Brownies in muffin pan are one of my favorite ways to serve this classic treat. They bake quicker, offer that perfect chewy edge, and eliminate the mess of cutting squares. In this guide, I’ll share how to make brownies in a muffin pan, why they’re better than traditional pans, and simple tricks to prevent sticking. Whether you’re baking from scratch or using a mix, this method guarantees neat, delicious results every time. If you love brownies but want an easier way to enjoy them, this little shift in baking style might just win you over.
The Story & Intro: Brownies in Muffin Pan from My Cotswolds Kitchen
Brownies in muffin pan form became a beloved baking shortcut in my home long before I realized how clever it actually was. Hello, I’m Olivia Barnes—mum of three, lifelong home cook, and your companion in the kitchen from my cozy Cotswolds cottage. My cooking journey began in my grandmother’s warm oven-scented kitchen, and over the years, I’ve found joy in making things simple, seasonal, and deeply comforting.
With three little ones underfoot, brownies were a reliable treat. But neat slices? Not so much. So one rainy day, I grabbed a muffin pan, spooned in the batter, and hoped for the best. What came out were rich, chewy-edged, perfectly portioned brownies—and I’ve never looked back.
Now, brownies in muffin pan are my go-to for lunchboxes, parties, or just a cozy evening treat. You don’t need anything fancy—just a good batter (try this Ghirardelli brownie mix recipe or even a rich cheesecake brownie version), a muffin tray, and a little time.
This method fits right into my kitchen philosophy: make it lovely, make it easy, and share it with the people you love.
PrintBrownies in Muffin Pan: Easy Recipe and Tips
Brownies in muffin pan are the easiest way to bake rich, chewy-edged brownies with gooey centers. No cutting, no mess—just perfect portions every time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Grease muffin tin or line with paper liners.
2. In a bowl, mix melted butter and sugar until smooth.
3. Beat in eggs and vanilla until fully combined.
4. Add cocoa powder, flour, salt, and baking powder. Stir until just mixed.
5. Fold in chocolate chips.
6. Spoon batter evenly into muffin cups, filling about 2/3 full.
7. Bake 14–18 minutes or until toothpick comes out with moist crumbs.
8. Cool in pan 10 minutes before removing.
Notes
Do not overbake—aim for moist crumbs on the toothpick test.
Add crushed nuts, caramel, or peanut butter for variation.
Store in airtight container for up to 4 days or freeze for longer.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 17g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Table of Contents
Tips for Baking Brownies in a Muffin Pan (What You Need to Know)
Prep Your Muffin Pan Like a Pro
When making brownies in muffin pan, your pan prep is just as important as the batter itself. If you’re skipping liners, wait 10 minutes after baking before removing. That cooling time helps them set and release cleanly.
Silicone muffin trays are a lovely option, especially for newer bakers. Their flexible design makes unmolding easy, but don’t forget to place them on a baking sheet before going into the oven.
If your batter is rich and dense, like the one used in this Matilda chocolate cake, shaving a few minutes off the usual baking time keeps the centers soft without drying out the edges.
Timing, Texture, and Tiny Tweaks
Because of their size, brownies in muffin pan cook faster than the traditional tray method. Reduce bake time by about 20%. Check at the 15-minute mark: you want moist crumbs on the toothpick—not a clean one. That’s how you keep the center gooey and perfect.
If your oven has hot spots, rotate the pan halfway through for an even bake. And don’t forget that some recipes—like this banana bread cookie dough—may need a few extra minutes, especially when packed with fruit or nuts.
Muffin tins give you portion control, easy storage, and fewer messes. With just a few tweaks, your brownies in muffin pan will come out with soft centers and chewy edges—every time. Simple, satisfying, and perfect for sharing.
Creative Twists for Brownies in Muffin Pan
Flavor Add-ins That Make a Big Impact
Once you’ve mastered the basics of brownies in muffin pan, it’s time to have fun with flavor. One of my favorite variations includes swirling a spoonful of peanut butter or cream cheese on top before baking. It creates a marbled effect that tastes just as lovely as it looks.
You can also fold in chocolate chunks, chopped nuts, or even crushed pretzels for added texture. Want something unexpected? Try a sprinkle of sea salt before baking or tuck a caramel square into the center of each brownie cup.
The shape of muffin-style brownies means you can easily customize each one. Add walnuts to half, leave the rest plain, and everyone’s happy. It’s a great way to make one batch feel like several unique treats. For inspiration, check out this campfire cake recipe—its toasted marshmallow topping translates beautifully to brownies.
Holiday and Seasonal Inspirations
Brownies in muffin pan adapt beautifully to the seasons. In fall, mix in pumpkin purée and warm spices like cinnamon or nutmeg. Around the holidays, peppermint extract and crushed candy canes turn them into a festive dessert. A dusting of powdered sugar gives a snowy finish perfect for winter gatherings.
You can even decorate them for birthdays with a swirl of buttercream, just like cupcakes. They also freeze well, so consider making a double batch—half for now, half for a rainy day.
Don’t be afraid to let your pantry guide you. A few white chocolate chips or dried berries from your baking drawer can take your muffin pan brownies to the next level. Try pairing them with this no-bake birthday pie for a sweet celebration spread.
In the end, brownies in muffin pan aren’t just convenient—they’re the perfect canvas for creativity.
Pans, Bake Times, and Brownie Comparisons
How Muffin Pans Compare to Glass or Cake Pans
If you’ve ever wondered whether brownies in muffin pan really differ from those in a glass dish, the answer is: absolutely. Muffin tins create more surface area, which means extra chewy edges and faster baking. With glass pans, brownies bake slower and tend to have softer, sometimes gooier centers. Both are delicious—but the texture is distinct.
The muffin pan also wins for ease of serving. No slicing, no sticking. Just pop them out, and they’re ready to go. Great for entertaining, school lunches, or freezing. If you’re used to baking in a classic square dish like the one used in our cheesecake brownies, switching to muffin pans can really cut down cleanup time too.
Bake Time Tips and Pan Alternatives
One key difference when baking brownies in muffin pan is the timing. Because the batter is divided into smaller portions, it cooks more quickly—usually between 14 and 18 minutes. You’ll want to check them early and often. That crisp edge and soft center magic happens fast.
Now, if you don’t have a muffin pan handy, yes—you can use a cake pan. Just remember, baking time will increase by 8–12 minutes, and you’ll lose those signature chewy sides in every bite. Still delicious, but different.
For an extra tip: if using darker muffin tins, reduce your oven temp by 10°F to avoid over-browning. And always rotate the tray halfway through for even baking.
When you need a quick sweet, brownies in muffin pan offer a practical and playful twist on a classic. Even a simple batter like the one in our Ghirardelli brownie recipe bakes beautifully this way.
Once you try it, you might never go back to traditional pans again.
Conclusion: The Joy of Brownies in Muffin Pan
There’s something wonderfully satisfying about pulling a tray of brownies in muffin pan from the oven—each one its own little treat, with crisp sides and a soft, chocolatey heart. For busy parents, casual bakers, or anyone looking for an easier way to serve up a classic, this method just makes sense.
From my cozy Cotswolds kitchen to yours, I hope this becomes one of those go-to recipes you turn to again and again. It’s simple, versatile, and endlessly rewarding—just like the best kind of cooking should be.
Pop the kettle on, grab a warm brownie (or two), and enjoy every bite.
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FAQs About Brownies in Muffin Pan
Can I cook brownies in a muffin pan?
Yes, absolutely. Brownies in muffin pan form are one of the easiest ways to portion and bake brownies evenly. They offer crisp edges, gooey centers, and no need for slicing. Just scoop the batter, bake, cool, and pop them out.
How do I keep brownies from sticking to the muffin pan?
Use paper liners, or grease each cup well with butter and dust with cocoa powder. Let the brownies cool in the pan for about 10 minutes before removing. A silicone muffin tray is also a great nonstick alternative.
Do brownies cook faster or slower in a glass pan?
Brownies cook slower in glass pans because glass heats more gradually than metal. With brownies in muffin pan, the metal tin and smaller portions lead to a much quicker bake—about 14–18 minutes total.
Can I make brownies in a cake pan?
Yes, you can bake brownies in a cake pan. However, they’ll need longer to cook—typically 25–30 minutes—and you’ll miss out on the chewy edges that muffin pans create. The center also stays softer when baked in a single large pan.