Fudgy Brownie Muffins with Crackly Tops

Fold in Dry Ingredients

6. Sift the flour, cocoa powder, baking soda, baking powder, and salt directly over the wet mixture. Gently fold with a rubber spatula just until no dry streaks remain. Do not overmix — a few lumps are fine.
7. Fold in the remaining ½ cup of chocolate chips. They’ll create molten pockets throughout the baked muffins.

Fill & Bake

8. Divide the batter evenly among the muffin liners — they should be very full, nearly ¾ inch from the rim. Top with a few extra chocolate chips or a light sprinkle of flaky salt, if desired.
9. Bake for 25–30 minutes depending on your preferred texture:
   • 25–27 minutes: Ultra-gooey centers with moist crumbs on a toothpick.
   • 28–30 minutes: More set, chewy centers with slightly drier edges.
10. Rotate the pan halfway through for even baking.

Cool & Serve

11. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack. The tops will likely sink a bit in the center — this is normal and contributes to their signature fudgy texture.
12. Serve warm for gooey, melty chocolate texture, or let them cool completely for a denser, chewy bite. Perfect with coffee, ice cream, or just as they are.

« `html