Reese’s Brownie Muffins


makes: 15 large muffins
time: 1 hour and 30 minutes
equipment: mixer, muffin pans, scoop, butter knife, microwavable bowl


  • Brownies:
    • 1 1/2 cups granulated sugar
    • 1 1/2 cups light brown sugar, packed
    • 1 cup salted butter, melted
    • 4 large eggs
    • 1 egg yolk from a large egg
    • 6 tablespoons milk
    • 2 teaspoons vanilla extract
    • 1 cup unsweetened cocoa powder
    • 1/2 teaspoons baking powder
    • a dash of salt
  • Peanut Butter Topping:
    • 1/4 cup butter, room temperature
    • 3/4 cup creamy peanut butter
    • 1 cup powdered (confectioners) sugar
    • 1 teaspoon vanilla extract
    • 1/4 cup milk
  • Chocolate Glaze:
    • 1 cup semi-sweet morsels
    • 5 tablespoons butter
    • a bag of mini Reese’s cups


  • For Brownies:
    • preheat oven to 350F
    • grease muffin pan(s)
    • in a bowl – combine granulated sugar, brown sugar, and melted butter; beat until thoroughly mixed
    • add the eggs with yolks one by one until completely mixed and then add egg yolk
    • add milk and vanilla extract
    • in a separate bowl, mix together flour, cocoa powder, baking powder, and a dash of salt
    • slowly add dry ingredients into the bowl with wet ingredients while constantly mixing
    • using a scoop (I used an ice cream scoop), put the batter into the greased muffin tin
    • bake for 20 minutes; check muffins using a toothpick
      • if the toothpick does not come out clean, bake another 5 minutes, then repeat the toothpick trick; you want that toothpick to come out clean
    • allow the muffins to cool for 30 minutes before putting on the toppings
  • For peanut butter topping:
    • mix together butter and peanut butter
    • add powdered sugar, vanilla, and milk
    • mix until smooth
    • using a butter knife, frost the top of the muffins
    • place muffins in the fridge until you are finished making the chocolate glaze
  • For chocolate glaze:
    • put the chocolate chip morsels and butter into a microwave safe bowl
    • microwave for 20 seconds then stir; repeat until all morsels are melted and the glaze is smooth
    • let chocolate glaze cool for 1-2 minutes before applying
    • spread on top of the peanut butter frosted muffins
    • place muffins in the fridge so the chocolate hardens
  • chop the mini Reeses into quarters (use as many mini Reese’s cups as you desire)
  • top the peanut butter and chocolate topped muffins with chopped Reese’s


-The Martin’s Kitchen –


2 thoughts on “Reese’s Brownie Muffins

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