Fudge Brownie Muffins

All the dense, fudgy crumb of a brownie baked into a tidy muffin shape with a hint of cinnamon for warmth. The cocoa and butter get melted together first in the microwave, which blooms the cocoa and gives you a deeper, rounder chocolate flavor than just stirring dry powder into batter.

This is a one-bowl batter built like a brownie, not a true muffin. There’s no leavening except the eggs, so don’t expect domed tops; expect flat, glossy, slightly cracked surfaces that snap into a chewy interior. That’s the goal.

The cinnamon is a quiet hero. A teaspoon won’t make these taste like Mexican hot chocolate, but it deepens the chocolate the same way a pinch of salt does, and you’ll notice it’s missing if you skip it.

Pro Tips

• Pull them at 18 to 20 minutes; a tester should come out with moist crumbs, not clean, for proper fudgy texture.
• Cool in the pan only for a minute, then transfer to a rack so the bottoms don’t steam soggy.
• Toast the pecans for a few minutes before chopping for deeper flavor.
• Store airtight at room temperature for 3 days, or freeze for up to 2 months.

Variations

• Swap pecans for walnuts or chopped hazelnuts.
• Press a square of dark chocolate into the center of each batter portion before baking for a molten core.
• Add ¼ teaspoon cayenne with the cinnamon for a Mexican chocolate twist.