Recipe: Chocolate Brownie Muffins

Here’s a recipe for another favorite item from Sweet Tomatoes and Souplantation. Their uniquely-square chocolate brownie muffins were served daily on their bakery buffet. A cross between a traditional dense brownie and a fluffy muffin, they paired perfectly with some swirl soft serve and chocolate fudge sauce.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2009.

Makes about 2 dozen muffins


  • 2 cups all-purpose flour
  • 1/2 cup wheat flour
  • 3/4 cup unsweetened cocoa
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 heaping cup milk chocolate chips
  • 1 2/3 cups buttermilk
  • 1 1/4 cups granulated sugar
  • 3/4 cup plus 1 tablespoon canola oil
  • 3 large eggs


  • Preheat oven to 350 degrees. Spray muffin pans with cooking spray.
  • In a bowl, combine the flours, cocoa powder, baking powder, salt and chocolate chips. Mix until thoroughly combined.
  • Combine the buttermilk, sugar, oil and eggs in a large bowl. Mix well.
  • Combine the wet mix and dry mix in a bowl and combine thoroughly, but do not overmix.
  • Using a 2-ounce scoop, scoop muffins into muffin pans. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.

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