Light & Fluffy Brownie Muffins
If you're looking for a thick & dense brownie, this isn't it. If you're looking for a thick & fudgy brownie, this isn't it. If you're looking for a rich, dark brownie, this isn't it. If you're looking for a light, "un-brownie" like brownie, this one's for you.....
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READY IN: 40mins
SERVES: 8-10
YIELD: 8-10 muffins
UNITS: US
INGREDIENTS
Nutrition- 1cup flour
- 1⁄3cup cocoa
- 3⁄4cup sugar
- 1teaspoon baking powder
- 1⁄4teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2
- 4
- 1
- 1teaspoon vanilla
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DIRECTIONS
- 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.
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