy centers, go with 15 minutes. For more cakey brownies, bake for the full 18 minutes. Always check with a toothpick – a few moist crumbs are perfect.
How long to bake brownies in mini muffin pan?
Mini brownie bites in a mini muffin pan need about 10-12 minutes at 350°F. They cook faster due to their smaller size, so watch them carefully after the 8-minute mark. The edges should be set but centers slightly soft.
Can you make brownies in a muffin pan with boxed mix?
Absolutely! Boxed brownie mix works perfectly in a muffin pan. Prepare the mix according to package directions, then fill muffin cups 2/3 full. Baking time is usually 15-18 minutes instead of the time listed for a regular pan. This is my go-to method when I need quick brownie mix cupcakes.
How long to bake brownies in mini muffin pan if using mix?
When using boxed mix for mini muffin brownies, bake for about 10-12 minutes at the temperature specified on the box. Start checking at 9 minutes to avoid overbaking. They’re done when the edges are set but centers still look slightly underdone.
How do I keep brownies from sticking to the muffin pan?
The best way is using paper liners. If you don’t have those, grease the pan thoroughly with butter or cooking spray. For extra insurance, dust with cocoa powder. Let brownies cool for 5-10 minutes before attempting to remove, or refrigerate the pan briefly for easier release.
Can I freeze brownies made in muffin pans?
These mini brownie bites freeze amazingly well! Cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds for that fresh-baked taste.
What’s the best way to serve these brownie bites?
My favorite simple way is slightly warm with vanilla ice cream. For fancy occasions, top with whipped cream and fresh berries. They’re also perfect as-is in lunch boxes or for easy portion control desserts.
Making Memories with Homemade Brownie Bites
Every time I make these easy brownies in muffin pan, my kitchen fills with that amazing chocolate aroma that brings everyone running. My grandmother was super traditional about her baking pans, but when she tried these, she immediately asked for the recipe.
What I love most is seeing everyone pick their favorite variety from the batch. My husband goes straight for the ones with extra chocolate chips, while my daughter claims all the peanut butter ones.
Make these your own by experimenting with different mix-ins and toppings. They’re so simple yet so impressive – the perfect combination for any home baker. Whether you’re a brownie expert or just getting started, these foolproof muffin pan brownies will become your new favorite way to enjoy this classic treat.