Crinkly Brownie Muffin Recipe

18 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Crinkly Brownie Muffins are super moist, chocolatey treats made mess-free and portable in muffin cups. Perfect for an on-the-go dessert.

When it comes to rich, moist, fudgy brownies, these Crinkly Brownie Muffins are unbeatable. The tops of the muffins bake until they’re shiny and crinkly, while the inside of the muffin stays warm and gooey. The melty, gooey texture is perfect for serving over an ice cream scoop. Try pairing the wonderful chocolate flavor with Vanilla Ice Cream for the ultimate dessert combo.

Crinkly Brownie muffins get their rich chocolate flavor from semisweet chocolate chips. Using melted chocolate chips in the recipe instead of unsweetened cocoa powder makes the brownies even more moist and delicious. Chocolate lovers won’t be able to get enough!

Video: How to Make

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Sabrina’s Crinkly Brownie Muffin Recipe

This easy Dessert Recipe using simple ingredients and quality chocolate turns out just as fudgy and delicious as our Classic Brownie Recipe. But, making the brownies in muffin pans is less messy, easy to store, and easy to take with you on the go. 

Baking with kids? This is the perfect recipe. These treats are especially great to serve kids too! Unlike normal brownies that you have to slice, you don’t have to worry about getting chocolatey crumbs everywhere when you make these Brownie Muffins. Instead, they’re already made into perfect serving sizes. They’re also perfect for packing in school lunches or taking on a road trip as a special treat.

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Can These Be Made Ahead of Time?

Yes, you can make Crinkly Brownie Muffins ahead of time! Simply bake and store them in an airtight container for up to three days. Reheat briefly in the microwave for that fresh-from-the-oven experience or enjoy them straight from the container for a convenient treat.

Crinkly Brownie Muffin with a bite taken out
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  • 1 cup Unsalted Butter: Butter adds moisture and richness to the muffins. Unsalted butter is preferred to control the salt content. You can use salted butter if you reduce or omit the added salt.
  • ½ cup Semisweet Chocolate Chips: These chips provide a deep chocolate flavor and a bit of texture.
  • 4 large Eggs: Eggs act as a binding agent, adding structure and moisture to the muffins.
  • 1 teaspoon Vanilla Extract: Vanilla enhances the overall flavor profile.
  • 1 ½ cups Sugar: Sugar sweetens the muffins and contributes to their moist texture. We’re using granulated sugar here. 
  • 1 cup Flour: Flour provides structure to the muffins. Feel free to use whatever flour you prefer. We’re using all-purpose flour. 
  • ¼ teaspoon Salt: Salt enhances the flavor and balances the sweetness.
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Kitchen Tools and Equipment

  1. Muffin Tins: These are essential for baking the muffins. Use non-stick muffin tins or line them with muffin liners to prevent sticking. Greasing them lightly is also an option, or parchment paper inserts. 
  2. Microwave-Safe Bowl: Needed to melt the butter and chocolate chips together. Ensure it’s microwave-safe to avoid accidents. Stir frequently during microwaving to prevent burning.
  3. Stand Mixer: Ideal for mixing the eggs and sugar until light and fluffy. You can use an electric mixer or mix by hand, but a stand mixer makes it easier.
  4. Scoop: A scoop ensures even distribution of batter into the muffin liners, creating uniform-sized muffins. It’s a time-saver and reduces mess. Use a cookie scoop or even an ice cream scoop!
  5. Measuring Cups and Spoons: Precise measurements are crucial for baking. Use dry measuring cups for flour and sugar, and liquid measuring cups for the butter. Level off ingredients for accuracy.
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How to Make Crinkly Brownie Muffins

Time needed: 35 minutes.

  1. Step 1: Preheat and Prepare

    Preheat your oven to 325°F (163°C) and line two muffin tins with 18 muffin liners.portitioned ingredients for Crinkly Brownie Muffins

  2. Step 2: Melt Butter and Chocolate

    In a microwave-safe bowl, combine 1 cup of unsalted butter and ½ cup of semisweet chocolate chips. Microwave in 30-second increments, stirring in between, until smooth and glossy.chocolate chips and butter in a bowl

  3. Step 3: Mix Eggs and Sugar

    In a stand mixer, add 4 large eggs and mix on medium speed until they become lighter in color, about 1 minute. Then, add 1 ½ cups of sugar and mix for about 5 seconds.

  4. Step 4: Combine Wet Ingredients

    Pour the melted butter-chocolate mixture into the egg-sugar mixture and mix until well combined.

  5. Step 5: Add Flour and Salt (Dry Ingredients)

    Gradually add 1 cup of flour and ¼ teaspoon of salt to the mixture. Mix until just combined; be careful not to overmix.

  6. Step 6: Scoop and Bake

    Scoop the batter into the prepared muffin liners. Bake in the preheated oven for 22-25 minutes until the tops are dry and crinkly.

  7. Step 7: Cool and Enjoy

    Allow the Crinkly Brownie Muffins to cool before enjoying these delicious, chocolatey treats!

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Nutritional Facts

Nutrition Facts
Crinkly Brownie Muffins
Amount Per Serving
Calories 209 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 27mg9%
Sodium 34mg1%
Potassium 39mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 18g20%
Protein 1g2%
Vitamin A 318IU6%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Store Crinkly Brownie Muffins

To ensure your Crinkly Brownie Muffins stay fresh, store them in an airtight container at room temperature for up to three days. For longer storage, refrigerate in an airtight container for up to one week.

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Freezing Muffins

To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to six months. Thaw at room temperature or microwave gently for a quick treat.

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Frequently Asked Questions

What is the secret to a crinkly top on chocolate brownies?

The key to giving your delicious chocolate brownie recipes perfect crinkle tops is the eggs. If you whisk the eggs in a separate bowl before adding them to the brownie batter, it aerates them. As that air rises while baking, it creates the crinkly, crisp brownie top.

How can I make brownies chewier?

The higher the fat-to-flour ratio in a brownie recipe, the more chewy and fudgy the brownies will be. If there’s a higher percentage of flour, it makes more cakey brownies. So, if you want your brownies chewier, you can increase the butter or oil in the recipe. 

What if my muffin tops are not getting crinkly after baking?

If your muffin tops are not getting crinkly, try baking them a little longer, around 1-2 minutes, while keeping a close eye on them. The crinkly texture comes from the top layer drying out.

Can I add nuts or other mix-ins to the batter?

Absolutely! Feel free to add chopped nuts, chocolate chunks, or even dried fruits to the batter for added texture and flavor. Just fold them in gently before scooping the batter into the muffin liners.

Can I use a different type of chocolate in the Crinkly Brownie Muffins?

Yes, you can experiment with different types of chocolate, like dark or white chocolate chips, to customize the flavor. Adjust the quantity based on your preference for sweetness.

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Recipe Card

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Crinkly Brownie Muffins

Crinkly Brownie Muffins are super moist, chocolatey, treats made mess-free, and portable in muffin cups. Perfect for an on-the-go dessert!
Yield 18 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Preheat oven to 325 degrees and line two muffin tins with 18 muffin liners.
  • Add butter and chocolate chips to a microwave-safe bowl and microwave in 30-second increments until smooth and glossy.
  • Add eggs to stand mixer and mix on medium speed until lighter in color, about 1 minute.
  • Add sugar and mix for 5 seconds.
  • Add in the butter-chocolate mixture, and mix until well combined.
  • Add in flour and salt until just combined.
  • Scoop into muffin liners and bake for 22-25 minutes until tops are dry and crinkly.



  1. Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update! 
  2. To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.


Calories: 209kcal | Carbohydrates: 25g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 34mg | Potassium: 39mg | Fiber: 1g | Sugar: 18g | Vitamin A: 318IU | Calcium: 7mg | Iron: 1mg
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Variations Crinkly Brownie Muffins

  • Chocolate Chips: You can alter the taste of your recipe slightly by using different kinds of chocolate chips. Try dark chocolate or milk chocolate chips in place of semisweet. You could also add chocolate chunks or mini chocolate chips to the Brownie Muffins. Once you’ve combined the brownie batter, fold in ½ cup of extra chocolate chips for a double chocolate flavor. 
  • Sweetener: If you don’t want to use regular white sugar in your recipe, try brown sugar, maple syrup, honey, or coconut sugar for your sweetener. 
  • Brownie Cupcakes: To make Chocolate Brownie Cupcakes try adding some frosting. You could use a Chocolate Frosting, Chocolate Ganache, or Peanut Butter Frosting for the Chocolate Brownie Cupcake recipe. Let the Brownie Cupcakes cool completely while you make your choice of frosting. Then frost cupcakes before serving. 
  • Toppings: For some fun recipe toppings, you can add powdered sugar, melted chocolate, or crushed nuts to the Crinkly Brownie Muffins.
  • Espresso powder: You can give this brownie bites recipe a rich chocolate and coffee flavor by mixing in 3 teaspoons of coffee powder into the powder. The espresso powder enhances the natural sweetness in the chocolate. 
  • Mini Brownie Bites: Use your prepared baking mini muffin tin to make fun mini brownies that will satisfy the chocolate cravings of any chocolate lover!
Crinkly Brownie Muffin with whipped cream and a raspberry

More Chocolatey and Sweet Recipes

Crinkly Brownie Muffins Pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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