Light & Fluffy Brownie Muffins

Submitted by Baker Girl

"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....."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 8-10 muffins
• Serves: 8-10

ingredients

• 1 cup flour
• 1⁄3 cup cocoa
• 3⁄4 cup sugar
• 1 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup buttermilk, room temp
• 4 tablespoons butter, melted
• 1 large egg, lightly beaten, room temp
• 1 teaspoon vanilla

directions

1. Preheat oven to 350. Butter & flour muffin molds or use paper inserts.
2. Sift all dry ingredients together into a medium bowl. Make a well in the center and set aside.
3. 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.
4. Fill muffin tins no more than 2/3 full. Bake 18-20 minutes. Tops should spring back lightly when touched.
5. Cool muffins in pan on wire rack for 10 minutes.

Reviews

[ladypit]

Nice. I was looking for a recipe to use up 2 cups of buttermilk while making something I could put into school lunches, and this worked. I quadrupled the recipe, using whole wheat flour. These are not as fluffy as described since I used the whole wheat, but light and nice. They are not as sweet as I expected, and would probably taste best with a glaze on top. But they will be nice lunchbox additions. Thanks.