Fudgy Brownie Muffins with Crackly Tops

Instructions

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with sturdy paper or foil liners. If using paper liners only, lightly grease them — this batter is rich and may stick.

In a microwave-safe bowl, combine the butter and ¾ cup of the chocolate chips. Heat in 30-second intervals, stirring between each, until fully melted and smooth. Let cool for 5 minutes until just warm — not hot — to avoid scrambling the eggs later.

To the cooled chocolate mixture, whisk in the granulated and dark brown sugars. Mix for about 1 minute until glossy and slightly thickened.
Add the oil and vanilla extract. Whisk until the mixture is smooth and cohesive.
Add the eggs one at a time, whisking thoroughly after each addition. After the last egg, continue whisking for 2–3 minutes. The batter should lighten slightly in color and develop a bit of air — this is key for a shiny, crinkly brownie top.

Fold in Dry Ingredients

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